Yeah, in case you don’t know, I’ve got the biggest crush on Heston. Three reasons:-
- He cooks. And pretty well, I might add.
- He is incredibly smart. And also kind of dorky and cheesy.
- If he can make food orgasmic, think about what else he could do. Seriously.
I’ve been hooked on all of his shows and recently tried out his perfect steak technique. Super simple. Beast meal ready in just 7 minutes. Thank you, you sexy English muffin, you.
This is not a very artistic shot, but whatevs. It’s a piece of meat having a party with some fried onions and garlic. How can you not be excited about this?
Here’s the recipe, already. Calm yourselves.
1 piece of beef filet mignon (I got mine from Trader Joe’s but you can be fancy and make sure the cow was grass-fed)
5 cloves of garlic (and you wonder why no one will kiss me)
1/2 yellow onion, chopped
1 sprig fresh rosemary
1/2 tablespoon ground cinnamon
1/4 tablespoon paprika
1/4 tablespoon cajun seasoning
1 cup olive oil
Salt and pepper
Method of Madness:-
- Take your steaks out of their packaging the moment you get home. Wash and pat dry, place them on a wire rack or plate in the fridge for 1 1/2 days. The air will circulate around the meat to create the maillard reaction – a reaction between the protein and sugars to create a non-enzymatic browning => beautiful brown crust.
- After 1 1/2 days, put your olive oil, rosemary, cinnamon, paprika, cajun, salt and pepper into a ziplock bag (cos’ you’re fancy like that). Put the steak in the bag and let it marinate for at least 6 hours.
- Take them babies out 2 hours before cooking to let them come to room temperature. This is important! Going straight from the fridge to the pan doesn’t allow it to cook thoroughly. So don’t be a fool, son.
- Get your skillet out and set it to medium-high heat. Pour the juices from the bag onto the skillet and watch it smoke up a little. Smoke is good. Tasty.
- Prepare yourself for the magic.
- Place steak onto hot skillet, flipping over every 15 seconds. I like my steak medium-well, so I keep flipping for 2 minutes for a slightly pink center. You can cut down the time as much as you like, if you want to be a caveman like that.
- Pop your chopped garlic and onions into the pan to party it up.
- Plate your steak and let it rest for at least 5 minutes. This allows the juices to stay packed in the meat so you don’t squeeze them out every time you cut into it.
- Last sprinkle of salt and you have a winner!
Perfect meal after a long day and a big WOD. Put on your best British accent and tuck in, mate!