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Before you jump to Restaurant Steak at Home recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is now a good deal more popular than it used to be and rightfully so. The overall economy is affected by the number of people who are dealing with conditions such as high blood pressure, which is directly associated with poor eating habits. Even though we’re always being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. Most people typically believe that healthy diets call for much work and will significantly alter the way they live and eat. It is possible, however, to make some simple changes that can start to make a good impact on our everyday eating habits.
These changes can be done with all types of foods and can apply to the oils you cook in and the spread you use on bread. For instance, monounsaturated fat such as olive oil can help to offset the bad cholesterol in your diet. Olive oil also provides vitamin E which is great for your skin, among other things. It could be that you already believe that you eat fruit and veggies but it can be worthwhile considering how fresh these are depending on where you buy these. If you decide to eat organic foods, you can avoid the problem of consuming crops that may have been sprayed with toxic pesticides. You will be sure that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to purchase the fruit when it is the freshest and ripest.
Therefore, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to restaurant steak at home recipe. To make restaurant steak at home you need 13 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to prepare Restaurant Steak at Home:
- You need 2 slice Steak beef (1.5 - 2 cm thick)
- Use 2 pieces Beef tallow
- Use 2 clove Garlic
- Use 1 Salt and pepper
- Provide 1 tbsp Brandy
- Get Steak sauce
- Use 100 ml Ponzu
- You need 2 tsp Mirin
- Prepare 1 1/3 tbsp Onion (grated)
- Provide Garnish
- You need 2 Potatoes
- Take 5 Watercress
- Get 2 pats Butter
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.
It's hard to beat a well grilled steak. 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. This was my dogma and my creed until I encountered by chance a method for creating a restaurant style steak with a minimum of fuss and misery, and with a maximum of gluttonous delight.
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