Is Home-cooked Steak as Good? Where to Buy High Quality Steak in Klang Valley?

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Black Angus Ribeye Steak by Regular Customer, Zahira

The secret for a good home-cooked steak is?

Let's all agree that cooking a steak has always the same method. If you haven't read our previous article, click here to check out our step-by-step guide on how to cook the juiciest steak at home).

The key is simple, get a good quality steak cut and a good breed. Let's elaborate a bit more

Steak cuts, photo credits to beef loving texans

A blade steak is available almost everywhere in all supermarkets, but this cut is tough and will get you chewing for a very long time. Some people describe it as eating a rubber.

A sirloin, has a good texture for individuals who enjoy flavour more, and is decently juicy & tender.

A ribeye steak is described as the perfect steak cut, a great combination of flavour, juice and tenderness.

A Tenderloin steak lacks of a good flavour (don't be afraid to go heavy with your seasoning) but truth to be said, it's the most tender cut for sure.

Black Angus Ribeye Steak by Regular Customer, Zahira

Besides the steak cut, which cow do I choose?

Here's a general rule, the more the marbling level (fat spread like veins), the more juicy and tender is the steak. While cooking, these fats will render and give you the satisfaction with every bite.

"I tried their wagyu steak at their restaurant before. It was fantastic. Lightly seasoned and doneness was perfect. Then during mco 3.0 I bought raw Black Angus ribeye steak to cook at home. The meat was vacuum packed to ensure its freshness. Loved the marbling. The steak was so juicy and soft it melted in my mouth. 100% satisfaction" - Zahira

Medium Cooked Steak by Regular Customer, Zahira

Where to buy this high quality meat?

AD Butcher Online Stores offer you variety of top steak cuts & breeds (Wagyu A5, Australian Wagyu, Dry Aged, Angus..) with competitive prices. Yet, the best part is we deliver within Klang Valley in the same day. So order online or give us a call and you won't have to worry ever again about no good meat supply.

Operating Hours: Daily 11:30am-9pm

Location: 21, Trivo Jelutong, Seksyen U8, DE, Jalan Bazar P U8/P, Bukit Jelutong, 40150 Shah Alam, Selangor

How To Cook A Steak At Home Like A Pro?

Why cook steak with cast iron pan?

Pan-frying is the easiest and quickest method to cook tender & juicy steaks at home. It requires very basic equipment that are available in every household. A fry pan, tongs and simple seasoning.

Photo from Jamie Geller Test Kitchens

How long to cook? And how to choose the right steak?

The cooking time differs according to the initial weight of the steak. Thinner cuts tend to cook faster so you have to be careful not to overcook it. On the another hand, Thick steaks 250-300g (1 inch—1 ½ thick) are easier to cook and have standard time which you could follow. We prefer boneless ribeye steak because of all the marbled fat. But New York strip steak is another great option. Struggling to find a high quality thick steak? Check out our AD Online Butcher Store. (Click here). We have got all kinds of finest beef such as Japanese Wagyu A5, Australian Wagyu, Premium Angus and GrainFed. All our meat is HALAL, chilled and never frozen. Our signature is the dry aged beef which is more tender and flavorful than the normal fresh steak. Read more.

Dry Aged Angus Ribeye from AD Online Butcher Store

Instructions for 250g Steak:

1. Defrost your steak at room temperature about 30–45 minutes prior to cooking. After the steak has been defrosted, pat the steak dry with a clean paper towel. Season your steak generously with salt and pepper.

2. Heat a little olive or corn oil in a frying pan until hot and almost smoking.

3. Cook the steak quickly till brown on one side, then turn the heat down to medium. and cook for 2 mins for rare, 3 mins for medium or 4 mins for well done. Use tongs to turn the steak over and cook the second side for roughly the same amount of time. (To keep the steak moist, turn it only once.)

4. To test if your steak is cooked, use tongs to lightly prod the meat. Rare feels soft to touch, medium is slightly bouncy and well done feels firm.

5. Remove and place steak on a cutting board or an empty plate. Let it rest at room temperature for 3-5 mins – this helps to reabsorb the meat juices and keeps the steak moist.

Steak doneness & internal temperature of the meat.

Pro Tips for Cooking Steak in a Pan:

• Ensure the surface of your meat is dry to maximize browning.

• Use a good amount of oil to evenly coat the bottom surface of the pan.

• Do not crowd the pan, ensure space between each piece of meat for a better sear.

• Steak such as sirloin, has a fat layer on one side. Hold the steak with the fat side facing down on the hot pan with tongs, to cook and render the fat.

• Add aromatics such as rosemary because it is a great way to add a depth of flavor.

Looking for a nice steak to cook? Let us deliver it right to your doorstep.

Available now at AD Online Butcher Store

Click here to visit our store.

Recipe sources:

1. How to cook the perfect steak, from www.taste.com.au website: https://www.taste.com.au/recipes/cook-perfect-steak/d7d293b8-5398-481e-9fd9-4899fa7dd9a4

2. How To Pan Fry Steak, from Delish website: https://www.delish.com/cooking/recipe-ideas/a23365148/how-to-pan-fry-steak/

3. The Ultimate Guide to Pan-Seared Steak, from Hestan Cue website: https://shop.hestancue.com/blogs/blog-recipes/the-ultimate-guide-for-pan-seared-steak

The Best Steak in The World - Dry Aged Japanese Wagyu A5 Only at AD Butcher & Steak

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