I bought some steak so I could have a bit leftover for lunches this week.
- Bone in rib eye steak 363 grams at $AUD32/kilogram ($AUD11.62)
- Salted butter
- Dried Italian herbs
- Rocket leaves
- Red onion
- Cherry tomatoes
- Lime juice
- Olive oil
- Dry brine the steak on a rack in the refrigerator overnight.
- Melt some butter with microwave radiation.
- Crush a clove of garlic with a cook’s knife and then after removing the ‘paper’ chop the garlic finely.
- Whisk in the garlic and some dried Italian herbs.
- Allow the butter to solidify at room temperature.
- Turn on an oven to about 100 °C and insert a meat thermometer into the steak.
- Cook the steak until the internal temperature reaches 45 °C.
- Heat up a cast-iron skillet and when it’s hot start searing the steak turning frequently.
- Turn the heat down a little and add into the garlic and herb butter and begin to spoon over the steak as it melts.
- Once the steak has a good crusty sear remove it from the skillet and allow it to rest.
- Add some rocket (arugula for North Americans) to a mixing bowl along with some sliced red onion and halved cherry tomatoes.
- Dress the salad with lime juice and olive oil.
- Transfer the salad to a dinner plate.
- Dissect away the spinalis dorsi (deckle) from the longissimus dorsi (eye fillet). Set the longissimus dorsi aside for lunch meat.
- Slice the spinalis dorsi and lay on top of the salad.
- Leftover leeks, carrots, and celery plus spring onions, broccolini, and cherry tomatoes.
- Sautéd until everything is soft.
- Refrigerated overnight.
- Take half a cup of the vegetable mix and add to half a cup of water and then blend in a food processor.
- Heat until it simmers in a frying pan and then filter through a sieve.
- Cool the broth to room temperature.
- After the steak has been seared add this brother to hot skillet and deglaze the pan.
- Add a roux made from melted butter and plain flour and thicken the broth to a gravy.
- Spoon the gravy over the steak.