2porter house steak if making more steaks, adjust ingredients accordingly and time frame
1tspsaltheaped
1tspfreshly ground black pepper
2tbspvegetable oil
1tbspunsalted butter
1packetcrispy oven chips cook according to instructions
Instructions
Pat the steaks dry with paper towels. (Any moisture on the exterior of the steak must first evaporate before the meat begins to brown.)
Season the steaks generously on both sides with salt and pepper; the seasoning will stick to the surface and help create a delicious crust.
Heat a heavy-based pan over medium-high heat until it is VERY hot.
Add the oil to the pan. You will know it is hot enough when it begins to shimmer and move around the pan.
Carefully add the steaks in the pan, away from you so the oil does not splatter in your direction.
Leave it alone! Avoid the temptation to flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust. Do not worry about them sticking, the steaks will release easily when they are ready to flip.
Flip the steak when they release easily and the bottom is a deep-brown colour, takes about 3 to 4 minutes, depending on how you like your steak, medium to rare or well done.
Continue to cook for another 3 to 4 minutes on the bottom side for rare or medium-rare, or more for well done.
Add 1 tablespoon of butter to the last minute of cooking.
Remove the steaks, add a little water to the saucepan, deglaze with a fork to scrape up all the yumminess from the seared steaks to form a delicious sauce to serve with the steak.
Notes
If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminium foil, for 5 to 10 minutes. Slice thinly against the grain.Serve with chips, chutney of your choice and a salad.