This is something I cook often and it's always a massive hit with everyone. More than just a pub rump steak with a basic creamy prawn sauce, this is taking the 'Beef and Reef' to the next level.
The beauty of this recipe is that you don't have to worry about quantities and measuring. You just choose good produce, follow the method and add the ingredients as much or as little as you like. The sauce can be rich, cheesy and full of garlic or it can be more subtle and creamy.
The Steak - Firstly, you must choose a great cut of steak. I love the thickly cut New York steaks from Holco Meat Wholesalers, or if you can find them, a massive rib-eye steak on the bone. Rub the steaks in olive oil, salt and pepper and let them sit to reach room temperature.
Because the steaks are so thick, you have to sear them on a medium to high heat first to seal in the juices and then let them finish off in the oven. Be careful as you must also render the fat or you will serve up a lovely piece of steak with uncooked and unpleasant fatty bits.
Method - Pre-heat the oven to a medium heat. I have a large fan-forced oven so I like to set it on 130 °C . Heat the pan or barbecue grill to a very high heat; you have already rubbed oil into your steak and so no need to put oil in the pan if you are frying.
Place the steak into the pan or on the grill and let it sear at high heat for about 5 minutes before turning it down to a medium/high heat, and let the steak cook for around 5 minutes more.
Turn the steak and let that side sear for around 8-10 minutes. If the fat along the outside of your steak still seems un-rendered (a little raw and soggy), then I like to turn the heat back up to high and with the tongs hold the steak fat side down onto the direct heat of the pan, or grill to render the fat and crisp it up a little.
Once you are happy with the fat, take the steaks off the heat and place on an oven tray and pop them into your pre-heated oven on the middle rack. Leave them to cook through for around 20 minutes and then turn the oven off to let them rest. Depending on your preference of rare, medium or well done determines how long you leave the steaks in the oven and to rest. Obviously the more you like your steak cooked, the longer you leave it in the oven and vice versa.
The Sauce - While the steak is in the oven finishing off, melt some butter in a pan (the same pan as the steak is great) and saute some sliced onion and garlic (as much or as little as you like). Add a couple of large splashes of white wine and let that simmer down for a few minutes and reduce until you are left with a buttery sauce.
Take off the heat, season with some salt and pepper and add some crumbled blue cheese (again you can add more or less cheese to your liking). Yes 'blue cheese', don't be afraid to try it, it is divine on steak! Stir through and let the cheese melt into the sauce, leaving a few clumps here and there for texture.
Add some sour cream or thick cream bit by bit and stir through tasting as you go until you reach your desired taste. Now return the pan to a low heat and add some raw prawns, place a lid on the pan and let that simmer for a few minutes until the prawns are just cooked and turn off the heat. Remember to not overcook prawns as they will keep cooking as you have taken the pan off the heat.
The Serve - This meal is great when served with crunchy chips or oven roasted potatoes, mushrooms, your favourite steamed greens or salad, onion rings, and garnished with spring onions.
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