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Mr. Steak House Features
4mm thick heavy plate for authentic cooking
Three-layer clad structure with excellent heat storage capacity
The three-layer structure is made of aluminum, which has excellent thermal conductivity, layered on top of two layers of stainless steel, which has 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 even heat distribution prevents excess moisture from forming, allowing for smooth cooking.
Metal turners and knives can also be used.
You can cut the finished steak on the plate and check the inside, allowing you to cook it to your desired doneness. Enjoy steakhouse chef-like cooking in the comfort of your own home.
Chef's Direct Instruction: 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 points.
Recipe introduction
Garlic rice (serves 2)
material
Cold rice...200g
1/8 small onion (approximately 20g, roughly chopped)
Shiitake mushroom...1 small (approximately 10g, roughly chopped)
Garlic...1 clove (minced)
Egg: 1 medium size Soy sauce: 1 teaspoon Strong oil: 2.5 tablespoons
Chopped green onions...to taste Salt...to taste Pepper...to taste
- Set the preheating 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 to let it soak in.
- Add the garlic and stir fry quickly, then add the onions just before they turn golden brown. When they start to turn 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 the rice is well combined, then pour in the beaten eggs and mix until combined. Scoop up from the bottom to loosen the rice while cutting and mixing, and continue to stir-fry patiently until each grain of rice is coated with the egg and becomes crumbly.
- When you hear a crackling sound and the rice starts to bounce up, season with salt and pepper (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...to taste Pepper...to taste 1 teaspoon oil
(*) For a thickness of approximately 2 cm and a 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 meat is small or large, please adjust the grilling time accordingly.
- If you are using chicken or pork, make sure to cook it thoroughly through.
- Remove the meat from the refrigerator, trim it, and let it come to room temperature.
(Approximately 15 to 20 minutes) - Set the preheating 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 to 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, slide it in a circular motion, imagining that you are creating 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 has browned, flip the meat over and slide it in a circular motion for about 5 seconds, then cook thoroughly. At this time, carefully wipe off any excess oil around the surface with kitchen paper to reduce smoke and make cleaning easier.
- After about 2 minutes, once browned it's done.
- Cut the meat into 2cm pieces on a plate and check the doneness. For a more authentic look, lightly grill the cut side and then cut into bite-sized pieces before serving.
- If you want to cook more than one piece at a time, 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 cook the second piece onwards.
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