Steak Confit with Worcestershire Sauce
By PutoPinoy on Saturday, October 30, 2010 At
Saturday, October 30, 2010
Ingredients:
- Rib-eye steak (U.S. or Australian), 300g and 1/2 inch thick
- Thyme, 5sprigs
- Worcestershire Sauce, 3 Tbsp
- Salt and Pepper, to taste
- Garlic, 6 cloves
- Butter, 80g
- Oil, 2 Tbsp
- Rub the steak with salt, pepper, and Worcestershire Sauce.
- Crush your garlic cloves and press it into the steaks together with the sprigs of thyme.
- Keep this in the refrigerator for about 10 to 20 minutes.
- In a pan, melt your butter and add oil. Adding oil to the butter will help the butter not burn.
- Once the butter has melted into the oil, take out the steak and put the garlic and thyme that was on the steak into the pan.
- Lower the fire and put the steak on.
- Using a spoon, baste the steak continuously for 2 minutes. Then do the same on the other side. Do this process three times on each side.
- Once the steak is nicely browned on all sides, put it on a plate. Take the garlic and the thyme from the pan and put it on top of the steak. You can serve this dish with some steamed carrots, broccoli, cauliflower and even with some baked or pan-fried potatoes.
