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A Former Steak Chef's Recipe For Beef Steak Recipe

A Former Steak Chef's Recipe for Beef Steak Recipe
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Serving : 1
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Prepare the ingredients before making A Former Steak Chef's Recipe for Beef Steak in your home. Then, follow these steps below to serve A Former Steak Chef's Recipe for Beef Steak for your family or friends.

Ingredients: A Former Steak Chef's Recipe for Beef Steak

  • 1 serving Steak meat
  • 1 tsp if you have it Krazy Salt
  • 1 bit less than 1 teaspoon (or plain salt)
  • 1 if you have some Beef fat
  • 1 clove Garlic (optional)
  • 2 tbsp if you have it Wine (red or white)
  • 1 dash if you have it Coarsely ground black pepper

How to Make A Former Steak Chef's Recipe for Beef Steak

If you have prepared the ingredients needed, now time to start cooking. There are 45 steps you must follow to make A Former Steak Chef's Recipe for Beef Steak in your home by yourself.

    Step 1
  • This is domestic beef sirloin that was on sale! Whether you have fillet, round or even imported beef, you cook it the same way! If the meat was in the refrigerator, leave it out for about 20 minutes to let it come to room temperature.
  • Step 2
  • Warm up the serving plates by putting them on top of a pot of boiling water. I used a soy sauce based steak sauce, so I kept it warm over hot water too.
  • Step 3
  • Take the core sprout out of the garlic clove, and slice the clove about 1mm thick. You can omit the garlic if you prefer of course.
  • Step 4
  • Melt the beef fat in a frying pan. If you don't have beef fat just use vegetable oil! (I recommend using a cast iron frying pan rather than a non-stick one.)
  • Step 5
  • When the beef fat has melted, put the bottom of the frying pan on a wadded tightly wrung out moistened kitchen towel to cool it down! This is to prevent the garlic from burning.
  • Step 6
  • Add the garlic and cook it over low heat. Fry it slowly! If you don't have enough beef fat, just add some vegetable oil!
  • Step 7
  • Turn the garlic slices over. Don't burn them!
  • Step 8
  • When the garlic slices are nicely browned, take them out and drain them on paper towels.
  • Step 9
  • Sirloin and rib roast have some sinew. Cut it in 3 to 5 places to sever them. If you don't do this the steak will become wavy! This is the back side by the way!
  • Step 10
  • Pat the meat dry. Salt and pepper the meat on both sides. You can use regular salt and pepper!
  • Step 11
  • Use the fat from Step 7. Heat up the frying pan until it start to smoke a lot. Use high heat! Don't be scared!
  • Step 12
  • Throw in the steaks! Let's brown the surface! The front side of the steak is where if the fat side is facing up, the rounded side is to the right and the pointed side is to the left.
  • Step 13
  • Pan fry for 1 to 2 minutes or so I think? When some juices start to come out, turn the steaks over!
  • Step 14
  • Nice color right? This is the "good" or top side! Keep the heat high!
  • Step 15
  • Immediately grab a bottle of wine like this... you can use sake instead!
  • Step 16
  • Add it to the pan! Sizzle! Flames! It does flare up so be careful!
  • Step 17
  • When the flames have died down, for rare steak remove it from the pan immediately. Let it rest for 2 to 3 minutes before slicing it.
  • Step 18
  • To rest the meat, cover it with aluminium foil! Leave it on top of your cook top (in a warm place).
  • Step 19
  • If you want well done steak, leave it in the pan for 1 minute after the flames have died down.
  • Step 20
  • If you slice the meat right away the juices will come running out! By letting it rest the juices return back into the meat. Cut it into bite sized pieces.
  • Step 21
  • Today we are eating the steak with chopsticks, so I arranged the slices so that you can see the cup sides. It's medium rare.
  • Step 22
  • Today's garnie (garnish) is just simple mixed vegetables.
  • Step 23
  • Transfer to a warmed serving plate!
  • Step 24
  • Serve your favorite steak sauce on top or in a separate container. Top the steak with garlic chips.
  • Step 25
  • It looks delicious! If you add some watercress or something you get full marks!
  • Step 26
  • This cut is called "haneshita" (chuck flap tail) and there's only a little of it per animal...
  • Step 27
  • Bam!!
  • Step 28
  • This cut is called "tomo-sankaku" (tri chip) and is a tender part of the round...
  • Step 29
  • Boom!!
  • Step 30
  • Delicious top class meat is sublime with wasabi! Please try it out!
  • Step 31
  • Even cheap imported beef...
  • Step 32
  • ...can be cooked so that it looks delicious like this! Don't the cut edges look nice?
  • Step 33
  • Seefor Onion Steak Sauce.
  • Step 34
  • For Gutsy Garlic Steak Sauce, see.
  • Step 35
  • For a refreshing, sophisticated flavor, try Lemon Steak Sauce.
  • Step 36
  • Try this wasabi steak sauce too. You don't need the fried garlic if you use this sauce.
  • Step 37
  • A Former Chef's Golden Ratio for Hamburger Steak.
  • Step 38
  • Glazed carrots are the perfect accompaniment! See A Former Chef's Easy Glazed Carrots
  • Step 39
  • How about garlic rice or buttered rice to go with your steak?
  • Step 40
  • How about a refreshing sauce for summer? Umeboshi Sauce
  • Step 41
  • Sweet Onion "Steak" With Garlic Butter Soy Sauce
  • Step 42
  • A Former Chef's Recipe for Tofu Hamburger Patties
  • Step 43
  • A Former Chef's Recipe for Shiso Tofu Hamburger Patties
  • Step 44
  • A Hamburger Chef Teaches You How to Pan Fry Hamburgers
  • Step 45
  • Direct From a Former Steak Chef! Beef Tournado.
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