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Before you jump to Restaurant Steak at Home recipe, you may want to read this short interesting healthy tips about The Very Best Approach to Track Your Food.
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Write down what time it is whenever you eat. This helps you see what times of day you feel the hungriest, when you are likely to reach for a snack and the right way to work around those times. After a day or two you might notice that, though you eat lunch at the same time each day, you still feel hungry an hour or so later. This may also enable you to identify the times when you start to eat simply to give yourself something to do. This is very important simply because, once they are recognized, you can find various other ways to fill those moments than with unhealthy foods.
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We hope you got insight from reading it, now let's go back to restaurant steak at home recipe. To cook restaurant steak at home you need 13 ingredients and 14 steps. Here is how you do it.
The ingredients needed to make Restaurant Steak at Home:
- Provide 2 slice of Steak beef (1.5 - 2 cm thick).
- Provide 2 of pieces Beef tallow.
- You need 2 clove of Garlic.
- Provide 1 of Salt and pepper.
- Get 1 tbsp of Brandy.
- Prepare of Steak sauce.
- You need 100 ml of Ponzu.
- You need 2 tsp of Mirin.
- You need 1 1/3 tbsp of Onion (grated).
- You need of Garnish.
- Provide 2 of Potatoes.
- Provide 5 of Watercress.
- Get 2 of 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, flamb 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..
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