Dry Cured Beef Steak

This would normally be considered as a manly recipe, but girls like a good steak just as much, trust me.

I used to suck at cooking steaks. Maybe because I haven’t had enough practice, maybe because I wasn’t that interested in steaks, I’m not sure. I have been avoiding to grill steaks, because I thought I couldn’t do it properly. WRONG.

Here are some basic rules for a juicy steak:

  • Take the meat out of the fridge about 2 hours prior cooking, let it come to room temperature.
  • Season liberally with freshly ground coarse black pepper and salt.
  • Grill on a well-heated pan, lightly greased with oil for 3 minutes on one side and 2-3 on the other. Cooking time depends on the thickness of your steak. Mine were not very thick thick (about 2,5 cm , 220g each).
  • Top it with a cube of butter.
  • Let the steak rest for a couple of minutes before cutting it to let the juice spread evenly through the steak.

I’m all about sweet potatoes recently and they’ve become one of those products that you can always find in my house. Obviously, that’s what I served my steaks with – oven roasted sweet potato ‘fries’. Mouthwatering.


Serves 2   |   1 cup – 250 ml   |   2 hours passive time & 20 mins for cooking


Ingredients:

  • 2 dry cured beef steaks, cut of your choice, about 220 g each
  • olive or coconut oil to grease the pan
  • 200 g of raw sweet potato per person
  • 1/3 cup of red wine
  • 2 shallots
  • 2 tsp of unsalted butter + two small cubes for the steaks
  • 1 tsp of honey
  • 1/4 tsp of salt
  • 1 tsp of balsamic vinegar
  • 1 bay leaf and a sprig of rosemary or other fragrant herbs
  • for the side salad: a mix of watercress, rocket, radicchio & gem lettuce

Prepare the salad: chop gem lettuce and radicchio into smaller bits, mix with watercress and rocket, add everything into a salad bowl. Do not dress the salad yet or it will become mushy. Simply bring olive oil and balsamic vinegar to your lunch/dinner table.

Wash sweet potatoes, cut them into thin strips, skin on. Drizzle with 1 tsp of coconut oil or olive oil for cooking, season with salt. Place in a preheated 200° C oven for about 20 minutes. Keep an eye on potatoes.

Make the sauce: finely chop shallots and fry them in 2 tsp of unsalted butter until soft and translucent. Add red wine, balsamic vinegar, honey, bay leaves and herbs. Cook on medium heat for about 5 minutes or until it has reduced quite a bit. Add salt. Remove from heat.

Lightly grease a grill pan. Liberally salt and pepper steaks right before placing them on a grill pan. Cook one steak at a time. Cook on high heat for 1 minute, then reduce the heat slightly and cook for 2 minutes more on the same side. Do not touch the steak before 3 minutes have passed. Using a thong, flip the steak over and let cook 2 to 3 minutes more. Add a knob of butter on top, remove from heat. Repeat same thing with the other steak. Serve with sweet potato fries, shallot sauce and a side salad.