Although we eat at least three or four vegetarian meals a week in our house, we do love good steak. We have a marvellous butcher shop just down the road in Pangbourne where I can source delicious ethically raised sirloin, fillet or rump steak so it is easy to come by. However sometimes I find it difficult to cook. It’s easy for it to cook too quickly on the barbecue (not that there has been any chance of using the barbecue recently with the appalling weather we have been having!) and even in a frying pan it can be hard to regulate the heat so that it does not cook too fast. And no matter how I cooked my steaks, they never tasted like they do when you are served them in a proper steakhouse.
Ina Garten says that is because the secret of steakhouse steaks is that “they are pan-roasted, not grilled”. And after trying the recipe in ‘Barefoot Contessa : How Easy is That?’, I am convinced she is right.
Ina recommends you sear the steaks on the stove top first, and then roast them in the oven. She provides excellent time guidance so you can cook your steaks to the exact done-ness you prefer. I’ve made the recipe about three times, and it has never let me down.
I used a good, heavy bottomed Le Creuset pan that goes easily from stove top to oven, and I followed the recipe exactly, except I did not make the sauce. I am not a fan of blue cheeses, so the Roquefort Chive Sauce did not appeal. If I do have sauce on a steak, it is generally a Béarnaise sauce, but I sometimes use herb butters instead.
I definitely recommend this recipe, which you can find by clicking here. It has transformed how I cook steaks. In fact, I doubt I will ever use any other method from now on!