Fans of It’s Always Sunny in Philadelphia will likely have already heard of this recipe, but to anyone unfamiliar with the show, the concept of ‘Milk Steak’ might be a little perplexing. It’s a steak boiled in milk and is Charlie’s favorite food.
Rumour has it “Milk Steak” made its way into the script after someone in the writer’s room misheard “milkshake” and they thought it was hilarious. Diehard fans of the show loved the idea, and many have since tried to recreate it themselves. Charlie orders his Milk Steak with a side of raw jelly beans, which has become the classic way to serve this meal.
While boiling is a less popular way to cook steak, it helps to cook the meat evenly with more flavor. Charlie prefers his Milk Steak boiled “over hard”, but the general consensus seems to be it isn’t the most appetizing way to enjoy your meat. This recipe will let you experience the infamous Milk Steak in a way that’s more palatable.
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Ingredients and Substitutes
- Boneless Ribeye or Sirloin steak: The cut of steak you use really comes down to personal preference, but this recipe works best with tender steak. The cook time will be longer if you opt to boil a thicker cut of steak.
- Salt & Pepper: You always want to season your steak before cooking. Add salt and pepper to your preferred taste to enhance the natural flavor of the meat.
- Garlic: Is there anything garlic doesn’t make better? Though it may not be in the original recipe, we’ve added garlic to the milk steak, which will seep into the steak during the boiling process. You can mince your own fresh garlic, or use the jarred variety to save time.
- Rosemary: Rosemary has an earthiness that pairs really well with fattier meats.
- Milk: 2% works best as fattier milk will get quite thick during the boiling process. Lactose-intolerant fans eager to try Milk Steak can always opt for dairy-free milk, just be cautious that certain alternatives have their own distinct flavors.
How to Make Milk Steak
- Rub the steak with salt, pepper, and minced garlic. Allow the steaks to come to room temperature for about 45 minutes.
- Place a deep skillet over high heat. Add 2 inches of milk.
- Bring the milk to a boil. Add rosemary and seasoned steak.
- Place the lid on and let the steaks boil for 6 minutes PER SIDE. (Add more time if your steaks are thicker than 1 inch.)
- Cook them until the internal temperature reaches about 145 F degree for medium-rare.
- Remove the steaks from the skillet. Let it rest for about 10 minutes. Season with more salt and pepper. Serve immediately and enjoy!
Tips for the Best Milk Steak
- Let Your Steak Get to Room Temperature: It may seem counterintuitive to let the meat sit out on the counter, but a room-temperature steak will cook much more evenly than one straight out of the fridge.
- Use a Meat Thermometer: This is the most effective way to guarantee that your steak is cooked just to your liking without repeatedly cutting it open to check. An Instant Read Thermometer is best. Make sure to insert it in the thickest part of the meat.
- Adjust the Cook Time: Thicker steaks will need to cook longer, but so will bone-in cuts. If you’re using a bone-in steak, add 3 minutes per side.
Steak Doneness & Temperature
While Charlie likes his Milk Steak boiled over hard, for most people, this isn’t the ideal way to enjoy a steak. Depending on how done you like your steak, you’ll want to aim for a different internal temperature.
It isn’t recommended to go lower than 145℉, which will make your steak Medium Rare. For a Medium steak, with only some pink in the center, aim for 160℉. And if you like your steak Well Done, with no pink, wait until the internal temperature has reached 170℉.
Pro Tip: When using an instant-read thermometer, insert it HORIZONTALLY into the side of the steak, so that it can penetrate the thickest part of the center of the steak. Be sure not to touch the bone.
How Long to Boil Steak?
This recipe takes 12 minutes to boil, assuming your steaks are 1-inch thick. Thicker cuts of meat will naturally require more time, which is why it’s beneficial to have a meat thermometer, to ensure a fully cooked steak.
Is Milk Steak Served with Jelly Beans a Real Thing?
Prior to the release of Season Five, Episode Five “The Waitress is Getting Married”, Milk Steak was virtually unheard of. There is a pre-existing technique of milk-braised beef, but boiling a steak in milk has never been a standard cooking method.
What Does Milk Steak Taste Like?
While fans of It’s Always Sunny have loved trying their favorite character’s favorite meal, it’s usually more fun to make than it is to eat. If cooked properly, your steak will still taste the way it should, albeit a little tougher than via other cooking methods. We’ve added seasoning to the milk in this recipe to give it a little more flavor, which actually absorbs quite nicely during the boiling.
What to Serve with Milk Boiled Steak?
Raw jelly beans, of course! Chances are if you’re making this recipe, you’re wanting the full Milk Steak experience. But, if jelly beans as a side aren’t your thing, check out these other options for sides to enjoy with your Milk Steak.
If You Like This Recipe Try These Out
Milk Steak Recipe
Ingredients
- 1 ½ lbs boneless ribeye or sirloin steak 2 steaks, about 1-inch thick
- salt and pepper to taste
- 5 garlic cloves minced
- 3 sprigs rosemary
- milk
Instructions
- Remove the steaks from the refrigerator.
- Rub the steak with salt, pepper, and minced garlic. Allow the steaks to come to room temperature for about 45 minutes.
- Place a deep skillet over high heat. Add 2 inches of milk.
- Bring the milk to a boil. Add rosemary and seasoned steak.
- Place the lid on and let the steaks boil for 6 minutes PER SIDE. (If your steaks are thicker than 1 inch, adjust time accordingly.)
- Cook them until the internal temperature reaches about 145 F degree for medium-rare. (Adjust time for a different doneness.)
- Remove the steaks from the skillet. Let it rest for about 10 minutes. Season with more salt and pepper. Serve immediately and enjoy!
Notes
- It’s important to bring the steak to room temperature ahead of time for even cooking.
- If you use bone-in steak, you’ll need to add 3 minutes per inch of thickness per side.
- I recommend using an instant-read thermometer to check the internal temperature. Insert it horizontally into the side of the steak and it’ll reach the thickest part of the center (Avoid touching the bones).
- Refrigerate leftover steak and it’ll last for 3 days.
Great recipe! Keeps the steak so tender! Love it!!
This is such a unique method of steak but somehow it just works!