As restaurants stay closed around the country due to the coronavirus lockdown, cooking good food at home is becoming more important than ever as people are forced to stay indoors. MasterChef star John Torode, 54, returned to This Morning on Monday to reveal his top tips for cooking the perfect steak. He joined presenters Holly Willoughby, 39 and Phillip Schofield, 58 from his home to explain how to get it right with his delicious recipe.
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Though steak is usually a luxury item that many people see as a rare treat, the pandemic has meant that prices have dropped significantly.
Many supermarkets are slashing the prices of their meat cuts so you can pick up a prime fillet steak for the cheapest it’s been in years.
Of course to enjoy the perfect steak that tastes as good as the restaurant, you also need the right sauce – which celebrity chef John Torode included in his quick and easy recipe.
The MasterChef judge shared his top tips for cooking your steak at home, revealing the simple trick to knowing when it’s time to turn it over in the pan. He said to listen out for the sizzling sound – this comes from the oil and water mixing, so when the sound stops it means it’s time to turn your steak to avoid it drying out.
He also used scissors to cut through the fat and advised cooking with the fat up against the edge of the pan.
The recipe was shared on the This Morning website with additional advice from Torode, including that you should always oil the meat and not the pan. You should also season it after it’s been oiled, so that the salt doesn’t suck all the moisture out of the meat and leave you with a dry steak.
The key to a delicious steak is also to leave the meat to rest before you carve it up and serve.
The restaurant-like meal is easy to make from home, with the sauce using just five ingredients – and Torode showed Holly and Phillip how to use the juices from the steak to create the sauce, using the same pan once the steak is cooked.
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Here’s the recipe Torode shared on This Morning.
2 large 200g / 7oz sirloin steaks
30ml vegetable oil
1tsp salt and cracked pepper
For the sauce:
Splash of brandy
100g cooked, sliced mushrooms (*cooked in butter)
150m single cream
1 tbsp Dijon mustard
Handful of chopped fresh tarragon or parsley
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Heat a griddle plate or frying pan. To prepare the steak, score the fat all the way to the flesh so the fat and sinew shrinks but does not make the meat shrink.
Oil the steaks all over and then season liberally.
Place onto the griddle plate so the fat starts to render and then let it fall naturally onto one side. Leave to cook for 2 minutes, truly cook it and don’t be tempted to move it.
Turn it over and cook for a further two minutes. Take off the heat and leave to rest for a couple of minutes.
Meanwhile, make the sauce – place a pan over a medium heat.
Add the brandy to deglaze the pan, add the mushrooms then stir the cream and bring to the boil.
Stir in the mustard, drop in the herbs and serve alongside the steak.
You can see the full recipe and tips on the This Morning website here.
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