Steak
n’ Sauce

Beef / Soy / Sake

 

#Story
Time

 
 

Beeeeef!!

Like so many other’s we’ve mentioned on this site, there are a lot of food that for whatever reason Chef’s struggle to cook well: Ceaser Salad; Breakfast; Chips; Mussels; the list goes on! Alas, Steak is definitely a major thing that Chef’s royally fuck up. It does take skill and knowledge to cook a Steak, so firstly, here’s a general rule of thumb to follow when eating Steak out:

  • 1# Do not order a Steak anywhere other than a Steakhouse!

  • 2# Do not go to a shite Steakhouse.

Follow these rules and you’re guaranteed to get a perfect Steak, well, 85% of the time.

Still, as I hope you’ve experienced, when you do get that Steak cooked to perfection, there is that little moment, a little bit of...

How do the French say it…?

“Putain cacahuete
thon de Merde!”

Just Euphoric!

Cam

 

Junk’s Jam:

Serves 2

Hey!

All the Yes! One of those dishes that will send you into an orgasmic food coma. This marinade is the secret to Super tender & of course Super Tasty steak.

We’ve paired this baby with two of our favourite sauce's, because as always, you can never get enough dip!

Equipment…

>Nada! You’re good to go!

The Recipe

Stage #1
>the PREP

Beef

2 x 280g Rump Steak
100g Sake
100g Light Soy Sauce

Vegetable Oil
Maldon Salt
Black Pepper

  • Save the other ingredients for the cooking stage!

 
 

Sauce 1# - Diane Loves the Pepper

20g Green Peppercorns
5g Cracked Black Pepper
1 Shallot
1/2 Clove Garlic
8g French Mustard
150g Beef Stock
1 Tomato
25g Sake
25g Light Soy Sauce
100g Double Cream
15g Flat Leaf Parsley

Maldon Salt

  • Dice the Shallot & Garlic.

  • Peel, quarter, de-seed and dice the Tomato.

  • Roughly chop the Parsley (Stalks and all).

  • Toast the Peppercorns.

  • Add the diced Shallot & Garlic to the pan and sweat down together.

  • Pop in your French Mustard & Beef Stock.

  • Reduce slightly then add the Sake & Soy.

  • Add the Cream and reduce until slightly thickened.

  • Finish with the chopped Parsley and season to taste.

 
 

Sauce 2# - Chimichurri Hates the Gremolata

50g Flat Leaf Parsley
30g Corriander
10g Oregano
3 Garlic Cloves
1 Jalapeño
1 Pickled Jalapeno
1/2 Green Birds Eye Cbilli
1g Chilli Flakes
1/2 Red Onion
10g Rice Wine Vinegar
1/2 Lemon Zest & Juice
50g Pomace Oil

Maldon Salt
Black Pepper

  • Pick the leaves from the Coriander, Parsley & Oregano.

  • De-Seed the Chilli’s and dice the Red Onion.

  • Place everything except the Oil into a blender and pulse together.

  • Slowly add the Oil until bound.

  • Season with Maldon Salt & Black Pepper.

Stage #2
>Cook it baby!

 

  • Heat pan until smoking hot.

  • Get the Steak to room temperature, pat dry and season with Maldon Salt.

  • Sear the Steaks for 30 seconds on each side.

  • Remove and submerge in Sake for 40 seconds.

  • Back in the pan for 1 minute, remove and submerge in Soy Sauce for 40 seconds.

  • Back in the pan and cook until medium-rare.

  • Meanwhile, pop your Diane Loves The Pepper Sauce back on the stove and heat gently until warm.

Stage #3
>Assemble