How to cook the PERFECT steak.
Simple and easy to follow recipe from Mum on Muddy Lane with the added bonus of a cherry & clotted cream sauce!!
Another fantastic and simple recipe using amazing Cornish produce to create delicious meals at home. This recipe was made using the PACK OF 4 RUMP STEAKS from James Kittow Butchers. Or why not get a STEAK LOVERS BOX and try them all!
To make this recipe you will need:
- James Kittows Cornish Rump Steak 4pk
- Butter (about 20g per steak)
- Salt and Cracked Black pepper
- Garlic 2- 3 cloves per steak, no need to peel)
- A few sprigs of woody herbs like thyme or rosemary
- Olive oil
- A non-stick pan
FOR THE SHERRY & CLOTTED CREAM PAN SAUCE
- 100ml of sherry
- Tbsp Clotted Cream
- Black Pepper
And here’s how to do it…
Firstly choose your cooking preference and time below.
These instructions are for an average sized, good quality rump or sirloin steak, with fat down one side, that weighs around 8oz.
- RARE: 2 .5 mins each side + 3 minutes rest time.
- MEDIUM RARE: 3.5 mins each side + 4 minutes rest time.
- MEDIUM: 4 mins each side + 4 minutes rest time.
- WELL DONE: 5-6 mins each side + 5 minutes rest time.
I advise that you cook one steak at a time, cooking the most well done one first, and the most rare last, so that they have the right amount of time to rest before being served.
- Take the steaks out of the fridge 30 minutes before cooking.
- Pat excess blood or liquid from the steaks using kitchen towels.
- Coat the steaks in a couple of teaspoons of olive oil on all sides.
- Heat a dry pan (no oil) on a high heat.
- Into the HOT pan, using the tongs, sear the fat edge (IF THERE IS ONE) of the steak for about 2 minutes until the fat has rendered and is crisp and golden.
- Then, lay the steak down on one side in the pan. Let it sizzle, and cook for the chosen time (rare, medium-rare, medium, or well-done).
- Season well with salt and pepper, flip the steak and repeat the cooking process.
- After flipping, add the knob of butter, the garlic and the herbs to the pan. Season this side of the steak with salt and pepper.
- As the butter melts, spoon it over the steak to baste. This means to carefully scoop the melted butter from the pan onto a spoon and drizzle across the steak, repeatedly. You may need to tilt the pan to do this, so have oven gloves to hand!
- Continue basting until your chosen cooking time is up.
- Remove the steak from the pan and let it rest for the specified time.
- This method should ensure a beautiful seared colour on the outside and a perfectly cooked inner, according to your individual preference.
Sherry and Clotted Cream Steak Pan Sauce
- Dont throw away any of the fat or garlic or herbs from your pan.
- Instead, de-glaze the pan with about 100ml of sherry (let the flame catch the pan to burn off the alcohol with a flame).
- Add a tablespoon of Cornish clotted cream, and a good pinch of black pepper.
- Let it simmer for a few minutes until the sauce coats the back of a spoon, and serve with the steak, some delicious Cornish spuds and steamed greens.
Absolutely delicious! Enjoy x