Pan-Seared Chicken Steak with Pepper Sauce

Raw materials

Each steak is 160 g. Buy two packs to serve two.

Everyday Chicken Steak

160 g · 1 pc · 2 packs · 4% off

₹316₹330

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Method

Pat dry, sear hard, and rest the steak before serving.

1. 01
   Get set

   Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. If the pack is frozen, thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.

2. 02
   Season

   Season both sides with salt and pepper.

3. 03
   Sear

   Heat the oil in a heavy pan on medium-high. Cook the steaks for 4 to 5 minutes per side without moving them. Add the butter in the last minute and spoon it over. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.

4. 04
   Rest

   Move the steaks to a plate and rest for 5 minutes.

5. 05
   Make the sauce

   In the same pan, melt the butter, cook the garlic and pepper for 30 seconds, then add the cream and soy. Simmer 2 minutes until it coats a spoon.

6. 06
   Serve

   Spoon the sauce over the steaks and serve with mash or rice.

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