This is another recipe adapted from MasterChef Australia season 2, the episode where two of the contestants received a Masterclass session with Jamie Oliver in London. In that episode, Jamie Oliver demonstrated a rather simple and interesting method of preparing steak, he called it the “dressing the board” method. The idea is to let the meat “rest” in a pool of herbs and seasonings prepared on a wooden board, which helps to seal the meat after searing and at the same time, impart more flavour to the meat. When all the resting juice oozes out of the meat, it mixes with all the seasonings on the board, flavouring the meat.
This method worked really well, the meat was so tender and juicy and so much flavour from the fresh herbs. This was by far the best steak I’ve made. I know I’ve said that before when I made Momofuku’s Pan-Roasted Dry-Aged Rib Eye, but I really can’t choose which is best. I love both!
Adapted from Jamie Oliver’s recipe from Masterchef Australia
Prep time: 25 mins
Cook time: 10 mins
Yield: serves 2
- 2 pieces thick-cut rib-eye steak (about 1-inch thick)
- Freshly ground black pepper
- 2-3 sprigs fresh rosemary
- Olive oil
For dressing the board:
- 1 bunch fresh mint
- 1 fresh red chili – de-seeded or not, your choice.
- 3 cloves garlic-peeled
- 1/2 lemon
- About 2 tbs extra virgin olive oil
- Heat a 10- to 12-inch cast-iron pan over high heat. I left it on the stove on high heat for about 15 mins.
- While the pan is heating, season the steak liberally with salt and pepper on both sides.
- Pull the rosemary leaves off the stems and push them into the meat. Leave the meat aside while you dress the board.
Dressing the board:
- Finely chop the mint, chili and garlic on a clean wooden board.
- Squeeze the lemon juice and drizzle some extra virgin olive oil onto the chopped herbs. Mix.
Searing the meat:
- Drizzle and rub olive oil on both sides of the meat just before searing.
- When the pan is good and hot (Remember to wear your oven mitts at all times when handling the cast iron pan)- the steak should sizzle aggresively when it touches the pan, this also sends out lots of smoke, remember to switch on the exhaust fan and open all the windows you can open – brown the steak. Put the steak in the pan and don’t touch it or press it or do anything stupid like that after you add it. After about 2-3 mins (depends on your preference for doneness and also your instincts really), the steak should release easily from the pan and the seared side should be on the golden side of browned. Flip it. Sear the other side for another 2-3 mins.
- Transfer meat to the board and coat with dressing.
- Let meat rest for about 5 mins before cutting and serving.