Verdict? A B+.
Normally we prefer medium or medium-rare, but in the interests of science, today we tried a well-done/medium-well. Results were pretty good, not too dry, but when the potatoes got more praise at the dinner table the message was clear - next time medium/med-rare please!
Ingredients
- 3 large rib-eye steaks
- 5-6 medium potatoes
- green beans
- good sea salt
- olive oil
- charcoal
1. Put a large pan of water to boil with some salt
2. Slice the potatoes across into circles and add to the boiling water
3. Pre-heat oven to 400F (200C) and place roasting tin in the oven to heat
4. Boil potatoes for about 5 minutes then drain. Add a little olive oil to the roasting tin and add the potatoes. Season with salt and pepper. Put the roasting tin in the oven. The potatoes will take about 30 minutes. Note - to make them more brown and crispy put them under the broiler (grill) or use a convection feature... but take care not to burn them! (Or diners will be most disappointed...)
5. Light your grill with charcoal.
6. While grill is getting lit, heat another pan of water for steaming the green beens. About 8 minutes before you start grilling, start steaming the green beans - so they will be ready when the steaks are done. The beans should still be a little crunchy.
7. Season your steaks with sea-salt. Rub the grill with a 1/2 lemon before adding the steaks.
8. For well-done, I think about 4 mins the first side, then 4 mins the second side - if your steaks are about 1 inch (2.5 cm) thick.
9. Remove steaks from grill and serve with roast potatoes and steamed green beans.
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