Take your steak out of the fridge about an hour or so before you cook it. Letting that steak to come closer to room temperature means it’s going cook more evenly. Season it before you put it into the pan and preheat your pan properly. And after you've cooked it, it's important to rest the steak.
I’ve been asked a million times how do you cook the perfect steak. Here's I've cooked a big rib-eye, but these tips will work no matter what steak you cook.
- 110 g (1 stick) butter, room temperature
- 1½ tbsp finely chopped shallots
- 1 garlic clove, grated
- 3 tsp chopped chipotle chillies in adobo
- 3 tsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 bone-in rib-eye steak (about 680 g (1½ lb) and 4 cm (1½ in) thick)
- Kosher salt and freshly ground black pepper
- 1 cup panko (Japanese breadcrumbs)
- ¾ cup freshly grated Parmesan cheese (about 85 g / 3 oz)
- 1 garlic clove, minced
- 2 large tomatoes, cut crosswise in half
- 1½ tbsp (30 ml) olive oil
- 550 g (1¼ lb) asparagus, tough bottoms trimmed and discarded
- 3 tsp (15 m l) olive oil
- Finely grated zest of ½ lemon
- ¼ tsp red pepper flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- To make compound butter, mix butter, shallots, garlic, chile, thyme, and paprika in a bowl to blend. Season to taste with salt and pepper.
- To prepare tomatoes, in a medium bowl, mix Parmesan cheese, and garlic. Place tomatoes on a small rimmed baking sheet and coat them all over with 1 tablespoon of olive oil. Turn tomatoes cut side up and then season them all over with salt and pepper and mound a generous topping of Parmesan mixture onto top of each tomato. Drizzle with remaining 1 tablespoon olive oil. Cook under heated grill (broil) until topping is golden brown and tomatoes are warmed through.
- Leave steak at room temperature for 30 minutes before cooking.
- To prepare steak and asparagus, in a large bowl, toss asparagus with olive oil, lemon zest, and red pepper flakes to coat. Season with salt and pepper.
- Preheat 30 cm (12 in) frying pan over medium-high heat. Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.
- Grill steak for 2 minutes on each side, then transfer to rack set on baking sheet. Let steak rest for 5 minutes. Repeat cooking and resting 2 more times. The steak should be dark brown and caramelised on bottom and medium-rare in center.
- Reduce heat to medium-high. Add a slice of compound butter to steak. Cook steak, using a spoon to baste melted butter over steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into center of steak reads 55°C (130°F) for medium-rare. Transfer to trivet set over baking sheet to rest 5 minutes.
- Meanwhile, coat asparagus with 1 tbs oil, lemon, and pepper flakes and grill for about 5 minutes, or until asparagus is crisp-tender and beginning to char.
- Top steak with some more compound butter. Cut steak across grain into 1 cm (½ in) thick slices and serve with remaining compound butter.
- To serve, divide sliced steak, tomatoes and asparagus among four dinner plates. Sprinkle with salt and serve.