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!
- 1 x 4 inch porterhouse steak (for two people) Plus another if you want leftovers for your curries.
- Salt and cracked black pepper to taste. I use a lot of pepper.
- 1 teaspoon olive oil
- 3 sprigs of rosemary
- Parsley/coriander sauce (optional) - recipe below.
- Build a large wood fire in a kettle barbecue or wood burning oven. If using a wood burning oven, heat up to pizza temperature (550f) and then allow to burn until you have a nice large pile of coals and a few pieces of burning wood. If using a kettle barbecue, do the same, gradually separating the fiery hot coals to one side and the burning wood to the other.
- Place a small grill right down on the coals.
- When ready to cook rub the olive oil over the steaks. The steaks shouldn't be oily, the oil is only their to help the salt and pepper stick.
- Throw the rosemary sprigs onto the coals and then place the meat onto the grill.
- If you fire is hot enough, the fat in the meat will catch fire. In fact, your steaks will catch fire. No worries, let them burn for about six minutes and then flip over.
- Continue to grill until the centre of the meat is 50c for rare or 56c for medium rare. I like mine rare.
- Let stand on a warm plate for about 20 minutes and then cut into slices.
- Serve with a green salad and a garlicky parley or coriander sauce. (recipe below)
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.