Cookbookmaniac
  • American Recipes
    Wagyu Rump Steak with Parsley & Chive Butter
    Salt before you cook "I always salt my meat liberally just before I cook it. Forget the dire warnings that salt will draw out the juices from your meat and leave it dry and tough. This is nonsense. Salting before you cook is not only essential to bring out the intrinsic flavour of your meat, but it also actually helps brown it." - by Adrian Richardson Recipe for steak adapted from Meat by Adrian Richardson Recipe for Parsley & Chive Butter is an original recipe by cookbookmaniac.com 2 x 400g Wagyu Rump Steak Extra-Virgin Olive Oil 2 teaspoons Maldon Sea Salt, more if needed 1 teaspoons freshly ground black pepper, more if needed Parsley & Chive Butter 125g unsalted butter, softened at room temperature 2 teaspoons dried parsley 2 teaspoons dried chives 1 teaspoon Maldon Sea Salt 1/ Take the butter out of the fridge and allow it to come to room temperature. When it is soft add the dried parsley, dried chives and sea salt. Mix well, and put it back in the fridge for later use. 2/ Remove the steak from the refrigerator at least 30 minutes before you are ready to cook it. 3/ Rub the steak lightly with olive oil, salt and pepper. 4/ Cook the steak over medium heat for 3 minutes, then turn and cook for another 3 minutes. Turn again, this time at a 180-degree angle, and cook for another 2 minutes. Turn a final time and cook for another 2 minutes. The…