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At this point in the movie, Andy has decided to take Runway seriously, she had realised that this isn't just a magazine, it's a shining beacon of hope. She's undergone the inevitable makeover, now she looks like one of Miranda's girls, but can she prove she has what it takes to be one?
Miranda challenges Andy get her lunch in the next 15 mins, a huge, bone-in steak from New York's swanky institution Smith and Wollensky. But, the restaurant isn't open, and at the same time, Andy needs to achieve the impossible, getting her hands on the unpublished manuscript of the next Harry Potter. Cue obligatory frantic montage.
Against all odds, Andy secures the steak, and the manuscript. When Miranda reveals she 'forgot' that she has other lunch plans, the poor beautiful steak, gets chucked away, sacrilege.
Miranda's lunch order is an homage Anna Wintour's rumoured lunch of choice, steak and caprese salad (without tomatoes). Miranda herself favours a sprinkling of chopped parsley on her steak, and there is nothing wrong with stopping right there, but to go all out, turning your chopped parsley into a simple and delicious chimichurri is a no brainer.
Miranda prefers just a slab of meat, but we think it needs a side dish, and we've opted for a classic mashed potato to accompany our steak and chimichurri. A butter laden mash might not be a Clackers first choice, but we think it's the perfect steak partner for a dinner party.
It can be really intimidating to cook steak at home, it's an expensive treat and unfortunately, it's all too easy to get it wrong and ruin a gorgeous thing. Using a thermometer is the best way to guarantee a perfect steak, cooked to your liking every time. To help, we've got a handy little temperature guide here.
Every steak is beautifully unique, therefore it's impossible to give a one size fits all recipe but, by following a few simple rules, you can guarantee a juicy and delicious steak from the comfort of your own home, and for a fraction of the cost of a restaurant. We've compiled a list of top tips, for the perfect at home steak, every time 🥩
As ever, we break things down step-by-step in our video, so if you haven't already, be sure to check it out ❤️
STEAK: TOP TIPS
Room temp: get the meat out of the fridge for 30-45 mins prior to cooking to get it up to room temperature, if it is still super cold in the middle, then it won't cook evenly. The thicker the cut, the more of an issue this becomes.
Dry meat: moisture is the enemy of caramelisation, so dry the meat with kitchen roll before cooking.
Hot pan: to get a good sear, you need to get your pan really hot before you even think of introducing your steak to it. Get the pan on a high heat, and warm it without any oil for 5 minutes prior to cooking. A cast iron skillet will give you amazing results every time (I am putting this one on the Christmas list!)
Seasoning: there is some contention about the best time to salt your steak, but personally, I do this just before it goes in the pan. You need a lot more seasoning than feels acceptable, so be generous.
Oil: use a flavourless oil with a high smoke point, such a vegetable, peanut or sunflower oil. Olive oil and butter can't handle such high temperature cooking, and you will end up with a very smoky kitchen, and a very noisy fire alarm.
Leave it be: once your steak is introduced to the hot pan, leave them alone and let them get to know each other. If you move the meat around the pan, or keep checking on the bottom, then you won't end up with a good, even sear.
Weigh it down: Press down on the steak with a spatula, a weighted press or the bottom of another pan. This will make sure the whole side of the steak has even contact with the pan, so you will get an even crust.
Self release: the meat will self release from the pan when it’s ready. If you try and lift it and it’s still sticking, it ain't done.
Flavouring: I like to add in a knob of butter and any flavourings such as rosemary or garlic just after I flip to cook the second side, as this ensures they won't burn. Spoon the melted butter over the steak as you cook the second side.
Oven? thick cut or bone in steaks need to be finished off in the oven. Searing in the pan first get us the crust, and then the oven will finish it off and cook it through. This is not necessary for regular, thinner cuts.
Thermometer: there are so many variables when it comes to timing... the cut, the thickness, the pan you’re using... So, using a meat thermometer is the best way to guarantee your steak is cooked to your liking. Steaks are blimin' spenny and you can get inexpensive thermometers like this one that do the job well, so it's worth picking one up so you don't ruin the meat! Check out our temperature guide below.
Residual heat: remove the steak when it hits 3-5°C less than your desired final temperature, as the residual heat will continue to cook the meat as it rests.
Resting: remove the steak from the hot pan, and get it onto a plate or chopping board to rest. If you leave it to rest in the hot pan, it will overcook the meat. Rest the steak for about 10 minutes before you cut into it. This will relax the meat, and allow the juices to reabsorb so you get a tender and delicious steak. Yum.
TEMPERATURE GUIDE FOR STEAK
When checking the temperature of the meat, insert the thermometer into the thickest point, and place the end of the probe at the centre of the steak, not too close to either edge.
Residual heat will continue to cook the meat as it rests, this temperature guide is for the desired temp after resting. Remove the steak when it hits 3-5°C less than the below temps.
Rare: 50ºC / 122ºF
Medium Rare: 54ºC / 130ºF
Medium: 60ºC / 140ºF
Medium Well: 65ºC / 149ºF
Well Done: 70ºC / 158ºF
CHIMICHURRI
Originating from Argentina, a country known for it's sensational meat, this herbaceous sauce is the perfect finishing touch to any steak, and it's a step above Miranda's sad sprinkling of parsley 🌿
INGREDIENTS (serves 4-6)
1 small bunch parsley
100 ml olive oil
2 tbsp red wine vinegar
2 garlic cloves - minced
¼ tsp dried oregano
1 red chilli or ½ tsp chilli flakes
½ tsp kosher salt
Black pepper- to taste
METHOD
Remove the parsley leaves, and discard the stems. Finely chop the leaves nb: chopping by hand gives you a better texture then if you use a food processor
Finely chop the chilli, and add to the chopped parsley, along with all the other ingredients.
Season with salt and black pepper.
Mix together, and leave to sit for at least an hour before serving, ideally overnight.
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