Cooking steak for someone special doesn’t need to be complicated — it’s all about preparation, heat, and a little science. By dry-brining overnight and searing with precision, you unlock the magic of the Maillard reaction: that golden-brown crust and irresistible umami flavour that steak lovers crave.
This recipe takes you step by step, from brining to searing to resting, ensuring juicy, flavour-packed meat every time. Instead of a heavy sauce, the steak is finished with a vibrant chimichurri — a zesty mix of fresh herbs, lemon, chilli, and Lo & Slo Chilli Mop Sauce. Together, they strike the perfect harmony between indulgent and refreshing, making it an unforgettable dish for Valentine’s Day or any special occasion.
As seen on BBC Radio Foyle's Mark Patterson Show on the 12th February 2025.
Ingredients
For the Steak
- 2 ribeye, sirloin, or fillet steaks (about 1.5 inches thick, well-marbled)
- Sea salt, for dry brining
- Cracked black pepper, optional
For the Chimichurri
- 1 cup parsley, finely chopped
- ⅓ cup basil, finely chopped
- Zest of 1 lemon
- ¼ cup Broighter Gold Lemon Oil (or quality olive oil)
- 2 tbsp Filipino coconut vinegar (or apple cider vinegar)
- ½ tsp chilli flakes
- 1 small chilli, finely diced
- ½ tsp cracked peppercorns
- 1 tbsp Lo & Slo Chilli Mop Sauce
Method
Step 1: Dry Brining for Maximum Flavour
- Choose steaks about 1.5 inches thick.
- Season generously with sea salt on all sides.
- Place on a wire rack uncovered in the fridge overnight (or at least 12 hours).
- The salt penetrates for deep flavour.
- The surface dries, helping form a rich brown crust.
Step 2: Searing & the Maillard Reaction
- Remove steaks from the fridge 30–40 minutes before cooking to reach room temperature.
- Heat a cast-iron skillet, griddle, or BBQ grill to high heat (200–250°C).
- Lightly oil the steaks if desired, then sear for 2–3 minutes per side, flipping every 30–45 seconds for even browning.
- Cook until the internal temperature reaches 52–54°C for medium-rare (remove from heat 2°C below, as it will rise while resting).
- Rest steaks for 5–10 minutes, loosely covered with foil.
Step 3: Make the Chimichurri
- In a bowl, combine parsley, basil, and lemon zest.
- Stir in lemon oil and vinegar.
- Add chilli flakes, diced chilli, cracked peppercorns, and Lo & Slo Chilli Mop Sauce.
- Taste and adjust seasoning.
Step 4: Serve
- Slice the rested steak and spoon chimichurri generously over the top.
- Pair with roasted potatoes, charred veg, or simply some crusty bread to mop up the juices.
Chef’s Notes
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Always cook by internal temperature, not time.
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Dry brining overnight is the real game-changer — don’t skip it.
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Chimichurri works just as well with chicken, fish, or grilled veg.
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