- 2 steaks (we used rump in the video)
- Sea salt and freshly ground pepper
- A splash of olive oil
- 1 garlic clove
- 200ml red wine
- 50ml water
- 1 tsp soy sauce
- 3 tbsp butter
How to test your steak for doneness:
Pinch your index finger and thumb together. Feel the fleshy bit of your hand below your thumb; press your finger on the steak – if it feels the same the steak is rare.
Thumb to middle finger = medium rare
Thumb to ring finger = medium well
Thumb to pinky = well-done
1. Get your pan screaming hot.
2. Take your steak out of the fridge 15 - 20mins before cooking. Warming it up naturally to room temp, meaning less cooking time and more even cooking.
3. A little trick to make them even more melt-in-the mouth tender: pierce your steaks all over with a fork. Season with pepper. Rub with a little oil.
4. Repeat on the other side.
5. Time to add your steaks. Cook for at least a minute before flipping. You’ll see it starting to colour up on the side. Flip. Season the cooked side.
6. Once it’s nicely coloured on each side. Test for doneness (see below).
7. If your steak has a fatty rind on the side of it, you can crisp it up by holding the steak upright with tongs and pressing the fatty rind into the pan until nicely golden and crisp.
8. Let your steak rest while you whip up a delicious red wine sauce.
9. Keep your pan hot. Swirl a finely chopped garlic clove through the remaining fat. Soften a little. Add the wine and boil, stirring and scraping up the brown bits, until reduced by half, 2 to 3 minutes.
10. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
11. Remove from the heat and whisk in butter, 1 piece at a time, until slightly thickened. Return to heat if needed, but keep it low.
12. Pour the sauce over your steak and get stuck in.