Patricio’s Supermarket Steak

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follow this delicious guide for a perfect steak.

Steak is easy using either a ribbed/unribbed frying pan or a griddle on top of the stove, cooking is the same either way.

When buying steak whether it’s sirloin, Rump including Ribeye, most supermarkets supply very good steaks very cheaply, I only advise when looking, make sure there is a good ribbing of fat throughout the meat as it will break down during the cooking process and leave a very tender mouthwatering meal.

This is not a recipe because a good steak can only be cooked with practice, no’  this page is moreover for the person that is worried about getting it right.

When you’ve unwrapped your steak, give it a rub over with kitchen paper to remove excess moisture, then use a good quality oil such as olive oil or rapeseed oil, Do Not put oil in the pan!, I can’t emphasise that enough, rub it gently over the steak with your hands but not too much, grate black pepper over each side of the steak and press that in, but not salt as it draws the blood out too much and you can lose flavour. I cook steak on a full heat in a dry frying pan, let the pan heat up fully, then place your steak in. 1 1/2 minutes each side for rare steak, (sirloin is best medium rare) , 2 1/2 minutes for medium, 3 1/2 - 4 minutes for well done.

 If you watch your steak while cooking, you can tell when it’s medium done as it will change colour half way up from the bottom, then it is time to turn it over. Lay the steak on its side to colour the edge rind

Next step is to place your steak on a warm plate and let it rest for 4 minutes to let it bleed out juices. Add sea salt and serve.

For a perfect finish add  ‘Patricio’s Mushroom Sauce’ some mushrooms, a griddled tomato cut in half and some home made chips or A potato in its Jacket.



NOW ALL THERE IS TO DO IS ENJOY IT!

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