Chef’s tip: A great side dish is sweet potato wedges, broccoli and grilled tomato.
Ingredients
- 2 fat steaks – rib eye/sirloin
- 1 clove of garlic
- Fresh rosemary
- Butter
Equipment
- Griddle pan
- Oven dish
- Space in the freezer for a rack
Method
- 12-24hrs before you want to eat, take the steaks out of their packaging and place them on a plate. Cover one side with sea salt and leave in the fridge uncovered.
- 90mins before you want to eat, take the steaks out of the fridge, wash them and dry them until they are as dry as possible.
- Chop your garlic clove in half and rub each side of the steaks with it. Also sprinkle with salt and pepper.
- Place the steaks on a raised surface like a grill rack and put the steaks in the freezer for 45mins.
- At this point heat the oven to 90C and put your oven dish in it with a little bit of oil in the bottom
- After 35mins, turn your hob on full whack and put the griddle pan on (and open the window – it’s going to get smokey!)
- Put a tsp of butter in the griddle pan and take the steaks out of the freezer when they’ve had their 45mins.
- Sear each steak for 1 minute on each side.
- Lay sticks of rosemary in your oven dish and place the steaks on top
- Cook in the middle of the oven for 30-35mins for medium steak.