In Malaysia, Australian beef is well regarded for its quality and flavour. Often times, we have to pay a premium price for imported steak. The luxury of living in Australia is the easy access of good quality beef at quite a reasonable price.
After living in Australia for over a decade, my fondness towards steak has grown leap and bounds, especially since living in Orange. I was really in love with the T-bone steak and chips from The Royal Hotel Orange. It used to be like $9.90 for a good sized chargrilled T-bone steak with battered chips. Honestly, one could not ask for a better lunch deal!
I’ve also started to make steak and chips at home. In the absence of a barbecue set at my rental home, grilling steaks on an iron skillet does the trick. I usually paired them with oven baked chips or homemade mashed potatoes, and the icing on the cake is my secret fuss free and buttery gravy to make my homemade steak and chips sing! 😉
A couple of nights ago, I was craving steak. I had leftover rice in the fridge and I thought rather than having steak and chips for dinner, why not try something a little different. Browsing through my pantry to see what I could make to complement my two scotch fillet steaks which I had in my fridge, something sweet, savoury and sticky came to mind. Ah yes, you cannot go wrong with the three BIG Ss! I hope you will like this dish because it will literally take you under 15 to 20 minutes to make it and even less time to demolish the steaks!
I like to serve these caramelised steaks with rice and steamed/microwaved veggies. Due to the slight caremelisation of the sauce on the beef, I felt like I was having beef char siu rice and it was delicious!
2 Tbsps soy sauce
2 Tbsps water
1 Tbsp brown sugar
1 tsp ginger paste
1 tsp garlic paste
1 tsp sesame oil
2 Scotch Fillet/Porterhouse Steaks (about 400g)
Freshly milled black pepper
2 pinches of salt
Thinly sliced spring onion for garnish
In a small bowl, add soy sauce, water, brown sugar, ginger, garlic and sesame oil and whisk until well combined with a fork. Set aside.
Heat up your pan. While waiting for the pan to be hot, season the steaks with pepper and salt on both sides and spray them with cooking spray.
Place the steaks on the preheated pan. Cook the steaks over high heat on both sides for one minute each sides. Transfer the steak onto a plate and set aside.
In the same pan, pour the sauce mixture and simmer over low heat.
When the sauce starts to bubble, return the steaks to the pan, make sure the sauce coat the steaks on both sides. This process took me about a minute as I like my steak to be a little pink in the middle. Allow the steaks to cook a little longer should you prefer them to be well done. Also if you prefer more caramelisation but not overcooking the steaks, you can remove the steaks from the pan, and continue to cook the sauce until it reaches a thick honey and glossy consistency.
Transfer the steaks to a chopping board (try to shake off the sauce back to the pan) and thinly slice them. Smear the thick glaze over the sliced beef and sprinkle with thinly sliced spring onion.