I’ve already devoted about a thousand words’ worth of wittering to how I like my steak. I have a well-practised and enjoyed technique which serves me very well. I’m not likely to modify it much for anything.
And then Heston sodding Blumenthal goes and does it differently, doesn’t he? You know, that guy of whom I think the sun shines out of his bum. Up he pops, cheery as anything and wrecks my steak technique. These Waitrose adverts are very good PR for him; look, he can do normal cooking without a sous-vide in sight.
I have no choice but to try it his way. My method is largely to oil the meat, not the pan, and to leave on one side until done before flipping. He of course inverts that, practically deep-frying the steak and turning every 15 seconds. The result? Not noticeably different to my method, though I have used a shedload more oil. I’m not sure what the theory is behind this but I’m sure he has his reasons.
Technique pedantry aside, the recipe itself is lovely. Really celebrates the meat and the dressing is really zingy and punchy. A perfect serving of summer steak.
The original Waitrose recipe is here.
Heston’s tagliata steak and salad:
800g rump steak
Lots and lots of olive oil
2 lemon peel shavings
Juice of 1 lemon
3 garlic cloves, bashed
3 sprigs of rosemary
Mixed salad leaves
Parmesan, to serve
- Get a large frying pan on ninja-hot. Fill it with oil to a depth of 2mm.
- Salt the steak on both sides and fry (carefully!). Turn every 15 seconds for 2 and a half minutes. Leave to rest on a rack over a plate.
- Take the pan off the heat and discard the oil, but don’t wipe it out. Pour 120ml olive oil into the pan, and add the garlic, zest and rosemary. Allow to infuse for 5 minutes.
- Add the lemon juice and sieve into a jug, adding the drained steak juices. Slice the steak into finger-shaped pieces, season well and ladle over half the dressing.
- Toss the salad with the remaining dressing and arrange on a plate with the steak slices, some parmesan and a few flakes of sea salt.