10 x 180g (3-4cm thick) MSA Graded Striploins(also called New York Cut, Porterhouse or Sirloin).
Other Ingredients
Sea Salt and cracked pepper to season
50mls olive oil
50g thyme, tied with string
50g thyme, leaves picked,chopped
250g Flat leaf parsley, chopped
250g butter, cubed
40g garlic cloves,smashed
Serving Suggestions
Potato Gratin
Watercress and Radish Salad
Bring steak to room temperature prior to cooking. Season with salt and pepper on all sides. Brush Steak with oil using a herb brush.
Heat a frying pan over high heat, place steak fatside down to render the fat. Turn onto presentation side. Cook for 2 ½ – 3 ½ minutes, to produce a good crust (Juices will start to come up from the other side of the steak). Turn and cook for a further 2 ½ - 3 ½ minutes, adding butter, thyme, parsley and smashed garlic. Baste steak to enhance flavour.
Remove steak, rest for half the cooking time. Serve with potato gratin and salad.
