• Recipe

    Matthias Schmitt

    Aromatic-seared steak

     
    Take the ultimate pan seared steak to a new level. Choose your pick of herbs for steak with other flavour combinations and create a personalised favourite.
  • Ingredients
     
    • Steaks or chops of your choice
    • Aromatics of your choice:
    • - Sprigs rosemary
    • - Sprigs thyme
    • - Bulb of garlic, sliced into halves
    • - Orange, lemon or lime, cut into halves, or just the peeled zest from the fruit
    • - Fresh chilli pepper, cut in half lengthways
  • Method
     
    1. Sear your steak in the pan or on the grill with your choice of aromatics alongside the meat.
    2. Cook the steak as you would normally, letting the aromatics make contact with the meat as you turn it – the aromatics should impart a subtle echo of their flavour into the meat as it cooks. You can sit the aromatics on, below or around the meat as it rests too.
    3. Chef’s Tip: This approach works particularly well with Picanha Steak, as the punchy aromatics complement the robust depth of flavour from this rump cut.
    4. Remember to cook it to rare or medium-rare only, and slice it thinly across the grain after resting.
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