This week we feature a guest blog by Neil Perry of Rockpool
Some months back now, GourmetMale approached us and asked if Neil Perry would like to write a guest blog for his site, which aims to get men cooking, and cooking well. What a great idea! Neil was keen, of course as he is all for anyone having a go and why do something half hearted, ever? Following is Neil’s blog on cooking the perfect steak, along with a video he made for the superlative Cape Grim...and of course a recipe for you. Enjoy.
‘The perfect steak’
First things first. If we are going to cook the perfect steak, we better start out with the right produce – the best steaks we can find. We use only the finest cattle at Rockpool, a favourite being those that have been grass-fed and only finished on grain if drought conditions make it necessary. Grass-fed beef differs from lot-fed beef in that it has a more natural beef flavour and a much better Omega 3 to Omega 6 ratio. This makes it better for you, and the cow enjoys a much healthier and happier life. This is really important. Then follow these basic rules
Beef rib barbecued with anchovy butter
I love this dish served with a creamy potato gratin and a green leaf salad. Serves 4
4 x 250g aged beef ribs
Extra virgin olive oil
4 spoonfuls of anchovy butter
Freshly ground pepper
For the butter
8 large anchovy fillets
1 lemon, juiced
8 tablespoons unsalted butter
Freshly ground pepper
To prepare the butter, place the anchovies and a little salt in a mortar and pound with a pestle until they start to break up. Add the lemon juice and butter, then plenty of pepper. Mix completely. Put to one side until ready to plate the steaks.
Remove the steaks from the refrigerator two hours before cooking and season with sea salt. Preheat the barbecue to hot and make sure the grill bars are clean. Drizzle the steaks with extra virgin olive oil and shake off any excess. Put the steaks on the grill at a 45-degree angle to the grill bars. When halfway through cooking that side, turn the steaks 45 degrees in the opposite direction. When done, turn them over and cook the other side. Put the steaks on a plate, cover with foil and keep them in a warm spot to rest.
Use the touch test to check for “doneness”. A rare steak will be soft to the touch and will spring back when pressed. As it cooks, the steak will become firmer and firmer to touch. If you see the juices come to the surface as red droplets, your steak will be medium-rare, probably heading to medium after resting; if the juices are pink to clear, you have a well-done steak.
Place one steak on each of four plates. Pour the juices from the resting plate over the steaks and add a spoonful of the anchovy butter. Add a grind of fresh pepper and serve immediately.