Goose Steak 101 with the Skin On
By: Michael Higgins
Prep Time: 15min (+1hr) Cooking Time: 10min Total Time: 1hr 25min Feeds: 2-4 people
Ingredients
- 2 Goose Breasts (no bone but with the skin)
- Sunflower Oil
- Butter
- Kosher Salt
- Fresh Pepper
- Steak Spice
Directions
- For cooking the goose there are a few important steps to do before cooking. First you want to make sure your meat is defrosted in the fridge for 2-3 days, this allows for excess liquids and blood to drain from the meat, improving the flavour. Second, you want to remove any silver skin and blood clots. Lastly, make sure you bring your meat up to room temp before cooking, so remove it from the fridge and blot dry with paper towels 1 hour before cooking.
- Once ready to cook, score the skin in a crosshatch pattern, trying not to cut into the meat, and season with Salt & Pepper and/or Steak Spice.
- Oil a cold flat top or cast-iron pan, place the breasts on top, skin side down, and then turn the heat on to medium-high. As the cooking surface warms up, the fat will properly render out.
- After a few minutes of cooking, you should see lots of fat rendering out and the edges starting to turn brown, all signs the steaks are ready to flip.
- Add a good knob of butter and cook on the other side for a couple minutes, basting the steaks with the hot oil butter and rendered fat. You will want to keep flipping the breast every minute or two, and continue basting until you reach Medium Rare, 125-130°, this should take about 7-10 minutes. Cooking any longer and you run the risk of a tough and “livery” flavoured steak.
- Remove steaks and let rest for 5-10min before slicing thin with the grain.
