Zebra steak

Name: Zebra steak
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Namibie
Ingredients: 800 g whole zebra steaks from an authorised supply chain, 4 pieces measuring 3 cm; 20 g rapeseed oil; 200 g sliced shallots; 300 g sliced cultivated button mushrooms; 8 g chopped garlic; 2 g cracked black pepper; 20 g lemon juice; 150 g hot water; 4 g fine salt

Zebra steak from a regulated supply chain, served with mushrooms, shallots and pepper.

Ingredients

800 g whole zebra steaks from an authorised supply chain, 4 pieces measuring 3 cm
20 g rapeseed oil
200 g sliced shallots
300 g sliced cultivated button mushrooms
8 g chopped garlic
2 g cracked black pepper
20 g lemon juice
150 g hot water
4 g fine salt

Preparation

Use the 25 min preparation to check the label and origin, weigh ingredients, brush mushrooms and slice shallots. Pat steaks dry, remove outer membranes and keep refrigerated at no more than 4 °C. Separate raw and cooked utensils. Divide oil into two 10 g portions and salt into two 2 g portions; prepare one pan for the vegetables and another for meat.

First prepare the vegetables in 10 min: soften shallots in 10 g oil for 4 min, add mushrooms and garlic and sauté uncovered for 5 min. Add the 150 g water, 20 g lemon, half the pepper and 2 g salt; stir during the final 1 min. Keep the vegetables covered above 63 °C while cooking the steaks, without reducing strongly.

Heat the other pan over medium-high heat, coat steaks with the remaining 10 g oil and distribute the remaining pepper and other 2 g salt. Sear for 4 min total, turning after 2 min. Lower the heat and continue about 10 min, turning once. Measure the centre of each piece with a clean probe inserted sideways without touching the hot pan base.

Reach at least 70 °C at the centre for 2 min; allow about 1 min extra after the previous phase to complete this hold, longer if needed. The thermometer, not colour, decides when cooking is finished. Place steaks on a clean platter and rest 5 min under loosely placed foil. The stated 30 min includes vegetables, searing, finishing and resting; extend the total if the pieces need longer.

Divide mushrooms and shallots between plates. Add juices from the clean resting platter to the vegetable juices and spoon a little over whole steaks or slices cut across the grain. Never add liquid from the raw-meat container. Serve promptly, accompaniments separately, and tell guests which species is being served. Thoroughly clean the probe, boards and handles touched during handling.