Milk Steak Recipe
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.
Servings: 4
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 135 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.
Nutrition
Calories: 359kcal | Carbohydrates: 1g | Protein: 34g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 89mg | Potassium: 471mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg