Striker Chef's Confit Steak

Name: Striker Chef's Confit Steak
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: beef for steak (strip loin) 300g; olive oil plenty (enough to submerge meat); king oyster mushroom 1; baby carrots 3; salt a pinch; MSG a pinch; maltodextrin powder 3 tbsp; truffle oil 1 tbsp; arugula a handful

Steak cooked sous-vide in olive oil at low temperature, then quickly seared over high heat to lock in ultimate tenderness and juices.

30 min Difficulty Normal Meat & mains

Main ingredients

beef for steak olive oil king oyster mushroom baby carrots salt MSG maltodextrin truffle oil arugula

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beef for steak olive oil king oyster mushroom baby carrots salt MSG maltodextrin truffle oil arugula

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Detailed recipe

Quick recipe

Cooking tips

After the oil confit step, moisture sinks and only pure oil remains on the surface, so when searing in the pan, oil doesn't splatter excessively and searing is much better.
Since the interior is already properly cooked, preheat the pan as hot as possible and sear quickly and intensely to avoid juice loss while fully browning the exterior.

Recommended for

Those who want to enjoy a tender, juicy steak at home at fine-dining restaurant level.
Those who want to create a special atmosphere for a celebration with a unique molecular gastronomy technique.

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Striker Chef's Confit Steak

Main ingredients

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