By MH Staff - Posted on 4th October 2013
It’s too windy/wet/cold to crack out the braai? You can still enjoy a slab of beef fired to crusty-outside, juicy-inside perfection
Buy a 280g porterhouse or rib-eye steak; either cut will have a nice fat cap surrounding the meat to keep it from drying out and toughening up when exposed to high heat. The cap should be at least ½cm thick.
High heat helps the meat acquire a crisp crust. The problem is that your typical sauté pan can’t take high heat. So break out a cast-iron frying pan or heavy-bottomed metal pan. Add 2 tbsp of canola oil and crank the burner to high.
Coat the steak with sea salt, 2 tbsp of herbed butter, and ground black pepper. When the oil smokes, add the steak and reduce the heat to medium (exhaust fan on). Sear until you see a crust form on the underside of the steak, three to four minutes.
Use tongs to flip the meat. Add a few unpeeled garlic cloves and thyme sprigs to the oil. Cook the steak four more minutes (for medium rare), basting it with the pan’s oil. (Tip the pan until the oil pools, scoop it up, and drip it over the meat.)
Remove the meat from the pan and let it sit for 10 minutes, so the juices redistribute inside the steak. Then slice it across the grain. Sprinkle on some more sea salt and serve.