Here’s a video of Heston on MasterChef Australia describing his cooking technique.
Unfortunately, Heston doesn’t complete the TimTam Slam in this video.
So tonight I used a Porterhouse steak which is a little unusual for me because I prefer rib fillet. Given the cost of living, the cost of meat and the need to budget more carefully I went with Porterhouse steak.
To accompany my porterhouse steak I had an avocado that I coated with pepper and chilli flakes. I also prepared a simple fennel salad with red onion, parsley and capers.
- Porterhouse steak
- Red onion
- Chilli flakes
- Lemon juice
- The night before place the steak on a rack and on a plate and put into the refrigerator. This helps the steak dry out.
- Allow the steak to get to room temperature.
- Just before cooking rib in some oil and a little salt.
- In a smoking hot pan sear the steak and keep flipping every 15 seconds for a total of four minutes.
- Seal the edges, especially the fat.
- Allow the steak to rest for 10 minutes.
- Half an avocado and cover in lemon juice and then coat with cracked pepper and chilli flakes
- Prepare the fennel salad with fennel, parsley, red onion, capers and lemon juice.
- Slice the steak and put onto a plate, add the salad and then the avocado.
- Shoot a photograph.
- Eat the dish.
- Wash the dishes.
- Write the recipe.
- Blog (verb)
I drained the lemon juice out of the fennel salad by straining in a coffee filter paper.
You can see the steak is rare in the middle and nicely coloured on the outside. The fat could have been rendered better but it was fine (I like animal fat).