Render the fat strip first, then sear. The fat is the best part of this cut and most people waste it.
From the shop
Start with 500 g of New York steak: two steaks, cut about 3 cm thick, with the fat strip left on. Rump steak takes the same treatment. It is a firmer chew and worth a minute less in the pan.
Stand the steaks on their side, fat down, for the first 2 minutes. The strip renders and crisps and the pan gets a coat of beef fat to sear in. Hold them up with tongs or lean them against each other.
Ingredients
- 2 New York steaks, about 250 g each, fat strip on
- 1 tbsp olive oil
- 30 g butter
- 2 garlic cloves, crushed
- 2 sprigs rosemary
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus New York Steak$59.99per kilogram
Angus Yearling Rump Steak$49.99per kilogram
Method
- Pat the steaks dry. Season both sides and the fat strip with salt and pepper.
- Heat a heavy frying pan over high heat. Add the oil. Stand the steaks in the pan on their fat edge. Hold them there with tongs for 2 minutes until the fat browns and crisps.
- Lay the steaks flat. Cook for 3 minutes. Turn and cook for 3 minutes more for medium rare.
- Add the butter, garlic and rosemary. Spoon the foaming butter over the steaks for 1 minute.
- Rest the steaks on a warm plate for 5 minutes. Slice across the grain, or serve whole.
Serve it
Serve with a baked potato and sour cream, or chips and a rocket salad.