This meal was easy. The steak took the form of a single rib of beef on the bone, my favourite roasting cut, but usually a larger piece. It was marinaded with lemon zest, garlic, rosemary and oil, browned in an oven-proof frying pan and then oven-roasted for up to 20 minutes, turned over and basted with marinade every five minutes. When the steak was ready, I squeezed over some lemon juice and drizzled olive oil and let it rest.
The combination of rosemary-scented potatoes and rosemary-infused steak was divine. I cooked the steak to medium-rare and it was delicious, sliced into generous chunks and served with the baby roasties.
Mmm. This is really easy but satisfying home cooking at its best. I think the instructions read slightly oddly, because Jamie keeps saying 'steaks' not 'steak' as though you have already cut the meat up, although clearly this is not intended; this wouldn't really constitute a problem for anyone other than pedantic me, because the whole dish is really very easy. I think that using beef on the bone rather than the usual steak cuts works really well because rib is so tasty and because you can put it in the oven and baste occasionally, rather than having to worry about over-cooking two pieces of steak on a griddle pan on the hob. It feels rustic and warming and somehow it is; another success.