Garlic and truffle steak

A steak night that costs about the same as usual and tastes like it did not.

Truffle does the heavy lifting here, so the cooking stays simple. Hot pan, dry steak, leave it alone, rest it properly. The seasoning goes on at the rest, not in the pan, because truffle burns.

Flavour: Garlic & Truffle · Time: 20 minutes · Serves 2

What you need

• 2 thick porterhouse or scotch fillet steaks
• 1 tablespoon neutral oil
• 30 g butter
• 2 garlic cloves, bruised
• Chik Chik Boom Garlic and Truffle

How it goes

1. Take the steaks out of the fridge 30 minutes early and pat them completely dry.
2. Get a heavy pan properly hot. Oil the steak, not the pan.
3. Lay them down and do not move them for three minutes. Turn once, another three for medium rare on a thick steak.
4. Drop in the butter and bruised garlic for the last minute and spoon it over.
5. Rest on a warm board for at least five minutes. This is not optional.
6. Shake the Garlic and Truffle over the steak as it rests, then slice against the grain and spoon the board juices back over.

From behind the counter

Never season truffle into a hot pan. The aroma is volatile and it goes straight up the rangehood.