How To Make The Perfect Steak | Calvin Serrao

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and flank is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often cheaper.

Thoroughly dry the steak to remove moisture for better caramelization.

Season the steak liberally with salt only, avoiding black pepper until the end.

Prick the fat cap of the steak with a sharp knife to help render the fat.

Finely dice half a red onion for the mushroom sauce.

Mince garlic cloves, crushing three or four to use as aromatics later.

Cut the broccoli into uniform pieces for even cooking.

Toast sesame seeds (optional) for a nutty flavor and crunch on the broccoli.

Wash the broccoli and boil it in lightly seasoned water.

Heat a pan or wok until it's as hot as possible, then add olive oil and the steak.

Flip the steak every 15 to 20 seconds until it reaches an internal temperature of 134 degrees Fahrenheit.

Add one tablespoon of butter, smashed garlic cloves, thyme, and rosemary to the pan after removing the steak.

Rub the steak with the flavored butter quickly to prevent further cooking.

Remove the garlic cloves and add minced onion and garlic to the pan with another tablespoon of butter and the mushrooms.

Add a splash of white wine or Shaoxing wine to the mushrooms and cook it off.

Add lamb stock and cream to the mushroom mixture and cook until brown, being careful not to overcook it to avoid splitting the oil.

If the oil splits, strain the mushrooms to keep the jam and mushroom oil.

Season the broccoli and add toasted sesame seeds after boiling.

Cut the steak at an angle for tenderness after resting.

Season the sliced steak with salt and freshly cracked black pepper.

Sear the fat cap of the steak with a crème brûlée torch.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens