Milk Steak

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Milk Steak, or a steak boiled in milk, is the favorite meal of Charlie, a fictional character from the show It’s Always Sunny in Philadelphia. If you’re a fan of the show, you’ll want to try this version of milk steak!

Truth be told, the show never reveals the actual recipe for milk steak. All we know is that the character, Charlie, prefers it boiled over hard (with a side of jelly beans)! 

As this doesn’t really sound appealing, the recipe I’m sharing includes plenty of seasoning for the steaks, as well as instructions to cook them to medium-rare. I’m also sharing some more suitable side dishes that go perfectly with steak!

In the meantime, if you prefer your steaks cooked in more traditional ways, this grilled flank steak is a delicious option!

Why this recipe works

1. The recipe calls for letting the steaks sit at room temperature for 30-60 minutes. This helps them cook more evenly.
2. Seasoning the steaks is also key to flavor. While we’re not marinating these steaks, the recipe includes an easy and delicious steak rub.
3. While boiled steak can run the risk of being tough and bland, this recipe calls for cooking the steaks to medium-rare so they retain all their juicy texture.

Ingredients

For a full list of ingredients and quantities used, check out the recipe card at the end of this post.

You’ll need two steaks for this recipe. You can use ribeye, sirloin or strip steak.

I like to use 3 sprigs of fresh thyme to add an earthy flavor, but you can also use dried thyme if that’s all you have. Thyme is added to the milk as it boils to add flavor.

Some garlic cloves, salt, pepper and ground mustard make up the simple seasoning for the steak rub.

If you don’t have ground mustard, you can replace it with yellow mustard or dijon mustard. Just triple the amount as they’re not as potent as ground mustard.

Lastly, you’ll need enough milk to cover 1-inch of the skillet you’re using to cook the steaks in. I like to use whole milk, but you can use partly skimmed if you prefer.

Step by step instructions

Rub the steak with salt, pepper, ground mustard and garlic cloves.

Let sit for 30-60 minutes.

Heat the milk and thyme over medium in a skillet, whisking constantly until it boils to avoid scalding.

Add the steaks and cook 3 minutes per side for medium-rare.

Remove, let rest for 5 minutes, slice and serve. 

Expert tips

1. Don’t skip the step of seasoning the steaks or letting them rest at room temperature before cooking. This is key to flavor and even cooking.
2. Whisk the milk constantly once it starts to boil. You don’t want it to scald or burn onto the bottom of the skillet.
3. If you prefer your steak medium or medium-well, you’ll need to boil them in the milk longer.
4. If your steaks are thick or have a bone, you will also need to boil them a little longer. 
5. I recommend using a meat thermometer to check for doneness. (Medium-rare is 135F degrees).
6. Once you remove the steaks from the skillet, let them rest for 5 minutes before slicing. This will allow the juices in the steaks to redistribute.

Common questions

Storage and reheating

Leftover steak can be stored in an airtight container in the fridge for 3-4 days. 

To reheat steak without over cooking it or drying it out, just add the leftover steak to a skillet with a little broth or water. Heat it over a low heat until warmed through, flipping it over a few times to ensure it heats through evenly. 

More steak recipes

• Sous Vide Filet Mignon
• Sous Vide Ribeye
• Sous Vide Sirloin
• Sous Vide Flank Steak
• Sous Vide Skirt Steak

Did you make this recipe? Leave a comment below and let me know how it turned out!