There are tons of steak videos out there for you to watch but I always find that they only teach you a singular cooking technique. I want to take you through the entire steak making process but instead of starting in the kitchen, I am going to start with you from scratch. From the second you pick out that steak you've been wanting to cook up to devouring the final product, this video is going to be covering the essential elements in the steak making process that you need to really tune in to in order to make a perfectly seared steak.
I am going to talk to you about the different cuts of steaks you could try out, how to properly season a steak, what fats to use, and even show you a delicious but quick recipe that turns your perfectly seared steak into a full blown meal to feed you and your loved one. This weeks video is all about steak and it is pack with my tips, tricks, and recipes to get you started on your steak journey. What are you waiting for? Click here to check out the full video!
Perfectly Seared Steak
1 pound NY strip steak
salt and pepper * see instructions
Start by taking your steak out of its packaging and pat drying it with some paper towel.
Next, heavily sprinkle each side of the steak with salt and pepper. Leave it to sit for about 5 minutes, if you steak is bigger you may want to let it sit a few hours to overnight. However, be sure to take the steak out about 30 minutes to 1 hour before you plan to cook it so that it can come to room temperature. You don't want to sear up a cold steak!
Once your steak has sat for a little, there might be some excess moisture that has come out. Pat dry any excess moisture and grab a heavy bottom pan. I choose a thick bottomed sauté pan but a cast iron works well too!
Set the pan down and turn the flame to medium. While the pan gets hot and smoky, take a look at your steak. Cut off any excess fat off the edge or tip. Cut them into small cubes and place them into the pan.
Let your fat pieces render out. This process will take about 4 -5 minutes. Once they are done, take them out for a little snack but leave the fat in the pan.
Next, crack up your heat to high and lay your steak down. You want your steak to get a nice and dark brown crust. Try not to move it during first couple of minutes but after 1-2 minutes have passed you can take a peek and see if you have a nice crust. This process will be different for every piece of steak because of the difference in thickness, just try to trust your cooking intuition.
Once your crust has formed, flip it, and cook the other side. Again, how long you cook your steak will all depend on how thick it is.
Take the steak out of the pan and cover it with tin foil if it is thin. If it is large, set it in the oven at 250F to continue cooking it to your desired doneness. For your reference, 145f is medium!
Steak & Broccolini Rice Noodle Stir Fry
1 onion, diced
1 head of broccolini, sliced
1 tablespoon of oil
1 tablespoon gochujang
2 tablespoon of soy sauce
2 tablespoons of brown rice vinegar
2 tablespoon of cooking wine
1 tablespoon of mirin
1 tablespoon of water
1 pack of fresh rice noodles
Now that your steak is done and you have all those juices in the pan, let's make a noodle stir fry!
Set your flame to medium and add in your chopped onion. Let it cook for about 3 minutes. You want them nice and tender.
Next go in with your broccolini and a little bit more oil if you pan is looking dry.
While, that is cooking, combine the gochujang, soy sauce, brown rice vinegar, cooking wine, and mirin. Give it a good mix and set aside.
Add some water to the pan to help the broccolini cook, drop in your rice noodles, and your sauce. Give it a quick stir and let the veggies cook through and the noodles soften.
Next, take your steak, slice it up, and add it in. Don't forget to add in the steak drippings too! Give it a quick toss and enjoy while the noodles and steak are hot!