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Yak steak served with roasted vegetables and fresh rosemary
Juicy yak steak basted with foaming rosemary butter

Yak steak

Author: Flavelo
Recipes Main Courses
Yak meat is a true delicacy: the clean air and herbs of high-altitude pastures give the meat a deep, game-like but sweeter flavour. Since yak is an extremely lean animal, the meat can dry out easily, so speed and precision are paramount when cooking. The technique of basting with butter and spices ensures the steak remains juicy and flavourful.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cast iron skillet: For best heat retention.
  • Kitchen tongs: For turning the meat.
  • Spoon: For basting with butter.

Allergen Information

⚠️ Milk (butter)

Instructions

1 ✓

Remove the meat from the fridge at least 30 minutes before cooking. Pat dry with kitchen paper, then salt and pepper generously immediately before cooking.

Tip: Meat with a wet surface will steam rather than sear. Salting draws out water, so salt either well in advance (40 mins) or immediately before cooking! [Surface water inhibits the Maillard reaction.]
2 ✓

Heat the pan until smoking, then pour in the oil. Place the steaks in. Do not move them for 2-3 minutes!

Tip: The sudden heat caramelises the surface of the meat, providing flavour and texture.
3 ✓

Turn the meat. At this point, toss in the butter, rosemary, and crushed garlic.

Tip: Leave the garlic in its skin so it doesn't burn as quickly but still releases its aroma.
4 ✓

Tilt the pan slightly and continuously baste the meat with the foaming, spiced butter using a spoon.

Tip: This technique (basting) helps the meat cook evenly inside and absorb the spice flavours without drying out.
5 ✓

Remove the steaks when they reach the desired doneness (springy to the touch, like the tip of your nose), and rest in a warm place for 5-10 minutes.

Tip: Without resting, the meat will 'bleed out' when cut and become dry. Let the fibres relax.

Recipe FAQ

Where can I get yak meat?
It's worth looking at gourmet butchers or specialist game meat dealers. If you can't find it, you can substitute lean beef fillet.
How much should I cook it?
Yak meat is best consumed 'rare' or 'medium-rare'. If overcooked, it becomes tough.

Ingredients

  • 4 pcs Yak steaks (approx. 200g each, room temperature)
  • 30 ml Olive oil
  • 2 cloves Garlic (skin on, crushed)
  • 2 sprigs Fresh rosemary
  • 50 g Butter
  • 10 g Coarse sea salt
  • 5 g Freshly ground black pepper