Beef Steak in a Pan
I wanted to eat tasty meat with the umami flavor intact.
It works best with fillet, loin or sirloin. Thigh meat toughens, so I don't recommend it for steak. The key is to push the meat back to it's original size after beating.
Adjust the cooking time depending on the thickness of the meat. Don't overcook the middle. For 1 serving. Recipe by Kokubocchi
Beef Steak in a Pan
I wanted to eat tasty meat with the umami flavor intact.
It works best with fillet, loin or sirloin. Thigh meat toughens, so I don't recommend it for steak. The key is to push the meat back to it's original size after beating.
Adjust the cooking time depending on the thickness of the meat. Don't overcook the middle. For 1 serving. Recipe by Kokubocchi
Open in Cookpad AppSteps
- 1
Heat a pan over a medium to strong heat until smoke starts to come out. Add the beef fat.
- 2
To prep, beat the meat with the back of a knife.
- 3
Return the beef to its original size and season with salt and pepper.
- 4
Add meat to the heated pan (it should sizzle when you put it in) salt and pepper side down. Cover with a lid and cook for 1- 1.5 minutes.
- 5
Turn it over and cook for 1 minute, pour the sauce over it, remove from the heat and transfer to a serving plate.
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