A great technique for cooking any kind of meat, from a whole chicken to a big steak. This is the perfect recipe for whenever you have friends or family coming over. Just serve it with some great sides, such as a salad or a pasta, and you will be set!
The meat used in the video is a knuckle steak, but it works with any kind of meat. Season however you'd like before starting the cooking process.
The horseradish in this recipe is completely optional. Feel free to top it with anything you want, or just sprinkle some flaky salt over the dish.
Preheat the oven to 180 °C
Add 1 tbsp vegetable oil to a frying pan over medium-high heat
Season 1 knuckle steak to your preference. Place it on the hot pan and cook until medium brown on the bottom. Repeat on all sides
Transfer the knuckle steak to a baking dish and let it rest for 2m to set the juices
Place the knuckle steak back into the hot pan. Cook all sides again until deep brown. Return the meat to the baking dish
Cover the meat with rosemary and thyme sprigs to taste. Melt 2 tbsp of butter in a clean frying pan over medium-high heat
Cook the butter until it becomes brown and smells nutty
Pour the butter over the meat and the rosemary and thyme sprigs
Cover and let it rest for 6m for carryover cooking
Take off the lid and place the baking dish in the oven. Roast for 3m to continue cooking
Take it out of the oven. Turn the meat, leaving the herbs on top of it. Cover it and let it rest for 8m to continue cooking and set the juices
Check the internal temperature of the meat with a thermometer. It should be between 52 °C and 55 °C
If the temperature is too low, return the meat to the oven. Cook it in cycles of 3m in the oven and 8m resting until it reaches the desired internal temperature
Thinly slice the knuckle steak
Place the slices on a serving dish. Top them with the cooking juices and grated fresh horseradish to taste
The roasted meat is ready! Enjoy it!
Yield 1 piece
Large Knuckle Steak1
Vegetable Oil1 tbsp
Fresh Horseradishto taste