Milk Steak

Steak comes from cows. Milk comes from cows. It was only a matter of time before someone thought to combine the two, and came up with the milk steak!

Prep Time5

Cook Time15

Course: Beef recipes

Cuisine: American

Keyword: beef recipes, dinner, milk steak, steak

Servings:

Author: chefjar

Ingredients

1 1/2 lbs 700 grams ribeye 2 steaks ( or sirloin), about 1-inch thick
Salt and ground pepper to taste
5 garlic cloves minced
3 rosemary sprigs
Milk

Instructions

Remove your steaks from the refrigerator.
Season with salt and ground black pepper. Rub them with minced garlic on both sides. Bring the steaks to room temperature before cooking, about 30-45 minutes.
Add 2 inches of milk into a large deep skillet. Bring the milk to a boil.
Then, add the seasoned steaks and rosemary.
Cook for about 12 minutes ( 6 minutes per side). Thicker steaks take longer. Adjust the time accordingly.
The steaks are ready when the internal temperature reaches 135 F (57 C) for medium-rare. If you like well done steaks, adjust the time.
Remove the steaks from the skillet. Allow to rest for 5-10 minutes.
Season with more salt and ground black pepper.
Serve immediately and enjoy!

Notes

Allow your steak to reach room temperature before cooking. This helps it to cook evenly and distribute all the delicious, flavorful steak juices within the meat. Let your steak sit on a salted plate until it reaches room temperature, then cook it.
Use a meat thermometer to make sure your meat has reached room temperature before cooking, and after cooking to make sure it’s cooked properly. Use an instant read thermometer and poke it into the thickest part of the steak to get an accurate reading. This will ensure that you serve up a perfectly cooked steak every time.
Adjust your cooking time according to the thickness of your steak. Bigger steaks will take longer to cook, as will steaks with the bone in. Add three minutes per side if you’re using a bone-in cut of steak.

Nutrition