Cooking the Ultimate That Fat Cow Halal Steak- A Complete Guide 2021
So a beautiful piece of That Fat Cow has turned up and you're wondering how to do it justice? We've got you. This quick guide is perfect for a 1inch thick steak USDA Ribeye, Sirloin or the Dry Aged with no gadgets needed - just a hot pan!
Here is a complete guide on Cooking the Ultimate That Fat Cow Halal Steak- A Complete Guide 2021
What Do I Need?
- A pan - a heavy bottomed or cast iron pan is preferable.
- Coarse salt - we prefer to use kosher salt.
- Ground Black Pepper.
- Knob of butter.
- Optional: Garlic, Rosemary or a Steak Rub Seasoning.
- Oil - Olive Oil, Rapeseed Oil, Avocado Oil.
- The timer on your phone - timing is key.
We like our Sirloins and Ribeye's medium rare - cooked through to the center but retaining a nice pink color with a hint of red. So follow this guide which has a total cooking time of 5 minutes. If you prefer it medium, cook it for an additional 1 minute.
Dry Brining Is Everything! We're big fans of dry brining here at That Fat Cow. Despite the fancy name, it's really just seasoning the steak well ahead of time with salt.
Step 1: Bring the steak up to room temperature and pat dry with a tissue to remove any surface moisture. Place the steak on a wire rack with a tray underneath ideally or something that will allow air to flow around the steak. Liberally coat the steak all over with kosher salt (about half a teaspoon in total is good). If you only have table salt to hand, use about a quarter teaspoon. Put the steak in the fridge for a few hours (minimum 4) - we prefer to leave it overnight.
Step 2: Remove the steak from the fridge an hour before cooking to bring it up to room temperature. Again it's best to pat dry the steak with tissue to remove any surface moisture - this will ensure a nice dark crust.
Step 3: Crack a healthy amount of fresh black pepper over the steak or use a steak rub seasoning.
Step 4: Bring the pan up to a very high heat, add a teaspoon of oil. Once the oil starts to smoke, reduce the heat by a notch or two. You're good to get cooking.
Step 5: Get your timer ready! Add the steak to the pan, let it sit for 90 seconds. Avoid the temptation to move it. After 90 seconds, flip the steak and let it sit for another 90 seconds.
Step 6: Add the knob of butter into the pan along with some garlic and rosemary if you wish. It's about to get Smokey!
Step 7: Flip the steak again and let sit for 60 seconds. Continuously baste the steak to develop a deeper color and crust. Flip the steak one last time for the last 60 seconds and baste (you can add a bit more butter if you wish).
*For those of you that like it medium: Flip the steak again for 30seconds each side for a total of an additional 1 minute.
Final Step: Remove the steak from the pan and let it rest! It's tempting to dive straight in but it is paramount you let the steak rest for 6 - 8 minutes, either on a board or warm plate. This will ensure that the steak juices get re-absorbed leaving you with a delightfully tender steak to enjoy.
Final Final Step (optional): Sprinkle some finishing salt (we like Maldon Sea Salt) and add a knob of compound butter on your Halal steak.