The Perfect Steak with Potato Gratin

Ben O'Donoghue

Ingredients:

  • 1kg piece Porterhouse Steak on the bone* or OP Rib Eye (T-bone with loin attached)
  • 1/3 cup (80ml) extra virgin olive oil, plus extra to brush
  • 1tbsp each chopped thyme & rosemary
  • 2 garlic cloves, thinly sliced
  • Himalayan rock salt or similar

Potato Gratin

  • 500g sliced peeled waxy potatoes
  • 1 clove garlic 
  • Chopped chives
  • 1 cup pure cream
  • ½ cup full cream milk
  • 1tbsp butter
  • Salt 
  • Pepper

Method:

Perfect Steak

  • Preheat a heavy-based fry pan, char grill pan or barbecue on high heat. Brush steak with extra oil, then season with salt. Reduce heat to medium-high, then cook steak for 15 minutes each side for medium-rare.
  • Place thyme, rosemary, garlic and olive oil in a shallow dish with freshly ground black pepper and a couple of pinches of coarse sea salt. Place the cooked steak in the dish, cover with foil and set aside in a warm place for 15 minutes to rest, turning once.
  • As a rule, you should rest meat for half as long as you cook it, juices redistribute and meat becomes tender.

Potato Gratin

  • Rub a tray with butter, press the crushed garlic into the butter.
  • Place sliced potatoes and cover in cream and milk, topped with salt, pepper and bake at 160C for about 1 hour or until potatoes are tender and golden.
  • Top with chives.

Our friends at Wine Selectors suggest pairing this dish with a Red Willow Bridge Estate Dragonfly Shiraz or White Iron Cloud Pepperilly Sauvignon Blanc Semillon 2019

 

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!