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Cook steaks the traditional way

Ingredients

For 4 servings:

 

Ingredients for method 1
2 pcs Australian grain-fed ribeye steak, 250g each
50g unsalted butter
A few pinches of coarsely crushed black peppercorns
A few pinches of sea salt
Olive oil




Ingredients for method 2
2 pcs US corn-fed sirloin steak, 250g each
1 sprig fresh rosemary
A few pinches of coarsely crushed black peppercorns
A few pinches of sea salt









Ingredients for sautéed onions, bacon and mushrooms
250g small white button mushrooms, cut into quarters
200g bacon, diced 0.5cm
300g baby onions, small shallots or pearl onions
1pkt Italian parsley

Cooking Method



Cooking method 1 - on the pan

  1. Season the steaks with sea salt and coarsely crushed black peppercorns.

  2. Add some olive oil to a hot frying pan and wait till it gets slightly smoky before placing the steaks in.

  3. Let the steaks sear undisturbed. Bring the heat down if it gets too smoky.

  4. Then add some butter.Turn the steaks around and let it sear.

 


Cooking method 2 - on the grill pan

  1. Season the steaks with chopped rosemary, sea salt and coarsely crushed black peppercorns.

  2. Heat the grill pan on high heat.

  3. Place the steaks in and let it sear for about 2 to 3 minutes. Then turn it 90° to cross mark the steaks and let it brown for another 2 to 3 minutes.

  4. Turn over and do the same for the other side.

  5. Then rest the meat on a meat pan for about 5 minutes to allow the meat to rest and the meat juice to drain off.

 


Sautéed onions, bacon and mushrooms

  1. Peel the onions and simmer in just enough water. Add salt and pepper. Cover and let it cook for about 5 minutes until softened. Then drain.

  2. Blanch the bacon in just enough water to cover. Bring to boil and drain.

  3. Heat up a non-stick frying pan on high heat. Add the bacon first and fry lightly to colour.

  4. Add the onions, mushrooms and sauté to colour and lose moisture.

  5. Toss a few times until all the ingredients are well mixed and softened.

  6. Finish with a handful of chopped parsley.

 



Recipe by Patrick Heuberger, Huber's Butchery. Copyrights (C) Huber's Butchery

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