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But for now , check out this video from the course Steak and wedges .
Is there a better sounding dinner in the world ?
Not convinced ?
No .
Well , today we're gonna learn how to cook it and the skills of roasting , frying and the timing to help bring it all together at the right time .
Time , timing of time .
Yes , which is why we're gonna begin with the thing that takes the longest , which is not time but potatoes .
Time comes later , right ?
First of all , you want to preheat your oven nice and hot , 220 degrees Celsius .
And then you want an enough potato to have a good handful per portion .
So that's either one large one per person or two about this size .
All we can do is cut them into wedges , so literally cut them in half using the bridge methods .
Your fingers are out the way , and then each of those halves we're going to cut in half again , and then each of those quarters , we're gonna cut in half again , this time at a slight angle .
So you end up with lots of equal size wedges , and before we roast off our potatoes , we're going to flavour them .
If they're particularly wet or starchy potatoes , you might want to pat them dry .
But these are actually quite waxy anyway , and then we're gonna add some rosemary , so just strip it back along the stalk and add that you could use dried .
But fresh is better .
Two cloves of garlic literally just smashed .
Keep them in their peel , though , because that's going to protect them in the oven and stop them burning a couple of tablespoons of olive oil and then a little seasoning .
And if you don't feel like you have the skills to , you know , do that , just get your hands in or do that .
That's also a good tip .
We're gonna lay these out onto a non-stick baking tray , make sure they're all separated out , so they're not touching each other .
They've got room to go crispy , and they are gonna go into an oven 220 degrees Celsius for half an hour .
After 15 minutes , we're gonna give them a flip over and add two vine tomatoes onto the tray .
So this is all about timing .
OK , we want it all to be served together , but the potatoes take twice as long now that we've flipped our wedges and we've got the tomatoes on the tray .
We've got about 15 minutes before we're ready to serve so we can start to concentrate on steak .
My favourite bit .
This is two sirloin steaks , but you can choose whatever steak you want .
Rump is grey rib eye .
You might want to fill it if you want it .
Super lean .
However , Whatever steak you're doing , make sure you allow it to come up to room temperatures .
This has been out of the fridge , covered for about an hour , so it's at room temperature , a much better way to cook steak , and then it's important that you season it when it's raw .
There's a few different ways to cook .
Steak isn't there ?
Yes , we are gonna fry it , but in butter .
OK , so it's kind of a not a really high searing heat like a cast iron pan , which you could also do this .
We're gonna add butter into a medium heated pan , and what we wanna do is wait until it's all melted and it's just started to get to the foamy stage and a steak this thick .
You're probably gonna want a minute and a half to two minutes on either side .
If you're looking for it about medium OK and what's Can we show the differences between medium and rare and yes , so we've done a whole article on all the differences you can see .
However , today the best way to do it is once it's cooked is have a little bit of a poke .
OK , so what you're looking for is this mussel here ?
Yep .
If you have all your fingers open , that is rare .
OK , so that's what the steak will feel like when you press it .
If you hold your first finger , it's medium rare .
OK , medium , medium well and well done .
You can see it feels a lot more firm .
It's getting harder , isn't it ?
That's about as close as you can get .
If you're looking at it by touch OK .
Butter is foaming .
Steaks can go in .
If it's a hot pan , you always put things in and they'll drop it away from you .
Just lower it in , and that foaming butter will give it about 90 seconds before we flip it over .
Now , in the last 30 seconds of cooking , you can do one more thing that just makes your steak awesome .
And that's to place in just a little bit of time in there , just fries in the butter .
And then if you just base that over the steak , it smells incredible does .
And so that just takes us to the next level .
The next thing to do is to rest it .
Everyone's heard about resting steaks .
It is so , so crucial .
And what does it do when you rest the steak ?
So the outside is a lot hotter than the middle , which we hope is still a little bit pink , so it's temperature equalisation .
It lets it all kind of even out so it's all equal , and then when you cut into it , it doesn't tend to sort of bleed everywhere quite so much , and you want to rest it for about as long as you've cooked it a steak this size , so we're gonna put the butter over the top .
Then we're gonna cover it with tin foil , and we're gonna leave it for about four minutes .
And once it's rested , that's what you're looking for .
So it's nice and pink .
Yeah , all the way through .
Pile on some of our posh wedges and finish it with some fresh thyme .
And there you go .
Everything you need to know to make potato wedges and perfect steak .
Good steak does not need a carving knife .
Cuts like butter beefy , but the thyme and the butter , well seasoned just makes it so good , like a restaurant steak .
Whether you decide to have this for breakfast , lunch or dinner or , in your case , all three , it's gonna be great if you want to make sure you get the most out of your steak , though , you wanna follow all of the recipe and details , which you can get down below