Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, restaurant steak at home. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
You go home and try to reproduce it with less than stellar results. How do restaurants get their steaks so. Learn how to make perfect, restaurant quality steaks at home. Restaurant chef secrets are revealed in this how-to segment that teaches you how to make the.
Restaurant Steak at Home is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Restaurant Steak at Home is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have restaurant steak at home using 13 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Restaurant Steak at Home:
- Make ready 2 slice Steak beef (1.5 - 2 cm thick)
- Take 2 pieces Beef tallow
- Prepare 2 clove Garlic
- Get 1 Salt and pepper
- Make ready 1 tbsp Brandy
- Prepare Steak sauce
- Make ready 100 ml Ponzu
- Get 2 tsp Mirin
- Get 1 1/3 tbsp Onion (grated)
- Make ready Garnish
- Make ready 2 Potatoes
- Take 5 Watercress
- Get 2 pats Butter
Eating out when you live a Gluten Free lifestyle is always a challenge. Finding a good steak can be harder than it seems due to. LEAST EXPENSIVE: SKIRT STEAK "This one's a great steak for fajitas and things like that, if you're slicing it. It's usually a lot less expensive." Hear, hear, Charlie!
Instructions 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.
LEAST EXPENSIVE: SKIRT STEAK "This one's a great steak for fajitas and things like that, if you're slicing it. It's usually a lot less expensive." Hear, hear, Charlie! But that wasn't the only key knowledge he shared! Charlie also dished three tips for making sure that once you have your meat, it's cooked. Steaks are much more expensive at restaurants, and I have found it unnecessary to pay that premium when it's so easy to make at home.
So that is going to wrap it up for this exceptional food restaurant steak at home recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
