Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, restaurant steak at home. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Restaurant Steak at Home is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Restaurant Steak at Home is something which I’ve loved my whole life. They are nice and they look wonderful.
A basic, inexpensive cast iron pan is the steaks best friend. Heavy on the metal, able to hold a lot of heat, cast iron pans make the perfect restaurant-quality steak. Infrared burners can radiate a lot of heat into a steak, but only by having contact with that intense heat can you cook the steak hot and fast enough to make it perfect.
To get started with this recipe, we have to prepare a few components. You can have restaurant steak at home using 13 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Restaurant Steak at Home:
- Prepare 2 slice Steak beef (1.5 - 2 cm thick)
- Prepare 2 pieces Beef tallow
- Get 2 clove Garlic
- Prepare 1 Salt and pepper
- Take 1 tbsp Brandy
- Prepare Steak sauce
- Make ready 100 ml Ponzu
- Prepare 2 tsp Mirin
- Get 1 1/3 tbsp Onion (grated)
- Take Garnish
- Make ready 2 Potatoes
- Make ready 5 Watercress
- Get 2 pats Butter
All you need is a good steak, a cast iron skillet, a gas grill with side burner (or stovetop and oven), butter and a high-smoke-point oil (like avocado oil), salt and pepper, and a pair of long-handled tongs. Using a cast iron skillet is one of the best. Delicious Super Easy Restaurant Steak Recipe at Home. It's hard to beat a well grilled steak.
Steps to make Restaurant Steak at Home:
- Take the beef out of the refrigerator at least an hour before cooking to bring to room temperature. If you cook it while still cold, the interior heat won't rise enough and the juices won't seep out.
- Wash the potatoes and remove the eyes. Arrange on a plate, wrap with plastic wrap, and heat in a microwave at 600 W for about 4 - 4:30. They're ready when you can easily pass a skewer through.
- Prepare a lid and a lightly-wrung out kitchen towel next to the frying pan. This will be important when reducing the temperature of the frying pan to steam, so be sure to have them ready.
- Mix the steak sauce ingredients together and pour into a container. Once you completed all the preparations, heat the frying pan over medium heat and melt the beef tallow.
- If you can't get beef tallow, you can use some butter or vegetable oil (the butter will prevent burning). If you use vegetable oil, it won't be aromatic.
- Once the oil comes out of the beef tallow, add the mashed garlic and stir-fry until fragrant. Adjust the heat so that the garlic doesn't burn.
- Sprinkle the meat with the salt and pepper. If possible, use mill-ground black pepper and rock salt. The salt will bring out the moisture of the meat, so be absolutely sure to do this step just before cooking!
- When the beef tallow has dissolved enough and the garlic begins to brown, remove both from the pan and increase the heat to the highest setting. You'll know the pan is ready when you see white smoke rising.
- When transferring to the pan, first fry the side of the meat that will be served facing up. For a nicer finish, try not to move them any more than necessary. Once the side has browned nicely, flip it over.
- Cook the other side in the same way until browned, then turn off the heat. Press the damp towel onto the bottom of the pan to reduce the heat. It will become hot, so be careful not to burn yourself.
- Cover with the lid and steam over low heat. For 2 cm thick steaks, this should take about 1 minute. You'll be able to figure out your preference with practice.
- When the steaming is about done, return the heat to its highest setting and remove the lid. Once the heat has returned to high heat, flambé the brandy. Turn off the heat and remove the meat.
- Once the heat has been removed, turn the heat back on. Add the prepared steak sauce and mix with the remaining steak juices. Heat until just before boiling.
- Transfer to a plate and serve. When you cut the meat, the juices will come out, so cut it just before serving.
Maybe it's a juicy rib-eye, porterhouse, t-bone or New York strip steak. It's easy to duplicate restaurant taste at home. No marinade required, this grilled steak recipe can be made quickly without much prep or waiting time. What I am currently dreaming about: a juicy, perfectly seasoned, perfectly cooked restaurant style steak infused with buttery herb flavors, all in the comforts of my own home. The good news is, as fancy as that sounded, it is actually super simple to make a steak that looks and tastes like it was made in a steakhouse.
So that’s going to wrap this up for this exceptional food restaurant steak at home recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
