- Fillet steak
- New potatoes
- Ballymaloe Steak Sauce
If there’s one dish that should be in the repertoire of all home cooks – it should be the perfect steak.
Such a treat to eat when out in restaurants, but given the cost, that isn’t something you can do every night of the week.
We wanted to teach you how to cook the perfect steak in a couple of simple steps today so that you’ll never struggle again.
Perfect meat – every time.
Served with some chargrilled asparagus, crushed new potatoes and a Ballymaloe Steak Sauce, this is as quick, simple and tasty as it gets.
Asparagus is gorgeous this time of year and the beauty here is everything cooks really quickly.
Pop the new potatoes onto boil first.
Season up the steak with salt, pepper, oil and some picked thyme leaves. Rub them all over the meat evenly.
Peel the ends of the asparagus and chop the parsley as fine as you can.
Pop the steak into a smoking hot pan. After a minute turn it to 90 degrees to achieve the grill marks.
Flip the steak and cook it for another 90 seconds on the other side.
Remove from the heat and allow the steak to rest for 3-4 minutes. This step is absolutely essential.
Pop the asparagus into the same pan the steak was in with a little olive oil. Season with salt and pepper.
Strain the water off the new potatoes. Add a knob of butter, parsley, salt and pepper and crush with the back of a fork.
Cut the steak into thin slices. If you like it medium rare it should be charred on the outside and lovely and pink in the middle.
Serve the steak with the asparagus, potatoes and a generous dollop of Ballymaloe Steak Sauce.
It really doesn’t get much easier than that. 15 minutes from start to finish.
Spend a little extra getting a really good steak from the local butcher if you can.
Once you learn this technique you’ll never cook steak any other way again.