The Perfect Steak with Wild Garlic Sauce
- 45 min
A juicy steak is the ultimate carnivorous treat when you are craving something meaty.
We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri, plus some beautiful wild garlic from our estate.
2 steaks of your choice, each approximately 8oz/250g
For the sauce
small bunch wild garlic
Allow the steaks to come to room temperature for 20-30 minutes before cooking to help the steak cook more evenly.
Meanwhile, make the sauce. Chop the wild garlic and parsley finely and add to a medium bowl. Crush the anchovy filets and add to the bowl with the chilli flakes. Add the olive oil until you have a spoonable consistency, then add vinegar. Taste and salt to taste.
Heat a heavy based frying pan over a strong heat. Drizzle a little oil on each side of the steak and season generously with salt and pepper.
When the pan is up to temperature, place the steak gently into the pan and leave for around 30-40 seconds. Carefully turn the steaks over every 30-40 seconds until you have a delicious savoury crust and deep colour on both sides. Reduce the heat and add the butter to the pan. Spoon the melted butter over the steak, continuing to turn the steak at regular intervals.
Remove from the pan when the steak is cooked to your liking; using a temperature probe takes the guess work out of this process. Use the following as a guide:
|Doneness||Remove from the heat at this temp||Final finished temperature after resting|
|Rare||45 - 47°c||50°c|
|Medium Rare||50 - 52°c||55°c|
|Medium||55 - 57°c||60°c|
|Medium Well||60 - 62°c||65°c|
|Well Done||65 - 67°c||70°c|
Once you’ve removed the steak from the heat, allow the steak to rest for the same amount of time that you have cooked it.
Slice the steak and serve with the sauce.
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