NOVEMBER 2017 / MUSCLE & FITNESS 43By Jeff Tomko HEF’S P S EAT
Patience is the difference between savouring a
mouthwatering sirloin and gnawing on leather.SEARED AND
SLOW-ROASTED
SIRLOIN OF BEEFSERVES 3
¼cupextravirginoliveoil
Pinch red chilli flakes
3 garlic cloves, 1 sliced, 2 cut in half
3 rosemary sprigs
3 sirloin steaks, thick (170g each)
Salt
Freshly ground black pepper
Coarse sea salt
30g Parmigiano-Reggiano,
thinly sliced1.Combine 2 tbsp olive oil,
chilli flakes, garlic slices and
1 rosemary sprig in a ziploc
bag. Add steaks; let sit at
room temp for 30 minutes.
2.Heat remaining oil, garlic
and rosemary in a heavy
frypan over medium-high
heat. Remove meat from
marinadeandseasonwith
saltandpepper.Addtopan
andsear,2minutesperside.
3.Heat another pan in oven at
120°C. Transfer meat to heated pan
andcookinoven.Bastesteakwith
olive oil every 4 minutes until meat
is cooked to your liking (18 minutes
or 55°C for medium-rare).
4.Let steak rest before slicing, then top
withpanjuices,seasaltandcheese.DON’T LOSE YOUR JUICE
I
t’sacommonmistakecelebrity
chef Scott Conant sees with cooks,
and yet it’s such an easy fix:
wait before cutting your steak!
“People don’t take the proper
time to let steak rest after cooking,”
says Conant, a James Beard Award–
winningchefandtheownerof
New York City’s Fusco restaurant.THE MACROS
420 40 g 0 g 15 g
CALORIES PROTEIN CARBS FAT“You want those juices to remain
in the meat and not on the cutting
board, which happens when it’s
cut up too soon.”
Conant suggests a simple formula:
allowthesteaktorestforabouta
thirdofthetimeittakestocookit.
This ensures the steak stays tender
and less dry.Conant provides a recipe
(below) in which the steak is
seared and then slow-cooked. It’s
what he uses at his restaurants.
You’ll need two pans: one to sear
and one that’s heating in the oven
until you transfer the steak. “You’ll
get the most tender and juicy
steaks this way,” he says.MARAZE: SHUTTERSTOCK