Sizzling Steaks in New jersey
May 4, 2021 5:01 PM Subscribe
There's a place in New Jersey, Steve's sizzling Steaks. Do you know it? They do..... Something.... To steaks involving Maggi sauce. But, what? They call it "sizzling" and it involves a fair does of Maggi. I want to recreate at home (here in florida).
What I want to know is the process to make these steaks. Are they pan seared in butter and Maggi sauce thrown in at the end? Cooked in a salamander with butter and just hit with Maggi on the plate? It's not a marinade I don't think, you can order any steak without it (or heck maybe it is!) and the meat is not soaked with the flavor, from what I remember, just the plate. The steaks and the ubiquitous mushrooms they serve with are fairly salty and I'm very clear the base of the "sizzle" is Maggi. But before I run out and ruin some steaks help me sort this great and important mystery. I am seriously craving this and, well ya know, covid had ended all my work travel for the foreseeable future.
What I want to know is the process to make these steaks. Are they pan seared in butter and Maggi sauce thrown in at the end? Cooked in a salamander with butter and just hit with Maggi on the plate? It's not a marinade I don't think, you can order any steak without it (or heck maybe it is!) and the meat is not soaked with the flavor, from what I remember, just the plate. The steaks and the ubiquitous mushrooms they serve with are fairly salty and I'm very clear the base of the "sizzle" is Maggi. But before I run out and ruin some steaks help me sort this great and important mystery. I am seriously craving this and, well ya know, covid had ended all my work travel for the foreseeable future.
Here's a Chowhound comment where somebody suggests it's just Maggi on the sizzle plate. I've heard of fajita places doing something similar.
posted by some little punk in a rocket at 7:55 PM on May 4, 2021
posted by some little punk in a rocket at 7:55 PM on May 4, 2021
There are some Taiwanese restaurants that have something very similar served on a sizzling (cast iron) hot plate. It's Maggi, at high heat, and it evaporates some of the liquid and concentrates the flavour - an umami version of 'browning sauce' that coats the surface of the steak.
It's an easy way to get some "char" on a piece of meat without resorting to super high temps.
Googled Steve's and user submitted photos show flat top grilled steaks and darker flat top grilled steaks - the darker ones with a crust looks very similar to the Taiwanese treatment that I've seen.
I'd do your steaks normally, but a little less well done. Let rest so the outside cools and the inside relaxes to retain the juices. Get an oiled cast iron pretty hot and dump in some Maggi, let it sizzle and evaporate a bit. Slap your steak on it and move around to coat, flip, repeat, let crust form, flip, let crust form.
I am not a fan of marinating steaks, and if I do, will dry the outside (and re-salt) before cooking. Too much moisture on the surface hinders the Maillard reaction. The Maggi crust is an imitation/ enhancement of that reaction.
There *might* be a thickener in the Maggi to get it a bit more "crusty," and if so, my guess would be on a little bit of corn or potato starch pre-mixed in.
posted by porpoise at 8:44 PM on May 4, 2021 [2 favorites]
It's an easy way to get some "char" on a piece of meat without resorting to super high temps.
Googled Steve's and user submitted photos show flat top grilled steaks and darker flat top grilled steaks - the darker ones with a crust looks very similar to the Taiwanese treatment that I've seen.
I'd do your steaks normally, but a little less well done. Let rest so the outside cools and the inside relaxes to retain the juices. Get an oiled cast iron pretty hot and dump in some Maggi, let it sizzle and evaporate a bit. Slap your steak on it and move around to coat, flip, repeat, let crust form, flip, let crust form.
I am not a fan of marinating steaks, and if I do, will dry the outside (and re-salt) before cooking. Too much moisture on the surface hinders the Maillard reaction. The Maggi crust is an imitation/ enhancement of that reaction.
There *might* be a thickener in the Maggi to get it a bit more "crusty," and if so, my guess would be on a little bit of corn or potato starch pre-mixed in.
posted by porpoise at 8:44 PM on May 4, 2021 [2 favorites]
Man, just be sure you have a fan going because Maggi or any soy sauce at high heat puts out fumes. But let me say the marriage of butter and Maggi/soy is delightful.
posted by jadepearl at 3:51 AM on May 5, 2021 [1 favorite]
posted by jadepearl at 3:51 AM on May 5, 2021 [1 favorite]
« Older MacOS "Relocated Items" after every update - can't... | How do I record the Today Show to my Mac? Newer »
This thread is closed to new comments.
posted by praemunire at 7:48 PM on May 4, 2021