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How to cook a steak like Heston Blumenthal

Posted by Gary

Regular readers know I like steak and some of you know that I’ve cooked steak like Heston before. Now that I’m back on a low carb kick I’ve been dreaming of a nice steak dinner since picking up a piece of ribeye from Coles on the weekend.

I began preparing the steak this morning as I was making breakfast. I unwrapped the meat and laid it on a rack and then on a plate and put it back in the refrigerator to dry out a little.

This is Heston explaining his steak cooking method

When I arrived home after work I pulled the steak out and placed it on the kitchen bench to let it get to room temperature (which in Canberra today wasn’t much different to the temperature inside my refrigerator).

 

This is my steak after it had been drying in the refrigerator

Ribeye steak out of the refrigerator waiting to be cooked and eaten.
Ribeye steak out of the refrigerator waiting to be cooked and eaten.
How to cook a steak like Heston Blumenthal
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Ribeye fillet steak
  • Fennel
  • Parsley
  • Bok choi stalk
  • Red onion
  • Lime juice
  • Mayonnaise
Instructions
  1. In the morning before leaving for work unwrap the steak and put it on a rack on a plate and put it back in the refrigerator
  2. When you get home after work pull the steak out and put it on the kitchen bench to equilibrate to room temperature
  3. Cut the fennel, parsley and red onion into thin slices and squeeze the juice from half a lime
  4. Put the salad together
  5. Slice the stalk of some bok choi and set aside
  6. Get a frypan really hot and add some grape seed oil plus a bit of butter
  7. When the pan is smoking hot put the steak in the frypan
  8. Count slowly to fifteen and turn
  9. Repeat this for a total of 3 minutes
  10. When the steak is cooked put it aside in a warm place and let it rest for 10 full minutes
  11. While the frypan is still hot add the bok choi stalk slices and fry off
  12. After 10 minutes resting plate it all up
  13. Shoot a photograph
  14. Eat the meal
  15. Wash the dishes
  16. Write the recipe
  17. Blog (verb)

This is the steak and fennel salad plated up

Steak and fennel salad after the meat has been rested for 10 minutes.
Steak and fennel salad after the meat has been rested for 10 minutes.

Here is my breakfast this morning. Streaky bacon cooked in a benchtop oven and served with a fried egg.

Pay day bacon and egg
Pay day bacon and egg

So how do you like to cook steak?

Dijon mustard and chives crusted scotch fillet steak

Posted by Gary

Scotch fillet steak on a Saturday night is even better if it’s a steak sandwich

I watched a Nicko’s Kitchen video on YouTube recently on how to cook a perfect scotch fillet steak. My technique is slightly different in that I follow the Heston Blumenthal method of rapid flipping every fifteen to twenty seconds.

 

Anyway, I wanted a steak sandwich for dinner. I liked the way Nicko crusted his steak by using Dijon mustard and chopped chives. It looked very pretty. It also added a nice taste too. 

What you’ll need

Scotch fillet steak

Salt

Olive oil

Butter

Thyme

Chives

Dijon mustard

Cracked pepper

Lettuce

Tomato

Swiss cheese slices

Bread roll

Here’s what you do

Slice the bread roll into halves

Apply some Dijon mustard to the inside of each half

Add a slice of Swiss cheese

Put the bread under a grill for a few minutes to slightly melt the cheese

Remove some lettuce leaves and wash them

Slice the tomato and allow it to rest on some paper towel

Apple some pepper to one side of the tomato

The steak should have been in the refrigerator for about half a day at least uncovered

Take the steak out at least an hour before you’re ready to cook to get it to room temperature

Rub some olive oil all over the steak

Season the steak with salt

Get a pan smoking hot

Put the steak in the pan and flip every 15 to 20 seconds and cook until you like it

I like my steak rare

Add some thyme and a bit of butter and allow the butter to melt and the thyme to flavour the meat

Let the steak rest for at least 5 minutes

Coat one side of the steak with Dijon Mustard

Flip the steak over onto a plate of chopped chives and coat the steak

Scotch fillet steak with chives and Dijon mustard Gary Lum
Scotch fillet steak with chives and Dijon mustard [Click on the photograph for a full view]
Slice into the desired thickness

Prepare the steak sandwich with the bread roll and melted cheese

Enjoy a nice juicy steak sandwich

Scotch fillet steak with chives and Dijon mustard sandwich Gary Lum
Scotch fillet steak with chives and Dijon mustard sandwich [Click on the photo for a full view]

Parting words

I regularly post photographs of food to Twitter, Facebook and Instagram. Please feel free to connect with me on any social media platform.
I also have a podcast. It’s not food related but each show is short and it’s named Medical Fun Facts. You can find it in the iTunes podcast store as well as Stitcher. A show drops every Monday and Tuesday. It has a little cynicism, a little scepticism and occasionally some sarcasm.

Porterhouse Steak Heston Style

Posted by Gary

The Porterhouse steak Heston style is the second Heston style dish I’ve done today. For breakfast I made scrambled eggs Heston style 

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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 Heston Style
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Porterhouse steak
  • Avocado
  • Fennel
  • Parsley
  • Red onion
  • Capers
  • Pepper
  • Salt
  • Chilli flakes
  • Lemon juice
Instructions
  1. The night before place the steak on a rack and on a plate and put into the refrigerator. This helps the steak dry out.
  2. Allow the steak to get to room temperature.
  3. Just before cooking rib in some oil and a little salt.
  4. In a smoking hot pan sear the steak and keep flipping every 15 seconds for a total of four minutes.
  5. Seal the edges, especially the fat.
  6. Allow the steak to rest for 10 minutes.
  7. Half an avocado and cover in lemon juice and then coat with cracked pepper and chilli flakes
  8. Prepare the fennel salad with fennel, parsley, red onion, capers and lemon juice.
  9. Slice the steak and put onto a plate, add the salad and then the avocado.
  10. Shoot a photograph.
  11. Eat the dish.
  12. Wash the dishes.
  13. Write the recipe.
  14. Blog (verb)
 

 

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I drained the lemon juice out of the fennel salad by straining in a coffee filter paper.

2015-02-22_17.47.03_005_GARY_LUM_FB

 

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).

So how do you like to cook your steak? 

Steak and vegetables

Posted by Gary

Mum and Dad rarely eat steak now. It’s too expensive and they’re careful of their teeth. They both have a lot of dental work and they prefer not to chew anything tough. I promised a juicy and tender steak  

I explained to Mum the theory behind Heston Blumenthal’s technique for perfect steak and the importance of resting the meat to get a perfect rare to medium rare steak. I also took the advantage of buying some Scotch rib eye fillet which makes a tender steak pretty well guaranteed unless you neglect it. Mum and Dad love their vegetables so we also had some boiled spuds (potatoes for you refined readers), sweet potato, snow peas, asparagus and sweet corn on the cob.

Scotch rib fillet steak after sitting out to dry and getting to room temperature. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.2, 1/40sec, ISO 250
Scotch rib fillet steak after sitting out to dry and getting to room temperature. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.2, 1/40sec, ISO 250
Spuds ready to boil in the saucepan. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 320
Spuds ready to boil in the saucepan. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 320
Scotch rib fillet steak resting and letting the wonderful juices keep the meaty goodness all tender. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 1250
Scotch rib fillet steak resting and letting the wonderful juices keep the meaty goodness all tender. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 1250
Saturday dinner. Scotch rib fillet with spuds, sweet potato, snow peas, asparagus and corn. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 2000
Saturday dinner. Scotch rib fillet with spuds, sweet potato, snow peas, asparagus and corn. SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/5.6, 1/10sec, ISO 2000

Mum and Dad were pretty happy and enjoyed the meal. 

Easy 5 minute steak meal

Posted by Gary

It rained today so my plan to go for a walk didn’t eventuate. I’ve put on so much weight, I need to exercise and eat less. Well after last night I really need to eat less. 

I made a light and easy steak dinner. The steak was a Scotch rib fillet that was about 1 cm thick and it had a nice amount of deckle around the lean fillet.

Scotch rib fillet steak NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 800
Scotch rib fillet steak NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 800

I left the steak out on the bench for 2 hours to let it get to room temperature and to reduce the moisture content.

Bread and butter NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 280
Bread and butter NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 280

I needed some fried bread as a base for the steak. The steak always tastes good with fried bread. Frying bread in real butter is also important. 

Sweet potato NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 360
Sweet potato NIKON D5300 with 40.0 mm f/2.8 at 40mm and f/8, 1/5sec, ISO 360

I like sweet potato. I cooked this with the steak. In the finished product you can see the char marks 

Saturday dinner. Scotch rib fillet steak with spinach, capsicum and sweet potato. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400
Saturday dinner. Scotch rib fillet steak with spinach, capsicum and sweet potato. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400

I like to cook my steak rare. I use the Heston Blumenthal method. I have a timer set for 5 minutes and the frying pan set to high. I turn the steak every 20 seconds. I then let it rest for at least 5 minutes. The resting is the most important part. 

So do you like to eat a quick and easy minute steak?

 
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Hope you have a great weekend and eat YUMMY