Serves
2
Ingredients
- 1×500g bone-in sirloin (strip) steak
- vegetable oil, for frying
- 40g beef tallow or lard
- 2 stale sourdough slices
- Salt and pepper
To serve
- Sea salt flakes; Horseradish crème fraîche; chopped flat leaf parsley
Directions
Take the steak out of the fridge 45 minutes before cooking to allow it to come to room temperature.
Preheat the oven to 180°C/Gas Mark 4.
Heat an ovenproof cast iron frying pan over a medium-high heat until hot, then add a splash of vegetable oil. Season the steak very well, then add to the hot pan and, using tongs, sear first on the fat side, then turn to sear on all sides until golden brown all over. Transfer the pan to the oven and cook for 3 minutes, or until the internal temperature is 53–55°C on a meat thermometer, then remove from the pan to a plate and leave to cool completely.
When ready to serve, make the dripping toast. Melt the beef tallow or lard in a heavy frying pan over low heat, then add the sourdough slices and pan-fry until golden brown on both sides but not black.
Cut the steak into thick slices, then place on top of the sourdough toast and sprinkle with sea salt flakes. Serve with Horseradish crème fraîche sprinkled with chopped parsley.
Recipe extracted from Café Cecilia Cookbook by Max Rocha, published
by Phaidon, RRP $80.
