Featured in Feast 43 – February 2020
1 garlic clove, peeled and bashed
A sprig of rosemary or thyme
Leave your steaks out to come to room temperature for at least an hour and a half before cooking – it makes a huge difference.
Pat them dry with kitchen roll and season well with sea salt and pepper on both sides.
Take a heavy based frying pan, add around 1tbsp of oil and start to heat the pan – when the oil is shimmering turn the heat down and add a really good knob of Jersey butter (about 50g or to taste). When the butter has melted, add the steaks, herbs and garlic. I like to turn the steaks every 30 seconds or so to ensure they get an even colour. Don’t be afraid to take them quite dark as it’ll add to the flavour.
For rare steaks, cook each one for 3-4 minutes, 5-6 minutes for medium and 7-8 minutes for well done.
Serve with Yare Valley horseradish sauce, roasted seasonal vegetables, and sautéed potatoes.
- Old Hall Farm has a café, a butchery counter and a well stocked farm shop. Also look out for special evening events and more!