Steak Soy Butter Sauce

Steak is one of those simple dishes that are as simple to mess up, especially when we try to cook one at home, without a grill and the 'know how', professional grill masters have learned through years of trail and error. I am no different and had some many disappointments under my belt (and belly), in my quest to cook the perfect steak at home. So here's a simple guid to cooking a steak at home, with a soy butter garlic sauce that will continue to haunt you in your dreams.

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Steak Basics

• The Thickness. Though many believe they should choose a thin cut to cook at home... infact, this conception is totally wrong. It far easier to screw up a thing steak, overcooking it until it taste like a dry shoe sole. The steak should be cut 1-1½ inches Thick (2.5-3.5 cm). It will insure you get a juicy, lick your fingers steak at the end of day.

• The Cut. This system I use to cook my steak here is suitable for all cuts. I personally prefer a Rib Eye or NY cut, but go with your own preferred cut.

• Quality. It's a steak, so some investment is needed. Yes it's costly so it's probably not a great idea to eat it every day (not very healthy either). It's something to be savored, a reward or a celebration. So do try to find a local butcher shop in your area that is reputable and source hood quality meat.

• Room Temperature. So simple yet so many do not do it. A steak needs caressing. You cant change the environment on it in a matter of seconds. Get the steak our of the fridge at least 30 minutes before cooking, and leave it to get to room temp.

• Using an oven is a good way to prevent overcooking the steak and leaving it's exterior golden brown. If that's what your in for, then I suggest the 'Reverse Searing method ' where you start by placing the steak in a preheated 450°F (232°C) oven for 15 minutes, then searing it on the stove in a similar way to the recipe suggested below, with minor time changes, as the steak is already half cooked internally.

Now that we got the basics down... Let's do this...

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Ingredients:

For the Steak

• 1-2 Pieces of Rib Eye steak cut 1.5-2 inches thick roughly ¾ -1 lb

• 2 Tbsp (1oz.) Butter

• 2-3 Whole unpeeled garlic cloves

• 2-3 Fresh Thyme stems

• 2 Tbsp Neutral high heat oil (Not olive oil)

For the Soy Garlic Sauce

• 2 finely chopped garlic cloves

• ¼ cup light soy sauce

• 3 Tbsp (1.5 oz) chilled butter

• 1 Tbsp Cracked Fresh Black pepper

• 1 Tsp whole Red pepper corns (optional)

• Coarse sea salt to taste

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Step 1

The Prep

• Using a mortar and pestle or spice grinder, crack 2 Tbsp black pepper corns and set aside.

• Take out the steaks from the refrigerator and let them get to room temperature (30 min).

• Pat dry steaks with paper towel

• Sprinkle Steak liberally with fresh cracked black pepper and salt (both sides)

Step 2

The Steak

• Heat up an iron skillet (make sure it is blazing hot 375°F - 190°C)

• Add oil making sure it coats the entire pan.

• Place steak and let it sear for 2-3 min untouched! (Make sure to watch the edges for steak not to burn)

• Flip the steak and cook it for 2-3 minutes more.

• Add garlic and thyme

• Now we want to flip the steak every minute allowing it to cook in the center without burning.

• Add Butter allow it to melt and start to baste the steak

• For a Medium -rare steak internal temp should reach 135°F (57°C)

• Remove from pan and rest for 10-15 min.

Step 3

The Sauce

• n the same pan, remove thyme and garlic cloves and set to medium heat.

• Add 4 chopped garlic cloves and sauté till becoming translucent (2 min)

• Add soy sauce and stir for flavors to combine until bumbles start to form.

• Reduce heat to low and add the garlic 1 cube at a time, mixing until an emulsion starts to form (careful no to let the sauce break. Remove from heat as necessary).

• Finish with the fresh cracked black pepper and remove from heat.

Bon Appétit

Link to Video Recipe