Cooking a Buttered Steak like a Pro!

When we are eating steak in a resto, I was wondering how to cook such kind of dish - very crispy outside, but juicy inside. Now I found out how, so, in this blog, I am going to show you a secret on how to cook a steak like pro.

INGREDIENTS:

• 220 g organic sirloin steak
• 3 - 5 sprigs fresh thyme
• 3 - 4 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/2 organic lemon 

Prep Time: 5 mins       Cooking Time:  6  mins   Serving:  1

Watch How to Make It

INSTRUCTIONS:

1. Bring the sirloin beef to a room temperature. 
2. Wash and pat dry with paper towel.
3. Heat oil in a shallow pan over high heat until it is very hot (until you see a smoke).
4. Season the beef with generous amount of salt and pepper in each side. Then put straight away to the pan.
5. Cook for 2 - 2.5 mins until you get a great crust, then turn to the other side.                                                                                                                                                                 
   
   
   
6. Cook for 1 minute, then push the steak to the side and toss the butter and fresh time.
7. As soon as the butter melted, continuously spoon the butter over the steak until it is cook to your preference - 2 mins in total for medium rare. Use tong to sear the edges at the end if you want it browned more.                                              
   
   
   
8. Serve with your favourite sidings and drizzle butter and lemon on top.

NUTRITIONAL FACTS:  I use 1 or 2 tablespoon of butter sauce per serving

Serving: 1  |  Calories:  700  |  Total Fat: 49 g  76%  |  Saturated Fat: 20 g  102%  |  Monosaturated Fat: 18 g  | Polysaturated Fat: 2 g  |  Cholesterol:  232 mg  77%  |  Sodium: 415 mg  17%  |  Potassium: 773 mg  22%  |  Protein: 60 g  119%  |  Vitamin A:  29%  |  Vitamin C:  5%  |  Calcium:  4%  |  Iron: 23%  

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

TIPS:

• Aside from sirloin steak cut, you can also use the other meat such as:  boneless rib eye, scotch fillet, porterhouse, tenderloin medallions or New York t-bone steak.
• Why bring meat to room temperature? This is because by doing this it will cook the meat evenly.
• Please note thyme sometimes will sputter when mix with butter so, stand back or use anti-splatter screen to protect you.
• Another thing to note to make the steak juicer.  After cooking, rest the steak for 5 to 10 mins and cover loosely with foil. This will give the steak to suck its own juices back in and relaxes the fibre. This step is essential for any protein you cook hard and fast!
• If you want to have less fats/calories, you can use 1 to 2 tablespoon of butter sauce per serving.
• For garlicky flavour, you can add smashed cloves of 3 - 5 garlic with butter and thyme.  Ensure that garlic remained tact for the reason that it release flavour into the butter, but make it easy to pick out.
• You may add or opt out for lemon. Lemon will give a more flavour to the steak and it makes it more appetizing.
• Make sure the pan or skillet is smoking hot before putting the meat. This way the crust will form easily  and will give it lots of flavour and beautiful sear lines. While the inside is cooking slowly and remain juicy.
• You can serve this steak with other sidings such as: buttered mashed cauliflower, sweet potato wedges,  roasted broccoli and baby corn, potato or sweet potato fries, boiled vegetables, mashed potato and cranberry relish, salad etc.
• For medium rare, cook each side for 2 mins, otherwise adjust time according to preference.

WHERE TO BUY?

• Chopping board click }  HERE
• Skillet Pan click }  HERE
• Tong click }  HERE
• Long Handled Spoon click }  HERE 
• Steak Serving Plates click }  HERE