Impressive in size and heft, the thickest steak on the menu is no match for the sharp, Manoas edge blade, full tang handle. This knife will leave competitors trailing far behind. American-designed and, as you would expect from BRUNTMOR, high quality.
Comes in a Wooden Gift Box
- Set includes eight 4” steak knives.
- Each knife is precision forged from corrosion-resistant stainless steel for a long-lasting edge.
- Stainless-steel handles are impervious to warping or absorbing moisture.
- Sharp serrated edges are designed to cut easily through thick steaks without tearing.
- Set includes an elegant wooden storage box. 4 1/2"-long blade; 5"-long handle; 3 oz.
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
- 1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons butter
- 2 peeled garlic cloves, left whole
- Few sprigs fresh parsley, including stems
- Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
Test Them Out On This Delicious Steak
Perfect Pan-Seared Steak
- Salt & pepper one side of the steak.
- Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.
- Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes
- After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning.
- Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting.
- Baste one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
- Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings.
- Add a tablespoon or two of butter to thicken for a nice pan sauce .