I’ve learned to cook steak when I was around 13 years old. My mother’s steak recipe was just delicious, she started taking order for them. I never really thought that steaks could be complicated in terms of flavour and cooking. I think they’re one and the same and would just vary depending on the choice cuts used. I won’t be sharing with you all my mom’s secret recipe because its her top secret but instead I’ll share with you all my own steak recipe which I’ve conceited after a few trial and errors. There are three things to consider when cooking steak: oil, spices and steak cuts.
First, you gotta choose the right cooking oil. I choose Minola Coconut Oil when cooking my steaks, It’s rich in lauric oil that helps fight viruses and bacteria. And when lauric acid becomes present in the body, it is converted into monolaurin, which exhibits antiviral, antimicrobial, antiprotozoal and anti fungal properties. In other words, it helps destroy fungus, bacteria and viruses. So it compensates having some red meat into your diet.
Second, you gotta have spices. Three spices I discovered that worked well with steaks: cumin, cayenne pepper and thyme. These spices blend well with the meat and when marinated for at least an hour, gives off that steak-y flavour without the help of steak marinates (steak sauce, soy sauce, and the like).
Third, you gotta choose the right meat for your steak. Sirloin? Shank? Rib? Depending on your preference, cooking steak will greatly depend on your chosen beef cuts. We often times choose sirloin but lately we find the bulalo steak more appealing.
Anyway, here’s a quick recipe for a delicious easy to cook Bulalo Steak.
A kilo of bulalo steak (about 3-4 pieces) 2-3 Tablespoons Minola Cooking Oil Lauric Oil, a dash of Himalayan pink salt, a dash of cumin, a dash of cayenne Pepper and a dash of thyme. I say a dash because again, it will depend on how you would want your steak to taste. But if you want to be precise, measure 1/2 teaspoon for each spices.
Two easy peasy steps:
Preparation: Wash your meat and tenderise it with a tenderising hammer. If you don’t have one, use the backside of a knife and start pounding on the meat. This will help make your meat tender, even if it’s undercooked.
Step 1: In a bowl, add and mix Minola Cooking Lauric Oil, Himalayan pink salt, cumin, cayenne pepper and thyme altogether. Marinate for at least an hour. You can refrigerate it if you find the kitchen temperature too warm. Just cover the bowl with cling wrap to prevent contamination from other food.