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Ingredients
- 500 grams Japanese Black sirloin steak
- 2 tsp Rock salt
- 1 as required Pepper
- 3 cm cube Beef tallow
Method
- Leave the meat to return to room temperature before cooking.
- Add the beef tallow to a frying pan and cook on low heat to release the oil.
- Then raise the heat to high.
- Season the steak with salt just before adding to the pan.
- When the meat has browned on the underside (this will be the top side when served), flip it over and brown the other side.
- Season with pepper.
- Once both sides have browned, sink the bottom of the pan into a bowl of water for 2-3 seconds to cool.
- Put the pan back on low heat and cook for a further 3 minutes.
- This will determine how done your meat gets.
- Place the steak on a chopping board to cool and let the juices rest for 3 minutes.
- This method should leave you with a steak that is cooked like this in the middle.
- It has heated all the way through, giving it a fantastic flavour.
