Afelia's Beef Steaks
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 6 large Beef steaks (weighing between 0.30 - 0.35kg each and ranged from 1.5cm - 2.5cm thickness)
  • 2 tbsp English mustard
  • 1 tbsp oil
  • 1 tbsp honey
  • 1 tbsp mixed herbs
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp curry powder (I used TRS Mild Madras Curry Powder)
  • ½ tsp white pepper
  • extra oil as needed
Method
  1. The beef steaks shown here ranged in weight from 0.30 - 0.35kg each. Some of the steaks weren't very thick, (they ranged between 1.5cm to 2.5cm in thickness) and were more spread out. As you can see all of the steaks were larger than my hand, however once cooked the steaks do tend to shrink a little.
  2. To make the marinade for the steaks, to a large bowl add 2 tbsp of mustard, 1 tbsp of oil, 1 tbsp of honey, 1 tbsp of mixed herbs....
  3. tsp salt, 1 rounded tsp curry powder, 1 rounded teaspoon garlic powder and ½ tsp ground white pepper.
  4. Mix all of the ingredients well to create a smooth paste.
  5. Next add the beef steaks to the paste and smother them using your hands, it's important to cover each steak with the marinade thoroughly.
  6. Continue adding the steaks to the marinade, this marinade is enough for 6 large steaks weighing between the amounts mentioned previously.
  7. Once you have marinated the steaks leave in an airtight container covered somewhere cool for several hours or overnight, in this case refrigerate, I marinated these steaks during the day and cooked them in the evening.
  8. Make sure you bring the steaks to room temperature a few hours before cooking them, this will ensure even cooking and won't leave the steaks cold in the middle.
  9. Choose a suitable pan for cooking the steaks in and heat well.
  10. I prefer to add oil to the pan and use a brush to coat the surface with a thin layer, rather than use an excessive amount.
  11. Have your timer set and ready. Heat the oil and pan to smoking point and then add your steak, make sure you start the timer as you do so.
  12. Cook the steaks for 2 minutes either side.
  13. As a rough guideline, the steaks that were 1.5cm thick cooked through completely ie. were 'well done' when cooked for 2 minutes either side. The steaks that were thicker were pink in the middle still ie. 'medium rare' when cooked for 2 minutes either side. Adjust these timings as necessary depending on the thickness and your personal preference.
  14. Flip over after 2 minutes and cook for a further two minutes (don't forget to reset the timer) on the other side.
  15. Remove the steak from the pan once the time is up and leave it to rest in a dish for 5 minutes.
  16. You will notice some juices being released from the steak and this is fairly common, when left to rest the juices will be re-absorbed into the steaks.
  17. Continue to brush the pan with oil as necessary before you cook the remaining steaks. Remove any burnt bits from the pan as you go.
  18. Once your steaks have rested, serve them with sides of your choice, I chose a hot onion gravy, super creamy mashed potatoes and peas.
  19. Savour every mouthful of your well seasoned and flavoursome steak!
  20. As you can see from this photo, this was one of the thinner steaks, and cooking for 2 minutes on either side resulted in an almost well done steak (there is a slight hint of pink in the middle), so adjust these timings as necessary.
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/afelias-beef-steaks/