Recette de steak de haut de surlonge poêlé

Ingrédients

• 4 Omaha Steaks Butcher's Cut Top Sirloin Filets (6 ounce portions)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1/4 cup thinly sliced green onions (white and green parts)
• 1/4 cup unsalted butter (softened)
• 2 tablespoons yellow miso paste
• 1 tablespoon thinly sliced green onions
• 1/2 teaspoon finely grated garlic
• 1/2 teaspoon orange zest
• 1/4 teaspoon black pepper

Préparation

1. 1

   Thaw the Steaks - Thaw the sirloin steaks in their vacuum-sealed packaging in the refrigerator overnight. For a quicker option, place them in a large bowl of cold water and thaw until pliable, about 30 to 60 minutes. Remove from the packaging, pat dry with paper towels, then transfer to a plate and let them sit at room temperature for about 20 minutes before cooking.

2. 2

   Miso Compound Butter - In a small bowl, mix the softened butter with miso paste, green onions, grated garlic, orange zest, and black pepper until well combined. Store at room temperature. Alternatively, transfer the butter mixture to plastic wrap, shape into a 1 ½-inch-wide log, refrigerate until firm, then slice before serving.

3. 3

   Season the Steaks - In a small bowl, mix the kosher salt, black pepper, garlic powder, and onion powder. Pat the steaks dry with paper towels, then evenly season both sides with some of the seasoning mixture.

4. 4

   Pan-Sear the Steaks - Heat a 12-inch cast iron or stainless steel skillet over medium-high heat. Once the pan is hot, add the vegetable oil. Carefully place the steaks in the pan and gently press down to ensure they are in full contact with the surface. Reduce the heat to medium and sear until a deep brown crust forms, about 6 to 7 minutes per side for medium-rare, adjusting the cooking time as needed for your desired doneness. If needed, quickly sear the sides.Cook until an instant-read thermometer inserted into the thickest part reaches: 115 to 120°F (46 to 49°C) for rare, 120 to 125°F (49 to 52°C) for medium-rare, 130 to 135°F (54 to 57°C) for medium, 140 to 145°F (60 to 63°C) for medium-well, or 150 to 155°F (66 to 68°C) for well-done.

5. 5

   Baste the Steaks - Reduce the heat to medium-low. Add the butter, minced garlic, and green onions to the center of the pan. Saute until fragrant, about 30 seconds. Tilt the pan and use a spoon to baste the steaks with the mixture briefly.

6. 6

   To Serve - Serve the steaks topped with the miso compound butter.