Pasture Raised Steak with Buttery Potatoes & Laverbread Sauce
We stopped eating the things our grandparents loved and held so many close memories of. The Sunday walk on the beach that ended with bags of cockles from the harbour. The Saturday morning trip to the actual butcher and not a supermarket, where they chose their cuts fresh and the butcher wrapped them by hand.
And that's what inspired this recipe for me!
Laverbread foraged from the rocky coastline of south west Wales. It doesn’t look like much but it's been a staple on the coast for centuries and is one of the richest natural sources of iron and iodine you'll find anywhere.
Today i'm making it into a sauce, warm it up with a cube of grass fed butter and a squeeze of lemon drizzled on top of a Welsh pasture raised steak and pair it with soft boiled potatoes tossed in butter and covered in sea salt.
The coast has been offering this up for centuries just waiting for it to be remembered.
Serves 2
Ingredients
2x Steaks of your choice
150g Laverbread
½ Lemon
1 tbsp Butter
Sea Salt
200g Potatoes
Herbs of your choice
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Cut up your potatoes into 1-2 inch cubes and pop onto a boil until soft. Around 10-12 minutes.
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While the potatoes are cooking, you can start on your steaks. Make sure they’ve been out at room temperature for around 20-30 mins. Cooking time will vary depending on how done you like your steak. If you’re cooking a 6-8oz Ribeye, I tend to do 2-3 minutes each side and rest for the 4-6 minutes, for a medium-rare finish. With the above recipe I ended up reverse searing a tomahawk as a special treat!
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Once the steak is cooked and resting, in the remaining juices in your pan, add the laverbread, a squeeze of lemon and 1 tbsp of butter on a low heat. You just want to get that butter melted and warmed up to a nice temperature.
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Then you’re ready to serve! Toss your potatoes in some butter and sea salt, plate up your steaks and add your laverbread sauce on top or to the side to dip. Enjoy!
