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Beef Steak at Home
Serves 2 · About 30 min (20 min of this is just letting the meat sit out of the fridge)
Cook a steak about 1.5 cm thick in a frying pan and eat it with garlic and a soy sauce butter sauce.
① Let the meat sit at room temperature→② Fry the garlic→③ Fry the meat→④ Rest→⑤ Make the sauce
What to buy
Meat
Vegetables
Dairy
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How to make it
1
Let the meat sit at room temperature and slice the garlic
- 20 minutes before cooking, take the meat out of the fridge and leave it in its pack
- Peel the garlic and cut it into thin slices on the cutting board
- Put the meat on the cutting board and, with the tip of a knife, make 4–5 cuts about 1 cm long where the red meat meets the white fat (so it does not curl up when cooked)
- After making the cuts, wash the cutting board, knife and your hands with dish soap (you will cut the cooked meat in steps 4 and 5)
How to tell it's doneWhen you touch the meat, it no longer feels cold like it just came out of the fridge.
2
Fry the garlic and take it out
- Sprinkle 1/4 tsp salt on each side and a pinch of pepper on the meat (just before cooking)
- Put 1 tbsp vegetable oil and the garlic in a frying pan over low heat
- When the garlic is lightly colored, take it out onto a plate (leave the oil in the pan)
How to tell it's doneThe garlic is light golden brown.
Be carefulGarlic gets bitter when it turns dark brown. Take it out as soon as it starts to color.
3
Fry the meat
- Turn the pan to medium-high heat and heat until the oil smokes a little
- Add the meat and cook 1 minute 30 seconds without touching
- Turn it over and cook 1 minute 30 seconds more. Stand it up with tongs and cook the fatty edge for about 10 seconds too
How to tell it's doneBoth sides and the edge are nicely browned.
Be carefulFat splatters when you add the meat. Keep your face away and gently lay it in from the far side of the pan toward you.
4
Wrap in foil and rest
- Wrap the cooked meat in aluminum foil and let sit 3 minutes (the heat spreads to the inside, and less juice runs out when you cut it)
How to tell it's doneCut 1 steak in the middle and look at the color inside. For people who want it cooked all the way through, children, older people and pregnant people: if the inside is pink, cook 1 more minute per side until the cut surface is brown.
5
Make the sauce and finish
- Put 10 g butter and 2 tsp soy sauce in the pan you cooked the meat in and stir over low heat
- Cut the meat into easy-to-eat strips, put on a plate, and top with the sauce and garlic
ReadyThe butter has melted and mixed with the soy sauce, and it is bubbling.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It is hardCooked too long, or cooked while still cold. Next time, let it sit 20 minutes before cooking and time it.
It doesn't brownThe pan was not hot enough. Add the meat after the oil smokes a little.
It curled upNot enough cuts in step 1. Make them where the red meat meets the fat.
The sauce burnedThe heat is too high. Turn to low heat and turn it off as soon as the butter melts.
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