Chef's "Slightly More Edible" Milk Steak
By @chef22
A humorous take on the infamous milk steak, attempting to elevate it beyond the ordinary with searing and careful simmering.
Recipe Rating
Ingredients
- ●8-10 ounce Steak (ribeye or New York strip)
- ●2 cups Whole milk
- ●4 cloves Garlic
- ●2 sprigs Fresh thyme
- ●2 tablespoons Butter
- ●to taste Salt
- ●to taste Black pepper
- ●a drizzle Honey (optional)
- ●to taste Corn (optional)
Instructions
- 1Pat the steak dry and season generously with salt and pepper. In a heavy-bottomed skillet, melt the butter over medium-high heat. Sear the steak for 2-3 minutes per side, until nicely browned. Remove from the skillet and set aside.
- 2Pour the milk into the same skillet. Add the smashed garlic and thyme sprigs. Bring the milk to a gentle simmer over medium heat.
- 3Carefully place the seared steak into the simmering milk. Reduce the heat to low, so the milk is barely moving.
- 4Simmer for about 15-20 minutes, or until the steak reaches your desired level of doneness. The milk will likely curdle a bit.
- 5If you're feeling particularly adventurous, drizzle a tiny amount of honey over the steak in the last few minutes of cooking.
- 6Remove the steak from the milk. Discard the thyme sprigs and garlic. Strain the milk sauce if desired. Serve the steak with the milk sauce poured over the top. Garnish with corn.
Recipe details
- Category
- Main course
- Preparation
- 34 minutes
- Cooking
- 36 minutes
Estimated total: 70 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.
How these estimates were calculated
- Prep steak: 5 min planning allowance (simple_prep)
- Prep garlic and thyme: 10 min planning allowance (vegetable_prep)
- Preheat skillet and melt butter: 3 min planning allowance (pan_preheat)
- Remove steak from skillet: 2 min planning allowance (transfer)
- Add milk, garlic, and thyme to skillet: 2 min planning allowance (transfer)
- Bring milk to a simmer: 10 min planning allowance (boil_heat)
- Place steak in simmering milk: 2 min planning allowance (transfer)
- Drizzle honey (optional): 2 min planning allowance (garnish)
- Remove steak, discard aromatics: 2 min planning allowance (transfer)
- Strain milk sauce (optional): 2 min planning allowance (transfer)
- Serve steak with milk sauce: 5 min planning allowance (assemble)
- Garnish with corn: 2 min planning allowance (garnish)
- Optional honey drizzle and straining milk sauce are included as tasks.
- Pat dry and season steak.
- Smash garlic, prepare thyme sprigs.
- Optional step.
- Optional step.
- Steak (ribeye or New York strip): Midpoint of stated quantity range
- USDA boneless ribeye with separable lean and fat, 1/8-inch exterior trim, all grades, raw; steak fat varies.
- Whole milk: USDA cup portion weight
- Using Milk, producer, fluid, 3.7% milkfat as a generic whole milk.
- Garlic: USDA clove portion weight
- Garlic cloves are explicitly discarded per instructions.
- Excludes discarded Fresh thyme
- Butter: USDA tbsp portion weight
- Using salted butter as the default for unspecified butter.
- Unweighed Salt: only documented zero nutrients included
- Black pepper: USDA tsp, ground portion weight
- Black pepper: Seasoning allowance: 1/4 tsp per 4 servings
- USDA black pepper; documented seasoning allowance applies only to to-taste/pinch amounts.
- Excludes optional Honey (optional)
- Excludes optional Corn (optional)
- Steak (ribeye or New York strip): 255.15 g · USDA reference 172156
- Whole milk: 488 g · USDA reference 171266
- Garlic: 12 g · USDA reference 169230
- Fresh thyme: discarded ingredient excluded
- Butter: 28.4 g · USDA reference 173410
- Salt: documented zero nutrients only · USDA reference 173468
- Black pepper: 0.57 g · USDA reference 170931
- Honey (optional): optional ingredient excluded
- Corn (optional): optional ingredient excluded
steak · milk · garlic · thyme
Estimated nutrition per serving
1158 calories · 65 g protein · 27 g carbohydrate · 88.7 g fat · 0.4 g fiber
Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Excludes discarded Fresh thyme; Excludes optional Honey (optional); Excludes optional Corn (optional) Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.
Recipe Context
This recipe was created with the following context in mind: