Steak and Scallops
Cook up Thomas's Bateman famous steak and scallops.
- Recommended Oven
- Dome, Arc XL, Arc
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
Instructions
Prevent your screen from going dark as you follow along.
Step 1
Preheat the Gozney to 250°C / 480°F.
Step 2
To prepare the butter, add all the butter ingredients to a blender and blend until smooth. Set aside until ready to serve.
Step 3
To prepare the steak, season the côte de boeuf generously with salt and allow it to come up to room temperature. Meanwhile, place a cast iron pan in the oven and heat until smoking hot.
Step 4
To cook the steak, rub it with a little oil, then place it into the hot pan. Sear well on all sides, using the heat of the oven to maintain the temperature of the pan. Once a deep crust has formed, add the butter, garlic, rosemary, and thyme to the pan. Baste the steak continuously until it reaches an internal temperature of 49 – 50°C / 120 – 122°F , this will take a 6 - 8 minutes. Remove from the heat and allow it to rest.
Step 5
To cook the scallops, heat another pan in the oven until smoking hot. Add a little oil, then place the scallops into the pan. Sear well on one side, season with salt, and finish with a squeeze of lemon. Scallops take only a couple of minutes to cook so work quickly.
Step 6
To serve, plate the steak and scallops with a generous quenelle of the flavoured butter, allowing it to melt over the dish.
