Name: Giant Skillet Hamburger Steak with Demi-Glace & Cheese Sauce
Cuisine: 洋食
Ingredients: Ground beef and pork mix (combination of coarse and fine grind) 400g; Onion to taste; Panko breadcrumbs to taste; Milk to taste; Egg to taste; Salt to taste; Pepper to taste; Nutmeg to taste; Broccoli to taste; Consommé powder a small amount; Olive oil a small amount; Corn to taste; Mushrooms to taste; Butter to taste; Red wine to taste; Canned demi-glace sauce 1 can; Worcestershire sauce to taste; Ketchup to taste; Flour to taste; Cheddar cheese to taste; Onsen egg (soft-boiled egg) 1; Food coloring a small amount (for coloring the cheese sauce)

About "Giant Skillet Hamburger Steak with Demi-Glace & Cheese Sauce"

This recipe features a giant 400g hamburger steak cooked in a cast-iron skillet. By combining coarsely and finely ground beef and pork, we create a meat mixture with an exceptional texture. It is luxuriously topped with two sauces: a rich demi-glace made with red wine and a special melted cheddar cheese sauce. For sides, we serve microwave-steamed consommé broccoli and a butter-sautéed corn and mushroom mix. Topping it off with an onsen egg (soft-boiled egg) allows the rich yolk to melt into the sauces for an even more decadent flavor.

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Tips for Making "Giant Skillet Hamburger Steak with Demi-Glace & Cheese Sauce"

Meat Texture
- Combining both coarsely and finely ground beef and pork creates a unique and satisfying texture.
Prep Work
- Thoroughly soak the panko breadcrumbs in milk before mixing them into the meat.
Mixing the Meat
- Use a plastic bag to minimize cleanup. Knead the meat and salt first before adding the egg, cooled onion, pepper, and nutmeg.
Sautéing Onions
- Mince the onion and sauté slowly in a skillet until caramelized. Be sure to let it cool completely before adding it to the meat.
Cooking Method
- Place the 400g meat mixture into a greased skillet, flatten the surface, cover, and steam-cook over low heat for 5 minutes.
Flipping Technique
- Drain excess fat first, then place a plate over the skillet and flip it quickly in one motion (the 'body slam' method).
Cooking Time
- Steam-cook the first side for 5 minutes, then flip and cook the other side for about 3 minutes.
Cheese Sauce
- Sauté butter and flour, gradually whisk in milk, and melt in the cheddar. Keeping the sauce slightly thin ensures it doesn't feel too heavy.
Demi-Glace Sauce
- Heat red wine to burn off the alcohol, then simmer with canned demi-glace, Worcestershire sauce, and ketchup until thickened.
Broccoli Side
- Simply place cut broccoli, consommé powder, pepper, and olive oil in a microwave-safe bag, massage, and microwave for 2 minutes at 600W.
Sautéed Sides
- Sauté corn and mushrooms in butter. Keep the butter to a moderate amount so it doesn't clash with the hamburger steak's flavor.

Ingredients for "Giant Skillet Hamburger Steak with Demi-Glace & Cheese Sauce"

22 items

* Tap ingredient names to find on Amazon

Groundbeef and pork mix (combination of coarse and fine grind) 400g
Onionto taste
Pankobreadcrumbs to taste
Milkto taste
Eggto taste
Saltto taste
Pepperto taste
Nutmegto taste
Broccolito taste
Consommépowder a small amount
Oliveoil a small amount
Cornto taste
Mushroomsto taste
Butterto taste
Redwine to taste
Canneddemi-glace sauce 1 can
Worcestershiresauce to taste
Ketchupto taste
Flourto taste
Cheddarcheese to taste
Onsenegg (soft-boiled egg) 1
Foodcoloring a small amount (for coloring the cheese sauce)

How to Make "Giant Skillet Hamburger Steak with Demi-Glace & Cheese Sauce"

1
Finely mince the onion, sauté it slowly in a skillet until caramelized, and let it cool.
2
Place the panko breadcrumbs and milk in a plastic bag and let them soak thoroughly.
3
Add both the coarsely and finely ground beef and pork mix along with salt to the same bag, and knead thoroughly.
4
Add the egg, cooled caramelized onion, pepper, and nutmeg to the kneaded meat mixture, and mix well.
5
[Broccoli Side Dish] Place cut broccoli, consommé powder, pepper, and olive oil in a microwave-safe bag, massage to combine, and microwave at 600W for 2 minutes.
6
[Corn & Mushroom Sauté] Melt butter in a skillet, sauté the corn and mushrooms separately until fragrant, and set aside.
7
[Demi-Glace Sauce] Heat red wine in a pan to burn off the alcohol, then add the canned demi-glace, Worcestershire sauce, and ketchup, and simmer until rich and thick.
8
[Cheese Sauce] Melt butter in a pan, add flour and cook, then gradually whisk in milk to smooth it out. Melt in plenty of cheddar cheese and finish with a tiny bit of food coloring.
9
Heat the skillet, grease with oil, squeeze the 400g meat mixture directly from the bag into the skillet, and flatten the surface with a spoon.
10
Cover and steam-cook over low heat for 5 minutes.
11
Drain excess fat, place a plate over the skillet, flip it over in one quick motion (the 'body slam' method), and cook the other side for about 3 minutes.
12
Flip it once more to check the browning.
13
Arrange the sautéed corn, mushrooms, and broccoli in the empty spaces of the skillet.
14
Generously pour the demi-glace sauce over the hamburger steak, followed by the cheese sauce, and top with an onsen egg to finish.

Detailed Commentary on "Giant Skillet Hamburger Steak with Demi-Glace & Cheese Sauce"

* Content organized by topics from the video.

A Lifelong Companion: The Victoria Skillet

The star of today's show is a skillet from Victoria, a brand also famous for its tortilla presses. The standout feature of this skillet is its incredible heat retention. Made of thick cast iron, it distributes heat evenly and deeply into the core of any ingredient. Whether you're cooking steak, pizza, omelets, bibimbap, or ajillo, it elevates every dish. It also boasts a rugged, purely functional design, featuring a convenient pour spout for excess oil or sauce and a long, easy-to-grip handle. Pre-seasoned with 100% natural flaxseed oil, it's ready to use straight out of the box. Available in five sizes ranging from 4.8 to 12 inches, you can choose the perfect fit for your lifestyle.

Onions and Desert Island Dreams

The first step of cooking is mincing the onion. While handy tools like food choppers exist, our narrator prefers to chop carefully with a knife, sharing a unique philosophy: 'If you rely too much on convenience, you'll regret it when you're stranded on a desert island with nothing but a single knife.' The minced onion is then slowly sautéed in the skillet until caramelized. Although you could easily speed this up in the microwave, there's a reason for taking the long way: 'The harder you work, the better the food tastes.' Believing that hunger and effort are the ultimate seasonings—much like eating a hot pork bun outdoors in the freezing winter, or enjoying a pork cutlet bowl after a long prison sentence—the narrator does 'Nakayama Kinnikun' exercises while sautéing to push their hunger to the absolute limit.

The Secret to the Perfect Meat Mixture in a Bag

Next up is preparing the meat mixture, the heart of any hamburger steak. To minimize cleanup, we use a sturdy plastic bag. First, we place panko breadcrumbs and milk in the bag to let them soak. Here, the desert island talk resurfaces: 'Don't worry, plastic bags always wash ashore on desert islands.' For the meat, we use a carefully selected blend of ground beef and pork, combining both coarse and fine grinds to create an exquisite texture. After kneading the meat and salt together in the bag, we add the egg, cooled caramelized onion, pepper, and nutmeg, and mix again. The narrator lovingly finishes the meat mixture while spinning a grand fantasy about 'breeding mice and bats over generations on a desert island to eventually create a cow-like creature for meat.'

Easy Broccoli and Mature Butter Sauté

Now, we prepare the side dishes. For the broccoli, simply cut it directly into a microwave-safe bag, add a pinch of consommé powder, pepper, and a splash of olive oil, and massage. Microwave at 600W for 2 minutes, and you have a quick, delicious side. 'There are no microwaves or electricity on a desert island, but then again, you don't have to go to one. Just go to a friendly island with nice locals,' says the narrator, putting an end to the desert island debate. Next, we make the corn and mushroom sauté. Melt butter in the skillet and sauté them until fragrant. While the temptation to deep-fry them in a mountain of butter is strong, a mature decision is made to keep the butter to a reasonable amount so it doesn't overpower the main dish.

Rich Double Sauce: Demi-Glace & Special Cheese

We prepare two sauces to dress the hamburger steak. First is the base demi-glace. Heat red wine to burn off the alcohol, then add canned demi-glace, Worcestershire sauce, and ketchup, simmering until rich and deep. The narrator deeply trusts this golden ratio perfected by culinary predecessors. The second is a special cheese sauce designed to smother the steak. Melt butter in a pan, stir in flour, and gradually whisk in milk to smooth it out. Melt in a generous amount of cheddar cheese, and add a tiny bit of food coloring for that classic junk-food look. 'I love this world full of beautiful lies,' the narrator muses while completing the vibrant, rich cheese sauce.

Grilling the Giant Hamburger Steak to Perfection

Finally, it's time to cook. Heat the skillet, add a splash of oil, and squeeze the massive 400g meat mixture directly from the bag. Flatten the surface with a spoon, cover, and steam-cook over low heat for 5 minutes. To flip it, drain the excess fat first, place a plate over the skillet, and invert it in one swift motion—the 'body slam' method. Although the surface gets slightly charred, the narrator stays positive: 'This is just within the realm of umami and spice.' Cook the other side for about 3 minutes, flip it once more, and it reveals a gorgeous golden-brown finish. Arrange the sautéed corn, mushrooms, and broccoli in the empty spaces, pour over the rich demi-glace, smother it with the cheese sauce, and top with an onsen egg.

Tasting the Decadence and a Surprising Defeat

The long-awaited tasting time has arrived. Breaking the onsen egg with a spoon lets the rich yolk flow into the sauces. Slicing into the meat releases a flood of juices that mix with the cheese and demi-glace, creating a devilishly tempting sight. 'This is incredibly delicious!' the narrator exclaims, devouring it with rice. Since the cheese sauce was adjusted with extra liquid, it isn't as heavy as it looks, making it easy to enjoy to the very end. However, halfway through, the narrator unexpectedly admits defeat: 'This is too much for me to handle.' The leftovers are saved to be enjoyed the next day. To close, the narrator praises the skillet's incredible heat retention—staying piping hot even after 10 minutes—and its durability against metal utensils, passionately recommending it as a lifelong kitchen companion.

About すいじば SUIJIBA

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