SEARED SCOTCH BEEF PGI RIBEYE

Strathdon Blue, Red Onion, Pomegranate Salad

Ingredients 

 

Method

For the salad: 

  1. Working over a bowl, knock out the seeds from each pomegranate half by smacking the skin quite hard with the back of a wooden spoon. Pick out any strands of pith that have gone in.
  2. Mix the seeds with the sliced onion, oil and vinegar and season to taste.
  3. Set aside for 40 minutes, this time will help create the dressing.
  4. Break the Strathdon blue into bite-size pieces and add to the pomegranate.
  5. Add the blanched French beans.
  6. Add the red chared and pea shoots to the bowl, gently combine and transfer to a serving dish.

For the steak:

  1. Pre-heat a heavy based non-stick pan or griddle pan on a high heat, add a touch of oil. Use unscented oil such as vegetable or Scottish rape seed oil
  2. Once the pan is hot, the oil will start to haze slightly. It should not be Season the steak with flaked sea salt.
  3. Add the steak to the pan. You are “sealing” the meat, which is all about creating colour and flavour. Resist the need to shake the pan shaking the pan will only cool it down.
  4. If the pan cools down the juices come out. If the juices come out you lose colour and moisture. Depending on how you prefer you’re steak cooked is determined by how long you seal the meat and leave it in the pan.
  5. Allow the steak to rest, this will allow the meat to settle and let the juices relax giving you a much more flavoursome meat and giving it a beautiful blush and even colour.

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