Succulent Steak Meal @ Chef's Kitchen

After a busy week I felt that a lazy Sunday was in order, TV, good food and not much else. The idea of a juicy steak seemed just the thing. 

Most foreigners living in Thailand realize that it’s not exactly renowned for its steak. Well I’m here to show you how I made a fantastic steak meal in less than 10 minutes.

For a juicy, tasty steak, it needs two things, it must be aged, and it much be cooked properly. Chef's Kitchen dry age every steak for at least 2 weeks. This brings out the flavour and helps to tenderize the meat. You really don’t want to use freshly cut beef, it’ll be like eating rubber.

As mentioned in the review about Tandoori Chicken, let your meat get up to room temperature if you can. I defrosted mine overnight in the fridge then left it on a plate for 40 minutes, still in the bag, before using. This helps the meat to cook evenly.

Time needed. Preparation time 5 minutes, cooking time 5 minutes.


Ingredients:

1. 250g Dry aged fillet steak from Korat Chef

2. 2 Ripe tomatoes 

3. 1 packet of Korat Chef 3 minute mashed potato (or make your own)

4. Mustard, I used the Chef’s Kitchen Yellow Mustard by Korat Chef

5. Real butter

6. 2 cloves of garlic

7. I have salt & pepper in my picture of things needed but in the end I didn’t use them

 

Let’s get cooking - first, drop about 1 tbsp of oil in your pan and turn it up really hot, and I do mean really hot. While the pan is heating up I cut the tomatoes in half, chopped two cloves of garlic and put a small hole in the mashed potato bag, I then put the bag of mash in a bowl and cooked it on full heat for 2 minutes in the microwave.

As soon as you see smoke start to come of the pan place your steak in there. You should hear a nice sizzle, that’s the crust starting to form and that adds loads of lovely flavour and texture.

My mash has been in for two minutes, I take it out and put a fork into the bag and give it a really good mix around. It feels a bit watery as the molecules haven’t starting bonding yet. Once I’ve mixed it I put it back in the microwave. Don’t put it back on the heat yet, it only needs 1 more minute so wait until your steak is done, so they are ready at the same time.

I cooked the first side of my steak for about 2 minutes then flipped it. It only needs another 2 minutes then take it out and leave it on a rack or plate to rest for two minutes to let the juices flow back into the meat. Rule of thumb when cooking meat, leave it to rest for approximately half the time you cooked it.


Tip: if you have a cooking thermometer you can check your steak to see if it’s at the temp you like.

120 F = Rare

130 F = Medium Rare

140 F = Medium

150 F = Medium Well Done

160 F = Well Done.

If you don’t have a thermometer you can use the touch test. Please click for a guide on how to do the touch test.


The more you cook the steak, the less tender it will become, also some of the flavour will be lost. I like a medium rare, nice and pink through the middle.

As soon as I take the steak out I turn the pan down to about a medium heat, and drop the tomatoes into the pan, cut side down. I throw in the butter and garlic with a small amount of mustard to make a sauce, give it a mix so any juices or browning from the steak mix into your sauce to add loads of lovely flavour.

Put the mash on the final minute of cooking. Take it out and give it another stir, now it should be fluffy and soft.

Pile the mash in a mound in the middle of the plate. Place the steak over it.

Now take the pan off the heat, place the tomato quarters at each corner of the plate. Drizzle the butter and mustard sauce along the edges of the plate and the garlic on top of your steak, a little piece of dill will help it look great.

This is the finished article and below. A great steak meal, it looks and tastes fantastic and only took me 10 minutes to prepare, and had a thoroughly good time polishing it off!


The full range of Chef's Kitchen Sausages, Steaks, Burgers, Bacon, Hams, Pates, Mustards, plus their extensive range of Indian foods is available at Korat Chef at 357 Suranaree Road next to the George and Dragon.

Please click for more information on Chef's Kitchen and on Korat Chef.


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