Description (Some HTML is OK)
The secret is in the steak. We find ribeye or sirloin steak has enough marbling in it to deliver BIG flavour ... and cooking it "rare" enhances nature!
Ingredients
Makes 2 servings
- 2 pieces of sirloin or ribeye steak
- Extra virgin olive oil
- Sea salt and ground black pepper
- ½ glass of red wine for sauce
Preparation
1. Cover both sides of the steak with olive oil and sprinkled with freshly ground black pepper (do not use salt at this stage because it will draw out the moisture).
2. Place your griddle pan on high heat until until the pan is smoking (definitely need the extractor fan on high and the windows open :-)
3. Place the steaks in the pan and press down firmly on each with a pallet knife to ensure good griddle marks.
4. DO NOT TOUCH for 1.5 minutes, then turn over and press down firmly once more. Sprinkle a little sea salt on each steak and leave for another 1.5 minutes.
5. Turn griddle pan off then place steak on warm plates, sprinkle salt to second side and rest while making the red wine sauce.
6. Add red wine to hot griddle pan, swish around for flavour and drizzle over steaks.
Serve with baby baby new potatoes and greens of your choice.
Comments
Surely the cooking time would depend upon the thickness of the steak? I often find different steaks are different thicknesses and cooking times differ depending.
Valid point; however we find 1.5 minutes per side in our smoking hot griddle pan ideal for "rare" sirloin or ribeye steak ... buon appetito!
Back to top