There’s a mixed view on the way to cook a perfect steak! Here is Holy Moly’s guide for making the best char-grilled steak.
1. Remove your steaks from the fridge at least 30 minutes before you start cooking.
2. Generously rub the steaks in sea salt & black pepper. Make sure you coat the steaks all over.
3. In a thick, heavy set, large frying pan, heat 1 tbsp of olive oil (or enough to cover the bottom of your pan for both steaks).
4. Pre-heat the pan until the oil is just starting to smoke. It should be smoking hot.
5. Add the steaks to the pan and cook for 2 minutes on each side.
6. Start adding the cubed butter, the rosemary and baste the steaks continuously on both sides. More butter baste, more flavour.
7. Then, for 1 minute, render the fat down into the pan. Continue to baste.
8. The total cook time for the steaks should be no more than 8 minutes (1” thick sirloin, medium-rare).
9. When the steaks are cooked to your liking, remove from the pan and rest for at least 5 minutes, pour over the pan juices.
10. When you’re ready to serve, carve the steaks, season with more sea salt.
Generously pour a healthy portion of Holy Moly Chimichurri over your cut steaks.
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