Call me an old fashioned Neanderthal if you must, but every now and then I get a real craving for a rare steak and I think its still one of the purest carnivorous pleasures known to man.
How To Cook The Perfect Steak In 2023
This melts when heated, helping the steak to baste itself from within as it cooks. A good layer of creamy-white fat around the top of the steak is also essential.
So What Are The Secrets To Cooking The Perfect Steak?
Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is.
Blue:1 minute each sideRare: 1½ minutes each sideMedium rare: 2 minutes each sideMedium:2¼ minutes each sideMedium-well done:2½ - 3 minutes each side.
Cooking Times
Ingredients serves 2
2 sirloin steaks weighing about 225 g each
1tbsp olive oil
3 shallots, peeled and finely chopped
1 small red pepper, deseeded and finely diced
Entrecote Hongroise
175 ml red wine 1 level tablespoon half-fat crème fraîche ¼ level teaspoon paprika a few sprigs fresh watercress, to garnish Salt and freshly milled black pepper
Entrecote Hongroise
1.Heat half the oil in the frying pan over a high heat, then fry the chopped shallots and pepper until they're softened and slightly caramelized (about 5 minutes) and remove them to a plate.
Entrecote Hongroise
2.Add the remaining oil to the pan and, keeping the heat high – the pan should be as hot as you dare – season the steaks with coarsely milled black pepper and salt.
Entrecote Hongroise
3.Add the steaks to the hot pan so that the underneath is seared and becomes crusty. Turn over and cook for another minute.
Entrecote Hongroise
4.Return the shallots and peppers to the pan, pour the wine around the steaks and, still keeping the heat high, boil until reduced and syrupy. Then add the crème fraîche and stir it into the sauce, then season with salt and sprinkle in the paprika.
Entrecote Hongroise
5.Serve the steaks on hot plates with the sauce spooned over and garnish with watercress.
Entrecote Hongroise
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