This is an unusual way to cook steak (unusual for Kiwis anyway). I learned how to cook this years ago and it really produces incredibly juicy and succulent steaks! Even though it calls for a whole fillet, it is cooked on the stove, which is a bonus because I have an aversion to turning on my electric oven.
- 1 whole piece of eye fillet/scotch fillet/rib eye, roughly 1Kg for 4-6 people, cut from the thick end
- 1-2 tablespoon of chopped rosemary
- 2 fat cloves of garlic, minced
- salt and pepper to taste
- 3 tablespoons of olive oil
- 3 tablespoons of strong, full bodied wine, serve the rest of the bottle with steaks
Follow these steps:
- Poke a hole all the way through the centre of the steak lengthways. It doesn’t need to be a big hole, I usually make an incision with a skinny knife first, then push my finger through both ends until the “tunnel” meets in the middle.
- Mix garlic, rosemary, salt and pepper together and push these into the tunnel you made.
- Find a heavy based dish with a fitted lid that is just big enough to hold the entire piece of fillet. Heat the oil in it on the stove over medium high heat.
- Brown the fillet on all sides in the oil.
- Lower the heat to the lowest setting and cover the dish with lid.
- Let it cook for 20 minutes, turning once after 10 minutes.*
- Turn again then add the wine. Cover again and cook for another 10 minutes.
- Take the fillet out and rest for 10 minutes.
- Reduce the juice in the dish over high heat on the stove.
- Slice fillet into thick steaks and pour over the reduced jus.
- Devour and be careful not to swallow your tongue!
* The amount of cooking time produces medium rare steaks like the photograph. The centre is still very pink and succulent. If you prefer to have your steak done to medium, add another 10 minutes to cooking time before adding wine.