The best kosher 'steak' I have ever had!
Dry aged for 30 days, then marinated in evo oil, garlic, rosemary and thyme.
Marinated all day, then scraped off and seared - once coloured on all sides, the garlic/rosemary and thyme is placed back on the steak, stabbed with a meat thermometer and it goes into a hot oven for 30-40mins.
Removed from the oven when the thermometer read "rare" - keeping in mind that it retains a lot of heat, and gets hotter as it rests.
Rested for 15mins, then sliced across the grain.
AMAZING!
1 comment:
This looks delicious! Do share the recipe.
Post a Comment