How POWDER Milk Changed The Way I Cook STEAKS Forever!

How POWDER Milk Changed The Way I Cook STEAKS Forever!
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You know that feeling when you stare into the refrigerator, desperation creeping in as dinner time approaches? Tonight, that was me. I had a fridge full of condiments, half a container of questionable yogurt, and three lonely ribeye steaks staring back. “Steak it is,” I sighed, momentarily defeated.

But then inspiration struck, fueled by a recent comment on one of my posts. “Hey Jenny,” it read, “have you ever tried using powdered milk on steak?” A crazy idea? Absolutely. Worth a shot on a night like this? You bet. And so began my journey into the unexpected world of steak and… powdered milk?

Now, I’m all about a good crust on my steak. That beautiful caramelized layer is a symphony of flavor in itself. But could powdered milk really take it to the next level? Intrigued, I grabbed my trusty meat thermometer, a bag of good quality milk powder, and prepared to embark on a culinary adventure.

The Experiment: Three Steaks, Three Techniques

For this experiment, I procured three beautiful ribeye steaks, each boasting gorgeous marbling and a thickness of about 1.5 inches. Here’s how we went down:

  • Steak #1: The Control – This steak got a simple seasoning of salt to act as our baseline.
  • Steak #2: Brown Butter Champion – This steak got a luxurious coat of homemade brown butter, known for its rich, nutty flavor.
  • Steak #3: The Mystery Ingredient – This steak received the same salt treatment, but with a surprise addition – a generous dusting of powdered milk!

All three steaks underwent an eight-hour dry brine in the refrigerator to allow the salt to penetrate deeply.

Brown Butter Bliss

Making brown butter is ridiculously easy! Here’s how it’s done:

  1. Grab some high-quality butter (I used Kerrygold, a personal favorite).
  2. Melt it in a pan, aiming for a nice golden brown color. Patience is key here!
  3. Once it reaches the desired hue, whisk in some ice to rapidly cool it down and prevent the solids from settling at the bottom.
  4. The mixture will solidify quickly. Wrap it in plastic and refrigerate for about an hour. Boom, homemade brown butter!

The Perfect Side Dish: Crispy Rosemary Garlic Potatoes

No steak is complete without a phenomenal side dish! Today, we’re making crispy rosemary garlic potatoes that are bursting with flavor.

  1. Peel and chop your gold potatoes (don’t forget to keep them submerged in water to prevent browning).
  2. Boil them in seasoned chicken stock until fork-tender.
  3. After draining, roughen them up a bit by shaking the pot – this creates the perfect surface for maximum crispness!
  4. In a mortar and pestle, crush some rosemary, salt, and garlic.
  5. Combine the crushed mixture with your favorite fat (I used wagyu fat for extra decadence).
  6. Infuse the fat with the flavors by baking it at 350°F for 30 minutes.
  7. Strain the infused oil and toss it with the potatoes before placing them on a baking sheet for a final bake at 455°F for 30 minutes, flipping them every 15 minutes for even browning. Don’t skimp on the oil – the more, the merrier when it comes to these beauties!

Cooking Up a Feast!

After the dry brine, it was time to season the steaks with freshly ground black pepper and garlic powder. Each steak was seared over direct heat before being transferred to indirect heat to reach an internal temperature of 135°F.

The Big Reveal!

The steaks are cooked, the potatoes are golden brown, and it’s time to dig in! Let’s see how each technique fared:

  • Steak #1 (Control): This steak provided a solid foundation, showcasing the quality of the meat itself.
  • Steak #2 (Brown Butter): The brown butter added a rich, nutty depth of flavor, taking the steak to a whole new level.
  • Steak #3 (Powdered Milk): This was the surprise of the night! The powdered milk created an incredible crust that was even more impressive than the brown butter. It added a subtle savoriness without any milky taste.

The Verdict: Powdered Milk Wins!

While all the steaks were delicious, the powdered milk steak emerged as the champion. It boasted an unbelievably flavorful crust that surprised everyone. This is a definite game-changer for your steak routine!

Remember: When using powdered milk, be extra cautious during cooking, as it burns just like butter. Keep a watchful eye to avoid burning it off.

Final Thoughts

This experiment has shown that even a simple ingredient like powdered milk can elevate your steak game. Thank you to my viewers for the inspiration! If you have any other ideas to experiment with, leave them in the comments below!

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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