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Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, a former steak chef's recipe for beef steak. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Let the meat come to room temperature → cut the muscle fibers → salt and pepper →use a red hot frying pan → flambé the meat → rest the meat! If you want to grill a steak in a frying pan, this is the recipe for you. Wrap the steak in foil and let it rest to prevent the juices from running out!

A Former Steak Chef's Recipe for Beef Steak is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. A Former Steak Chef's Recipe for Beef Steak is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook a former steak chef's recipe for beef steak using 7 ingredients and 45 steps. Here is how you can achieve that.

The ingredients needed to make A Former Steak Chef's Recipe for Beef Steak:

1. Take 1 serving Steak meat
2. Take 1 tsp if you have it Krazy Salt
3. Get 1 bit less than 1 teaspoon (or plain salt)
4. Prepare 1 if you have some Beef fat
5. Prepare 1 clove Garlic (optional)
6. Take 2 tbsp if you have it Wine (red or white)
7. Take 1 dash if you have it Coarsely ground black pepper

To begin, pat the steak dry with paper towels. How to Cook Steak Perfectly Every Time The Stay At Home Chef _____­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ _____ Learn how to cook steak. A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers.

Instructions to make A Former Steak Chef's Recipe for Beef Steak:

1. This is domestic beef sirloin that was on sale! Whether you have fillet, round or even imported beef, you cook it the same way! If the meat was in the refrigerator, leave it out for about 20 minutes to let it come to room temperature.
2. Warm up the serving plates by putting them on top of a pot of boiling water. I used a soy sauce based steak sauce, so I kept it warm over hot water too.
3. Take the core sprout out of the garlic clove, and slice the clove about 1mm thick. You can omit the garlic if you prefer of course.
4. Melt the beef fat in a frying pan. If you don't have beef fat just use vegetable oil! (I recommend using a cast iron frying pan rather than a non-stick one.)
5. When the beef fat has melted, put the bottom of the frying pan on a wadded tightly wrung out moistened kitchen towel to cool it down! This is to prevent the garlic from burning.
6. Add the garlic and cook it over low heat. Fry it slowly! If you don't have enough beef fat, just add some vegetable oil!
7. Turn the garlic slices over. Don't burn them!
8. When the garlic slices are nicely browned, take them out and drain them on paper towels.
9. Sirloin and rib roast have some sinew. Cut it in 3 to 5 places to sever them. If you don't do this the steak will become wavy! This is the back side by the way!
10. Pat the meat dry. Salt and pepper the meat on both sides. You can use regular salt and pepper!
11. Use the fat from Step 7. Heat up the frying pan until it start to smoke a lot. Use high heat! Don't be scared!
12. Throw in the steaks! Let's brown the surface! The front side of the steak is where if the fat side is facing up, the rounded side is to the right and the pointed side is to the left.
13. Pan fry for 1 to 2 minutes or so I think? When some juices start to come out, turn the steaks over!
14. Nice color right? This is the "good" or top side! Keep the heat high!
15. Immediately grab a bottle of wine like this… you can use sake instead!
16. Add it to the pan! Sizzle! Flames! It does flare up so be careful!
17. When the flames have died down, for rare steak remove it from the pan immediately. Let it rest for 2 to 3 minutes before slicing it.
18. To rest the meat, cover it with aluminium foil! Leave it on top of your cook top (in a warm place).
19. If you want well done steak, leave it in the pan for 1 minute after the flames have died down.
20. If you slice the meat right away the juices will come running out! By letting it rest the juices return back into the meat. Cut it into bite sized pieces.
21. Today we are eating the steak with chopsticks, so I arranged the slices so that you can see the cup sides. It's medium rare.
22. Today's garnie (garnish) is just simple mixed vegetables.
23. Transfer to a warmed serving plate!
24. Serve your favorite steak sauce on top or in a separate container. Top the steak with garlic chips.
25. It looks delicious! If you add some watercress or something you get full marks!
26. This cut is called "haneshita" (chuck flap tail) and there's only a little of it per animal…
27. Bam!!
28. This cut is called "tomo-sankaku" (tri chip) and is a tender part of the round…
29. Boom!!
30. Delicious top class meat is sublime with wasabi! Please try it out!
31. Even cheap imported beef…
32. …can be cooked so that it looks delicious like this! Don't the cut edges look nice?
33. Seefor Onion Steak Sauce.
34. For Gutsy Garlic Steak Sauce, see.
35. For a refreshing, sophisticated flavor, try Lemon Steak Sauce.
36. Try this wasabi steak sauce too. You don't need the fried garlic if you use this sauce.
37. A Former Chef's Golden Ratio for Hamburger Steak.
38. Glazed carrots are the perfect accompaniment! See A Former Chef's Easy Glazed Carrots
39. How about garlic rice or buttered rice to go with your steak?
40. How about a refreshing sauce for summer? Umeboshi Sauce
41. Sweet Onion "Steak" With Garlic Butter Soy Sauce
42. A Former Chef's Recipe for Tofu Hamburger Patties
43. A Former Chef's Recipe for Shiso Tofu Hamburger Patties - - https://cookpad.com/us/recipes/170904-shiso-tofu-hamburgers
44. A Hamburger Chef Teaches You How to Pan Fry Hamburgers
45. Direct From a Former Steak Chef! Beef Tournado.

Beef steaks are usually grilled, pan fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Take it out of the pan afterwards. The onion needs to be soft and the garlic should be light brown before you pour the remaining beef marinade. Add water and let the mixture boil.

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