Grilled Steak with Rosemary

Prefect Steak (per Gordon Ramsay)
  • Steak (tenderloin / sirloin / filet mignon)
  • Olive oil
  • Fresh rosemary
  • Sprig of thyme
  • Bay leaf
  • Butter
  • Chopped garlic
  • Chopped shallots
  • Beef or chicken stock

Additional Ingredients for Option 2:

  • Heavy cream
  • Chopped parsley
  • Cognac

Shoot for medium rare or medium. To reheat steaks the next day: preheat oven to 250, warm to around 100 degrees in oven for 30 m on baking sheet, then sauté in oil in a pan at high heat. Let rest 5+ m.

For thicker steaks, roast in oven after searing. Preheat oven to 350.
Let steak come to room temp before searing it in the pan.

  1. Season both sides of steak generously with salt and pepper. Press them into the steak
  2. A “touch” of olive oil in the pan
  3. Steak in, surrounded by rosemary, a sprig of thyme …

Option 1 (featured in the video)

Add garlic, shallots, bay leaf.
Add chicken stock.
Put garlic and herbs on top of steaks.
Baste the steak, optionally put a nob of butter in, mix with the other juices and baste. Roast in oven for 8-10 m.
Let it rest away from heat at least 10 m, let stock absorb.

Option 2

Throw butter, mushrooms and chopped garlic & shallots into the pan.
Once you’ve got colour on the mushrooms, pour your cognac in (which will ignite!) and flambé.
Steak goes back in, with a couple of table spoons of stock and cream.
Bring to the boil and coat steak with sauce.
Finish with chopped fresh parsley.

Photo inside the circle by zzzmediauk
Cinematography by smboro

It is certainly worth a good read, and we recommend it to anyone interested in this subject: The Vegetarians Who Turned Into Butchers

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