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Steak Don

My preferred way of eating steak. Medium rare ribeye over steamed Japanese rice. You definitely should try cooking this at home. STEAK DON RECIPE & METHOD INGREDIENTS RIBEYE STEAK - 300-350GR (SALT TO SEASON) BASTING - 2 TBSP UNSALTED BUTTER & 2 CLOVES OF SMASHED GARLIC. STEAMED JAPANESE RICE DAIKON & SOY SAUCE, SAUCE. 3 TBSP SOY SAUCE 2.5 TBSP SUGAR 2 TBSP DASHI (LIQUID FORM PREFFERED) 4 TBSP WATER 2 TBSP MIRIN 50GR OR 2 TBSP GRATED DAIKON 1 TSP LEMON JUICE 1 TSP / 1 CLOVE GRATED GARLIC QUICK MELTED GARLIC BUTTER 4 TBSP UNSALTED BUTTER 4 CLOVES SMASHED GARLIC PINCH OF SALT GRATE SOME LEMON PEEL COOKING METHOD MAKE SURE YOUR STEAK IS NOT COLD. ROOM TEMP. DAIKON & SOY SAUCE, SAUCE - METHOD 1. PUT YOUR SAUCE PAN ON THE STOVE, MEDIUM HEAT. 2. PUT YOUR MIRIN AND REDUCE 50% 3. PUT YOUR DASHI IN THE SAUCE PAN AND REDUCE 25% 4. ONCE REDUCED, PUT IN YOUR SOY SAUCE, WATER AND SUGAR INTO THE SAUCE PAN. 5. ONCE THE SUGAR IS DISSOLVED, PUT IN YOUR GRATED GARLIC AND DAIKON INTO THE SAUCE PAN. 6. LET IT SIMMER ON LOW HEAT FOR 10 MIN AND KEEP STIRING. KEEP AN EYE ON IT, IT WILL BURN DUE TO THE SUGAR. 7. ONCE THE SAUCE IS A LITTLE BIT STICKY AND SHINY, YOU CAN PUT YOUR LEMON JUICE IN, STIR IT AND TURN OFF THE HEAT. SET IT ASIDE. THE STEAK - METHOD 1. HEAT YOUR NON STICK PAN OVER HIGH HEAT FOR 3 MINUTES. THE PAN NEEDS TO BE VERY HOT. 2. SEASON YOUR CUT OF MEAT WITH SALT. SEASON FROM A HEIGHT AS THIS WILL GIVE YOU AN EVEN COATING OF SALT ON YOUR MEAT. 3. ONCE THE PAN IS VERY HOT, PUT A LITTLE BIT OF NEUTRAL OIL (CANOLA, VEGETABLE) 4. ONCE THE OIL STARTS TO SMOKE A LITTLE, PLACE IN YOUR STEAK. BE CAREFUL. IT WILL SPIT. 5. FOR A 350GR STEAK, A THICKNESS OF AROUND 2.5CM, IT WILL TAKE AROUND 2.5 MINUTES ON EACH SIDE. HAVE A LITTLE PEEK, YOUR MEAT SHOULD BE WELL CARAMALIZED. 2.5 MINUTES ON EACH SIDE WILL GIVE YOU A MEDIUM RARE. 3.5 MINUTES ON EACH SIDE WILL GIVE YOU A MEDIUM. 6. ONCE YOU HAVE FLIPPED YOUR STEAK, PLACE IN YOUR UNSALTED BUTTER AND SMASHED GARLIC INTO THE PAN. START BASTING YOUR MEAT WITH THE BUTTER. THIS WILL MAKE YOUR STEAK UBER JUICY. 7. ONCE BASTED FOR ABOUT 2.5 MINUTES, TAKE OUT YOUR STEAK AND PLACE IT ON A RACK AND LET IT REST. POUR IN YOUR PAN JUICE ON TOP OF YOUR MEAT. RESTING TIME SHOULD BE AROUND 5-8 MINUTES. QUICK MELTED GARLIC BUTTER 1. PUT IN YOUR BUTTER AND GARLIC ON THE SAME PAN YOU COOKED THE STEAK WITH, OVER MEDIUM HEAT. 2. ONCE THE BUTTER IS MELTED AND TURNS TO A GOLDEN COLOUR, TURN OFF THE HEAT. 3. GRATE SOME LEMON PEEL(GRATE LIGHTLY, DON'T GRATE THE WHITE PART OF THE SKIN, ONLY THE YELLOW BIT) OVER YOUR MELTED BUTTER AND ADD IN A PINCH OF SALT TO TASTE. 4. SET ASIDE. SERVING 1. PUT YOUR RICE OVER A BOWL/PLATE. 2. SLICE YOUR RESTED STEAK, I LIKE MINE TO BE QUITE A THICK CUT. 3. DRIZZLE SOME OF YOUR DAIKON & SOY, SAUCE. 4. DRIZZLE SOME OF YOUR GARLIC BUTTER SAUCE. 5. IF YOU LIKE SOME SCALLIONS, YOU MAY PUT THIS TOO. 6. EAT. THANK YOU FOR WATCHING Videographer & Editor - Hadi Wiguna Putra Music - www.epidemicsound.com