4cm 스테이크 굽는법 - 흑백2 김호윤셰프

Ingredients

• 600 g Beef Tenderloin (center‑cut) (4 cm thick, trimmed of silver skin)
• 1 tsp Kosher Salt (Season both sides just before cooking)
• ½ tsp Freshly Ground Black Pepper (Season both sides)
• 2 tbsp High‑Smoke‑Point Oil (e.g., grapeseed or canola) (For pan coating; use just enough to prevent sticking)
• 2 tbsp Fresh Ginger (Finely grated)
• 2 tbsp Yuzu Juice (If unavailable, substitute with 1 tbsp lemon juice + 1 tbsp orange juice)
• 1 tbsp Soy Sauce (Low‑sodium preferred)
• 1 tsp Honey (Adds a hint of sweetness)
• ½ tsp Sesame Oil (Finishing oil for the sauce)
• 100 g Spring Kimchi (Baechu Kimchi) (Prepared in advance; optional side)
• 1 small Cucumber Pickles (Thinly sliced, lightly salted)
• 1 tsp Toasted Sesame Seeds (For garnish)
• 1 stalk Green Onion (Finely sliced for garnish)

Instructions

1. Bring Steak to Room Temperature & Season

   Remove the beef tenderloin from the refrigerator, pat it dry with paper towels, and let it sit for 5 minutes. Sprinkle both sides evenly with kosher salt and freshly ground black pepper.

   Time: PT5M

2. Preheat the Cast Iron Skillet

   Place the skillet over medium‑high heat. Add 2 tbsp of high‑smoke‑point oil and let the oil shimmer, about 3 minutes.

   Time: PT3M

   Temperature: medium‑high (≈200°C)

3. Sear the First Side

   Lay the steak gently onto the skillet away from you. Sear without moving for 4 minutes until a deep brown crust forms.

   Time: PT4M

   Temperature: medium‑high (≈200°C)

4. Flip and Cook to Desired Doneness

   Turn the steak using tongs. Reduce heat to medium (≈150°C) and continue cooking, flipping once more after 3 minutes. Use a meat thermometer to reach 55 °C for medium‑rare (or 60 °C for medium). Total cooking time on this side is about 5 minutes.

   Time: PT5M

   Temperature: medium (≈150°C)

5. Rest the Steak

   Transfer the steak to a plate, loosely cover with foil, and let it rest for 5 minutes. This allows juices to redistribute.

   Time: PT5M

6. Prepare Ginger‑Yuzu Dipping Sauce

   While the steak rests, combine grated ginger, yuzu juice, soy sauce, honey, and sesame oil in a small saucepan. Warm gently for 2 minutes, stirring until honey dissolves. Remove from heat.

   Time: PT5M

7. Plate and Serve

   Slice the rested steak against the grain into 1‑cm thick slices. Arrange on a serving board, drizzle with the ginger‑yuzu sauce, and garnish with toasted sesame seeds and sliced green onion. Serve alongside spring kimchi and cucumber pickles.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

55 g

Carbohydrates

6 g

Fat

42 g

Fiber

0 g

Ingredient Substitutions

• Instead of Beef Tenderloin (center‑cut): Ribeye steak, Striploin steak
• Instead of Kosher Salt: Sea salt
• Instead of Freshly Ground Black Pepper: White pepper
• Instead of High‑Smoke‑Point Oil (e.g., grapeseed or canola): Avocado oil, Peanut oil
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Yuzu Juice: Lemon juice, Sudachi juice
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Honey: Maple syrup
• Instead of Sesame Oil: Peanut oil (small amount)
• Instead of Spring Kimchi (Baechu Kimchi): Napa cabbage kimchi
• Instead of Cucumber Pickles: Daikon radish pickles

Equipment Needed

• Cast Iron Skillet (or heavy non‑stick pan)
• Meat Thermometer
• Tongs
• Cutting Board
• Sharp Chef Knife
• Small Saucepan (optional)
• Whisk or Spoon (optional)
• Plate for Resting (optional)

Critical Steps — Do Not Skip

• Pat the steak dry before seasoning
• Preheat the skillet until the oil shimmers
• Sear the first side without moving
• Control heat after the sear to avoid a gray band
• Rest the steak for at least 5 minutes before slicing

Chef Tips from the Video

• Let the steak sit uncovered for 10 minutes before cooking to form a thin surface film that enhances crust formation.
• Use a thin layer of oil on the pan and add a spoonful of the rendered fat halfway through cooking for extra flavor without burning.
• For an authentic Korean touch, finish the steak with a quick drizzle of toasted sesame oil and a pinch of toasted sesame seeds.

Troubleshooting

Storage

Refrigerator: Store leftover steak in an airtight container for up to 3 days. Reheat gently on low heat or enjoy cold.

Freezer: Wrap tightly in freezer‑grade film and freeze for up to 2 months. Thaw in the refrigerator before reheating.

Room temperature: Sauce can sit at room temperature for up to 1 hour; otherwise refrigerate.

Make-Ahead Tips

• Prepare the ginger‑yuzu sauce up to 24 hours in advance; store refrigerated.
• Kimchi and cucumber pickles can be made a day ahead for deeper flavor.
• If cooking for a crowd, sear multiple steaks sequentially and keep them warm (below 60 °C) before resting.

Frequently Asked Questions