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How To make Western Chuck Steak
1/2 c Tomato catsup
1/4 c Kikkoman Soy Sauce
1/4 c Cider vinegar
1 sm Onion; chopped
1 Beef chuck blade steak
(3 to 4 pound, :
3/4 to 1 inch thick) Combine first 4 ingredients in saucepan; bring to boil. Simmer 5 minutes; cool. Pour into plastic bag with meat. Refrigerate 8 to 10 hours, or overnight. Broil 8 to 10 minutes on each side (for rare or medium doneness). To serve, cut across grain into thin slices. Makes 4 to 6 servings Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc. Electronic format courtesy of Karen Mintzias -----
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INGREDIENTS :
*2 pounds of flank steak cut against grain into thin slices
* 2 bell peppers cut into bite size pieces
* 1 large onion
* 3 cloves of garlic minced 1/2 thumb size ginger minced
* 6 tablespoons oil (1/3 for marinade, 1/3 for stir frying of steak, 1/3 for stir frying vegetables)
* 1&1/2 tablespoon of honey
* 1/2 tablespoon chicken seasoning (substitute with all purpose seasoning)
* Pinch each of crushed black pepper for marinade, and slurry
* 1/2 cup of water
* 2 tablespoon of soy sauce (1/2 light and 1/2 dark)
* 3 tablespoons corn starch (1/2 for marinade, 1/2 for slurry)
Instructions
1. Marinate meat for 20-30 minutes prior to cooking.
2. Place skillet on medium heat, add oil, wait till oil is sizzling hot and place steak in batches,
spread out in pan for 2 minutes on each side, to obtain a sear/caramelization.
3. Transfer cooked steak to a bowl to stop cooking. Repeat this process till all steak is cooked.
4. Proceed with cooking vegetables in a wok by adding remaining oil to wok in high heat. Add
remaining garlic and ginger, crushed black pepper and salt, stir and cook for under 30
seconds. Add vegetables and cook to your preferred crunch/done-ess.
Notes: I cooked the vegetables not exceeding 1 minute. Add slurry (combination of water, corn starch, soy sauce, garlic and ginger), stir till thickened. Add cooked steak and stir to combine. Remove wok from heat and serve with rice.
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BEEF STEAK AT HOME | Recipe by Chef Afzaal / Kun Foods
Additional Tips to make best steak at home:
-Beef cut should be thick, at least 1 inch
-Beef cut should be from mature animal
-Meat cut with marbling of fat will yield a tender steak
-Meat should be at room temperature
-Use a thick bottom pan for cooking steak
-Cook for 4-5 minutes total and check internal temperature
-Follow below instructions for your desired doneness
RARE
Cool red center
125° F 52 ° C
MEDIUM RARE
Warm red center
135° F 57 ° C
MEDIUM
Warm pink center
145° F 63 ° C
MEDIUM WELL
Slightly pink center
150° F 66 ° C
WELL DONE
Little or no pink
160° F 71 ° C
Source:
A Delicious Steak Dinner Recipe
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Dry Seasoning:
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Paprika
1 Tsp Italian Seasoning
1 Tsp Salt
1 Tsp Ground Black Pepper
Ribeye Steak
Asparagus
Baby Potatoes
Rosemary
Half a stick unsalted butter
5 garlic Cloves
Olive oil
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
__________↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven.
INGREDIENTS
2 beef steaks, at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic, minced
INSTRUCTIONS
1. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2. Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture.
3. Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4. Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6. When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
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