A restaurant grade steak served at home.
A Warialda Belted Galloways Scotch fillet dry aged for six weeks develops a flavour that has helped me understand how beef should taste. Grass fed and ethically raised, it is tender and delicious, unlike anything you’ll buy that is raised in quantities that will meet supermarket quotas.
I cooked it in a cast iron skillet over medium-high heat, until browned. You can tell by the change of smell when to flip it and when to remove it.
While it rested I placed gelatinous homemade stock and pickled peppercorns in the pan with a splash of red wine vinegar and a teaspoon of Demerara sugar.
I reduced it, added the resting meat juices and a splash of cream before removing from the heat to add the sliced beef to plate up.
It was served with - as Mr Sticki jokingly called it - “Hand picked micro rocket from our garden” and cucumber dressed with vincotto and first press olive oil from a friend’s olive grove. On the side we had fries. It was just natural to lick the plates afterwards.