Steak night

Dear got pretty interested in cooking a steak and so we made ourselves a steak dinner after one of our Japanese lessons.

He appointed himself as the chef and had even read up on how to prepare a steak. So proud of him. : )

We got ourselves a steak from Cold Storage and another one from those gourmet meats store to see what's the difference in the meet quality.

Step 1: Lay the meat in room temperature for 30mins before cooking.

Step 2: Rub the meat with salt and pepper before placing the steak into the pan. Dear rubbed it with oil too. 

Our meat sizzling in the pan.

Step 3: Flip the meat over after a couple of minutes. 

The exterior of our steak looked a little dark but it was not burnt. Phew.

Step 4: After the steak is ready according to your preferred doneness, place it on a plate and rest for a five to 10 minutes before serving. This is to let the meat juices to move back into the centre of the meat. The cooking process had forced them to the sides and if you cut the meat right after it is out of the pan, the juices will come rushing out.

Our end product: steak served with nacho chips and rocket salad in sesame sauce.

I also made some caramelised onions with the leftover meat juices in the pan. Just throw chopped onions into the pan after removing the steak and cooked the onions til they turn light brown. Add water along the way when the mixture gets dry and continue sweating the onions. Throw a pinch of sugar in for some sweetness in the sauce.

Of course, this looks incredibly home made, especially since we do not have nice plates at Dear's house, but it's a cozy meal for two from the heart, cooked by Dear. : )

What's the difference between the two pieces of meat? The one from Cold Storage had a stronger beefy flavour while the other one was more delicate and had a better texture too. Now I know where to buy my steaks from.