Feather steak and chipotle rarebit.

 

Feather steak and chipotle rarebit

There are so many other wonderful steak cuts out there than your usual, rump, sirloin and fillet, if you feel that to get a good quality steak can be expensive, why not try a different and a great deal cheaper cut like this 28 day aged Aberdeen Angus feather steak, you really need to have a good butcher to get the best out of cuts like this, but they will advise you on how best to cook them. Feather steak really shouldn’t be cooked past medium rare, but rare is best, so you’ll need a red hot griddle pan for this version of steak ‘n’ cheese.

There is often a seam of tough gristle in the middle, so cut your strips of steak either side of this. Then pop into the griddle and cook quickly a minute or so on each side. Leave to rest for a few minutes.

In the time the steak is resting, whip up a chipotle rarebit to top the steak, melt 25g unsalted butter in a small pan, add 300g grated extra mature cheddar, 50ml beer, 1/2 teaspoon mild mustard, a teaspoon finely chopped chipotle chilli, a pinch of sea salt and black pepper, and warm through until melted and combined.

Spread a little BBQ sauce on a bread roll, layer up some steak strips, top with lashings of the rarebit sauce, and pop under a hot grill until the rarebit starts to brown and bubble.

feather steak

 

 

 

11 responses to this post.

  1. Gorgeous steak! Also, great twist on the rarebit, sounds mighty interesting!

    Reply

  2. So is this cut what the French would call onglet, and we hanger or skirt? Looks absolutely delicious. I love the rarebit!

    Reply

  3. This sounds great! Love the addition of chipotle to the rarebit.

    Reply

  4. That looks fantastic and it’s making me hungry!
    I don’t have any steak in the house, so it’ll have to be tortilla Español 😉

    Reply

  5. Wow, looks fantastic Marcus. Nice work, as usual.

    Reply

  6. I like the twist on the rarebit.

    Reply

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