Mark is a big believer that a digital thermometer is indispensable when cooking steak, with its temperature reading abilities and a hot AEG Plancha Grill you will be cooking to perfection in no time.
Brendan says “Don’t skip on the miso butter, as it is key to making this dish deeply satisfying.” This added necessity is simple yet affective to making a classic dish something special.
• 1 kg slice of quality rump steak
• 10 gms sea salt
• fresh coarsely ground black pepper
• 20 ml olive oil
• 6 large waxy potatoes like Desiree
• 20 gms fine salt
• 5 gms sea salt
• 1.5 lt grape seed oil
• 200 gms best quality unsalted butter (pepi saya)
• 40 gms white miso
Warm 4 plates
1. Bring the steak to room temperature.
2. Brush with the olive oil.
3. Season the steak both sides with the salt and plenty of pepper.
4. Pre-heat the induction grill on setting 12 until hot.
5. sear the steak for 6-8 minutes on one side without moving.
6. Turn over and sear for 2 minutes.
7. Place into a low oven 55 degrees to rest and stay warm while you prepare the accompaniments.
1. Wash the potatoes (if they are fine skinned like Desiree there is no need to peel).
2. Cut into 1 cm slices and then 1 cm chips.
3. Rinse well.
4. Place into a 2 lt pot and cover with cold water.
5. Add the fine salt.
6. Bring to the boil over high heat.
7. Turn down and simmer just under boiling for 5 minutes.
8. Bring the oil up to 180 degrees in a deep pot.
9. Drain the potatoes and place onto a large dish cloth.
10. Pat dry.
11. Place into the hot oil and cook for 8-10 minutes. Remove.
12. Bring the oil back to 180 degrees and fry the chips until golden when you are ready to serve.
13. Season with a little flakey sea salt.
1. Bring the butter to room temperature.
2. Whip with a wooden spoon until it starts to turn pale.
3. Whip in the miso.
4. Place into a suitable dish and refrigerate until required.
Slice the steak into thick slices and divide between the plates. Spoon some miso butter over each steak. Divide the chips between the plates and serve.