Dirty ‘BLACK’ Tomahawk Steak with Porcini and black salt mayo
200g TOMAHAWK (on the bone RIB STEAK) OR beef tenderloin OR lamb backstrap per person
1 Black salt, black peppercorns and juniper berries bashed up to a powder with a pestle and mortar or in the blender, use about a tablespoon of each (less of the juniper if you prefer), rub liberally over steaks, your hands and the steaks should be black and fragrant! If you don’t have black salt ( I sell this in my online store just head to the website or try your local deli)
Vegetable oil and butter to fry steaks. Read directions below.
TO SERVE: Garnish with chopped basil and chilli and more black salt and pepper to season!
Porcini black salt mayonnaise
(Makes just over 350ml)
1 egg at room temperature
3ml black salt or normal salt
15ml Dijon or grainy mustard
15 ml dried porcini, pre-soaked
Pinch white pepper
20ml lemon, lime juice, white balsamic condiment or white wine vinegar
Blend these together first until nice and smooth, you can do this by hand, or use a stick blender or mixer to help. Once smooth start adding 300ml oil in a thin stream until the mixture starts to thicken, continue to pour until all the oil has been incorporated! If you curdle the mix, simply add the curdled mix using the entire list of ingredients and method above but instead of more oil add the curdled mixture into the NEW egg mixture.
Often this is considered to be the greatest skill of the master chef! Cooking a glorious steak is easy if you follow a few basic rules.
First of all you need to choose the best steak you can afford for the occasion. Stay away from steaks that are sinewy and fatty. Favourites are fillet, porterhouse, rump, sirloin or T Bone. These are all from the hindquarter and are considerably tenderer than forequarter cuts.
Cook the meat from room temperature.
Your pan should be heavy bottomed so that it retains heat evenly and well.
Fry your streak in equal amounts of butter and vegetable oil. The butter will add flavour, while the vegetable oil will allow the right temperature to be achieved. Don’t use one without the other. You can also just use canola cooking spray in a non-stick pan… works just as well without the extra calories!!
Always heat the pan with the butter and oil until swear-word hot BEFORE adding the steak. The steak should size and hiss. DO NOT STIR OR MOCE THE STEAK!! Allow the meat to seal on the first side. Only turn over once the first side is perfectly brown (This is the side you should present up on the plate as it will be the best side).
Once the first side is done you can then turn the steak over and cook to the doneness you prefer.
Never press, poke or fiddle with the steak. Rather leave the juices inside, where they belong.
Checking for doneness – this is truly the most important part. Many steaks are ruined by overcooking. Remember, the steak will continue to cook as it rests…very important or the steak will be ruined.
Steak doneness test
A practiced poke with your finger and you will eventually be able to judge the approximate doneness of your steak. Use the following as a guide but experience is the best teacher.
- Very rare steak – feels soft and squishy, like touching your cheek.
- Rare steak – soft and yielding to the touch, like poking your cheek with your finger.
- Medium-rare steak – yields gently to the touch, like poking your chin on the fleshiest part.
- Medium steak – yields only slightly to the touch, beginning to firm up, again like your chin would feel if you pressed with your finger.
- Medium-well steak – firm to the touch, like pressing your forehead.
- Well-done steak – hard to the touch, does not give way.
Now for the most important part..don’t serve it straight away. Let the steak ‘rest’ for about 5-10 minutes depending on the thickness. This allows the juices to move back into the meat. Resting should be done in a place that is about room temperature and with only a loose covering over the meat. If you doubt me, try cutting a steak in half right off the grill. Let a second one rest for 5 minutes and then cut into it. See which one is juicier.
It’s all in the sauce. I have included some funky and glamorous ways to serve your perfect steak – enjoy!