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Beef Top Loin

This is a Combi Steaming recipe that is a combination of Combection and Steam.


A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce  plus extras for roast beef sandwiches or a salad.  Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise.

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Ingredients

1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people)

3 - cloves garlic, peeled and minced

1 - teaspoon dried Italian seasoning

1 - teaspoon kosher salt

½ - teaspoon cracked pepper

1 - tablespoon olive oil

Preparation

Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking.


Preheat the steam oven in the Convection Mode 425 degrees.


Place the meat on a small rack in a shallow pan and roast for 15 minutes.


Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. 


Remember the internal temperature will rise about 10 degrees while the meat is resting.


Rare - 125 degrees

M/Rare - 135 degrees

Medium - 145 degrees

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Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.

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Paul Tang

Ingredients

Cooking the Fish


2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil


Serving the Fish


1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated

Preparation

Heat the oven in the Steam mode, 100% Humidity, 212 Degrees


Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.


Cut a few diagonal slits in the fish and place the fish in the prepared pan.


Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.


Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.


Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.


Heat the sesame oil until sizzling then pour it over the fish.

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