Sizzling Steak – Rozanne Stevens

Ingredients

• 4 X 12 oz rib-eye steaks
• Salt and pepper
• 50ml sunflower oil
• 50g Avonmore Butter, melted plus extra for sautéing onion
• 2 small shallots, finely diced
• 250ml white wine
• 250ml Avonmore Cooking Cream
• 2tbls wholegrain mustard

Directions

1. For the sauce, heat a little butter in a frying pan and gently sauté the onion until soft.
2. Pour in the white wine and reduce by half.
3. Pour in the Avonmore Cooking Cream and stir in the mustard. Simmer on a low heat until warm. Season to taste.
4. Heat a griddle pan to cook the steaks. Brush the steak with the sunflower oil and melted Avonmore Butter and season well.
5. Cook according to order and allow to rest on a warm plate covered loosely in foil for 3 minutes.
6. Plate up vegetables, arrange the steak on top and drizzle the creamy mustard sauce over.

Top Tips for Pan-frying Steak

1. Take the steak out of the fridge at least half an hour before cooking to take the fridge chill off
2. Never put salt in any marinade or basting sauce you use
3. Coat the steak in melted butter, sunflower oil, light olive oil or canola/rapeseed oil, don’t pour oil into the pan
4. Season the steak well with sea salt and freshly ground black pepper.
5. Heat a non stick pan to high
6. Place the steak on the pan, do not move it around
7. Allow the steak to caramelise and seal well on that side before turning over with a pair of tongs
8. Allow the steak to seal on the second side, if needed, turn once more.
9. This is as far as you go for a rare steak. For medium rare, turn down the hob a little and cook for a little longer on each side
10. Use the finger/thumb pinch test to test for ‘doneness’
11. For medium or well done steaks, place on a baking tray and finish off in the oven for 8-12 minutes at 180°C until cooked to your liking
12. Allow the steak to rest for a few minutes on a warm plate, loosely covered with foil

Fillet may be seen as the most sought after cut of steak, but I prefer rib-eye steak any day. It has a great flavour and texture. Also very forgiving of a cook practicing to perfect pan-frying steak skills. The creamy mustard sauce is just delish and can be used with chicken or pork instead.