Killer Steak
Apr 7th, 2008 by Paul
Not really a recipe as such, but I definately need to post about this killer steak I cooked the other night. I went to the James St Markets where there’s a gourmet ( read expensive ) butcher and after humming and harring over the various steaks I decided on some Angus Beef Porterhouse. A friend of mine suggested that instead of salting the steak just before cooking I should try splashing some soy on it.
So I splashed some light soy sauce on the steaks and then peppered them. I cooked them in a very hot cast iron griddle for about 3 minutes either side.
I made a Pinot sauce to go with it, I made a roux with olive oil and flour and then made a red wine (pinot) reduction with a splash of soy, and ginger ale. I stirred through some of the roux to thicken it up, and it was magic! I don’t make sauces very often, but I was surprised at how the roux really brought out the red colour of the sauce.
