Mark is well known for his fabulous Steak at his Shoreditch based restaurant, Tramshed. Learn his method using Hillfarm rapeseed oil.
Instructions
- Remove the steaks from the fridge up to 1 hour before grilling. It is important to let the meat come to room temperature before cooking or the meat will contract when it hits the heat and your steak will be tough.
- Heat a ridged grill pan until very hot.
- Brush the steaks with hillfarm rapeseed oil and season on both sides with sea salt and black pepper.
- Place the steaks on the hot grill pan. After a few minutes, turn the steaks 90 degrees in the pan, to give diamond-patterned grill marks and cook for a few more seconds.
- Turn the steaks over and repeat on the other side until they're cooked to your liking.
- Remove the steaks from the pan and allow them to rest for 5-10 minutes while you make the sauce.
- For the sauce: Put the egg yolks into a small bowl (or double boiler if you have one) with the vinegar and whisk over a pan of gently simmering water until the mixture begins to thicken and become frothy.
- Slowly trickle in the hillfarm rapeseed oil whisking continuously – an electric hand whisk will help. If the oil is added too quickly the sauce will separate.
- When you have added two-thirds of the oil taste the sauce and add enough lemon juice to taste. Add the rest of the oil. The sauce should not be too acidic but the vinegar and lemon should just cut the oiliness of the oil.
- Season with salt and pepper if necessary, add the dill if you wish and serve with the steak, chunky chips and a green salad.