December 3, 2012
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I made Garlic Steak.
Decided to make garlic steak for little sis (FeistyFoodie.com) and me mum.
Made it with some Chipotle Butter Garlic Corn.
twas good. Everyone was pleased. Mum couldn’t finish, too big for her. lol.
Decided to make garlic steak for little sis (FeistyFoodie.com) and me mum.
Made it with some Chipotle Butter Garlic Corn.
twas good. Everyone was pleased. Mum couldn’t finish, too big for her. lol.
Comments (5)
looks great. how do you prepare your chipotle butter garlic corn?
How do you prepare the steak and the corn, do tell!
@SarahakaHungry - First you must make the chipotle butter (this is my little sister’s (FeistyFoodie.com) recipe: Let 1 stick of butter (8 tablespoons) soften/come to temp (DO NOT MICROWAVE, you do not want melted butter). You should be able to easily press your finger into the stick, with very little resistance. Mix with chipotle powder and honey, to taste. 1-2 tablespoons of honey, chipotle powder I used about a teaspoon (I eyeballed it).Mix thoroughly. Wrap in plastic wrap then chill. Then after my steak is cooked, i use the same skillet, throw in some minced garlic…ok a lot of minced garlic cause we all love garlic, then dump the canned corn or fresh corn or whatever you have into the skillet, stir it around and dump in the chipotle butter…hence the Chipotle garlic butter corn…sooo goood!!! *TEAR
@heyjulsiscoo - Now my method of steak is really really simple. MOST IMPORTANT THING before cooking, your steak HAS TO REACH ROOM TEMPERATURE! once its reached room temperature, i season generaously salt and pepper, and depending on my cut of steak, is what kind of garlic i use. I run in the pepper and salt after i’ve sprinkled it on both sides. After that i put minced garlic onto the steak and massage it into all the cracks and nooks of the meat (you can make even more slits and cuts with a knife and put more minced garlic) (side note: if its a thick cut of steak and you’re going to sear and then put it in an oven/broiler you can actually shove in whole cloves of garlic into the bigger slits you make in the thicker cut of steak) Since my steaks are so thin, once the pan is hot and the oil looks like water (or butter) dump the thin cut steaks on for 40 seconds each side (medium rare…as cooking past medium rare is a waste of a steak…might as well just cut it up and sautee it if you cook beyond medium rare) (you don’t want to burn the garlic, unless you like eating burnt garlic…which is an acquired tast…) let sit for normal sitting time and serve. For the Corn recipe see above comment to Sara. CHEERS AND ENJOY!
thanks!