It either turned out being over-seasoned, or overcooked.
But then, that year for my birthday, a dear friend of mine took me to a cooking class where we were taught the perfect way to make steaks.
And sweet heavens above, since then my steaks have turned out PERFECT each time.
Sweet Potatoes, sliced into thin chips
Broccoli, top cut into small florets
2 tsp Rapeseed Oil
2 tsp Sea Salt
1 tsp Crushed Black Pepper
2 Garlic Cloves (see below for how to make garlic paste)
3 knobs of Butter, room temperature
1 tbsp Mixed Herbs
Prep time – 5 mins
Method (garlic paste):
Peel the skin from the garlic and place on the chopping board.
Sprinkle some sea salt on the garlic cloves and using the flat part of the blade, crush the cloves and drag across the chopping board.
Scrape the paste using the knife and place in a bowl with the butter and mix well.
Prep time – 5 mins
Method (sweet potato fries):
In a bowl, drizzle 1 tsp of rapeseed oil on the sweet potatoes and add in the mixed herbs.
Toss to ensure all of the potato is covered.
Spread out on an oven tray.
Cooking time – 35 mins
Cooking (sweet potato fries & broccoli):
Preheat the oven to 180 degrees (gas mark 4)
Place the tray of potatoes and leave to bake for 30 minutes, turning regularly.
Additionally, blanch the broccoli florets in boiling water for 4 minutes and drain well.
Cooking time – 2 to 6 mins
Season the steak with salt and pepper.
Put a griddle pan on high heat on the hob.
Depending on how well done you like your steak, as a general rule of thumb add 2 minutes to the cooking time for each side (e.g. 2 mins per side for rare steak, 4 mins per side for medium, 6 mins per side for well-done).
A trick I learned from the class is to flip the steak every 30 seconds, to ensure even cooking throughout the steak.
Once the steak is cooked, serve with the sweet potato fries, broccoli and a dollop of garlic butter.
Extra tip: pair with a glass (or bottle) of good red wine and honestly live your best life.