Empty My Fridge
Could This Really Be The BEST STEAK In The World? | Chef Jean-Pierre
Ingredients
- Beef2 ¾ lb
- Salt · for dry brining
- Black pepper
- Butter · for cooking
Instructions
- Lay the five picanha pieces on a rack and salt both sides of each evenly.
- Refrigerate them uncovered for 24 to 72 hours to dry brine.
- Preheat the oven to 450°F (230°C).
- Take the steaks out, season both sides with black pepper.
- Heat clarified butter or ghee in a stainless steel pan to 365°F (185°C). Sear the steaks fat-cap side down for a few minutes until a crust forms.
- Flip and sear the other side briefly, then transfer to the oven and cook for 4 to 6 minutes.
- Rest the steaks on a cutting board for 7 to 9 minutes.
- Slice thinly against the grain and serve immediately, fat cap intact.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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