How would you cook one humungous piece of steak?
To chop The Steak into smaller pieces would be shame and all novelty would be lost in the process. After deciding that The Steak should stay intact I went to rummage for an appropriate recipe to do the job; a marinade or something. Instead I found a rub on BBC Good Food; a recipe inspired by Mario Batali.
Clouds of porcini dust puffed out of my food processor when I took off the lid. The steps were quite easy to follow.
The next day my 30cm Le Creuset grill pan looked rather pathetic as it barely contained The Steak. Due to its thickness, cooking time was longer than expected but in the end it reached medium-rare. Perfect.
I had some reservations about the rub, fearing that the mushrooms would be overpowering. Not at all. In fact, the porcini intensified and brought out the full flavour of The Steak. What an interesting discovery!
But what to do with all the leftover steak?!? Stay tuned for the next recipe…Print