Beef Steaks


2 Beefsteaks either sirloin/NY strip or ribeye

These steaks need very little cooking: about 5 minutes on each side if you like it medium rare, 6 minutes for medium, and 7 minutes for very well done. To prep the steak, remove from the fridge about 30 minutes before you intend to cook, pat it dry and cover it allowing it to get up to room temperature.

For seasoning I use a combination of a teaspoon of each of the following: salt, black pepper, garlic powder and paprika. Mix all of these well together and then sprinkle liberally onto both sides of your steak, I would recommend smearing the steak first with a little olive oil, this will help the seasoning to adhere and also help the steak crisp up when you introduce it to the pan.

Next put a little oil in the bottom of a good cast iron skillet or frying pan and turn the heat up high, allow the fat to get good and hot before laying the steaks side by side to cook for approx 4 minutes per side. After cooking for 4 minutes turn them and cook them for about another 2 minutes, longer if you require well done. Remove the steaks to a plate and cover them (leaving a little air hole), and allow them to rest for about 5 minutes.

During this time I usually like to make a little sauce. Toss into the pan some leeks cut into half inch strips and brown quickly, then remove and add a half glass of red wine making sure that you stir in all the meat juices. Just dribble this mixture over the steaks before you serve, adding the leeks.

To accompany the steak I like a small dollop of mash and perhaps a little spinach or broccoli.

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