Grilled Steak with Garlic Mushroom sauce.

Grilled Steak with Garlic Mushroom sauce

Equipment

·      Small fry pan

·      Chopping board and sharp knife

·      Measuring cup/spoons

·      Tongs

·      Serving plate

·      Ramekin for sauce

Ingredients

·      Rump steak, 2 portions, needs to be trimmed of fat and silver skin

·      Mushrooms, 2, sliced

·      Garlic, 1 clove or ¼ tsp, crushed and diced finely

·      Cream, 1/8 cup (3 Tbspns)

·      Seasonings (salt/pepper/herbs)

·      Butter for mushrooms.

·      Oil for frying

Method

1.    Slice up the mushrooms and crush/dice the garlic.

2.    Heat up the small fry pan (medium heat) and add butter.

3.    Quickly add garlic, then mushrooms.

4.    Toss and fry until soft.

5.    Add the cream, reduce the heat and simmer until thick.

6.    Pour out the sauce into a mixing bowl and keep warm. Season if required.

7.    Clean the fry pan and reheat.

8.    Wait until the pan is hot before adding a small amount of oil.

9.    Fry the steak one piece at a time, waiting for the blood to come through before turning over.

10.  Test for “degrees of doneness” before removing from pan. Poke the meat with your finger.

11. Rest the meat on a plate for 5 minutes before serving with the sauce.

Things to remember when cooking steak:

·      The steak should be at room temperature before cooking (bring out of the fridge at least 30 minutes before cooking).

·      Trim the steak of fat and silver skin.

·      Heat up the pan to medium hot.

·      Add a little oil. Grilled, not deep fried.

·      Season the steak after cooking.

·      Flip only once. Wait for the cooking juice to come through before flipping.

·      Cook to correct Degrees of Doneness

1.    Blue (very rare)

2.    Rare

3.    Medium rare

4.    Medium

5.    Well done

6.    Very well done

See the pictures below for a better idea. Also use the finger poke test. Fatter steak will take longer to cook in the middle.

·      Resting the meat for 5 minutes after cooking allows the muscle fibers to relax which means the meat is more tender and easier to cut/chew. This should be applied to all meats after cooking.