Argentina has become synonymous with beef and its production has played a major part in the culture of Argentina, from the asado to the history of the gauchos of the Pampas. Learn how to cook a classic steak to perfection on and in the AGA with James McIntosh.
1 x beef fillet steak, about 2cm thick, trimmed
Light brine solution, enough to cover steak
Oil for coating
Salt and freshly ground black pepper
½ tsp fresh rosemary, chopped
1 tsp butter
1. Place the fillet in the brine solution, cover, and place into the fridge overnight to remove any excess blood. Remove the fillet from the brine and pat dry with kitchen paper. Set aside for 5-10 minutes in the mean time, place an AGA cast iron grill pan into the roasting oven to heat.
2. Place the grill pan onto the boiling plate with the AGA Splash Shield over the inside of the boiling plate lid and use the AGA pan handle cover over the grill pan handle. Place the steak onto the grill pan and leave for a few moments, turn the steak and place the grill pan onto the floor of the roasting oven to finish cooking to the desired stage (medium rare, medium or well done) or take out of the pan for rare. Set onto a plate and allow to rest for a few minutes before serving.
Note - by cooking on the floor of the roasting oven cooking smells don’t permeate into the kitchen as the AGA is vented to the outside. All fat splashes will self clean from the inside of the roasting oven. AGA cast iron and the use of the boiling plate / floor of the roasting oven produce a searing hot heat to caramelize the meat and give the authentic char marks when cooking.