Beef is another meat that I love working with. It has a very unique and intense flavour to it, Jo and I like to call it the "beefiness" taste. Growing up, my family do take beef, but it was always cooked traditionally into soups and occasional into stew. My parents, like most traditional Chinese parents, they prefer beef cooked thoroughly and into soups. When growing up, I always wondered how a proper steak tasted like. To be honest, I cannot recall when exactly I had my first steak. But it was not as pleasant I thought. Haha. I think it was a cafe or some sort in Malaysia during my college times.
Because of that, I was
determine make myself a good piece of steak. Over the years, watched a lot of
videos/cooking show on how different chefs prepare their steaks. Tried many
times over the years, maybe I think I have finally made ourselves a proper
steak. Coming from a Chinese family, it is not common for us to eat our beef
rare. But I grow older (even Jo agrees with me), rare beef do taste rather
amazing. Love the texture, the smell and the how well a good thin slice really
just melts in your mouth.
Here is my take on a classic
new york strip, also known as a striploin steak. Medium rare, served with a
fresh basil vinegrette.
Ingredients
Steaks
2 Grass-fed Striploin Steaks
(got ours from Jaya Grocer, price is rather reasonable, vacuumed individually
thus ensuring the freshness is maintained)
6 Cloves of garlic
Salt
Pepper
Extra Virgin Olive Oil
Butter
Fresh thyme
Basil Vinegrette
50g Basil leaves
1 Lemon (Squeezed and seeds
removed)
3 tablespoons of wholegrain
mustard
1 tablespoon of balsamic vinegar
4 tablespoon of Olive Oil
Salt and Pepper
