Juicy Salt-Aged Beef Steak (Chuck Tail Flap & Sirloin)
Double the Flavor and Tenderness! The Perfect Salt-Aged Chuck Tail Flap & Sirloin Steak Recipe
Introducing a recipe for Chuck Tail Flap & Sirloin steak made with the salt-aging technique, bringing restaurant-quality results to your home. Enjoy the best steak – crispy on the outside and moist on the inside!
Steak Ingredients- 200g Beef Chuck Tail Flap
- 200g Beef Sirloin
- 2 pinches Coarse Salt (or Flake Salt)
- Olive Oil, for coating
Cooking Instructions
Step 1
Before cooking, thoroughly pat the beef steaks dry with paper towels to remove any surface moisture. Excess moisture can prevent the exterior from browning properly and achieving a crispy crust.
Step 2
Evenly sprinkle 2 pinches of coarse salt (flake salt works exceptionally well here) over both sides of the dried beef. Then, lightly brush the surface of the meat with olive oil. This helps the exterior cook evenly and enhances flavor. Adjust salt to your preference, but steaks benefit from adequate seasoning.
Step 3
Ensure your pan is well-heated over high heat before placing the steak. A properly hot pan will sizzle immediately upon contact with the meat, creating a beautiful sear.
Step 4
Sear each side for about 2-3 minutes, or until a deep golden-brown crust forms. Adjust cooking time based on the thickness of your steak and your desired level of doneness. Once one side is beautifully seared, carefully flip the steak using tongs or a spatula. Avoid moving the steak around unnecessarily; let it sear undisturbed.
Step 5
If desired, you can add vegetables like mushrooms or asparagus to the pan alongside the steak to roast and serve as a garnish. Once the vegetables are partially cooked, remove them temporarily. Continue cooking the steak until it reaches your preferred doneness. After cooking, transfer the steak to a plate and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and succulent steak.
