15/10/2013
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Jak's Steak
Its a Great Steak
Most importatntly it has to be Scotch Beef
Your choice of steak, Fillet, Sirloin, RibEye or Rump
1 oxo cube
1tbs rapeseed oil
1 heavy based pan or skillet
Tongs
1. Remove steaks from the fridge for at least 20-30mins to come to room temperature
2. Heat a heavy based pan or skillet
3. Mix oil & oxo cube until paste
4. Brush steak all over with seasoning
5. Lay in the hot pan & leave to caramelise do not turn for at least 2-3 mins
6. Then turn over brushing again with the paste
7. Timing is best or a thermometer if you have one
8. 45c Rare, 54c Medium, rare 63c, Medium well, 70+Well done
9. Allowing to rest for at least 5mins before serving makes the biggest difference
Broadcast
- Tue 15 Oct 201310:30BBC Radio Scotland
