Steak done 3 ways

Steak Method

1. Pat the steaks dry with a paper towel. Season well all over with salt and pepper.
2. Heat a pan over a medium - high heat.
3. Add a drizzle of olive oil and then add the steaks. Cook for 3 - 4 minutes on each side (depending on preference). Transfer to a plate and rest for 5 minutes before serving.

Garlic thyme compound butter (Prep time 10 mins + 1 hour chilling)

1. In a bowl, mix the butter with the garlic, thyme, lemon zest and pinch of salt until well incorporated.
2. Roll the seasoned butter into a log with cling film.
3. Place in the fridge to harden for at least 1 hour. Top your steak with a slice of the butter just before serving.

Chermoula-style sauce (Prep time 15 mins)

1. Combine all the ingredients in a bowl and mix well to combine. Transfer to a food processor or blender and blitz into a sauce. The texture shouldn’t be perfectly smooth, just blended enough for it to come together.
2. Refrigerate until needed.

Creamy onion sauce (Prep time 10 mins + 35 mins cooking)

1. Melt the butter in a pan over a medium heat. Add the onion and garlic and cook for about 10 minutes until translucent and fragrant.
2. Add the beef stock and bring to the boil. Reduce to a simmer and cook on low for a further 7 - 10 minutes or until the stock has reduced by half.
3. Add the cream and simmer gently for about 5 minutes until the sauce has thickened.
4. Remove from the heat, add the fresh parsley and season with salt and pepper.

Top tips:

1. You can use budget-friendly cuts of beef such as bavette, which is chewier but has a lot of flavour. Cheaper cuts such as rump steak may be used, which is also flavoursome but even more chewier. You can tenderise cheaper cuts by rubbing in 1 teaspoon of baking soda over the steaks and leaving it for 10 minutes, then rinsing off and patting dry before searing.
2. Bring the steaks to room temperature (not straight from the fridge) before cooking, as it will help the steak cook evenly. Take it out of the fridge at least an hour before cooking.
3. Searing the steaks over high heat will give it a crispy and flavourful crust, and ensure the inside of the steaks are still juicy. A general rule of thumb is to sear 3 minutes on each side of a one-inch thick steak.
4. Trimming the steak to make sure it is the same thickness throughout will help it cook evenly. You can toss the trim in the remaining heat on the pan at the end to avoid overcooking the off-cuts.
5. You can make the butter and chermoula ahead of time, and keep it in the fridge. The butter can be sliced once set and then placed on baking paper before wrapped or stored in an airtight container in the freezer for future use.
6. Coriander, parsley and mint are traditionally used in chermoula, but you can use any herbs you have in the fridge for a chermoula-inspired condiment. Replacing the spices in the chermoula will make a more chimichurri-style sauce.
7. The beef stock in the onion sauce gives it a meatier flavour, but you can substitute with chicken or vegetable stock. If using a stock cube, you can make a stronger base without reducing it by adding less water.
8. Save the steak cooking juices to add extra flavour to your onion sauce, or as an extra “sauce” for the fries.
9. You can air-fry the shoestring fries while cooking the steaks, or cut potato wedges for a healthier alternative.
10. Rocket salad adds a peppery and fresh side, or try an iceberg lettuce wedge as a side with olive oil and grated parmesan.