by Lee Kum Kee
Searing is to cook something hot and fast to brown the surface and to seal in the juices. Searing is a process of cooking that creates the crusty surface texture most people find appealing and the caramelized sugars that give us that steak flavor we want.
- 300 grms Rib Eye or Cube roll
- 10mL Lee Kum Kee Premium Soy Sauce
- 5 grms Garlic Paste
- Salt and Pepper to taste
- 200 grms Butter (unsalted)
- 10 grms Chili (hot); chopped
- 5 grms Garlic Paste
- 15 grms Brown Sugar
- 25 mL Lee Kum Kee Premium Soy Sauce
- Salt and Pepper to taste
- 150 grms Asparagus
- 30 grms Butter (unsalted)
- Salt and Pepper to taste
1. Marinate steak for 10 minutes at room temperature.
2. Mix all butter ingredients in a food processor and blend until smooth.
3. Roll on to wax paper or plastic wrap and form a cylinder. Chill until firm. Sear steak in hot plate for 2 minutes per side. Once you flit it over the first time, place 20g of the compound butter on steak.
4. Serve on warm plate with a side of butter sautéed asparagus. Enjoy!
2. Mix all butter ingredients in a food processor and blend until smooth.
3. Roll on to wax paper or plastic wrap and form a cylinder. Chill until firm. Sear steak in hot plate for 2 minutes per side. Once you flit it over the first time, place 20g of the compound butter on steak.
4. Serve on warm plate with a side of butter sautéed asparagus. Enjoy!
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