Step-by-Step Guide to Prepare Speedy Restaurant Steak at Home

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, restaurant steak at home. One of my favorites. For mine, I will make it a little 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. Cook Restaurant-Quality Steak At Home With Guy Fieri How to Grill a Steak at Bern's Steakhouse - Chef Hab.

Restaurant Steak at Home is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Restaurant Steak at Home is something which I’ve loved my whole life.

To begin with this particular recipe, we must first 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:

1. Make ready 2 slice Steak beef (1.5 - 2 cm thick)
2. Take 2 pieces Beef tallow
3. Take 2 clove Garlic
4. Prepare 1 Salt and pepper
5. Take 1 tbsp Brandy
6. Take Steak sauce
7. Prepare 100 ml Ponzu
8. Prepare 2 tsp Mirin
9. Take 1 1/3 tbsp Onion (grated)
10. Prepare Garnish
11. Get 2 Potatoes
12. Get 5 Watercress
13. Prepare 2 pats Butter

Your steak will hold at a perfect medium or medium-rare until you're ready to sear and serve it. You'll decrease your margin of error, especially important when you've invested in a. 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:

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.
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.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
14. 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.

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