If you’re looking for a new way to prepare beef steaks, this recipe is sure to surprise and delight you. The secret ingredient? Milk! This method results in tender, flavorful steaks that are easy to prepare and absolutely delicious. Let’s dive into the details of this unique recipe.
Ingredients:
- 3 beef steaks (cut of your choice)
- 100 grams of wheat flour
- 3 tablespoons of unsalted butter
- 1 drizzle of olive oil
- 200 milliliters of milk (at room temperature)
- 1 teaspoon of salt
- 1 pinch of black pepper
- 1 teaspoon of oregano
- Parsley to taste (for garnish)
Instructions:
1. Prepare the Beef Steaks:
- Coat the Steaks: Start by sprinkling 100 grams of wheat flour onto a plate. Dredge the beef steaks in the flour, ensuring they are well-coated on all sides. This flour coating will help create a delicious crust when the steaks are fried.
2. Fry the Steaks:
- Heat the Skillet: In a large skillet, add 3 tablespoons of unsalted butter and a drizzle of olive oil. Heat over medium-high heat until the butter is melted and the oil is hot.
- Fry the Steaks: Place the floured beef steaks into the hot skillet. Fry the steaks on both sides until they are golden brown and have a nice crust. This should take about 3-4 minutes per side, depending on the thickness of your steaks.
3. Add the Milk:
- Pour in the Milk: Once the steaks are browned, pour 200 milliliters of milk over them. Make sure the milk is at room temperature to prevent it from curdling when it hits the hot pan.
- Season the Steaks: Add 1 teaspoon of salt, a pinch of black pepper, and 1 teaspoon of oregano to the skillet. These seasonings will enhance the flavor of the steaks and the milk sauce.
4. Cook the Steaks:
- Simmer: Cover the skillet with a lid and reduce the heat to low. Let the steaks simmer in the milk mixture for about 5 minutes. This will allow the steaks to absorb the flavors and become tender.
- Check for Doneness: After 5 minutes, check the steaks for doneness. They should be cooked through but still juicy and tender.
5. Finish and Serve:
- Add Parsley: Once the steaks are done, sprinkle some chopped parsley over the top for a fresh, herby finish.
- Serve: Transfer the steaks to a serving platter and pour the milk sauce over them. The sauce will be creamy and flavorful, perfect for drizzling over the meat.
Tips and Variations:
- Choosing the Right Cut: While you can use any cut of beef for this recipe, tender cuts like ribeye, sirloin, or filet mignon work particularly well.
- Adding Vegetables: For a complete meal, consider adding vegetables to the skillet after frying the steaks. Sliced mushrooms, onions, or bell peppers can be sautéed in the butter and oil before adding the milk.
- Herb Variations: Experiment with different herbs to change up the flavor profile. Rosemary, thyme, or basil would all be excellent additions to this dish.
- Serving Suggestions: This dish pairs wonderfully with mashed potatoes, rice, or a fresh salad. The creamy milk sauce can also be spooned over these sides for added flavor.
Special Shoutout:
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This milk-braised beef steak recipe is a fantastic way to enjoy tender, flavorful steaks with a rich, creamy sauce. The milk not only tenderizes the meat but also creates a delicious sauce that pairs perfectly with the beef. The addition of simple seasonings like salt, pepper, and oregano enhances the natural flavors without overpowering them.
This recipe is quick, easy, and uses ingredients you likely already have in your kitchen. It’s perfect for a weeknight dinner when you want something special but don’t have a lot of time to spend in the kitchen. The result is a restaurant-quality meal that you can enjoy in the comfort of your own home.
Give this recipe a try and see for yourself how the combination of milk and beef steaks can create a delicious and unexpected dish. Once you’ve made it, come back and let us know what you think. We always love hearing your feedback and seeing how our recipes turn out in your kitchen.
Thank you for sharing this recipe with us. We hope you enjoy it as much as we do. See you in the next recipe. Bye!
