Steak
Makes / serves: 2 portions
Your method, with draft quantities
Method
- Salt steaks and refrigerate uncovered on a rack for 12–24 hours.
- Pat dry.
- Charcoal: sear over very hot coals, turning regularly; move away from flare-ups.
- Fraser’s preferred pull temperature is 45°C, giving a very rare result; carryover varies and this is a preference, not a safety target.
- Rest with cowboy butter.
- Skillet: sear on high, turning every minute for roughly 3 minutes per side, then LOWER heat before adding butter, garlic and rosemary; baste about 1 minute and rest 5–10 minutes.
- Adjust to thickness and desired doneness.
Recipe details
The very-rare method applies to intact whole-cut steak with all exterior surfaces seared, not mince or mechanically tenderised meat. Reduced heat at butter stage prevents burning.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Cowboy Butter
4 steak portions. Use the amount specified in the main recipe.
- 100g softened butter.
- 1 small grated garlic clove.
- 1 tsp Dijon mustard.
- zest of 1/2 lemon.
- 1 tsp lemon juice.
- 1 tbsp parsley.
- 1 tsp chives.
- 1/4 tsp smoked paprika.
- black pepper.
- tiny pinch chilli optional.
- Mix all ingredients, taste for salt.
- Chill as a log or serve softened over resting steaks.
- Use promptly or freeze portions.
Stilton Sauce
Enough for 2 steaks. Use the amount specified in the main recipe.
- Beef fond and a little cooking fat from the steak pan.
- 1/2 onion, very finely diced.
- 2 garlic cloves, crushed.
- Plenty of freshly ground black pepper.
- A pinch of finely chopped fresh rosemary or thyme.
- 100–150g Stilton or other blue cheese, crumbled.
- A dash of Worcestershire sauce.
- A dash of mustard, if needed.
- A small splash of water, only if needed to loosen.
- Remove the steaks to rest. Lower the pan heat, keeping the browned beef fond and a little cooking fat; discard any burnt garlic or herbs.
- Add the finely diced half onion and soften gently, scraping up the fond. Add a small splash of water if the pan is too dry or the fond starts catching.
- Add the crushed garlic and cook for 1 minute, then add plenty of pepper and a pinch of whichever fresh herb is available, such as rosemary or thyme.
- Turn the heat low and stir in the crumbled blue cheese a little at a time until melted. Keep the heat gentle; do not boil. Loosen with a tiny splash of water if needed.
- Finish with a dash of Worcestershire sauce, then taste and add a dash of mustard if it needs it. Spoon over the rested steak.