Carnivorous? Steak with parsley and garlic.

Yet again, a food which has involved an acceptance before it can be enjoyed fully. My experiences of steak have been underwhelming; their look and texture similar to that of a rubber sole and the eating experience akin to what I imagine chewing the aforementioned would be like. I thought I liked steak well done, and the sight of anything vaguely pink would be wrong; just plain wrong. However, like everything, you learn from experience and I now feel better, nay relish, the idea of a tucking into a rare steak. I have my better half once again to thank for this food epiphany, and whilst I might not be quite one of those whose steak cooking philosophy is 'knock the cow on the head and drag it past the cooker', I now see that a truly great piece of steak should not be faffed with, Indeed, it requires very little done to it, save some seasoning, some vigilance when cooking it on a very hot griddle or in a frying pan, and an essential time for rest before serving with some suitable accompaniments. I have even embraced horseradish these days, it's eyewatering tingliness marries beautifully with the meaty texture and taste of the steak.

My avoidance of creamy sauces (not a health issue, just a preference) means that this recipe, taken from 'Bocca' by Jacob Kenedy appealed because of its simplicity and the addition of a garlic and parsley 'dressing'. It provided an interesting enough side show without detracting from the main attraction.

I used rib eye here. It was delicious.

Rib eye steak with parsley and garlic, taken from 'Bocca' by Jacob Kenedy.

Ingredients:

Two rib eye steaks

Three tbsp of olive oil

Two tbsp finely chopped parsley

One clove of garlic, finely chopped

Sea salt and freshly ground black pepper.

Method:

Remove steaks from the fridge and bring to room temperature. Using some of the oil, brush both sides of the steaks and then season with salt and pepper.

To make the parsley and garlic dressing, mix the remainder of the oil with the chopped parsley and garlic. Set aside.

Prepare the griddle or cooking surface by getting it very hot. It should be only just bearable to put your hand above the cooking surface.

Once hot enough, place the steak on the griddle. Brush the top side with some of the parsley mixture. Do not move the steak about. For rare, I left the steak on the griddle for two minutes, then flipped it over for two minutes more, brushing the 'cooked' side with more of the parsley mixture. Obviously, if you prefer medium or well done, give each side longer cooking, 3 and a half to 4 for medium and 5 minutes for well done, I would suggest.

Remove to a plate and keep warm and allow to rest. I would suggest about five minutes.

Serve the steaks with whatever you fancy. On this occasion it was a dollop of horseradish and some potato wedges seasoned with thyme, but each to their own.