This week I want to talk about using steam as a form of cooking steak. The advantage of this is to cook the protein slowly giving a beautiful moist tender piece of meat that has not lost any of its moisture or flavour.
The key is to cook it at a lower temperature for longer – for example set your steamer at 50c and cook a piece of sirloin steak – about 300g for 45 minutes.
It is best to steam first – cool the meat and then simply heat a frypan with a minimum of oil. When the oil starts to smoke place the steak in to simply colour. Brown one side and then brown the other.
The finished result is a browned steak which is beautiful moist and tender.
If you have a thermomix follow these steps