Here is what you'll need!
PAN-SEARED FLAP STEAK
Servings: 2-4
INGREDIENTS
1 pound flap meat
½ cup low-sodium soy sauce
2 tablespoons ground black pepper
4 large cloves garlic
3 tablespoons vegetable oil
Gallon-sized plastic zipper bag
Cast-iron skillet
PREPARATION
1. Place flap meat, soy sauce, and pepper within the gallon-sized bag.
2. Place garlic cloves on a flat surface and crush with hand exploitation palm. Just enough to crack the clove open a small amount.
3. Add garlic to bag and seal, ensuring to get rid of the maximum amount air from the bag as potential.
4. Massage the contents of the bag to make sure the condiment mixture is totally coating the meat.
5. Leave bag within the icebox to marinade for 1-12 hours.
6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C.
7. take away cut of meat from marinade and completely pat dry.
8. Once kitchen appliance is preheated, transfer cooking pan to stovetop and place on place on high heat.
9. Add oil to skillet.
10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan.
11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time.
12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest.
13. Let rest for 8-10 minutes.
14. Slice steak against the grain and serve!
REVERSE-SEARED RIB EYE
Servings: 2-4
INGREDIENTS
1 1.5- to 2-inch-thick rib eye steak
Salt
3 tablespoons vegetable oil
Optional: Pepper
PREPARATION
1. generously season cut of meat on all sides with salt and (optional) pepper. Place cut of meat in icebox for one to twenty four hours. If departure for quite associate degree hour, cowl with wrap.
2. Preheat oven to 275°F/140°C.
3. Transfer cut of meat to a wire rack on prime of a baking sheet.
4. Bake for regarding 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare.
5. heat up iron cooking pan on high heat for 10-15 minutes.
6. Add oil to skillet.
7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan.
8. Cook for regarding 1-2 minutes per facet, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed.
9. Rest the cut of meat on a chopping board or wire rack for regarding couple minutes.
10. Slice steak and serve!
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