The Perfect Steak

THE PERFECT STEAK with rosemary and capers butter

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INGREDIENTS

Olive oil
350g Steak House Classic Rump or the cut of your choice
Salt
Black pepper, freshly ground
100g Butter
3 Large rosemary sprigs, fresh
2 tbls Capers, drained
2 Garlic cloves, chopped

HOW TO MAKE IT
 
Once you have chosen your favourite cut of Steak House Classic let it come to room temperature, lightly oil it and season to taste while you are waiting for your pan to come up to the desired heat.

Slide the steak into the pan and let it cook on one side without turning all the time, lowering the temperature of the pan and causing the meat to stew.

Once the steak has taken on a nice colour, turn it over and cook to the length of your choice, the steak will let go of the pan when it is ready to be turned so don’t be too hasty!

Remove the meat from the pan and let it rest for about 7 minutes while you add the butter to the same pan and wait for it to foam.

Add the rosemary, capers and garlic.

Cook until you can smell the aroma of the rosemary coming off the pan, remove from the heat and slice your steak.

Pour the melted butter and capers over the steak.

Serve with a salad of mixed leaves.

  

Click Here to go back to Jenny Morris's recipe page.


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