cook it for 24 hours, Heston Blumenthal style
sounds insane, but i tried it for my housemates and i last weekend and it was *gorgeous*
THE RECIPES
BLUE-CHEESE-INFUSED BUTTER
250g unsalted butter
250g stilton
1 Slice the butter and the cheese lengthways into slabs about cm thick.
2 Tear off a large sheet of parchment paper. Place a slice of the butter in the centre and top with a slice of the cheese. Continue stacking alternate slices of butter and blue cheese until all have been used. Wrap tightly, and place in the fridge for at least two days. The flavour improves the longer you leave it.
THE STEAK
Serves 2-4, depending on how hungry you are
1 well-aged, two-bone fore rib of beef (on the bone ask your butcher) Black peppercorns
Sea salt
Smoked sea salt
Groundnut (peanut) oil
1 Using an oven thermometer, preheat the oven to 50C/120F/Gas Mark .
2 Place the fore rib in a roasting tin. Brown the outside as quickly as possible using a blowtorch. (If its not hot enough, the flame will start to cook the flesh. If yours isnt up to the job, use a very hot pan instead.) Once the meat is browned, place it in the oven. Use a digital probe to establish when the internal temperature of the meat has reached 50C/ 120F (this takes 48 hours, depending on the animal; dont let it go any higher it will ruin the recipe), then let it cook at this temperature for a minimum of 18 hours. Remove from the oven, cover and leave to rest at room temperature for 2 hours 4 would be better its important that the meat cools down before it is subjected to the fierce heat of the pan.
3 To prepare the steaks, hold the fore rib upright with the rib bones side on. Run a sharp knife between the meat and the bones, and free what should be an L-shaped piece of meat. Trim off any overly charcoaled exterior. Slice the meat in half vertically to give two steaks, each about 5cm thick.
4 Place a large cast-iron pan over a high heat for at least 10 minutes. Meanwhile, take the blue-cheese-infused butter out of the fridge and remove the cheese. Crush the peppercorns using a pestle and mortar, add a little of the plain sea salt and smoked sea salt, and put this mixture on a plate. Dip both sides of each steak in the seasoning.
5 Add a film of the groundnut oil to the pan and, when its smoking, add the steaks. (The surface of each steak needs to be in contact with the pan, otherwise they wont cook properly. If they overlap, fry one at a time.) Fry for 4 minutes, flipping every 30 seconds. They should develop a nice 1mm brown crust, while the interior should be uniformly pink.
6 Let the steaks rest. Allow the frying pan to cool slightly, then add the flavoured butter and stir to melt it and collect any bits of meat that remain. Pour into a jug.
7 Cut the steaks into diagonal slices. Add a few grindings of black pepper, and a sprinkling of sea salt and smoked sea salt, then drizzle the butter on top. Serve with a dollop of mushroom ketchup and tomato ketchup.
cheers
Lucy
