치미추리와 매쉬포테이토를 곁들인 완벽하게 구운 스테이크

헥슬레드가 본 인 립아이 스테이크에 완벽한 시어를 만들고 풍미 가득한 치미추리로 보완하는 방법을 소개합니다.

### 치미추리와 매쉬 포테이토를 곁들인 완벽하게 구운 립아이 스테이크
* 🥩 팬을 뜨겁게 달군 다음 **스테이크(예: 뼈 붙은 갈비살)**를 냉장고에서 꺼내 실온에 도달할 때까지 **최소 10~15분간 그대로 둡니다.**
* "특히 볶을 때 **양념의 30%가 손실**되므로 넉넉하게 양념하세요."
* 🔥 뜨거운 팬에 스테이크를 굽고 **마늘, 신선한 타임, 버터를 넣어 풍미**를 더하면서 인내심을 갖고 필요할 때마다 뒤집어줍니다.
* 버터를 추가하고 **아름다운 스테이크에 바스트**를 발라 맛을 높이고 수분을 유지합니다.
* 🍖 양면을 노릇하게 구운 후 **스테이크의 가장자리를 노릇하게 굽습니다**.
* 🌿 샬롯, 신선한 민트, 고수, 오레가노, 마늘, 훈제 파프리카, 레드 와인 식초, 엑스트라 버진 올리브 오일, 소금, 후추, **레몬즙**을 넣어 치미추리 소스를 준비합니다.
* 🥔 완벽하게 구운 립아이 스테이크를 **치미추리 소스와 함께** 으깬 감자 위에 **염소 치즈를 갈아 얹어** 제공합니다.

there's nothing better than a perfectly cooked seared steak. So today, I'm going to show you how to get the perfect sear on a steak and top it off with a delicious chimichurri served with mashed potato. First off, get the pan piping hot. As you wait for that to get up to temperature, make sure your steak (I've got a bone-in rib eye) is out of the fridge at least 10-15 minutes early. Whilst you're waiting for that, really nice season. Now be generous on the season because we lose 30% of the seasoning especially in the searing. So, I like to get this out literally 20 minutes before I use it. See the fats, the bone, and sort of press all that seasoning into it. Once that stays up to temp, now I've got the heat in my pan, I can turn down the gas and start that beautiful sear. Not too crazy on the oil, in roll it around the seasoning, and always lay away. Always lay away from you. That way we don't splash or burn.

ourselves. The steak has got up to room temperature and that caramelization takes place really fast. Turn the gas down. I've got the heat in the pan already as you can see in there. I'm gonna add a little touch of garlic again. I don't have to peel that garlic just in half. Now the secret here is to be patient, okay? Don't turn that steak until you need to turn it. I've got some fresh thyme in there. I'm gonna make it really nice and aromatic and be generous with those herbs because all we'll do now is in passing that amazing flavor. So check this out, turn that over and look at that sear, that crust is beautiful. Now we sear the other side, the temperature of that meat is still quite cold so when you turn it over always just turn the gas up a little bit to make sure we concentrate on that beautiful sear. Use your tongs and push down and take advantage of that beautiful base, that incredible non-stick and more importantly the heat has been conducted in the pan. It is so important.

especially the sear, and that helps differentiate between boiling a steak and searing a steak. But look at the crust on that already. Once that has beautifully said on the top, I go back again and just lightly season that. Fresh salt, fresh pepper, and now a little touch more oil. Just a touch on the top. I'm going to sear the back of that steak now. Use the side of the pan to help tilt the pan, and I'll seal the back of that steak. That's really important, and those beveled parts of this beautiful pan are perfect for the circumference of that amazing rib eye. Now look, my garlic is roasting. Now I'll go with the butter, and this is where you make too many mistakes, but the butter goes in too early, and more importantly, it starts to burn. I'm going to turn down the gas now, okay, because I've got the heat in the pan. Pans work this magic. Gas goes down, and all we'll do now add the butter and baste that beautiful steak. Cut the pan.

down and baste. Base, base. [Music] I'm going to set it there, turn the gas right down, okay, and just let it gently caramelize and get that nice sear. That is so important. Let that rest, turn the gas off, and then just literally every two or three minutes baste it again. Just baste, nothing more, just base. And so as that sits, it's absorbing all that flavor, and more importantly, it's relaxing in that beautiful heated pan. Right, chimichurri, very simple. Start off with a shallot. And this is a really nice rustic sauce. It's a beautiful sort of wake-up for that nice rich, incredible, intense flavor. I'm using a shallot. A lot sweeter. Red onion is perfect for this as well. I don't like to get the sort of too harsh of an onion flavor. I want a really nice sweet shallot. It's a really nice sauce. In with the shallots. Take your bowl. To the shallots in they go. Now the base of this chimichurri, I've

got some fresh mint. I've got some cilantro, and I've got some beautiful oregano and roll them up like you're rolling a big cigar and just nip it together. Okay, now I like to slice my herb once. If we chop them too fine, all the goodness comes out and bleeds on the board. So I go through them with a knife once into my bowl, and the fragrance sits in the chimichurri. But look at my board, you can see how dry my board is. When you over chop herbs on a board, all of a sudden the goodness is on the board, and I want the goodness inside this chimichurri. From there, a nice season of salt, pepper, and then the garlic. I don't want big shards of garlic, so take a microplane and just grate that garlic. And what that does is you'll see it just almost purees that garlic. That's what I want, my garlic puree. Take a spoon, take that off, and put that in so that sort of disintegrates and moves away.

literally hides a little touch a smoked paprika, and it will touch of red wine vinegar, and then my extra virgin olive oil. Okay, that goes in. Let that mix up. Now, we don't want this too oily, okay? Remember the ribeye steak. It's rich. It's sumptuous. It's everything you want from a steak. Now mix that together and then prep the seasoning and finish that finely with a nice squeeze of lemon juice. That brings that steak and just literally lifts it up. Extra virgin olive oil on top of those herbs, and now those herbs are bleeding. Now, when it comes to the canvas, every Chef's dream, that's your canvas there. So I've got a beautiful mashed potato that is finished with grated goat cheese, and just generously pile that on there. And then look, take your spoon, just make a little well in there, just a little well. Take your chimichurri and just announce to the mashed potatoes that this chimichurri is coming, and you fill up this beautiful little pocket of magic. Now for the dream

always like to roll my steak in its resting juices and look at it. That is an absolute Slice of Heaven. There's your bone, that's your rib cap, that's the rib eye there. So I'm going to slice across, come down into the bone, and look at that. Talk about give the dog a bone, your dog will be happy for the next 50 years if you've got to munch on that bone, beautiful. The rib eye, look at the grain, slice with it, don't slice against it. Don't slice this too thinly either, just about a centimeter and a half in between. It's rested, I've retained all that beautiful moisture in my steak, and then look that up. I like to put that little sear on top there, and then open that up and just set my steak on top beautifully. And now for the finishing touches, take your chimichurri and just allow that to start cascading down across that rib eye. Hello, just. And then we have a beautiful roasted, stunning bone-in rib eye with a

delicious chimichurri, all thanks to HexLed.

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치미추리와 매쉬 포테이토를 곁들인 완벽하게 구운 스테이크

스테이크에서 완벽한 시어를 얻으려면 스테이크를 충분히 미리 양념하고 실온에 두었다가 조리하는 것이 중요합니다.

스테이크가 아름다운 크러스트와 캐러멜화 과정을 거치도록 조리 과정에서 인내심이 중요합니다.

마늘과 타임과 같은 향신료를 추가하면 풍미가 향상되고, 불을 세심하게 조절하면 스테이크의 양면이 환상적인 시어링을 완성할 수 있습니다.

스테이크 굽는 기술 마스터하기

스테이크를 굽기 위해서는 완벽한 크러스트를 만드는 것이 핵심이며, 적절한 타이밍에 간을 맞추는 것이 중요합니다.

팬의 열을 이용해 마법의 힘을 발휘한 다음, 스테이크가 타지 않도록 하면서 버터를 발라주는 것이 중요합니다.

스테이크가 캐러멜화되도록 달군 팬에서 휴식을 취하면서 간격을 두고 버터를 바르면 풍미를 흡수하고 서빙하기 전에 긴장을 푸는 데 도움이 됩니다.

신선한 민트, 고수, 오레가노를 함께 말아서 잘게 다져 치미추리 소스의 베이스를 만듭니다.

허브에 소금, 후추, 마늘, 훈제 파프리카, 레드 와인 식초, 엑스트라 버진 올리브 오일을 넣고 섞은 다음 레몬즙을 짜서 마무리합니다.

그런 다음 으깬 감자 위에 소스를 뿌려 풍미 가득한 마무리로 마무리합니다.

완벽하게 익힌 립아이 스테이크 맛보기

립아이 스테이크는 너무 얇게 썰지 말고 결을 따라 썰어서 먹는 것이 가장 맛있습니다.

스테이크 위에 시어를 얹으면 수분을 유지하는 데 도움이 되고 풍미를 더할 수 있습니다.

뼈를 발라낸 립아이 위에 치미추리를 뿌려주면 맛있게 마무리할 수 있습니다.