Caribbean striploin steak
1 serving
15 minutes
Caribbean-style striploin steak is a true gastronomic adventure embodying the spirit of sunny islands. This recipe combines the rich flavor of beef, the spiciness of peppers, and the exotic aroma of rum. The cooking method—caramelizing fat and flambéing with rum juice—gives the steak deep flavor and delightful juiciness. The butter coating the meat after frying makes the texture tender, while pink Himalayan salt completes the flavor symphony with a light mineral note. Perfect for festive dinners or summer barbecues, it is best served with roasted vegetables or rice to highlight the Caribbean notes of the dish. This steak is not just food; it's a journey into a world of rich flavors and warm sea breezes.
1
Prepare the ingredients. Let the meat breathe at room temperature for a few minutes.
2
Heat olive oil in a pan, place the steak on its side. Sear for 3 minutes.
- Olive oil: 1 tablespoon
3
When the fat turns golden, flip the steak to one side.
4
Pour rum over the steak and fry for 2-3 minutes.
- Rum: 2 tablespoons
5
Flip and fry for another 3 minutes on high heat.
6
Add the pepper mix.
- Mixed peppercorns (four peppers): to taste
7
Shift the steak to create a 'grid' pattern. Sear for another 2 minutes.
8
Place a piece of butter (about 10 g) on the foil.
- Butter: 20 g
9
Wrap the steak in foil.
10
Add the pepper mix.
- Mixed peppercorns (four peppers): to taste
11
Place the remaining oil on top.
- Butter: 20 g
12
Wrap the steak in foil and let it rest for 5 minutes.
13
Place the steak on a plate, add coarse salt, and serve.
- Pink Himalayan salt: to taste
