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Restaurant Steak At Home Recipe

Restaurant Steak at Home Recipe
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Serving : 2
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Prepare the ingredients before making Restaurant Steak at Home in your home. Then, follow these steps below to serve Restaurant Steak at Home for your family or friends.

Ingredients: Restaurant Steak at Home

  • 2 slice Steak beef (1.5 - 2 cm thick)
  • 2 pieces Beef tallow
  • 2 clove Garlic
  • 1 Salt and pepper
  • 1 tbsp Brandy
  • Steak sauce
  • 100 ml Ponzu
  • 2 tsp Mirin
  • 1 1/3 tbsp Onion (grated)
  • Garnish
  • 2 Potatoes
  • 5 Watercress
  • 2 pats Butter

How to Make Restaurant Steak at Home

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Restaurant Steak at Home in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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.
  • Step 6
  • 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.
  • Step 7
  • 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!
  • Step 8
  • 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.
  • Step 9
  • 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.
  • Step 10
  • 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.
  • Step 11
  • 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.
  • Step 12
  • 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.
  • Step 13
  • 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.
  • Step 14
  • Transfer to a plate and serve. When you cut the meat, the juices will come out, so cut it just before serving.
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