Paul McDonald from Bastion in Kinsale shares his recipe for steak with warm honey & goats cheese salad.

Ingredients

For the steak:

  • 4 nice big ribeyes 
  • Salt 
  • Peppermill 
  • Cooking oil 
  • A very heavy chargrill pan 

Warm goats cheese salad:

  • 4 figs 
  • 16 seedless black graves 
  • 5g thyme 
  • 100g good quality honey 

Method

For the steak:

  1. Place the pan on the heat dry with no oil, in the meantime rub some oil, salt and pepper into the steak, remember you are seasoning all the depth of the meat not just what you can see.
  2. By rubbing the salt, pepper and oil in you should be pushing the seasoning into the meat a nice white paste will develop this is how you know you have massaged the seasoning into the meat enough.
  3. Check your pan is hot enough by dripping a little bit of the oil and season mix that is on your fingers onto the chargrill it should smoke and spit at you, if it doesn’t it’s not hot enough.
  4. Once hot enough only place one steak at a time on this helps keep the pan hot, once all steaks have been seared on both sides cook in pre-heated oven at 180oc to the desired temperature.
  5. A rare steak should really just need a good seal and then a good rest, resting helps relax the meat and lets it continue on cooking a little because of the residual heat it is holding.

Warm goats cheese salad:

  1. Place all the ingredients into a pot a warm gently on the stove or on the edge of your B.B.Q when you see the colour from the grapes leaking into the honey it’s ready.
  2. Pick out the grapes and figs and place on top of your steak, crumble a little goats cheese and pour over a little more of the flavoured warm honey.
  3. Great served with a rocket or watercress salad and your favourite dressing.

Paul McDonald's Steak with Honey & Goats Cheese Salad