Steak and blistered greens

Steak & blistered greens

This way of cooking green beans and baby gems will be a welcome addition to your midweek repertoire. The way the greens pick up the savouriness from the tallow will have you going back again and again. Replace the greens with anything that’s in season, and you’re in for a real treat – the Beef Tallow adds depth of flavour to any veg and a beefy savouriness to your steak!

For a juicy pink medium-rare steak, aim for 50°C in the pan, as it will continue cooking while resting to a final temperature of 55°C.

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PHAT: Organic Grass-fed Beef Tallow
SERVES: 2

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INGREDIENTS

Steak

2 thick Ribeye steak 300g-450g

1 tbsp Beef Tallow

1 knob of butter

1 sprig of fresh thyme

2-4 bay leaves

Salt and Pepper

Greens

1 bag of green beans

1 baby gem

1-2 tbsp Beef Tallow

METHOD: How to make steak and blistered greens?

Steak

Step One:
Remove the steaks from the fridge and leave them uncovered on the counter for 30 minutes to dry and come to room temperature. Heat a pan on high, add a scoop of beef tallow, and season the steak generously with salt (pepper comes later to avoid burning).

Once the pan is hot and the fat melted, add the steak away from you to avoid splashes. Cook 2–3 minutes per side, turning occasionally, until a dark crust forms. Add a knob of butter and herbs to cool the pan slightly, ensuring the perfect finish. Baste the steak and cook for another 2–3 minutes until the internal temperature reaches your liking. Remove the steak from the pan, pour the fat and herbs over the top, and leave to rest for 10–15 minutes.

Greens

Step Two:
While the steak is cooking, bring a pan of water to the boil and season generously with salt. Once boiling, add the trimmed green beans and cook for 2–3 minutes until tender, then drain.

Step Three:

Prepare the baby gems by cutting them into quarters, leaving the base intact so they don’t fall apart. Once the steak is resting, add a small spoonful of beef tallow to the steak pan over a high heat. Add the baby gems, season with salt and pepper, and cook on each side until nicely caramelised – about 2–3 minutes. Remove from the pan and set aside (keep the pan!).

Step Four

Add the green beans to the pan and stir-fry until they start to blister. If needed, add more beef tallow to help with the blistering. Once nearly cooked to perfection, return the baby gems to the pan, finish cooking, and adjust the seasoning.

Serve

Step Three:
To serve, slice the steak into thin slices and arrange on a plate with the greens. Drizzle the beef with the pan juices, add a big dollop of mustard, and finish with a generous sprinkle of salt and cracked black pepper. Enjoy!

Chef’s Tip
When buying beef, especially from the supermarket, I like to remove all the packaging and place the meat on a cooking rack set over a tray in the fridge. This allows air to circulate around the beef, drying the surface. Drying the surface not only enhances the beef’s flavour but also helps with the Maillard reaction - a chemical process that occurs during cooking, producing the deep caramelisation and dark crust we all love on steaks!

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