The perfect steak for #ElanaWine
#ElanaWine made every smile on the table just that much bigger when we served it the other day. The packaging is über stylish, of course, but it’s great when that is met with a truly superb product inside. She’s just never one to disappoint, is she?
Inspired by the gorgeous bottle, I decided to match this bolshy, super sexy shiraz with a special fat steak filled with a few fun Asian flavours. People often talk about the ‘umami’ of a good steak – that charred edge and map-like marbling that melts into a soft juicy centre. It’s this dreamy quality that makes any good man or woman crave a decent steak, done perfectly. I believe this recipe really brings out all you could expect from a good piece of beef, with a nice Kung fu-style punch.
There are lots of opinions of which is the best steak cut to have. I’m not here to give you an answer. I will say that these are a few you might consider, but hey, we’re all different:
fillet – we all know about fillet – very lean but soft n tender
sirloin – a bit more flavour than fillet, with a nice layer of fat
rib eye – my steak of choice. Unrivaled marbling and flavour, a bit of a chew but thats just how I like it
Iron steak – not a common cut, but if you’re short of cash it’s a winner. Just be sure not to over cook this flat beauty, and it is always helped with a little meat bashing.
Get the best quality meat your money can buy.
4 rib eye steaks, on the bone, weighing about 2-300g each (or your steak of choice)
few drops sesame oil
1/2 tsp Chinese 5-spice powder mixed with 1 Tbsp sea salt
2 Tbsp butter
1 inch of ginger, peeled and grated
4-6 Tbsp soy or Tamari sauce
1/2 cup (65ml) water
To serve: chips, oven roasted leeks or even a golden fried egg
To start, bring your steak to room temperature if you like it anything more cooked than rare. If you like it close on raw, leave it in the fridge until you are ready to fry it up – this will keep the steak cool in the centre and so wont cook as quickly.
Rub the steaks with a few drops of sesame oil each side. It’s a potent oil, so we’re talking drops here not glugs.
Heat a frying pan on medium heat.
Place the steaks in the pan. Soon as they start to sizzle, sprinkle with the 5-spice salt.
Cook for 2-3 mins each side for med-rare, and 4-5 mintues each side for medium well done. (This also depends on how thick your steaks are, use the thumb test as in video if you’re not sure. Elana was freaked out by it, but it really, really, does work!)
Remove from the pan and allow the steak to rest whilst you make the sauce.
Pop the butter in the hot pan, take it off the heat if it’s starting to get a bit hot. Throw in the grated ginger, and then the soy sauce/water mix. Stir around with a wooden spoon to scrape the delicious bits of steak off the base of the pan. Soon as it’s bubbling, remove from the heat and pour over the hot steak.
Serve immediately with your choice of sides and a big ol glass of #ElanaWine.