Chef Craig Wilson shows us how to cook the perfect steak and shares a recipe for a delicious, make-ahead, summer pud.
There’s still time to fire up the barbecue if you fancy some alfresco cooking, or if the weather is miserable, grab a skillet pan and turn the heat right up for this delicious steak dish.
If you can, get your beef from a local butcher as the better quality the meat, the better the flavour.
Marinading will give the steak a lovely smoky, sweet taste whilst keeping it succulent as it cooks.
To round things off my dark chocolate and green tea mousse can be prepared in advance and left in the fridge overnight.
Serve with candied pecans for that extra crunch!
Ribeye steak with rapeseed and rosemary potatoes and tossed rocket salad
(Serves 2)
Ingredients
- 2 ribeye steaks
- 50ml Grouse Smoky Black Whisky
- 1 tsp sea salt
- ½ tsp cracked mixed peppercorns
- 1 tbsp yellow mustard seeds
- 2 fresh red chillies, diced
- 1 tsp fresh rosemary finely diced
- 1 tbsp Aberdeenshire honey
- 2 tbsp Scottish rapeseed oil
For the potatoes:
- 250g baby new potatoes
- 1 sprig rosemary
- ½ tsp sea salt flakes
- 2 tbsp Scottish rapeseed oil
For the salad:
- 1 small bag of wild rocket leaves
- 1 tsp Aberdeenshire honey
- 1 tbsp Scottish rapeseed oil
Method
- Preheat oven to 200C degrees. If using, fire up the barbecue.
- Take the steaks out of the fridge and pop on a plate for 15 minutes to let them come up to room temperature.
- Put the mustard seeds and whisky into a small pan; warm through for 2 minutes, then remove from the heat.
- Place the rapeseed oil, diced red chillies, honey, rosemary, sea salt flakes and cracked mixed peppercorns into a mixing bowl and stir through the warm whisky and mustard seeds.
- Add the steaks and leave to marinate for 10-15 minutes.
- Place washed new potatoes in a bowl, add the oil, salt and fresh rosemary and toss.
- Transfer the potatoes to a baking tray and cook in the oven for 15 minutes.
- Preheat a chargrilled pan then place the steaks on top.
- Turn after 1 minute and spoon over any remaining marinade.
- Cook for another minute; remove the steaks and let them rest for a few minutes.
- Remove potatoes from the oven.
- Wash rocket leaves and toss in a bowl with honey and rapeseed oil.
- To serve: Pre-heat the serving plates. Place the steaks on a plate, pour over any remaining marinade. Serve the potatoes in a warm bowl; the tossed salad in a cold, side bowl.
- The dish is good accompanied by a dram!
Green tea, dark chocolate and pecan mousse
(Serves 4)
Ingredients
- 150g 70% dark chocolate
- 4 egg whites
- Pinch of salt
- 1 green tea teabag
- 25ml boiling water
- 100ml double cream
For the topping:
- 100g pecan nuts
- 40g caster sugar
Method
- Add teabag to 25ml boiling water and leave to infuse.
- Whisk 4 egg whites in a clean metal bowl until soft peaks and then add a pinch of salt. Continue to whisk until stiff peaks.
- Melt the dark chocolate in a metal or glass bowl over a simmering pan of water.
- Once the chocolate is melted, remove from heat and continuously stir while adding the green tea.
- Add the double cream and gently whisk until a smooth consistency has formed
- Spoon this mix over the whisked egg whites and lightly whisk through until fully incorporated.
- Once mixed, transfer mixture into espresso coffee cups and refrigerate for approximately an hour until set.
- To make the topping: Place the nuts and sugar into a non-stick pan, continuously stirring over moderate heat for about 3-4 minutes until the sugar has melted.
- Once the sugar has coated the nuts and created a frosting, place the nuts on to greaseproof paper to cool.
- To serve: Remove the mouse from the fridge, top with candied pecans and serve.