My dad, Norman, cooks the best steak ever. Normally on the 'braai' or BBQ, but with his top tips you'll get a great result in a heavy based pan. Fillet may be seen as the most sought after cut of steak, but I prefer rib eye steak any day. It has a great flavour and texture. Also very forgiving of a cook practicing to perfect pan frying steak skills. The creamy mustard sauce is just delish and can be used with chicken or pork instead.
- 4 12oz rib-eye steaks
- salt and pepper
- sunflower oil
- 50 ml butter
- 2 small shallots (finely diced)
- 250 ml white wine
- 250 ml cream
- 2 tblsp wholegrain mustard
- For the sauce, heat a little butter in a frying pan and gently sauté the onion intil soft.
- Pour in the white wine and reduce by half.
- Add the cream and mustard and simmer on a low heat until thickened. Season to taste.
- Heat a griddle pan or BBQ to cook the steaks. Brush the steak with sunflower oil and season well.
- Cook according to order and allow to rest on a warm plate covered loosely in foil for 3 minutes.
- Plate up the steak on top and drizzle the creamy mustard sauce over.
Norman's Tips: Take the steak out of the fridge at least an hour before cooking to take the fridge chill off. Never put salt in any marinade or basting sauce you use. Season the steak well with sea salt and freshly ground black pepper. Heat a gas BBQ to high or find the hottest spot on a wood or coal burning BBQ. Place the steak on the grill, do not move it around. Allow the steak to caramelise and seal well on that side before turning over with a pair of tongs. Allow the steak to seal on the second side, if needed, tun once more. This is as far as you go for a rare steak. For medium rare, turn down the BBQ a little or move to a cooler spot, cook for a little longer on each side. Use the finger/thumb pinch test to test for 'doneness'. For medium or well done steaks, place on the upper rack or cooler part of the BBQ and cook for 10 to 12 minutes until cooked through. Allow the steak to rest for a few minutes on a warm plate, loosely covered with foil
More by Rozanne Stevens:
- Monica's Berry Baileys Meringue Roulade
- Monica's Magic Molten Chocolate Pudding
- Norman's Butterflied Leg of Lamb with Lively Salsa