Steak Recipe with guaranteed flavour

Not sure how familiar people are with this method, for cooking steaks, but I find this is pretty much a fool proof method for getting flavourful steaks regardless of the quality of meat you get, for obvious reasons. This is probably the ideal recipe for when you need to impress but are worried about your skills, just strapped for time or cash strapped and you bought a lower quality piece of steak.

Ingredients

• Steak – your choice of cut, personal favourite Ribeye
• beef stock cube (guarantees the flavour punch - ideally softer stock cubes and not the hard cube ones)
• Olive Oil
• Garlic (fresh, sliced or diced)
• Rosemary (fresh preferred)
• Sea Salt
• Black Pepper (freshly ground)
• Cayenne Pepper Powder
• lemon pepper (optional)

Directions You can check out the recipe in more detail here - Use flat end of knife to bruise rosemary - Mix together the spices (cayenne, black pepper, lemon pepper) - Pour out some olive oil into a small container (enough that you can generously spread over the whole steak) and crush your stock cube into it and making try to make sure there are as little lumps as possible. ideally no lumps. - Pour this olive oil stock solution over the steak, rubbing it in. (get down and dirty with your hands) - Spinkle over the spice combo making sure its evenly spread and rubbed in. - Leave for a couple minutes while you: - Crush a clove of garlic - Oil your pan on high heat (use a griddle pan if you want those all important lines) - once the pan is heated up spread the oil around and chuck in the garlic and rosemary - Let them slightly brown before placing your steak in the pan. - Cook till your desired doneness (refer to chart in the link if you want more advice on times) - If you aren't too fussed about the lines, like me, then you can work the garlic and rosemary around, I tend to let them sit underneath for a little bit each side. - Once your done, remove from the pan and let it rest for a few moments. - Bite in!

This recipe has been a life saver when I had to cook for large family gatherings, simple, easy and consistent. the only way I can see this not turning out full of flavour every bite is if you burn your steak into a lump of charcoal or you serve it uncooked (just because the oil might come off too strong)

bon appetit