An easy way to master the perfect steak

Since he opened fire, people have been making meat. Most of the time he got it wrong. Although the technique I am teaching you may also be misused for root vegetables, you will not be disadvantageous for any potatoes, carrots, kohlrabi or Brussels sprouts that are violently subjected to this brutal treatment.

You need some essentials:

2 inches thick [can be thickened if you wish] boneless Ribeye steak

3 tablespoons avocado oil

Garlic salt and freshly ground black pepper

Pliers

A large enough Dutch oven to level cattle

Paper towel

Aluminum foil

Remote instant reading thermometers such as the ThermoWorks® DOT® remote reading thermometer.

Oven [of course, 蚱蜢]

let's start.

Wash and scrub the steak under cold water to remove any excess fat and small bone fragments left after cutting. Using pliers, turn the piece of meat into a suitable foil-lined oven pan. Smudge any puddles, then pour the steak on the sides with garlic salt and pepper.

Insert the probe of the thermometer from the side into the center of the steak.

Place the flat-bottomed steak in an oven preheated to 300°F.

Leave the steak until the thermometer reports 110°F.

Preheat the oil in the Dutch oven until smoking.

Remove the steak and place it on a paper-lined dish. Remove the probe from the thermometer, dry the steak thoroughly, and smash it to remove any surface moisture.

Again, using pliers, flip the steak to the preheated Dutch oven. Let it be undisturbed for 3 minutes. Then flip the steak and let it sizzle for another 3 minutes.

Move your masterpiece to the plate, cover it with aluminum foil, and let the brown beauty rest for 5-10 minutes.

Uncover and provide the most delicious meat on this side of paradise!

notes:

Let us say that you don't want to share the cost of a large, juicy, juicy Ribeye. You prefer to try this method with something less peculiar. Like to eat steak! But all the chuck steaks you can find are too thin.

Here's a suggestion: buy a baking tray! Then flatten the puppy as you wish.

But, wow, big guy! Chuck steak is notorious for its toughness and roughness, and is generally a correct cooking bear. do not worry! We will make you satisfied!

If done well, the Chuck steak tastes good. Here's how to do it right.

Wash the marble chuck steak, dry it, and place it on the cutting board. Sprinkle with garlic salt and pepper. Then, use the multi-blade bidding tool to punch holes in the beast. When you are done, add more salt and pepper to the incision. Turn the steak over and repeat the smear.

Then continue to cook the bad boy as if it were a Ribeye!

another thing:

I emphasize using a pair of pliers instead of a fork or any other pointed instrument to handle the steak. This is because when the steak is cooked, it forms a film on its surface that is sealed in the juice. Piercing the film with a fork allows the soft liquid to drain, leaving a shoe cover. When you finally pull out the baby in the Dutch oven, the juice is locked in the meat!

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