For Max’s birthday last year, our friend gave us these lovely steak from Carne.
We finally cooked the lovely Meltique striploins for New Year’s Eve. First, we must highlight the lovely packaging that the beef came in. They were also personally delivered by the founders.
Besides the pair of striplion, the giftbox also included a pair of ribeye, Brie cheese and a selection of fruits (love the fig!). Check out their Instagram account here. According to my friend, they are able to customise gift boxes based on your budget.
Anyhoo, back to cooking the steak. We followed Carne’s cooking instructions and the steak came out perfect! Although we cooked our beef to a medium well doneness, they were still sweet, juicy and tender.
It’s super easy – defrost the meat for 30mins; season with salt and pepper; cook with butter, thyme and garlic; baste the steaks; then rest and enjoy!
We also prepared Béarnaise sauce (check out the recipe here), potatoes and broccoli to accompany the meat.
Carne’s steaks are imported from Australia and certified Halal. Meltique beef is a product developed by Hokubee Japanese where fat is infused into cuts to achieve lovely marbling.
The result? One gets the tenderness and juiciness of wagyu/grain-fed beef at the fraction of the price. Check out our Instagram post here.
A rough guide to get your preferred doneness based on touch:
- Make an ‘O’ shape with your index finger and your thumb. Now, touch the fleshiest part of your thumb at the base. The firmness of that should be the same as your steak for “Rare”.
- “Medium Rare” – Repeat the same steps as above but with middle finger instead of index finger.
- “Medium” – Repeat same steps but with the ring finger.
- “Well done” – Repeat same steps but with the little finger.
Steak with garlic and thyme [Recipe]Course: Lunch, DinnerCuisine: WesternDifficulty: Easy
Classic recipe of steak cooked with garlic, butter and thyme.
1 tsp olive oil
a sprig of thyme (about 50g)
butter (about 50g)
4-5 crushed garlic cloves, peeled
- Pat beef until dry. Rub salt and pepper on both sides of beef.
- Add olive oil to pan over high heat. When pan is hot, place the beef firmly on one side.
- Sear until steak is brown on one side and flip. Add garlic, thyme and butter into pan.
- Baste the steak by scooping and pouring the liquid over the meat a few times. This is to ensure the meat remains juicy.
- When cooked to your preferred doneness (see guide above for touch test), remove steak from pan and let it rest for 3-5 minutes to allow juices to redistribute within the meat.
- Pour some of the liquid from the pan over the beef. Also place the garlic and thyme. Season with salt and pepper. Serve!