So I'm about to cook my steak like a boss, using my new favourite app SteakMate. Yes, I could press the steak and then press the palm of my hand and then press the steak again, but I like the novelty of having an app to tell me when to flip my steak and when to get it out to rest (even if it does defy Heston's flip-every-10-seconds theory).
First I select the cut - porterhouse (the app doesn't seem too concerned with the pedigree of said meat, but for those who are interested, it's Cape Grim). I then choose my cooking method from electric stove, gas stove or BBQ. I would like to BBQ but it's filthy from last week's double house party and pulling out a chargrill pan is a much more appealing option right now - gas stove, lock it in Eddie. I then use my fingers to try and guesstimate the thickness of my steak, something you think I would be quite proficient at as I spent 15 years of my life designing jewellery, yet I still manage to stuff it up somehow and end up relying on the old palm-pressing method of steak doneness testing.
The final step I find most disturbing. The app prompts me to give my steak a name. The app wants me to NAME A PIECE OF ANIMAL FLESH before I throw it into a screaming hot pan for 8 mins and devour it in between two slices of bread. I try to proceed without getting emotionally involved but SteakMate just won't let me. I'm starting to think this app was created by vegetarians. I cringe as I affectionately name my steak "Sanger", at least I am not giving it false hope - honesty is the best policy.
world's best steak sanger
200g porterhouse steak
6 slices of prosciutto
60g gruyere cheese, grated
2 medium vine tomatoes, cut into thick slices
2 large cos lettuce leaves
1/2 tbsp dijon mustard
1 head of garlic
2 tbsp olive oil
1/2 tbsp Greek yoghurt
4 slices ciabatta
Sea salt flakes and freshly cracked black pepper
To make gruyere crisps, preheat the grill setting of your oven to 200ºC. Line a baking tray with foil, spray with cooking oil, place 4 egg rings evenly spaced on the tray and divide cheese evenly between the rings. Grill for 4-5 mins or until cheese has melted and becomes light golden in colour and hard. Remove from grill, allow to cool before removing egg ring. Reserve gruyere crisps.
Preheat a fan-forced oven to 180ºC. To make garlic spread, cut 1/4 off the top of the garlic head so that the cloves are revealed. Drizzle with 1 tbsp oil, then wrap in foil and bake for 30-35 mins until golden and soft. Allow to cool before squeezing garlic flesh out of skin (discard skin). Mash with a fork, season with salt and pepper and combine with yoghurt. Set aside.
Fry prosciutto in a very hot frypan for 1-2 mins or until it starts to become golden and shrivel. It will still feel soft and pliable, with tongs, take the prosciutto out of the pan and form two bundles. As the prosciutto cools it will harden in this bunch. Set aside.
Cook steak in a hot char-grill pan for 8-10 mins, turning every 1 minute, until medium (you might prefer medium rare but be prepared for a bloody sandwich). Remove steak from pan, cover loosely with foil and allow to rest 4-5 mins before slicing very thinly.
Toast ciabatta (both sides) under a grill until lightly toasted.
To assemble the sandwich, arrange lettuce on top of one slive of ciabatta. Arrange tomato on top, to weight the lettuce down. Then place half the steak on top, followed by prosciutto bundle and gruyere crisps (two per sandwich). Spread remaining ciabatta toast with garlic spread, this is the lid. Devour!