Mustard Mayo Pastrami-Style Steak

1. Prepare the Mustard Mayo:

   • In a small bowl, mix 2 tablespoons of mayonnaise with 2 teaspoons of English mustard. Set aside for later.

2. Season the Steaks:

   • Take 2 x 250g sirloin or ribeye steaks and season both sides generously with salt and pepper.

3. Heat the Pan:

   • In a large frying pan, drizzle a little sunflower or vegetable oil and add 50g of butter.
   • Heat over high heat until the butter is sizzling and turning a nutty brown color.

4. Cook the Steaks:

   • Place the seasoned steaks in the pan.
   • Cook for 1-2 minutes on one side until browned.
   • Flip the steaks over and cook for another 1-2 minutes on the other side.
   • Continue flipping the steaks every minute for a total of 6-7 minutes for rare, 8-9 minutes for medium-rare, and 10 minutes for medium.
   • This technique ensures they cook evenly and develop a nice crust.

5. Rest the Steaks:

   • Once cooked to your liking, transfer the steaks to a cutting board and let them rest for about 5 minutes. This allows the juices to redistribute.

6. Cook the Sauerkraut:

   • In the same pan with the steak juices, add 150g of sauerkraut.
   • Stir and cook for 3-4 minutes until heated through and slightly browned.

7. Serve:

   • Serve the steaks with the cooked sauerkraut either on the side or spooned over the top.
   • Don’t forget the mustard mayo; you can serve it on the side for dipping or drizzling.

Tips

• Make sure the pan is hot enough before adding the steaks to achieve a good sear.
• Adjust the cooking time based on the thickness of the steaks for the desired doneness.