How to cook the perfect steak – Derry Clarke
Choose a dry aged steak around 28 to 32 days aged. I find the best cuts rib eye, sirloin or rump as I like a little fat marbling in the meat. Fillet is considered the best cut and is always the tenderest but I find has the least flavour. The ideal thickness of the steak should be around 4 to 6cm thick. A thinly cut steak will cook too fast before you get the lovely caramelisation that you want. The perfect sides for me are pommé frites, bearnaise and creamed spinach.
- Remove your steaks from the fridge for around 2 hours. You want the meat to come to room temperature.
- Pat the surface of the steaks with a clean cloth or j-cloth to dry.
- Put a heavy frying pan onto a high heat for 2 mins.
- Add a little vegetable or rapeseed oil to the pan.
- Season the steaks well with sea salt and freshly ground black pepper. This is going to give a nice crust to the steaks.
- Add the steaks to the pan. Don’t be tempted to place too many steaks at once, as you want to do a fast cook. Do it in batches if you have to.
- Turn heat down from high to moderate. Cook for 2 ½ minutes each side for medium rare. Using your fingers, lightly press the cooked steak soft = rare, bouncy=medium, firm = well done.
- Add a good knob of butter to the pan and a crushed clove of garlic and spoon the melted butter onto the steaks.
- Remove from pan and place on a cloth covered baking tray or plate.
- Leave to rest in a warmed oven for 10 min at 60 degrees Celsius.
1 shallot peeled and finely diced
4 tablespoons white wine vinegar
4 egg yolks
275 g butter melted
1 bunch tarragon leaves chopped – keep stems
Place shallot, vinegar and tarragon stems in a small sauce pot and reduce by half. Stain into a metal or a glass bowl and place over a pot of low simmering water. Add the egg yolks and whisk until creamy. Be careful you don’t overcook as you will scramble the eggs. Slowly add the melted butter, whisking all the time. add a little warm water if mixture becomes too thick. Season with sea salt and freshly ground black pepper. Add the chopped tarragon leaves.