Restaurant Steak at Home. You go home and try to reproduce it with less than stellar results. How do restaurants get their steaks so. Your steak will hold at a perfect medium or medium-rare until you're ready to sear and serve it.

Ingredients of Restaurant Steak at Home

1. Bereiten 2 slice of Steak beef (1.5 – 2 cm thick).
2. Es ist 2 of pieces Beef tallow.
3. Bereiten 2 clove of Garlic.
4. Du brauchst 1 of Salt and pepper.
5. Du brauchst 1 tbsp of Brandy.
6. Bereiten of Steak sauce.
7. Du brauchst 100 ml of Ponzu.
8. Du brauchst 2 tsp of Mirin.
9. Bereiten 1 1/3 tbsp of Onion (grated).
10. Bereiten of Garnish.
11. Du brauchst 2 of Potatoes.
12. Bereiten 5 of Watercress.
13. Du brauchst 2 of pats Butter.

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. A béarnaise sauce can be nice on occasion, but I usually don't bother with making sauce for steak at home, mainly because a good pan seared steak already tastes. How do you get that great restaurant steak?

Restaurant Steak at Home Anleitung

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..

These are the steps to take that will save you money and make the best steak you have ever had. Save some money and learn how to make restaurant-quality steak at home. You will need the right cut of meat, a cast iron skillet, and a grill. Learn how to cook steak on the grill, in the oven, on the stove, or cooked sous vide. Our tips from restaurant chefs produce a deeply caramelized crust and a tender interior, every time.