How to Cook a Fabulous Steak: Marinaded in Basil, Garlic, Lemon Juice and Oil
Cook a fabulous steak
Ask not what you can do for your country. Ask what’s for lunch. Orson Welles
When twittering, a wee while back, I exchanged some food ideas with a friend. In a weak moment I shared plans for cooking a steak when my wife was away. Then, after a few more exchanges, I promised to blog my method. So here you go.
NOTE: if you don’t eat meat this may not be for you.
Disclaimer: This is not a recommendation, advice nor anything else you might want to sue. Follow this at your own risk and, when it has all gone swimmingly, give yourself a pat on theback for a job well done.
All you need is a beautifully matured from local grass and grain fed beef) 8 to 10 oz ribeye steak, allowed to come to room temperature.
For the marinade:
- handful of basil leaves
- 3 cloves of garlic
- half a lemon
- 100 ml of Scottish Rapeseed oil
Make the marinade
- use your favourite blender or whizzer;
- pull the stalks off the Basil and loosely chop or tear up the leaves (ignore the screams … it’s just your imagination) — add to container
- peel and chop or use a press to mince up your garlic (perfection not required as you’re going to blend in due course) — add to container
- slice a lemon in half and squeeze it into the container (only the juice). Use a squeezer, or apply your mighty fist and let the juice trickle through your fingers keeping the pips back (if you use the finger method any slight cuts in your skin can induce an accidental howl of agony) — add to container
- add the oil
- whizz everything up in a blender
Coat your meat … Rubba-Dubba
- sniff it for a few moments … doesn’t it smell great?
- lay your steak(s) on a plate and pour a dollop of marinade on to it
- massage one side of the steak, yes massage with gentleness okay (don’t be coy). Squeeze, stroke, smooth, rub, knead … Exciting isn’t it? – bottom line – feel the merging of the meat and the mixture
- I’m not saying it’s sensuous but … once you’ve recovered equilibrium … massage the other side of the meat
- leave for at least an hour
Cook your steak (keep all wee folk away from heat).
You’re expected to be able to get your vegetables and fries, baked or mashed potatos lined up without any explanation.
Note: The timings are for a rare steak of average thickness 1″ to 1.25″. Why not work out your own timings (good fun if you like steak).
- use a skillet if you have one (cast iron = fantastic, heavy base = excellent … the thinner the base the more you need to keep an eye on things) LESS SMOKY: if you’d like a less smoky alternative try a non-stick pan with a lid work well. Also benefit of getting juices if you like them on a baked potato or mash.
- IMPORTANT: don’t oil the pan (the oil in the marinade is quite enough)
- make the pan very hot (red hot is a bit much, good ’n hot is fine)
- lay the steak in the pan (press it down if you must but don’t move it about) and let it cook for 1 min 30 secs one side …
- turn the steak over and cook for another 1 min 15 secs.
- lift steak from pan and rest on a warm (I-can-touch-the-ceramic-without-screaming) plate
- put your (ready) vegetables and fries on the plate (I put a sliced onion in the pan and cook it while I fill the plate with vegetables) … if you don’t like healthy plant stuff give your steak 5 minutes without munching.
- remove to a comfortable table and enjoy.
Get stuck in
There you go: steak and chips (or potatoes the way you like them). You’ll find the flavour is juicy and tangy. It goes really well with a robust fruity red and some grainy mustard. Vegetables like carrots, sugar snaps and onions add a pleasant flavour ‘shading’ … I enjoy veg cooked crisp, what about you?
© Mac Logan