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ステーキ（合い挽き肉のステーキ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Mixed minced meat : 200g
塩コショウ : 適量
酒 : 大さじ1と1/2
(A) Umami seasoning salt : 適量
(A) Black pepper : 適量
(A) Soft flour : 適量
(B)うま味調味料塩 : 適量
(B) Garlic powder : 適量
(B)黒胡椒 : 適量
(C) Wasabi : 適量
(C) Grain mustard : 適量
乾燥パセリ : 適量

Time required

15minutes

Procedure

1) Prepare the ground meat 02:22
Place aluminum foil in a frying pan.
Add the cooled ground meat on top and press with your hands to firm it up.
Sprinkle (A) on it, turn it over, and then sprinkle the other side in the same way and press it down with your hands again.
2) 焼く 04:28
Cook over low to medium heat.
Bake for about 1 minute 30 seconds, then flip when golden brown.
After baking for about 1 minute 30 seconds, add the sake, wrap in aluminum foil, cover and steam for 5 minutes.
Sprinkle (B) on top and remove from heat.
3) 盛り付ける 10:38
お皿にアルミホイルごと乗せ、余分なアルミホイルを千切る。
(C)を添え、乾燥パセリを振りかけたら完成。

Point

・For the minced meat, use a mixture of beef and pork.
- When choosing ground meat, choose one that has no odor.
- If you cook the ground meat while it is still cold, the juices will not leak out.
- Sprinkling flour on top will prevent the meat juices from leaking out.
-Minced meat is difficult to cook thoroughly, so steam it.
- The first black pepper used is for seasoning, and the last black pepper used adds aroma.