glam
Quirk Collector
LEVEL 1
300 XP
This is my steak recipe I have spent 10 years developing. Every step in this process is required to create the PERFECT steak. Every person I've made this for calls it the best steak of their life. People get addicted; this's better than a steakhouse.
Ingredients
1 in+ ribeye (2+ preferred)
Avocado oil
Lard
Butter
Citrus (usually lime)
Mayo
Fresh thyme, rosemary, garlic
Tellicherry peppercorns and finishing salt (regular fresh ground pepper and kosher salt can be substituted)
Preheat oven to as low as possible, ideally the exact temperature of your desired doneness (Will require an oven thermometer, an open oven door, and 24 hours). Place the steak into a pan and cook for 2 hours: until 10 degrees below desired temp (check with a thermometer). If oven cannot go below 150, cook @ 250 degrees for 20-40 minutes, checking every 5 minutes and rotating every 15.
Allow steak to rest for 10 minutes. While steak is resting, begin heating a pan with an 8th of an inch of avocado oil and some lard on high. You want everything RIPPING hot.
Prepare your board dressing. On a cutting board or plate, chop your spices semi fine. Place a small pat of butter, maybe some lard.
Once pan is heated, dry off steak, and then coat with mayo. Wipe off mayo with paper towel until its a thin layer. Cover steak with freshly ground pepper to taste. Lay steak away from you, 30s-1m on each side until crust looks slightly underdone. Baste with the oils in the pan during each 30s per side.
With tongs, hold steak on its edge and sear the fatcap for 1 minute. Remove from pan, and place on board seasoning.
Cover steak with slightly less salt than youd usually want, to taste. Place a pat of butter ontop of steak and pour a little bit of lardocado onto the butter to melt it. Chop up steak into bit size pieces and swish around on board dressing. Squeeze citrus over your steak. Enjoy immediately.
Common questions:
"What the fuck, why are you cooking it at such a low temperature for so long?"
Cooking at 135F for 24 hours is a technique developed by one of the world's greatest chefs, Heston Blumenthal. It's essentially sous vide without requiring special equipment.
"Why do you put mayo onto the steak and then immediately wipe it off?"
A paper-thin layer of mayo allows the steak to brown more and quickly. Since you are cooking the steak so close to your desired doneness, the meat will be overcooked by the time it's properly browned. This technique is a chef secret, especially popular on food trucks. You can't taste mayo at all.
Make sure to leave a like!
Ingredients
1 in+ ribeye (2+ preferred)
Avocado oil
Lard
Butter
Citrus (usually lime)
Mayo
Fresh thyme, rosemary, garlic
Tellicherry peppercorns and finishing salt (regular fresh ground pepper and kosher salt can be substituted)
Preheat oven to as low as possible, ideally the exact temperature of your desired doneness (Will require an oven thermometer, an open oven door, and 24 hours). Place the steak into a pan and cook for 2 hours: until 10 degrees below desired temp (check with a thermometer). If oven cannot go below 150, cook @ 250 degrees for 20-40 minutes, checking every 5 minutes and rotating every 15.
Allow steak to rest for 10 minutes. While steak is resting, begin heating a pan with an 8th of an inch of avocado oil and some lard on high. You want everything RIPPING hot.
Prepare your board dressing. On a cutting board or plate, chop your spices semi fine. Place a small pat of butter, maybe some lard.
Once pan is heated, dry off steak, and then coat with mayo. Wipe off mayo with paper towel until its a thin layer. Cover steak with freshly ground pepper to taste. Lay steak away from you, 30s-1m on each side until crust looks slightly underdone. Baste with the oils in the pan during each 30s per side.
With tongs, hold steak on its edge and sear the fatcap for 1 minute. Remove from pan, and place on board seasoning.
Cover steak with slightly less salt than youd usually want, to taste. Place a pat of butter ontop of steak and pour a little bit of lardocado onto the butter to melt it. Chop up steak into bit size pieces and swish around on board dressing. Squeeze citrus over your steak. Enjoy immediately.
Common questions:
"What the fuck, why are you cooking it at such a low temperature for so long?"
Cooking at 135F for 24 hours is a technique developed by one of the world's greatest chefs, Heston Blumenthal. It's essentially sous vide without requiring special equipment.
"Why do you put mayo onto the steak and then immediately wipe it off?"
A paper-thin layer of mayo allows the steak to brown more and quickly. Since you are cooking the steak so close to your desired doneness, the meat will be overcooked by the time it's properly browned. This technique is a chef secret, especially popular on food trucks. You can't taste mayo at all.
Make sure to leave a like!