Ingredients
Serves 460g rock salt
50ml olive oil
8 rashers bacon
2 cloves garlic, sliced
30g butter
600g small field mushrooms, trimmed
4 stalks fresh rosemary
Sea salt and pepper
100ml beef stock
4 x 400g sirloin or beef ribs on the bone
Method
The salt brine helps to create a delicious crust to form on the steak.
Preheat oven to 180°C (350°F).
Make salt brine by dissolving the rock salt into 250ml of water.
Warm oil in a roasting dish in a preheated oven. Add bacon and garlic and cook for a few minutes, or until bacon is crisp and browned. Add butter and mushrooms, cup side up, and rosemary. Season with freshly ground black pepper, add beef stock and cook for 25 minutes, or until mushrooms are cooked. Strain any pan juices and reserve. Cover pan with foil and keep warm.
Place pan juices in a saucepan and reduce until concentrated and dark.
Season to taste.
Heat a barbecue plate over high heat. Season steaks with pepper and brush the surface of each steak with salt brine. Sear on very hot plate for 1 minute.
While steak is cooking, brush exposed side with brine. Turn steaks over and cook 1 minute. Repeat these steps 3 times, make sure you keep the heat high.
The steaks will blacken and the centre will be rare. Allow to rest in a warm place for 10 minutes.
Serve steaks with roasted mushrooms and sauce.