How to wing mouthwatering steak every single time
Apologies for the unappealing picture of meat that has just popped up in your inbox this morning. But if dry, chewy steak is your speciality, you will forgive me for this juicy and succulent piece of genius.
It is a 100% guaranteed method for cooking the most tender, mouthwatering piece of steak. It comes from fellow carnivore and modern mother-of-two, Nigella Lawson who marinates her meat, after grilling it to achieve utter, bloody perfection.
I tried it and am thoroughly converted. It’s just so clever. Add lots of lovely greens, be generous with all the lovely meat juices and dinner is served. Thanks Nigella.
Steak slice with lemon and thyme
- 1 x 1 inch thick rump steak (approx. 600g)
- 5 stalks thyme (to give 1 tablespoon of leaves)
- 2 cloves garlic (bruised)
- ⅓ cup extra virgin olive oil
- zest and juice of ½ lemon
- 1 teaspoon sea salt flakes
- Cut away the fat from around the edge of the steak while you heat a griddle or heavybased pan.
- Brush the steak with oil to prevent it sticking to the pan, and cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade “cooks” it a little more.
- While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest and juice, and salt and pepper in a wide, shallow dish.
- AND HERE’S THE GENIUS: Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal.