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 steak should be cooked medium, and be neatly cross-hatched with marks from the griddle.
5/ Transfer to a warm plate and cover them loosely with foil. Leave them to rest for 6 minutes before serving.
Here is a summary of tips from Meat by Adrian Richardson:
* Buy the best quality meat that you can afford. That way you get a head-start when it comes to flavour and texture.
* Choose the right cut. For instance, if you like your steak butter-soft, choose a piece of eye-fillet; if you want super-tasty and don’t mind a bit of a chew, choose rump or skirt.
* Don’t cook your steak straight from the fridge. Let it come to room temperature.
* Prepare for cooking by rubbing the steak all over with some olive oil. Use you hands to smear it on evenly, then season the meat with salt and pepper just before you cook it.
* Finally, and perhaps most importantly of all, once the steak is cooked, you must rest it. Letting it rest away from the heat source allows the juices to settle back to the centre of the meat and the fibres will all relax, becoming nice and tender.