2 Steaks - 2 Sauces - Loads of impressions
Sign up for the newsletter: https://eatthefoodyoubuy.substack.com... Ladies and gentleman I want to introduce you to my mate Luke Kempner… Luke kepiner, Luke…
He is a wonderfully talented man and he wanted to cook some steak so we did.
He is currently in Les Mis as Thenardier - I have not seen it yet but rumour has it he is brilliant! He also has a solo show where he does loads of his impressions! So go give him a follow and check his website for dates!
@lukekempner
On with the steaks…
We got 2 steaks a porterhouse and Rib eye
The porterhouse is bone in separates a piece of fillet and Sirloin - this cost me around £40 the rib eye was around £18 both from Hawksmoor!
I would say I think we took our eye off the ball and overcooked the porterhouse ever so slightly. The temps are below for the way I normally cook steak so you can understand cooking temp and residual cooking temp. There is a shift of around 5c from cooking tempt to resting temp.
Rare – 50ºC / 120ºF. (Remove from heat at 48ºC / 118ºF) ...
Medium Rare - 54ºC / 130ºF. (Remove from heat at 52ºC / 125ºF) ...
Medium – 60ºC / 140ºF. (Remove from heat at 58ºC / 136ºF) ...
As you can see there is very little change in temperature from rare to medium rare so don't kick yourself if you mess it up a little.
We served the steaks with a classic chiimmichuri and a peppercorn sauce.
Triple cooked chips are exactly what they sound like triple cooked…
Cut into chip shape
Wash in cold water to remove starch
Blanch in water so the edges just start to flake
Drain and freeze
Fry 130c for 4-5 mins to form a crust
Drain and freeze
Fry 180c for 2-3 mins until nice and crispy!
Rosemary salt is very easy blitz rosemary and salt together and you're winning!
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