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Features of Mr. Steak House
4mm thick plate for professional cooking
3-layer clad structure with excellent heat storage properties
It has a three-layer structure, with aluminum material with excellent thermal conductivity layered over two layers of stainless steel with excellent heat retention and corrosion resistance. By preheating slowly, the temperature of the plate itself does not drop easily even when food is placed on the cooking surface. The heat is evenly and thoroughly transferred, so excess moisture is less likely to be produced and food can be cooked well.



Metal turners and knives are also OK.
You can cut the finished steak right on the plate and check the inside, allowing you to cook it to your desired doneness. You can enjoy the same experience as a steakhouse chef in the comfort of your own home.


Chef's Mr. Steak House Cooking
Mr. Yamanaka, who has 39 years of experience as a chef, will introduce how to use Mr. Steak House and its recommended features.
Recipe Introduction


Garlic rice (2 servings)
material
Cold rice...200g
Onion...1/8 small (about 20g/coarsely chopped)
Shiitake mushroom...1 small (about 10g/coarsely chopped)
Garlic...1 clove (minced)
Egg...1 medium size
Soy sauce...1 teaspoon
Oil…2.5 tbsp
Chopped green onion (as desired)
Salt…appropriate amount
Pepper...to taste
- Set the preheat scale (150) on the temperature control knob to the lamp position and preheat.
- When the lamp goes out and preheating is complete, align the scale (180) with the lamp position and apply oil to the plate and let it soak in.
- Add the garlic and stir fry quickly, then add the onion just before it turns golden brown. When it starts to become translucent, add the shiitake mushrooms and stir fry a little, adjusting the scale (210) to the lamp position.
- Add the cold rice and mix in a cutting motion until it is well mixed, then pour in the beaten egg and mix until combined. Scoop up from the bottom, loosen the rice while cutting and mixing, and continue to stir fry patiently until each grain of rice is coated with the egg and it becomes crumbly.
- When you hear a crackling sound and the rice starts to bounce up, add salt and pepper to taste (adding them first will cause the rice to become sticky).
- Shape the rice into a donut shape, add soy sauce to the center to make a burnt soy sauce, then mix everything together and it's done. Add chopped green onions to taste.


Beef steak
material
Steak beef...1 serving (※)
Salt…appropriate amount
Pepper...to taste
Oil…1 teaspoon
(*For a thickness of approximately 2 cm and weight of 250 to 300 g.)
- This recipe is cooked to the equivalent of medium rare.
- If you are grilling more than one piece at a time or if the cut of meat is small/large, please adjust the grilling time.
- When using chicken or pork, be sure to cook it thoroughly through.
- Remove the meat from the refrigerator, trim it, and allow it to come to room temperature.
(Estimated time is about 15 to 20 minutes) - Set the preheat scale (150) on the temperature control knob to the lamp position and preheat.
- When the lamp goes out and preheating is complete, align the scale (180) with the lamp position and apply oil to the plate and let it soak in.
- Sprinkle salt and pepper on both sides of the meat, place it on a plate, and for the first 5 seconds or so, move it in a circular motion to create a layer of oil between the meat and the plate, then leave it there and cook one side thoroughly.
- After about 2 minutes, when the surface is browned, flip the meat over and slide it in a circular motion for about 5 seconds again, then cook thoroughly. At this time, if you carefully wipe off any excess oil around the surface with kitchen paper, it will reduce smoke and make cleaning easier.
- After about 2 minutes, when browned, it is done.
- Cut the meat into 2cm pieces on a plate and check the doneness. For a more authentic taste, lightly grill the cut sides and then serve in bite-sized pieces.
- If you want to cook multiple pieces in succession, do not move the scale (do not lower the temperature), but use the turner provided to remove any burnt bits, wipe off any oil that has come out of the meat, and then start cooking the second and subsequent pieces.