Okay, this might sound like I’m bragging but I really do make the best steaks in the world. It’s taken me quite some time to come up with the recipe and years of cooking steaks in the wrong way before arriving at this one.
You may be wondering how a recipe for the best steaks in the world fits into a curry blog. Well, I purchase huge porterhouse steaks – at least three inches thick if not four, and then cook them in the way I will show you below. I always ensure there are lots of leftovers which make their way into my beef curries. Believe me, beef madras never tastes so good.
This is a simple recipe which brings out the naturally good flavours of the meat. It’s based on the Beef Steak Florentine served in Italy but chargrilled more like they do in the US.
I’ve obviously cooked this Florentine style in my wood burning oven but you could get away with a kettle barbecue. You’ll need to find a small grill, however to place right down on the coals.
Many people like to cook their steak “dirty” which means placing the meat directly on the coals. I’ve tried this and find it a bit gritty. This is a much better alternative which still achieves the essential charred outer.
It is important to use the best beef you can find. My local butcher – Yarm Butchers – hanged these porterhouse steaks for about 40 days. Amazing!
To make the parsley sauce, blend 80g chopped flat leaf parsley, 3 cloves garlic, 125ml olive oil, 2 teaspoon oregano, Juice of one to two limes, 1/2 teaspoon chilli flakes and salt and pepper until smooth. For a spicier touch, substitute coriander and add two chopped green chillies to the blend.