HOW TO COOK STEAK - LIKE A CHEF!
Recipe video above. Here's a cheffy way to cook steak that really makes the most of a good steak - or fancies up economical steaks! Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You'll feel like a total pro cooking it and it'll rival the best steakhouse in town!
Provided by Nagi
Categories Mains
Time 11m
Number Of Ingredients 6
Steps:
- Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
- Dry steaks: Pat dry with paper towels.
- Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
- Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
- Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
- Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL - the thyme will sputter!
- Baste: As soon as the butter is melted, continuously spoon the butter over the steak until it's cooked to your liking - 2 minutes in total for the 2nd side for medium rare (52C/125F, chart below for other doneness temps)
- Basting also renders fat on the side of the steak - use tongs to sear the edges at the end if you want it browned more.
- Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
- Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.
Nutrition Facts : Calories 919 kcal, Carbohydrate 4 g, Protein 61 g, Fat 73 g, SaturatedFat 39 g, Cholesterol 247 mg, Sodium 161 mg, ServingSize 1 serving
STEAK ARCHIDUC (ARCHDUKE STEAK)
Steak with mushroom and cream sauce , served with belgian "french fries" and garden cress .
Provided by Dominique Depreux
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- (If you are making Belgian fries with this http://www.recipezaar.com/288751 do everything including the first cooking of them before you start . it's all in the recipe above).
- The first part is to fry up the mushrooms for later , we need em fried to add to the sauce , finely slice the mushrooms , the finer you slice em the more taste they give and the better your dish looks , i would suggest 8 slices per inch . Add about 2 teaspoons worth of butter in a hot pan , let your butter bubble out , when it's all quiet in the pan add the mushrooms and a small pich of salt. Your mushrooms will loose their moisture very quickly , so keep stirring them with a wooden spoon . when they are brown, reduced in size , and the moisture is gone , slide em in a bowl for later use.
- Preheat your oven at the lowest setting 120-140°F (and put your plates in there).
- Cooking the steaks . First of all , make sure there is fat on your meat . you don't necessarily have to eat it later , it is necessary for the cooking process . Frying a steak is done in a heavy cast iron frying pan , so if you have one , now is a good time to bring it out. Start by sprinkling some salt and pepper on both sides of the steak . Put 2 teaspoons of butter in your hot (quite high temp , max if cooker is electric) pan , let it quiet down , add in the steak ( it should chirp while putting it in there if it makes no sound your pan isn't hot enough ) well done = 3 minutes per side , 2 for saignant , 1 for bleux . while cooking move the meat around a bit , the fat on the meat should melt and make sure your meat doesn't burn. Put your steaks on a plate in the preheated oven so they can settle (your oven temperature should be low enough so they don't cook any more).
- (now is the time to throw in the first batch of fries for the second cooking).
- The sauce : Don't clean your pan after cooking ! you need the juices and the gristle in there for your flavor . Add the crème fraîche to your pan , put in the mushrooms you cooked earlier , add a pinch of salt and pepper and _keep stirring_ the sauce (on a high flame) until it is thick and creamy (take your time). Now add the teaspoon of port ( this is essential for the taste , as always when using alcohol in cooking , there is no actual alcohol in your dish , since it will have evaporated by the time you eat) .-your fries should be ready, take the basket out and shake em- Take the steaks out of the oven , put them on individual plates . If there is some juice on the plate you used in the oven , add that to the sauce , stir it in , divide the sauce on top of both steaks. Divide the garden cress onto the 2 plates(if you can't find garden cress , use finely sliced radish). Add Fries to the rest of the plate.
- Have a nice meal !
- (garden cress is very different from watercress , don't get confused , on wikipedia there are pictures of both).
Nutrition Facts : Calories 937.1, Fat 84.8, SaturatedFat 45.2, Cholesterol 299.8, Sodium 199.2, Carbohydrate 8, Fiber 1.1, Sugar 3.2, Protein 36.6
CLASSIC PEPPERCORN STEAK SAUCE RECIPE
Classic creamy peppercorn steak sauce
Provided by Stephanie
Categories Main Course
Time 5m
Number Of Ingredients 5
Steps:
- In the same pan that you browned the steak, deglaze with the brandy/cognac over medium heat, scraping up any brown bits in the pan. When the brandy/cognac has reduced a bit, stir in the beef broth and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste.
Nutrition Facts : Calories 109 kcal, Carbohydrate 0.6 g, Fat 7.4 g, SaturatedFat 4.6 g, Cholesterol 27 mg, Sodium 23 mg, Fiber 0.01 g, Sugar 0.01 g, ServingSize 1 serving
STEAK L'ARCHIDUC
Steps:
- Season steaks both sides with salt and pepper. Melt 2 tablespoons butter in heavy sauté pan over med-high heat. When butter is hot but not smoking, add steaks and cook to desired doneness, remove from pan and keep warm. Add remaining butter and return flame to med-high, add mushrooms cook until nicely browned, and add mustard and tomato paste to pan, stir one minute. Remove pan from heat and add brandy - carefully and flambé or reduce by half. Add cream and cook until thickened*, about three minutes more. *At this point you can any drippings from reserved meat. Serve sauce over steaks.
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