"3.5cm × 400g" Thick sirloin in a restaurant-class dish at home.
This is a steak recipe with thick Australian sirloin served in a flavorful Madera sauce.
The point is "three times grilling" to lock in the umami of the meat. By repeating "Aroze (with butter)" while resting, the thick meat is evenly heated, and the richness of the butter and the umami of the meat are wrapped and finished to medium 😊
Madera's sauce is made by boiling down Madera wine in a frying pan where the umami after grilling the meat remains, and finishing it with a rich flavor and depth. This sauce brings out the deliciousness of red meat 🍷
< 🍳 cost ⇒ about 2000 yen >
< ⏰ cooking time ⇒ about 40 minutes >
[Materials]
Beef sirloin 400 g (thickness 3.5 cm)
3 cloves of garlic
Time 4 to 5
4 g salt (1% of the weight of the meat)
Coarsely ground black pepper
olive oil tablespoon 1
30 g butter
< Source of Madera >
100 ml of Madeira wine
Balsamic vinegar tablespoon 1
10 g butter
1 / 2 teaspoon honey
1 pinch of salt
A little pepper
[How to make]
① Remove the fat from the meat and season with 4g of salt (1% of the meat) and coarsely ground black pepper
② Crush the garlic
③ Put olive oil in a frying pan and brown the whole surface over medium heat (1st time)
④ After resting for 3 minutes, add butter, garlic and thyme and simmer over low heat for 1 minute on each side (2nd time)
⑤ Cover with aluminum foil and let it rest for 3 minutes
⑥ Repeat Aroze over low heat again (3rd time), cover with aluminum foil and let it rest for 3 minutes to complete
⑦ Boil 100 ml of Madera wine to half the amount in the same frying pan
Add balsamic vinegar, butter, honey, salt and pepper to thicken and make Madera sauce
[Point]
✔ salt 1% of the weight of the meat.
✔ Bake in 3 times and let it rest in between to burn evenly
✔ By making arose, the richness of butter and the umami of meat are wrapped and cooked carefully
✔ Use the umami left in the frying pan after grilling the meat to finish the Madera sauce
厚切りサーロインステーキは、火入れが難しそうに見えますが、レシピの3回焼き＆休ませの工程を丁寧に守ることで、誰でもジューシーなミディアムレアに仕上げられます。私ははじめてこの方法で焼いた時、肉の中心部までムラなく火が通り、バターのコクが全体にまとわりついて感動しました。 特に焼くときに脂身も一緒に焼くのがポイントで、旨味が逃げにくくなります。火加減は中火と弱火を使い分け、焦がさないように気をつけてください。また休ませる時間を守ると肉汁が落ち着き、切ったときに肉汁が流れ出るのを防げます。 マデラソースも肉の旨味を引き立てる重要な要素です。煮詰めることでしっかりとした風味が出て、バルサミコ酢の酸味と蜂蜜の控えめな甘みがバランス良く調和します。私はこのソースだけでワインが進みました。 また、調理後にフライパンを洗わずに残った旨味を活用することを意識すると、ソースのコクが深まります。おうちで特別な日や友人を招いた際に、ぜひ試してみてください。 このレシピは材料費も約2000円と手頃で、調理時間も約40分なので、普段の料理に少し贅沢をプラスしたいときにもおすすめです。ぜひ分厚いサーロインステーキを自宅で味わい、料理の腕もさらに上げてみてはいかがでしょうか？
