How to Prepare Homemade Medium-Rare Made Easy Superb Beef Steak

Medium-Rare Made Easy Superb Beef Steak. Great recipe for Medium-Rare Made Easy Superb Beef Steak. Cooking can be rather difficult sometimes. This is a nice, simple recipe.

A medium-rare steak has a warm, red center that oozes with juicy, beef-forward flavor. The result is a steak with the perfect amount of tender chewiness. If you cook it while it's still cold, it's difficult to cook it just right.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, medium-rare made easy superb beef steak. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Medium-Rare Made Easy Superb Beef Steak. Cooking can be rather difficult sometimes. This is a nice, simple recipe.

Medium-Rare Made Easy Superb Beef Steak is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Medium-Rare Made Easy Superb Beef Steak is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook medium-rare made easy superb beef steak using 10 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Medium-Rare Made Easy Superb Beef Steak:

  1. {Make ready 100 grams of Beef steak, about 2 cm thick.
  2. {Make ready 1 of Salt.
  3. {Prepare 1 of Coarsely ground black pepper.
  4. {Take 1 of Butter.
  5. {Prepare 1 of Vegetable oil.
  6. {Take 1 of Garlic.
  7. {Prepare of For the steak sauce:.
  8. {Get 2 tbsp of Sake.
  9. {Take 2 tbsp of Soy sauce.
  10. {Prepare 2 tbsp of Mirin.

Pat the surface of the meat dry, then season with salt and pepper. Step-by-Step Guide to Make Quick Medium-Rare Made Easy Superb Beef Steak. Here is how you can achieve that. Here is how you can achieve it.

Steps to make Medium-Rare Made Easy Superb Beef Steak:

  1. Take the meat out of the refrigerator and bring to room temperature (about 30 minutes to 1 hour). If you cook it while it's still cold, it's difficult to cook it just right..
  2. Pat the surface of the meat dry, then season with salt and pepper..
  3. Heat the garlic (chopped or sliced), butter, and vegetable oil in a frying pan..
  4. When the garlic from Step 3 is fragrant and browned, remove just the garlic from the pan. Be careful not to let it burn..
  5. Prepare the aluminum foil! Cut out enough foil to wrap the meat..
  6. Prepare the timer! Once you have taken out the garlic, turn the heat to high (level 6 on an induction stove), and put the beef in the pan. Set your timer for 1 1/2 minutes and cook!.
  7. After you have cooked it for 1 1/2 minutes, set the timer to 1 minute and cook the other side of the meat. Don't move the meat after you flip it!.
  8. Now, this is a key point! Once both sides have been cooked, wrap the meat up in aluminum foil and let sit for 5 minutes. Don't clean your frying pan just yet!.
  9. While waiting for the steak, make the steak sauce. Add the sake, soy sauce and mirin to the pan and simmer well..
  10. While making the Step 9 sauce, if there's too much fat from the meat in the pan, you can use a paper towel to absorb it. But, you want to have the butter and oil in the sauce, right?.
  11. When cooking, the savoury qualities of the steak come out as it browns, so you definitely want to use it in the sauce..
  12. The meat will become cold, so put it on a plate and warm it back up with a double boiler or the microwave..
  13. Cut the meat into pieces. The look of medium-rare steak is so appetizing!~.
  14. Transfer to a warmed plate. Top as you like with the garlic from Step 4, mustard, wasabi, etc, and drizzle the sauce to finish..
  15. If when you cut it you think, "aaah, that's a bit too rare…" you can cook it in the frying pan a bit more while keeping an eye on the cross-section..

Cook them to medium or medium rare, (tough cuts get even tougher at higher temps) and slice them thinly across the grain. Bonus: they really hold up to strong flavors, like this Marinated Flank Steak. Another option with the smaller skirt steak is to stuff and roll it, like an Italian Saltimbocca. Reduce heat to medium low and add butter, garlic, thyme, and rosemary. Continue cooking, using a spoon to baste the steak with the butter in the bottom of the pan and flipping the steak halfway.

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