Steak on the Bone with Warm Jersey Royal, Tomato and Caper Salad
James Ferguson, Kinneushar Inn, Scotland
800g Sharing steak
1 large banana shallot – finely diced
1 garlic clove – smashed
1 tsp x picked thyme
60g good butter
A glug of olive oil
Remove your steak from the fridge at least 30 minutes before you intend to cook it so that it can come up to temperature.
In a small sauce pan gently sweat down the shallots with the oil and 30g of the butter until sweet and translucent. Add the garlic and thyme, let them cook out and then remove from the heat. Tip on to a plate big enough to hold the steak and keep warm.
Heat a cast iron skillet or frying pan, large enough to hold your steak, until smoking hot. On a tray season the steak generously with sea salt and black pepper. Add a tablespoon of veg oil to the pan and then pop the steak in standing up on its fat. Hold it there until a good amount of fat has rendered in to the pan and then carefully lay the steak down on one side. Allow it to sear for a good 2 or 3 minutes (the meat should be well caramelised) and then turn and sear on the other side. After 2 or 3 minutes turn the steak again and repeat the process, flipping the steak again and again. Each side gets high heat for a short time. This constant turning will result in an even cook. After about 10 minutes check the meat. I go by the feel of the steak but if you’re not confident you should use a temperature probe – 50c rare/ 56c medium rare/ 62 medium/ 67 medium well.
Once the steak has reached the doneness you like turn the heat down to low and add the remaining butter. Let this melt and fizz, then baste the steak with it a few times. Pop the steak on top of the shallot garlic mix and pour over the butter. You now need to rest the steak somewhere warm for at least the same amount of time you spent cooking it, 10 minutes minimum – essential. All the delicious resting juices and butter will now be mingling nicely with your shallot mulch. Carve the steak in to slices the width of your little finger and then pour the resting juices and shallots over the top. Eat. Heaven.
Jersey Salad – 2people
300g jersey royals – Scrubbed clean
1 ox heart tomato – cut in to nice chunks
½ a medium red onion – finely sliced
A small handful capers
1 tbsp curly parsley – finely chopped
1tbsp x mint – chopped
About 6 fleshy kalamata olives
6 good quality anchovy fillets
50ml red wine vinegar
200ml Extra Virgin Olive Oil.
Sea Salt and Fresh ground black pepper
Put the red onion in a small bowl with the red wine vinegar and 50ml of cold water – leave for 15 minutes – this will soften the onions pungency and keep them crisp.Cook the jerseys in plenty boiling salted water until tender. Whilst they’re cooking put the rest of the ingredients in a bowl along with the soaked onions (discard the water/vinegar mixture they were