- 'Love' the steak - low heat and red wine (don't even let it simmer - just very gently cook); or
- Let the steak know who's boss - sear hard on both sides
Steak a la LC
Steak (well duh... I like a small but thick porterhouse - preferably grass fed)
1 1/2 Tbsp butter
1 tsp crushed garlic
pepper to taste (i.e. none at all, in my case)
- Heat 1 Tbsp butter in pan until melted (not browned!) - keep the heat low until immediately before you add the steak.
- Season both sides of the steak (the salt draws the moisture to the surface and stops it burning - clever, no? The pepper just makes it taste funny - hence why I omit...)
- Smear both sides of the steak with crushed garlic.
- Turn up the heat in the pan until the butter starts to brown and sizzle, then add the steak.
- Cook for equal time (on medium heat) on each side - for a medium rare steak, I find 2 minutes a side generally suffices. The timing starts as soon as the steak starts to sizzle.
- Rub the remaining butter over the surface of the steak and rest (cover with aluminium foil and oven glove) for 8-10 minutes before serving.
A tip (this time courtesy of Iron Chef!) - how to tell how well done your steak is (without having to cut into it):
- Rare feels like your cheek
- Medium rare feels like your earlobe
- Medium feels like the side of your nose
- Well done feels like the tip of your nose
So tell me: how do you do your steak?