A Steak as big as yer’ head – and some dressing

To be quite honest, this post is little more than a boast about the amazing steak I barbequed yesterday – that and a further urge to you to try the meaty wares of WH Wellbeloved – but I’ll throw in the recipe for the lemon and herb dressing I served it with, to make it seem like a worthwhile post.

The other day on The Twitter, Joshua of Cooking the Books fame suggested throwing an entire kilo of rib-eye onto the barbeque, the size allowing for a good char, whilst retaining a juicy scarlet flesh inside. Not being used to cooking steak on the barbeque, I was pretty scared of misjudging the heat and overcooking it, so this seemed like a good option.

Indeed, after just a few minutes each side on the glowing hot barbeque, the good old finger test confirmed it was cooked just right, having already taken on a sticky blackness on the outside.

After resting for 10mins or so (torture) we sliced it up and were left with juicy, beefy slivers with a more than satisfying streak of redness running through the middle.

The beef from WH Wellbeloved is well-aged and full of flavour, and this bad-boy needed no more than a good pinch of salt and pepper before cooking to get the best out of it. We ended up with just under a kg once it was cut and trimmed, meaning this beast, which fed 3, came in at just under £10. Not bad at all.

I served the steak with a dark, leafy green salad and sliced new potatoes with a lemon and herb dressing. Lemon doesn’t seem like the most obvious accompaniment to steak, and on reflection, I did wish I’d whisked in a little wholegrain mustard, but actually, the lightness of the lemon and herb flavour gave the whole dinner a fresh summery taste, and allowed us to enjoy the smoky, beefiness of the steak in its full glory.

Dressing recipe after the jump….

Ingredients

100mls of extra virgin olive oil

Juice and zest of 1 lemon

2 teaspoons of chopped parsley

the leaves from a few sprigs of thyme

salt/pepper

Directions

Whisk all the ingredients except for salt and pepper together and stand for 15-30mins.

Strain through a sieve to remove zest and herbs. Season, drizzle over salad and toss.

(told you this was just an excuse to boast about steak)

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2 Responses to “A Steak as big as yer’ head – and some dressing”

  1. Joshua Says:

    Looks like it worked out really well. If only I had a garden (or terrace, or balcony…)

  2. Gav Says:

    Damn that’s a tasty looking steak!!!

    You have made me hungry and I haven’t had breakfast 😦

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