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

 

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