Food & Drink

Cook Steak Like Chef Rob Pengson

If you have a quota for only one beef recipe in your life, this is it.
IMAGE Miguel Nacianceno
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Heston Blumenthal is one of the current in-the-know chefs and I like his steak cooking technique. He breaks a lot of myths about the “turn only once rule.” The steak will have a nice crisp exterior without cooking too long, thanks to the constant flipping of the meat every 15 seconds.

Ingredients

  • Olive oil
  • 2 rib eye steaks (weighing approximately 400 to 500 g each)
  • Salt and black pepper
  • 3 cloves garlic, peeled and mashed
  • 4 to 6 sprigs of rosemary
  • 2 strips of lemon zest (use a vegetable peeler)
  • 50 g lemon juice (approximately 1 lemon)
  • 60 g rocket leaves
  • 40 g Parmesan cheese shavings (use a vegetable peeler)
  • Sea salt

Instructions

  • Place a heavy-bottomed frying pan over high heat, then add a thin layer of olive oil. Heat until the oil is smoking hot.
  • Season the steaks with a little salt and place them away from you in the hot pan for 15 to 20 seconds. then turn the steaks over and fry for a further 15 to 20 seconds. Repeat this, turning the steaks, for 2 to 3 minutes. Remove from the pan and allow to rest on a wire rack, for 5 minutes, set over a plate to catch the juices.
  • Remove the pan from the heat and discard most of the oil (but don’t clean the pan). Allow the pan to cool for a few minutes, then pour in 120 g olive oil. Add the garlic and sprigs of rosemary to the oil. Rub the strips of lemon zest between your finger and thumb to release the oils, and add them to the pan too. Allow to infuse for 5 minutes while the meat is resting, then squeeze in the lemon juice.
  • Strain this dressing through a sieve and add any juices from the steak.
  • Slice the steaks thinly (5 mm wide) with a sharp knife. Season with salt and freshly ground pepper and place on a serving dish. Spoon over half the dressing.
  • Mix the rocket leaves with the remaining dressing and place on top of the beef.
  • Finish with the parmesan shavings and a sprinkling of sea salt.

This article originally appeared in the July 2013 issue of Esquire Philippines. Minor edits have been made by the Esquiremag.ph editors.

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Rob Pengson
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