Tom Kitchin cooking the perfect Scotch Beef Steak
Nothing gets my heart beating faster more than a gorgeous Scotch Beef steak… other than a tasty celebrity chef cooking a gorgeous Scotch Beef steak. Enter stage left, Tom Kitchin, the Michelin-star darling of Scottish chefs. He featured on ITV’s This Morning on Monday, showing the nation how to cook, yup, the perfect steak. I didn’t get to meet him (no selfie! *sobs into tissue*) but we’ve got his recipe for you here in case you didn’t catch the show.
One of the best things about Tom’s recipe is the savoury butter, which is dreamy and delicious (Holly couldn’t get enough of it!). Made with parma ham, shallots, fennel and much more, you can freeze the log and simply cut off slices to pop on top of other food such as salmon or chicken. A great tip from a top chef!
But before we get to the recipe, first things first – the quality of the meat is all-important for cooking a melt-in-the-mouth steak. Tom is mad keen on Scotch Beef as it really is the best meat you can buy. On This Morning he said (and I have great pleasure in quoting), “Scotch Beef is something I’m really passionate about… Scotch Beef has such great flavour… good quality produce is the secret to cooking – and that doesn’t mean expensive”. There’s no doubting that he knows the difference between Scottish and Scotch Beef!
So without further ado, here’s Tom Kitchin on cooking the perfect steak. Don’t be put off by his Michelin status as the recipe is really straightforward. As Phillip and Holly said, “he makes it so easy”.
Rib-eye Scotch Beef Steak with Parma Ham and Vegetable Butter
4 rib-eye (or any cut you prefer) Scotch Beef steaks, about 250g each
Olive oil for cooking
2 teaspoons olive oil
250g Parma ham, finely chopped
1 shallot, peeled and finely chopped
50g fennel, trimmed and finely chopped
50g button mushrooms, finely chopped
1 garlic clove, peeled and crushed
1 teaspoon chopped parsley
1 tablespoon chopped tarragon
250g butter, softened
1 tablespoon grain mustard
1 tablespoon ground almonds
Marinade the steaks in olive oil and keep them in the fridge, only removing them from the fridge ideally 20 minutes before you need to cook them, to bring them to room temperature.
Meanwhile, make that incredible multi-purpose savoury butter. Heat a large non-stick frying pan over a medium-high heat then add a little olive oil. Add the chopped Parma ham to the pan and cook for 2 minutes, stirring occasionally. Now add the shallot, fennel, mushrooms and garlic with the rest of the olive oil and sweat for 3-4 minutes, stirring occasionally. Add the chopped herbs, stir well, then remove from the heat and let it cool.
In a separate bowl, whisk the softened butter until creamy. Add the cooled vegetables and ham and stir to combine. Now add the mustard and ground almonds and mix well – the ground almonds are a secret tip that helps the butter slices keep their gorg shape once on top of the meat. Spoon the butter onto a sheet of cling film and roll it up to form a log. Twist the ends of the cling film to secure. Refrigerate to firm up.
While the butter is cooling and firming, heat a heavy-based, non-stick frying pan over a high heat, while seasoning the steaks with good quality salt and the cracked pepper. A mistake people make, Tom says, is not getting the pan hot enough. So when you think the pan is ready, add a drizzle of olive oil and test the heat by placing the tip of the steak in the oil – when it’s really sizzling, the pan’s hot enough. Place the whole steaks in and colour them quickly for 4-5 minutes on each side, depending on how rare you like your meat, lowering the heat to medium after a couple of minutes on each side. Watch our Perfect Steak Touch Test video to see if your steak is perfect.
In the meantime, unwrap the savoury butter and cut 4 generous slices.
Remove the steaks from the pan to a warmed platter and set aside to rest in a warm place for 5 minutes before serving. Top with a slice of savoury butter and serve.
Yum! This is definitely one for my pals this weekend, paired with an equally tasty glass of red.
You can see the video of Tom cooking this tasty Scotch Beef Steak on This Morning here: ITV Video
Before I sign off, I wanted to share one final pic of our Scotch Beef hero. Here he is, on a Perthshire farm, enjoying the same pure crisp air as the coos (out of shot) around him.
(P.S. Seriously, if I ever do meet him, I will ask him if his surname inspired his choice of profession!)