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- 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
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- Sear your steak with whichever combination of aromatic you choose alongside the meat in the pan or on the grill.
- Cook the steak as you would normally, letting the aromatics make contact with them as you turn the meat – 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.
- 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.
- Remember to cook it to rare or medium-rare only, and slice it thinly across the grain after resting.
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