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1
Take the beef out of the refrigerator at least an hour before cooking to bring to room temperature.
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2
If you cook it while still cold, the interior heat won't rise enough and the juices won't seep out.
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3
Wash the potatoes and remove the eyes.
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4
Arrange on a plate, wrap with plastic wrap, and heat in a microwave at 600 W for about 4 - 4:30.
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5
They're ready when you can easily pass a skewer through.
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6
Prepare a lid and a lightly-wrung out kitchen towel next to the frying pan.
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7
This will be important when reducing the temperature of the frying pan to steam, so be sure to have them ready.
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8
Mix the steak sauce ingredients together and pour into a container.
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9
Once you completed all the preparations, heat the frying pan over medium heat and melt the beef tallow.
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10
If you can't get beef tallow, you can use some butter or vegetable oil (the butter will prevent burning).
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11
If you use vegetable oil, it won't be aromatic.
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12
Once the oil comes out of the beef tallow, add the mashed garlic and stir-fry until fragrant.
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13
Adjust the heat so that the garlic doesn't burn.
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14
Sprinkle the meat with the salt and pepper.
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15
If possible, use mill-ground black pepper and rock salt.
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16
The salt will bring out the moisture of the meat, so be absolutely sure to do this step just before cooking!
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17
When the beef tallow has dissolved enough and the garlic begins to brown, remove both from the pan and increase the heat to the highest setting.
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18
You'll know the pan is ready when you see white smoke rising.
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19
When transferring to the pan, first fry the side of the meat that will be served facing up.
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20
For a nicer finish, try not to move them any more than necessary.
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21
Once the side has browned nicely, flip it over.
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22
Cook the other side in the same way until browned, then turn off the heat.
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23
Press the damp towel onto the bottom of the pan to reduce the heat.
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24
It will become hot, so be careful not to burn yourself.
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25
Cover with the lid and steam over low heat.
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26
For 2 cm thick steaks, this should take about 1 minute.
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27
You'll be able to figure out your preference with practice.
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28
When the steaming is about done, return the heat to its highest setting and remove the lid.
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29
Once the heat has returned to high heat, flambe the brandy.
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30
Turn off the heat and remove the meat.
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31
Once the heat has been removed, turn the heat back on.
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32
Add the prepared steak sauce and mix with the remaining steak juices.
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33
Heat until just before boiling.
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34
Transfer to a plate and serve.
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35
When you cut the meat, the juices will come out, so cut it just before serving.
