Prep Time - 10 Min | Cook Time - 7 Min | Cook Time - 10 Min
Prep Time - 10 Min | Cook Time - 7 Min | Cook Time - 10 Min
Beef
10 x 180g MSA graded striploins (3-4cm thick)
Sea salt and cracked pepper
50ml olive oil
½ bunch thyme, tied with string
Ingredients
50g thyme, leaves picked, chopped
250g flat leaf parsley, chopped
250g butter, cubed
40g garlic cloves, smashed
Serving Suggestions
Potato Gratin
Watercress and radish salad
Bring steak to room temperature prior to cooking. Season with salt and pepper on all sides. Brush steak with oil using herb brush.
Heat a frying pan over high heat, place steak fat side down to render the fat. Turn onto presentation side. Cook for 2 ½ – 3 ½ minutes, to produce a good crust (Juices will start to come up from the other side of the steak).
Turn and cook for a further 2 ½ - 3 ½ minutes, or to an internal doneness of 56°C for medium rare consistency. Adding butter, thyme, parsley and smashed garlic. Baste steak to enhance flavour.
Remove steak, rest for half the cooking time. Serve with potato gratin and salad.
