Simple, quick and easy!
Cooking Time Prep time 5 mins, cook 10 mins (plus resting – you can prepare the salad while the beef rests)
2 (700gm) T-bone steak
2 sprigs of rosemary
extra-virgin olive oil, plus extra for drizzling
Cherry Tomatoes, halved
2 cloves of garlic
½ bunch of baby rocket (arugola)
2 large swiss brown mushrooms
White wine – splash
1 slice anchovy fillet
Trim away excess fat from T bone. Season both sides of steak generously with sea salt and freshly ground black pepper. Drizzle over olive oil, cover with plastic wrap on both sides, place on chopping board, and beat the crap out of it. Yes ladies and gents, let all that work stress out. You can either use a mallet or a roller pin. I have neither, so I used a mortar. Beat evenly until it is about 1.5cm thick.
Heat pan with olive oil, and add one clove of garlic and one sprig of rosemary. Slightly tilt your pan so that the garlic clove and the rosemary is submerged in oil and wait for it to heat up and bubble. This will flavour the oil.
Add steak to pan, and sear on very high heat around 1-2 minute on each side. Set aside to rest. Repeat with the other steak, using a new clove of garlic and a new sprig of rosemary. I ike to rest my meat on a metal plate placed near the stove, so that it keeps warm.
Using remaining pan juices, add some butter and add the mushrooms. Drizzle the top with extra olive oil, a splash of white wine, and cover for a few minutes under medium heat.
Mix rocket leaves with cherry tomatos (I chose the yellow ones)
Plate beef, topped with rocket and tomatoes, and add the cooked mushrooms to the side.
Add one slice of anchovy into the remaining pan juices and drizzle with more olive oil. Add another splash of wine ans deglaze. Pour on top of steak.
Perfectly pink, tender and super juicy. But feel free to serve it well done if you like your meat destroyed!
looks gorgeous.
just wondering. what kind of camera do you use?
mmmmmmmmm im hungry……. can you send me some food….
ahem or take me with you to El BUlli muhahaha
MOAR BLOOOOD!
Looks good, but med rare please.
@Pawleeen - I use a really old Sony Cybershot N1, with a macro setting
pink meat is the only meat for me
i immerse myself in fine dining through your entries since army food doesn’t really cut it. what do you do for a living if you don’t mind me asking? i’m guessing food critic or aspiring chef?
I’ve recently bought a mallet for trying out these recipes with tenderloin medalions or ones where i’d bash it paper thin to roll up.
I presume you’re bashing the T-bone steak around the bone? =) I always avoided buying T-bone b/c i find it so diffcult to pan fry…does bashing it make it cook nicer as well as tenderizing it?
looks delicious! i will be making this soon
@sam_li - I trimmed the fat and the bone, and then I bashed it – like I was in an abusive relationship.
It sure does tenderize it! I used really cheap T bone meat (financial crisis) and it cooked beautifully. Bistecca is perfect for cheaper-quality meat.
@travelsurv - I work as a Networks director in an advertising company. I cook and eat to de-stress and I also work in a restaurant part-time to get some insights
@XDeborahZeeX - it’s great after a bad day at work! punch punch punch
im meeting up with alex, victor, etc to this member’s only restaurant at our friend’s building… those things always make me nervous… i’ll let you know how it goes. the only one that did it for me was soho house. i think i’ll order the steak– this is making me soooo hungry!
@Amuse_Bouche - successful and a foodie with great taste…pretty awesome!