this guy knows what's up. cooking steak outside is the only way, unless you like smoke alarms, or overcooked steak. i have not used duck fat, ive been using lard because the saturated fat helps maillard reaction. will try duck fat soon!
Lmao I just got done eating some thum kapoon with steak with jeal som and sticky rice classic Laotian do lunch/dinner cheers 🍻 brotha happy Memorial Day weekend!!
So I made a ribeye and butter and duck-fat. And my brother and best friend said and quote some of us have to work tomorrow morning, I am not prepared for the itis
When a scientist makes a recipe for perfect steak (top sirloin) 1. Preheat oven to 375°F 2. Season steak with salt & pepper to taste 3. Place steak on “cookie cooling rack” on top of baking sheet pan. 4. Bake steak in the center of oven for 25 minutes (medium rare); add/subtract 3 minutes for each level of “doneness” from this point. 5. Place steak & pan on towel covered counter and let rest during next step. 6. Fill cast-iron skillet with 1/4 inch of CANOLA (only!) oil and heat on maximum until the oil just starts to smoke (~400°F). 7. Reduce heat to 70% and ROLL the steak away from your body into the oil with tongs; and immediately cover the skillet with an equally sized cover. 8. Immediately start a 60 second timer. Be prepared, there will be a lot of smoke coming from under the cover. 9. Just before the timer goes off, return the temperature to maximum. 10. Remove the skillet from the heat, and place steak on cooling rack momentarily with tongs. 11. Return skillet to heat and give a small shake to redistribute the oil. 12. ROLL the steak away from your body into the skillet with tongs. 13. Immediately cover the skillet, start a 60 second timer, and reduce the heat to 80%. 14. After 60 seconds place the steak on cooling rack with tongs. 15. Remove the skillet from heat and let cool while being covered. 16. Plate steak and serve. What you get is a perfectly cooked steak all the way through regardless of thickness due to baking; with a perfectly caramelized exterior due to a set temperature (~400°F) and time (60sec). This works 100% of the time for a “perfect steak”. Top sirloin is the “diminishing returns” point for different cuts of steak.
