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Beef Steak | Baba Gohan <Robert> Transcript of Baba's Kitchen's recipe

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

American beef (for steak) : 1 sheet
salt : 1/4 teaspoon
牛脂 : 1個
黒コショウ : 小さじ1/4
(A)ウスターソース : 大さじ1
(A)ケチャップ : 大さじ1
(A)醤油 : 大さじ1
(A)砂糖 : 大さじ1/2
(A)水 : 大さじ3
(B)片栗粉 : 小さじ1/2
(B)水 : 大さじ1

Time required

10minutes

Procedure

1) prepare the meat 02:34
Make short cuts in the muscle part of the meat while holding the knife upright.
Make cuts in the fat part at 1 cm intervals and leave at room temperature for 30 minutes.
2) cook the meat 03:22
Put beef fat in a frying pan and heat it.
When the frying pan is warm, sprinkle salt on 1 and bake both sides over high heat for 1 minute and 30 seconds.
After confirming that it is rare, transfer it to aluminum foil and wrap it for about 3 minutes.
3) make the sauce 07:00
Lightly wipe off the fat from the frying pan used in step 2 with kitchen paper and heat (A).
After removing the sourness, add (B) to thicken and transfer to a small plate.
4) Serve 08:40
Remove the meat from the aluminum foil in Step 2, cut it into bite-size pieces and serve on a plate.
Sprinkle with black pepper to your liking and it's done.

Point

・Use American beef, which has a delicious redness and meatiness, instead of Japanese beef.
・Because American beef is given grain feed such as corn and soybeans, it has a soft and juicy taste.
・For a delicious finish in a frying pan, use a thickness of 2cm as a guideline.
・Bring the meat to room temperature 30 minutes before grilling, so that the meat reaches the center.
・By cutting the muscle in step 1, it prevents the meat from shrinking and makes it easier to eat.
・As a way of judging the degree of doneness, the meat should be as firm as the ball of your foot when you put your index finger and thumb together. (Reference: Rare)
・When making the sauce, cook the meat without removing the burnt marks from step 2 to add the flavor of the meat.
・Staying time is not included in working time.