RedGage

When I started to cook, some 7 months ago, I was very lost. I wanted to do something! I wanted to be creative, but didn't know where to start.

After some research, I discovered this amazing cookbook: "What to Cook and How to Cook it" by Jane Hornby. This was my first cookbook and it's very user friendly. It shows you in steps how to prepare and cook your meal, exactly what I needed at that time. I tried almost every recipe in here. I usually try something new and then change it a little bit, make it my own. Well, that's not the case with this particular recipe. This steak is delicious, that even I, who isn't a meat lover, could not resist. It takes a very little time to prepare but scores big at the dinner table.

Lets start with the baby potatoes.

Baby Potatoes are my own recipe, very easy to make!

Here is what I do! Preheat the oven to 450F. Keep the skins on the potatoes and put them in the roasting pan. Drizzle the Olive Oil, Sea Salt and Freshly ground Pepper then toss to coat using your hands. Bake them for 20 minutes. Serve immediately. While the potatoes are in the oven, start preparing the meat.

Steak with Garlic Butter

(Recipe from the book "What to Cook and How to Cook it" by Jane Hornby)

Ingredients:

1 glove garlic

1 handful fresh flat-leaf parsley

4 tbsp unsalted butter, softened (I use Organic Earth Balance)

1/4 tsp Sea Salt

2 sirloin steaks, about 3/4 inch thick, at room temperature

1 tsp vegetable oil or sunflower (I use Olive Oil)

Salt and pepper

Make the garlic butter first. Crush the garlic and roughly chop the parsley. Add the butter, the 1/4 teaspoon salt and season with peeper, then mix well with the fork. Unroll a sheet of plastic wrap onto the work surface. Spoon the butter onto the plastic and roll around the butter, then twist the end to make a tight sausage. Chill in the freezer for 10 minutes or for longer in the refrigerator.

Meanwhile, trim any excess fat off the steak and rub them with the oil, then season generously with salt and pepper. Do it on both sides of the steak. Heat a ridged grill pan or frying pan over medium heat until hot. Put the steaks into the pan , then cook, for 2 minutes. Press down a few times on the surface of the steaks with spatula or tongs as they cook, to encourage a deep, golden crust underneath.

Turn the steaks over and cook for another 2 minutes for medium rare. After 2 minutes on each side, press the steak. Rather than feeling very soft or very bouncy, a medium rare steak will just yield to your finger. For medium steak, allow 3 minutes per side. To cook the fat along the edge of the steak, use tongs to hold the steak, fat edge down against the pan. Hold the steak for about 30 seconds, until the fat turns golden.

Transfer the steaks to a warm plate and take the pan off the heat. Cover the steaks very loosely with foil then let stand for a couple of minutes. While you wait, preheat the broiler.

Return steaks and their resting juices to the pan. Unwrap the butter and slice of 2 thick disks. Put them on top of the steaks.

Place the steaks under the broiler for 30 seconds, or until butter starts to melt over the stakes and into the juices below.

Serve the steaks with the buttery juices, and enjoy immediately.

Bon Appetit!