5 Tips for pan-fry steak

Hi guys, today we’re going to share some tips for pan-fry perfect steak at home.

We love steak very much so we have got few tips on how to make a  rare steak.

For cooking steak, you can also use sous-vide machine, we think that will be a better way for cooking steak but today we just share how to pan- frying it first.

Today we will use filet mignon for demonstration. You can also use ribeye or sirloin, it’s up to you.

There are 5 tips that you should pay attention when cooking steak:

1. The quality of steak

First, the final dish will be delicious if you chose the good quality meat. You can feel the juices from the steak and they will explode in your mouth!

Filet mignon (325g, 3cm thick)

2. Room temperature

Next, when we bought the steak, please take them out from fridge and let them warm at room temperature for about 30 minutes. This action can makes the steak cooked evenly from the center.

After that, you can seasoning the steak, the seasoning are optional. We used Okinawa’s salt for seasoning, you can also use black pepper, garlic powder or herbs.

3. High heat

Furthermore, preheat your pan and add some olive oil(you can ask the store for taking some beef’s fat to replace olive oil), make sure that there have some white smoke comes from the pan. This can sealed the surface of steak and keep the juices inside, also gives the nice golden brown for steak.

White smoke

4. Don’t flip too much

Then, we know some people will flipping the steak many times when pan- frying but we thought if the steak have stay at room temperature for enough time, it may cooked evenly so no need to flip too much. For us, we will flip it for 2 to 4 times. Also we have tried that if flipping it too much, the steak will become dry and the texture have a bit chewy.

Pan-frying the first side


Lastly, when the steak have became your ideal wellness preference, you can take it out, let them rest for about 3 to 5 minutes before cutting. This action will make the juices of steak locked inside and gives better flavor and aroma.


It will be very easy when you follow our tips. So here is the recipe and instructions below:


Filet mignon(3cm thick) 325g

Seasoning: (optional)

Salt 10g

Olive oil 10ml


Firstly, please let your steak stay at room temperature for 30 minutes before pan-fry.

Moreover, seasoning with salt and pepper(optional). We used Okinawa’s salt, it taste mild and the taste will not be too strong. Seasoning with both sides.

Salt from Okinawa

Afterwards, preheat you pan, make sure there have some white smoke coming out. Then add some olive oil or you can ask the store to take some beef’s fat to replace olive oil, that will be the traditional way but we forgot to do that haha. Put your steak to the hot pan, be carefully the oil will spread out.

Olive oil

Pan- frying

We love rare so we will cooked 2 minutes for each side, total 4 minutes. You can also adjust the time just depends how thick and what size to your steak. Remember do not flipped too much.

Nice and golden brown color

Next, when finished pan- frying, just take them out the let it rest for about 5 minutes. After 5 minutes you can cut the meat then you will see what happened inside!

DA DA! Tasty.

We hope you guys will enjoy this post and to try to do that, see you next time. Bye!

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New Cook King


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5 Main ingredients for making Takoyaki(たこ焼き)

Hi guys, today we’re going to share how to make Takoyaki(たこ焼き) at home.

Takoyaki as known as octopus ball and it originated in Japan. There are so many recipes of Takoyaki. You can add any type of ingredients for the filling. For example, if you don’t like octopus, you can replace it by shrimps etc.

However, five basic ingredients for making takoyaki is essential. (Batter, octopus, green onions, tempura scraps and Beni shoga.)

Normally, it’s the mixture of Dashi stock, eggs, salt, Japanese soy sauce, vegetable oil and all-purpose flour. Just simply mixed together then add in green onion or Beni shoga etc. Also you can purchase the takoyaki mix from Japanese stores if you don’t want to mix it by yourself.

Tako (Octopus):
You can purchase the sashimi grade octopus from stores or raw one, the raw octopus should be cooked before making takoyaki.

Green onion:
We think it is the key element in takoyaki because it can provide more flavour and the aroma is great. Also the green color make takoyaki looks more appetizing.

Tenkasu (Tempura scraps):
Tenkasu can gives more texture to takoyaki. You can taste a little bit crispy inside.

Beni shoga (Pickled red ginger):
Beni shoga can provide a little bit spicy and its special aroma. We don’t like the taste so we didn’t add.

Here is the following recipe:
*You can add whatever you want such as shrimp, kimchi, cheese, sausage or corn etc.*

*Ingredients: (45 pieces)
440g All purpose flour
150g Eggs
700ml Dashi stock
15g Japanese soy sauce
10g Salt
30g Neutral flavour oil (Vegetable oil)
30g Beni Shoga (Pickled red ginger)
30g Tenkasu (Tempura scraps)
50g Green onion
200g Tako (Octopus)

Toppings: (For garnish/ optional)
Takoyaki sauce (Tonkatsu sauce)
Japanese mayonnaise
Katsuobushi (Dried benito flakes)
Aonori (Dried green seaweed)


First of all, chopped green onion, Beni shoga, shrimp and octopus(optional) to ideal size.

After that, in a large bowl, mixed all-purpose flour and salt, then pour in dashi stock, mix well.

Then, add in Japanese soy sauce, beaten eggs and vegetable oil, mix well.

Afterwards, add in green onions, pickled red ginger, mix well, set aside. Rest the takoyaki batter for about 15 minutes.

Next, preheat your takoyaki pan to medium heat. Using a brush to smear oil evenly. Also remember to smear the edges of takoyaki pan.

Moreover, when you see there have a little bit smoke from the takoyaki pan, you can pour in the batter gently, pour about 3/4 full each hole.

When you see the ouside of batter have been fixed, add in 2 to 3 pieces of takoyaki or whatever you want, make sure every holes have enough filling.

After 2 minutes, When the half-ball shape became harder from the bottom, use skewer to break the connected batter from edges and stuffed it. Then turned each piece of takoyaki to 90 degree, this action can let the raw batter flow out.

In the meantime, pour some new batter to each hole. That will makes your takoyaki have a nice and perfect ball shape.

Keep flipping your takoyaki. Pay attention: do not overcook. When the takoyaki have a crispy crust and nice golden brown color, please take it out.

Finally, garnish it by takoyaki sauce, mayonnaise, dried seaweed powder or benito flakes. (optional)

We’re Takoyaki fans!😍 Stunning!

We hope you guys will enjoy this recipe and to try to do that, see you next time. Bye!

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New Cook King










40g 中筋麵粉
150g 雞蛋
700ml 鏗魚湯
15g 日式醬油
10g 鹽
30g 菜油 (盡量選擇味道溫和的油如粟米油)
30g 紅薑
30g 天婦羅炸粉粒
50g 青葱
200g 八爪魚

章魚燒醬 (日式炸豬扒醬)


首先,將青葱,紅薑,蝦及八爪魚切成理想大小。 蝦及八爪魚需先用開水烚熟,然後攤涼。





最後,可以開動囉!😍 熱騰騰,外脆內軟的章魚燒呀~ 受不了這好味道,自己動手做也心外面買到的健康衞生。大家也來試試做吧~ 謝謝你的收看,Bye!

New Cook King

Easy& juicy roasted chicken with honey and black pepper

Hi guys, today we’re going to share how to make a simple roasted chicken at home. Here is the following recipe:


Whole chicken/ chicken thighs/ chicken wings


25g Salt

50g Black pepper

25g Olive oil

10g Oregano

50g Honey/ golden syrup

80g Cake flour (coating for chicken)

First of all, We have bought two whole chickens so we need to trim it to our ideal size and clean out all the excess. (You can also use boneless chicken thighs or chicken wings just what ever you want.)

After that, seasoning with salt, black pepper, Oregano and olive oil. Marinated at fridge for overnight.

Then, sprinkle some cake flour to a clean plate, add in a pinch of salt, then dip in flour coating as both sides. *(Do not throw away the excess marinade sauce by the chicken)*

Afterwards, pan-fry them lightly until golden brown and crispy but do not overcook.

Next, preheat your oven to 180°C/ 355°F, just put the whole tray in the oven and bake about 20 minutes as first round.

After 20 minutes, use the remaining marinade sauce (salt, black pepper, olive oil and Oregano) and add in honey then mixed well. Smear the glaze on chicken’s crust gently. *Repeat this step for two times. Return in the oven and bake it about 10 minutes. (Total: 20 minutes)

Finally, you can enjoy the juicy roasted chicken seriously. It’s a w e s o m e !😍

A crispy crust but juicy and tender inside. You can taste the balanced of salty, spicy and sweetness in your mouth. The aroma was unbelievable.😍

We hope you guys will enjoy this recipe and try to do that, see you next time. Bye!

※Thanks for watching. If you want to learn more recipes, please like this post, comment and subscribe us to follow our latest status!※

By New Cook King

Hello大家好,今天想來分享一個在家也能輕鬆做到的簡易食譜- 蜂蜜黑椒烤雞。美味程度可以媲美外出吃到的呢~ 食譜如下:


雞隻/ 去骨雞扒/ 雞翼


25g 鹽

50g 黑椒

25g 橄欖油

10g 奧勒岡 (牛至)

50g 蜂蜜/ 糖漿

80g 低筋麵粉 (沾雞件用)

首先,將雞切件洗淨,去除多餘肥油及拔掉內藏。 之後可作調味,將調味部份順序加進雞件內,用手輕輕按勻,確保每件雞兩面均沾好醃料。完成後放進雪櫃醃一晚使其入味。

過了一天後取出雞件,低筋麵粉加入適量鹽拌勻,將雞件平均地兩面皆沾上麵粉。然後用中火將兩面煎香至呈金黃色,備用。 *注意:不需要煎至熟及避免令其變焦黑*

然後,以攝氏180°C/ 華氏350°C 預熱焗爐,煎至金黃的雞件放進焗爐先焗20分鐘。20分鍾後取出。

醃雞時剩餘的醃料與蜂蜜混合,分兩次塗上雞的表面,*記住要重複這步驟兩次喔~* 每次塗完後,再放入焗爐焗10分鐘,總共是20分鐘。

最後,取出雞件後確認熟透便可以開動囉😍 美味又多肉汁的烤雞,材料簡單易做。

外皮脆而不油膩,味道帶蜂蜜香,黑椒的微辣刺激感,咸味三點完美地平衡,效果相得益彰。大家也來試試做吧~ 謝謝你的收看,Bye!

※謝謝你的收看,歡迎留下意見及看法作交流,如果想了解更多食譜,請讚好貼子及跟蹤我們,留意New Cook King的最新近況吧!※

By New Cook King