Chinese Beef Ribeye Steak Recipe (Chinese Style Cooking Recipe)
Chinese Beef Ribeye Steak Recipe (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Asian/Chinese recipes.
Ingredients:
2 Ribeye Steaks
3 Tbsp Light Soy Sauce
2 Tbsp Golden Syrup
1 Tsp Sesame Oil
4 Cloves Garlic
5g Ginger
1 Tsp Mustard
1 Tsp Chilli Sauce
Method:
1. Finely chop garlic and ginger and place in a small bowl
2. Add the soy sauce, golden syrup, sesame oil, mustard and chilli sauce in a small bowl, mix well
3. Tenderise the steaks, this is to allow the flavour to get into the meat
4. Place the steaks into a shallow dish, pour the sauce from step 2 onto steaks
5. Massage the sauce onto both sides of the steak – ensure even coating, cover and leave to marinate in the fridge for 1 to 2 hours
6. Heat a pan over medium heat until hot, then add a Tbsp of oil
7. Place the steaks in the hot oil, then fry for 5 minutes each side
8. Remove onto a dish, serve with salad, chips or rice of your choice
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Seared Porterhouse Steak with Oozing Butter with Alex Guarnaschelli | Alex's Day Off | Food Network
What could be better than a steak with a perfect crust and melty butter on top?
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Seared Porterhouse with Oozing Maitre d' Butter
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 1 hr 5 min
Prep: 15 min
Inactive: 10 min
Cook: 40 min
Yield: 2 to 4 servings
Ingredients
2 tablespoons unsalted butter, plus 8 additional tablespoons, softened
1 cup minced shallots
Coarse sea salt
2 teaspoons green peppercorns
2 teaspoons Dijon mustard
1/2 teaspoon lemon juice, plus a few grates lemon zest
2 tablespoons Worcestershire sauce
Freshly ground black pepper
2 tablespoons freshly chopped parsley leaves
2 porterhouse steak, about 2 1/2 pounds and about 2 1/2 inches thick
Directions
Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.
Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.
Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to blot any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat cap and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside.
Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for carry over cooking and the finishing touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.
Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
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Seared Porterhouse Steak with Oozing Butter with Alex Guarnaschelli | Alex's Day Off | Food Network