The Perfect Steak
By Chef Lennox Hastie
Cookware: Fire Oven
Configuration: Skillet
Difficulty: Easy
Cook time: 7–10 minutes
Resting time: 8–10 minutes
Serves: 2–3
About The Recipe
Cooking a great steak is about understanding the relationship between heat, fat and time. If you don’t have a live fire, a cast iron pan retains a hot, even temperature, giving you the control to build a deep crust while keeping the natural flavour of the beef at the centre. I like to keep the process simple: start with good meat, let it come to room temperature, season it properly and let the pan do the work.
The aim is a rich, mahogany crust without burning the exterior or overcooking the centre. Listen to the sizzle, watch the colour develop and baste the steak as it cooks. Then, just as importantly, let it rest, leaving you with a steak that is deeply caramelised on the outside, warm and juicy within.
Ingredients
500–600g rib-eye steak
20ml grapeseed oil
Sea salt
Method
Remove the steak from the fridge and allow it to come to room temperature.
Turn the Fire Oven lid over to use as a shallow pan and heat over medium-high heat.
If the steak has an external layer of fat, place it on its fat edge and allow it to render for 1 minute.
Add the grapeseed oil, carefully lay the steak on its side and immediately season well with coarse sea salt.
Pan-fry for 5–6 minutes, until it turns a rich mahogany. Turn and season again.
Continue cooking for a further 2–3 minutes, basting frequently.
Remove from the pan and rest in a warm place for 8–10 minutes.
With a sharp knife, carve into 8mm slices. Finish with a pinch of salt and serve immediately.
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