Butter me up.
Ingredients
Sirloin/Rump steak
Black pepper
White pepper
Salt (Maldon or something tasty)
Butter
Brandy
Method
Crush about a teaspoon of mixed white and black peppercorns per steak. Season the meat with salt flakes. Press down onto the ground pepper.
Heat your griddle until smoking. Lay the steak down into it. The key thing with beef is: Do not turn it until one side is cooked, keep the heat high, and let it rest for a minute before serving/slicing.
If the pan is clean, add a lump of butter after transferring the steak onto a warmed plate with a piece of kitchen roll. Add a healthy dash of brandy - I almost singed my face off when cooking this, so keep the pan at arm's length. Season with salt and pepper and let the alcohol burn off (flambeing is fun).
Cover the steak with the butter, alcoholic sauce. Serve with bread, and salad with white wine vinegar and olive oil. Tasty!
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