michelle picker cooks

This has been my go-to steak recipe for many years. From the Margaret Fulton Cookbook, it’s cooked in a searing hot dry pan, has plenty of pepper, some tabasco for extra kick and a sauce made from the pan juices and added extras.

Press a generous amount of coarsely cracked black pepper into each side of the steak and allow it to come to room temperature. Have ready these ingredients: Worcestershire sauce, tabasco sauce, half a lemon, some chopped parsley, butter, brandy and cream or sour cream. Sprinkle some salt into a heavy pan and heat the pan until the salt is starting to brown. Now cook the steak for a few minutes on each side. The heat and time of cooking will vary depending on the thickness of the steak and on your preference. I like mine medium-rare. For rarer steak use very high heat, for more cooked steak turn the heat down a little. You can tell how well your steak is cooked by pressing it or you can use an instant-read thermometer to measure the internal temperature: medium-rare 55-60℃ (130-135℉); medium 60-65℃ (140-145℉); medium-well 65-70℃ (150-155℉). Before the steak is finished add 1-2 teaspoons of butter, a dash of Worcestershire sauce, some tabasco sauce to taste, and some lemon juice. Warm 1 tablespoon of brandy, light it and pour it over the steak. Add some cream or sour cream to make a sauce and swirl everything around. Finally, sprinkle the steak with parsley and serve.

I served mine with vegetables grilled on the barbecue – pumpkin, cauliflower and okra – tossed in olive oil and seasoned with salt, pepper and sweet paprika.