Best steaks to use are T-bone, sirloin, rump, porterhouse or scotch fillet steaks.
Use a dry red wine like Taverna Rouge (Dry red matured in oak) wine or a Bertram’s medium cream sherry. Marinate steaks 1-2 hours. No longer or the meat will begin to dry out.
125 ml is enough to marinate up to 600 g of steaks. Use a sealed bag or glass bottle to marinate steaks and use the balance of the drained marinade in your steak sauce so NOTHING goes to waste.
I never add oil to my marinade, instead I oil the braai grid or sear steaks in an oiled pan. Don’t forget to slash the fat on your steaks at 5 cm intervals. Before placing on grid I usually just rub a bit of oil onto steaks which prevents them from sticking to grid.
How to cook steaks: Always remember undercooking is better than over cooking as it can always be corrected but overcooked can never be reversed.
GRILLING TIMES FOR STEAKS:
For usual butcher standard sized thickness.
RARE: 3 MIN EACH SIDE
MED-RARE:5 MIN EACH SIDE
MED:6 MIN EACH SIDE
WELL-DONE:9-10 MIN EACH SIDE TURN STEAKS ONCE ONLY!!
RARE:Three minutes on each side after searing. Most steaks are still quite red on the inside but cooked on the outside – Internal temperature 125°F – 130°F.
MEDIUM RARE:After another two minutes, the outer surface and inside are still very moist. The colour of meat is paler, however not as red as rare steak – Internal temperature 130°F – 135°F.
MEDIUM:Requires six minutes grilling on each side. Only the centre is slightly pink with the outside a deep rich brown. The meat is running with plenty of pink almost clear juices – Internal temperature 140°F – 145°F.
WELL-DONE:About 9 – 10 minutes each side. Never serve fillet steaks well done as they will be very dry and flavourless – Internal temperature 160° F
TIPS: Always mix a bit of oil with your butter (half and half) when frying to prevent smoking point as butter burns easily.
When searing steaks: Have heat fairly high to seal in juices. Once sealed, outer surface of meat appears cooked.
If pan frying:Use half butter to oil mixture as this will prevent butter from burning
For barbecue:Grill over red hot coals on an oiled grid right after flames have died down and coals are glowing red.
Mixed Mushroom, Garlic & Black Pepper Sauce:
For this sauce I have used Douglas Green’s Blanc de Blanc a South African dry white wine.
Note: Any remains of this sauce may be added to Beef Stroganoff recipe in place of good meat stock / packet sauce or soup or for substitution.
Dry white or red wine (Use a wine that will compliment sauce)
1 packet Knorr brand instant black pepper sauce or Royco mushroom soup powder added to taste together with some freshly ground peppercorns
Cake flour to thicken (just a bit) or use a Beurre mani
125g mushrooms (1/2 a punnet)
garlic, freshly crushed, according to taste
soya sauce added to taste
Worcestershire sauce, added to taste
Fresh parsley, finely chopped
garlic salt, to taste
Robertsons Spice for rice, to taste
butter to taste, just a bit
1 bay leaf
Saute onions in butter, until transparent or golden brown. Slice mushrooms into pot together with garlic and cook for a few minutes. Remove from heat. Add pepper sauce or mushroom soup powder together with ground peppercorns. Pour in sour cream and wine.
Bring to boil stirring constantly, then simmer for a few more minutes, adding the rest of the seasonings all according to taste.
This sauce is generous enough for 3-4 steaks
Note:Don’t forget to remove steaks from marinade after 2 hours to prevent them from drying out.
Balance of 125 ml red wine drained from marinating 3 steaks.
6 – 12 cloves garlic, stamped to a paste.
125 g mushrooms
30 g butter
1 small – medium onion, finely chopped or in chunks. However you like it.
1/2 packet creamy mushroom soup powder, Royco or any other good brand
1 tbsp lemon juice, freshly squeezed or more to taste
Salt to taste
Peel the garlic and stamp to a paste in microsafe bowl – OR – you may add your garlic paste toward the end of cooking for extra strength. Peel onion and chop into microsafe bowl. Add butter and mushrooms.
Prepare a beurre manie by kneading as much cake flour into butter. Set aside. (Any excess may be frozen / refrigerated). Cook covered on high or medium heat in microsafe container until onions are tender and translucent.
Add the balance of ingredients following instructions on soup package and bring to the boil stirring. Once cooked. Add large pea sizes of beurre manie to the hot mushroom sauce and vigorously stir with fork or balloon whisk until thickened. Remove from heat once thickened but taste to make sure that the flour has cooked. On further cooking if it begins to thin out, add more beurre mani (kneaded butter flour). Serve and enjoy
Stamp garlic and green peppercorns together with some salt into saucepan (Into a paste). Pour over some wine to taste (Your preference – I love using a dry red).
Reduce over high heat.
Add butter, gradually adding milk, cream and mustard powder together with a squeeze lemon juice to taste. You may sprinkle on some freshly ground black pepper and or mixed green peppercorns to taste.
Add Beurre mani (your little balls of kneaded butter flour mixture) to thicken sauce.