Simon Gault’s Perfect Steak with Moroccan Mushrooms
Prep time: 90 min (this also allows time to get meat to room temperature)
Cook time: 30 min
4 x 200 - 250gm scotch fillet or rump steaks
2 Tbs foodies Extra Virgin Olive Oil
1 Tbs foodies Flaky Sea Salt
1 tsp freshly ground pepper, to taste
500g assorted mushrooms (button, Portobellow, Swiss brown)
2Tbs foodies Extra Virgin Olive Oil
2Tbs Simon Gault Moroccan seasoning
- Bring the meat to room temperature before cooking. Pat the steaks with a paper towel to dry so the steak sears in the pan rather than stews.
- Preheat the oven to 190°C.
- Liberally coat the steaks with foodies Extra Virgin Olive Oil and season with foodies Flaky Sea Salt and pepper on both sides, set aside for five minutes.
- Heat a cast iron pan on the stovetop to a high heat, test the heat by dropping a little water in the pan; the water should bounce around before evaporating.
- Place the steak in the pan and sear on all sides till the meat is browned (caramelised). This should take about a minute each side.
- Once you’ve turned the steak, add the butter to the pan and when melted spoon it over the steaks.
- When the steak is seared take the pan off the heat and place in the oven to pan-roast.
- Using a good meat thermometer check the internal temperature of the steak, it should reach 60°C or as soon as juices appear. The steak should feel soft when pressed, this is medium rare, if you prefer medium or well done, continue to cook to your liking.
- Place the steak on a rack and cover loosely with foil and let rest for 5-10 minutes. This relaxes the meat and reabsorbs its juices, ensuring it’s juicy and tender.
- While the steak is resting cook the Moroccan mushrooms.
- Slice the mushrooms.
- In a frypan melt together the butter and foodies Extra Virgin Olive Oil.
- Add the mushrooms and Simon Gault Moroccan seasoning and cook until the mushrooms are soft.
- Serve the steak with the mushrooms and either a green salad or steamed green beans.
Simon's “five percent magic” tip:
When cooking the steak don’t, whatever you do, prod it while searing; steak needs uninterrupted contact with the pan before it can properly sear. If you’re cooking more than one piece of steak at a time, make sure there is room between the steaks and the pan is not overcrowded, this ensures even cooking. If the steak can move and doesn’t feel stuck to the pan, it’s ready to be turned over.
- foodies for food lovers