The Perfect Steak + Duck Fat Potatoes

How to cook a restaurant quality steak at home in 5 easy steps

Steak

The Perfect Steak

First step – Choose a steak with good marbling that has just been cut by your butcher. You can’t go wrong with a thick cut porterhouse or rib eye!

Step two – Place your steak on a plastic cooling rack in the fridge uncovered for 2 days. The steak with dry out and darken in this time. You can shorten this time if needed but make sure the steak is dry to touch before cooking, this is key! (ADDITIONAL TIP – If you have bought a cheaper steak, smother it with the pulp of 1 kiwi fruit 30 minutes before cooking. The acids will tenderise the steak without leaving any noticeable flavour! Just make sure you thoroughly wipe off the kiwi fruit before cooking). Let your steak come up to room temperature prior to cooking.

Step three – Preheat your BBQ to the highest setting for 30 minutes. Brush your steak with a little olive oil and put it on the grill (with the lid open at the highest temperature). Flip the steak every 15 seconds without fail. The steak will colour up faster than you are used to but the constant flipping with slow the increase of the internal temperature of your steak. Using a meat thermometer is the most accurate way to get it cooked to your liking (for a temperature guide go HERE). Once its at temp, take your steak off the grill.

Step four – Rest. Place your uncovered steak on a cooling rack in a warm area. Place a small knob of butter and a little salt on your steak and leave to rest for 5 minutes.

Step five – Grab a condiment like horseradish cream or seeded mustard, a glass of Pinot and enjoy your steak!

Roast Potatoes

The use of duck fat is common in French cooking. With its higher smoke point than butter, it offers a wonderful and rich alternative for roasting or frying. In terms of the flavour it imparts on a dish such as roast potatoes, think of the difference between making a soup with homemade chicken stock over using water. Duck fat in place of oil give a natural richness and “restaurant” quality to the finish of the dish that is really special.

  • 1/2kg of new potatoes chopped into 4cm square pieces (with the skins left on).
  • 1 Tbsp of duck fat
  • 1/2 Tbsp sea salt (Maldon smoked sea-salt is ideal!)
  • 1 teaspoon of pepper

Pre-heat a fan forced to 200 degrees. Bring a large pot of water with the chopped potatoes to the boil and allow to simmer until the potatoes are still firm, but cooked through. Drain the water and place the potatoes back in the pot. Put the pot back onto the stove-top on low until the bottom is dry and then remove from the heat. Add the duck fat, salt and pepper. Once the duck fat has completely melted, put the lid on the pot and give it a little shake, you want to rough up the potatoes and coat them in seasoning and duck fat. Turn the potatoes onto an oven tray (lined with a sheet of grease proof paper) and place in the oven for 30 – 45 minutes. When they are golden and crunchy, they are ready to be served!