The Perfect Steak

Recipe from: Adrian Richardson

Ingredients

• 300 g thick-cut porterhouse or Wagyu steak (preferably room temperature before cooking)
• Salt (generously used for seasoning)
• Freshly cracked black pepper
• 2 to 3 Tablespoons olive oil
• Optional: a small piece of pizza dough or flatbread to cook in pan juices
• 1 Lebanese cucumber
• 1 red tomato, diced
• 1 yellow tomato, diced
• 1 capsicum, diced
• ½ red onion, diced
• 1 red chilli, diced
• Juice of 1 lime
• Salt, pinch
• Pepper, pinch
• 2 to 3 Tablespoons extra-virgin olive oil
• 3 Tablespoons parsley, chopped
• Optional garnish: finishing salt (flaky salt), sesame seeds

Method

1. Choose a thick, well-marbled steak and trim away any tough sinew, keeping the fat and chain muscle intact for flavour. Let the steak sit at room temperature until the chill is gone so it cooks evenly from edge to centre.
2. Season the steak generously on all sides with salt and freshly cracked pepper. Rub lightly with a small amount of olive oil to help with heat transfer and even browning.
3. Heat a heavy cast-iron pan over medium-high heat until it is hot enough to lightly smoke. Place the steak in the pan fat-side down first to render and crisp the fat, then lay it flat in the pan.
4. Cook the steak by turning it every 30–60 seconds, allowing a deep, even crust to develop while keeping the interior juicy. Continue cooking for about 10–15 minutes depending on thickness.
5. Use a thermometer if available and remove the steak when the centre reaches around 45°C for medium-rare, knowing it will rise slightly as it rests. Rest the steak for at least half of its cooking time so the juices redistribute.
6. While the steak rests, mix diced cucumber, tomato, capsicum, onion and chilli with lime juice, salt, pepper and extra-virgin olive oil, combining just before serving to keep the salsa fresh.
7. If desired, toast flatbread or dough briefly in the steak pan to absorb the cooking juices. Return the steak to the pan for a few seconds on each side to rewarm the surface, then slice thickly across the grain and serve with the warm bread, salsa, finishing salt and sesame seeds.