Macka's Black Angus perfect Steak

By Sam Burke, Corporate Chef at Meat and Livestock Australia

INGREDIENTS

Beef

• 1 x Macka's Black Angus Striploin ( also call New York Cut, Porterhouse or Sirloin).

Other Ingredients

• Sea Salt and cracked pepper to season

• 50mls olive oil

• 50g thyme, tied with string

• 50g thyme, leaves picked, chopped

• 250g Flat leaf parsley, chopped

• 250g butter, cubed

• 40g garlic cloves, smashed

Method

1. Bring steak to room temperature prior to cooking. Season with salt and pepper on all sides. Brush Steak with oil using a herb brush.

2. Heat a frying pan over high heat, place steak fat side down to render the fat. Turn onto presentation side. Cook for 2 ½ – 3 ½ minutes, to produce a good crust (Juices will start to come up from the other side of the steak). Turn and cook for a further 2 ½ - 3 ½ minutes, adding butter, thyme, parsley and smashed garlic. Baste steak to enhance flavour.

3. Remove steak, rest for half the cooking time. Serve with potato gratin and salad.

Recipe Card

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