Ever wondered what the secret to the perfect steak is?
For me, the perfect steak is juicy, tender and laden with a silky sauce. The sides are complimentary (don’t you look nice, ooo, don’t you taste good…)
Lastly, with that beautiful meat, the execution, (or timing in how you make the meal,) all sync together for the moment when you sit down and take that first bite!
I love to dress up an old favourite and what better than the classic steak with all the trimmings. I promise these flavours work just as well with other proteins too…remember they’re very complimentary….
Apologies in advance, this recipe is a little wordy, but I’ve summarized the steak and veg exactly as I’ve cooked them, to help you with the timing if need be…
You’ll need a few sturdy fry pans, some bowls, tinfoil, wooden spoons and a nice pair of tongs. Also preheat your oven to (180C or 356F.)
1 rib eye steak per person,
Parsley and thyme sprigs to serve
Good quality olive oil,
Salt and pepper to season
Allow a couple of carrots and a parsnip per serve, (peeled and halved/quartered)
Knob of butter,
Few tbsp of maple syrup
A generous handful of sliced mushrooms I’ve used button mushrooms for my sauce
1/4 cup of cream,
A few tbsp or generous splash of red wine
and a little more butter
Bring your steaks to room temperature first. Depending on the weather, this could take anywhere from 20-45mins. Season and oil each steak generously on both sides. Seal each steak using a hot frying pan over a very high heat. Flip once or twice depending on your choice of method.
Continue to cook until you have an even colour on both sides. Set a timer for 10-15 mins and place the steak/s (and the frying pan) into the oven. Get started on your veggies whilst they cook through,
In a second frying pan, cook the carrots and parsnips over a high heat with a knob of butter. Allow them to caramelise in the frypan and add a few tablespoons of the maple syrup, along with a bit of salt & pepper. Continue to cook for at least 10-15 mins by which stage your steak should be done.
Remove the steak/s from the oven and rest on a separate serving plate with some tinfoil placed over the top. Reserve the steak pan for cooking the sauce (you can also pop the veggies into the hot oven at this point too for the next 5-8 mins)
Sauté the sliced mushrooms in the fry pan with those steak juices. Over a high heat, add a little more butter or a dash of olive oil if needed.
When they’re sizzling nice and hot, throw a little of the red wine in, and let it steam up.
Reduce to a slow simmer and pour in the cream.
Continue to cook until the cream thickens slightly and begins to coat the mushrooms, set aside.
At this point season the sauce, check your veggies (on the stove top or oven) and remove the foil on the steak (which should still be warm.) Spoon the hot sauce atop the steak, serve with the caramelised maple veggies on the side along with a garnish of parsley & thyme sprigs on the veggies and sauce.