Ingredients
For the steaks:
2 Scotch Beef T-bone steaks – at room temperature for cooking
Few knobs of butter
Oil for frying
Few sprigs of thyme
Few cloves of garlic, bashed
Sprinkling of sea salt
For the charred lettuce:
1 Cos lettuce quartered
Sprinkling of sea salt
For the oven-dried tomatoes:
10 cherry tomatoes, halved
One sprig of thyme
One clove of garlic
Pinch of sea salt
Olive oil
Method
Lay the tomatoes on a tray, scatter over the thyme and garlic, season, and drizzle with oil. Place in an oven at 120C for approximately one hour.
After around 40-45 minutes, heat a griddle pan and drizzle with a little oil, season the steak with the sea salt and place in the pan on the fat edge then cook on both sides for approximately four minutes along with the bashed garlic and thyme.
Towards the end of the cooking add the butter and baste the steaks with a spoon before removing. Allow the steaks to rest for five minutes before serving. Remember to cover and keep warm when resting.
It can be useful to use a meat thermometer to reach your desired cooking preference.
While the steaks are resting add a drizzle of oil to a hot pan.
Add the quarters of Cos lettuce seasoned with salt and allow to char on the two sides.
Additional garnish – caramelised onions, herb buttered portobello mushrooms.
- For more recipes go to www.makeitscotch.com
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from What to Cook https://ift.tt/Q8pbHqL