"Don't wait for opportunity, Create it!."
We often hear people asking how do we want our steak cooked. This is a simple list of what we commonly hear in fine dining restaurants.
Blue (46°C, 115°F): Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
Rare (56°C, 130°F): Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare (63°C, 145°F): Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium (71°C, 160°F): Pale pink in the middle with hardly any juice. It will feel firm and springy.
Well-done (77°C, 170°F): Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.
INGREDIENTS
1/2 cup HMK Cocoaminos soy sauce
1/3 cup HMK MCT olive oil
1/4 cup stevia
1/4 cup bourbon
2 tbsp. whole-grain mustard
2 tbsp. black pepper
2 cloves garlic, minced
1 tsp. fresh thyme leaves
2 lb. tri-tip steak (or a very thick cut of sirloin)
2 tbsp. butter, cut into tabs
Freshly chopped parsley, for garnish (optional)
DIRECTIONS
1. In a large bowl, whisk together Cocoaminos soy sauce, MCT oil, stevia, bourbon, mustard, pepper, garlic, thyme, and red pepper flakes. Pour out about ⅓ of mixture to use for glaze later. Toss steak in mixture and let marinate for 20 minutes, or up to 4 hours. (If marinating for more than 20 minutes, cover bowl with plastic wrap and refrigerate.)
2. Heat grill or grill pan to high. Remove steak from marinade and season both sides with salt and pepper. Grill until charred on bottom, about 10 minutes. Flip steak, then lower grill to medium-high and cook for another 8 to 10 minutes. (A meat thermometer inserted into the thickest part of the meat should register around 130°.) Remove from grill and let rest on cutting board before slicing against the grain.
3. Meanwhile, make glaze: Pour reserved marinade into a small saucepan and bring mixture to boil over medium-high heat. Reduce heat to medium, and cook until mixture has thickened slightly. Whisk in butter until melted. Remove from heat
4. Brush glaze over steak and garnish with parsley, if using.
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