CF 23/60 ‘A piece of Steak’2015-01-13
- Servings : 2
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
2 x 150g Porterhouse Steak or Scotch Fillet
Seasoning of salt & pepper
2 tablespoons olive or cooking oil or butter
1 large red capsicum thinly sliced
100g Snow Peas topped and tailed
In a fry pan over a medium to hot heat add 1 spoonful of oil. When hot add the steak and cook for 1.5 minutes on each side for ‘medium rare’ , but for ‘medium to well done’ leave it to cook for 2 minutes on each side. Remove the pieces and season with salt and pepper and let them rest for 3 to 4 minutes. In this time return the pan to heat and add the remaining spoonful of oil or butter and cook the sliced capsicum stirring for 2 to 3 minutes then add the snow peas and stir for another minute. Season with salt and pepper and serve with the steak. If the end parts of steak still contain lots of fat you can either remove the fat before cooking or simply render it in the pan by holding the steak upright with tongs with the fat touching the pan. It will sizzle and burn and the fat will render, keep turning the steak exposing the fat to the base of the hot pan but bear in mind not to over do it because any further heat will keep on cooking the steak and it may deliver a well done steak if you required a medium or rare. Serve the steak in anyway you like, even with pasta as pictured.
Variations and My Story
The most expensive cuts of meat will require less cooking time. Porterhouse is a good cut of meat and not in the most expensive range either. You may prefer Scotch Fillet. 150g of steak per person should deliver enough daily requirement of iron and protein. I know some will say that they could eat the whole 2 steaks per person and I’d say, everything in moderation! It is best to let the steak rest after cooking to contain all its juices otherwise if served immediately it would bleed unless it is a ‘well-done’ piece of steak. I tend to keep my red meat intake low due to experiencing high iron count and I generally prefer more vegetables than meat these days!
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