Empty My Fridge
This Cheap Steak Becomes Insanely Tender With These Methods
Ingredients
- Beef2 ½ lb
- Garlic · finely grated5
- Shallot · finely grated peeled1
- Worcestershire sauce3 tbsp
- Soy sauce3 tbsp
- Champagne vinegar3 tbsp
- Brown sugar2 tbsp
- Thyme6–8 sprigs
- Dijon mustard2 tsp
- Salt
- Black pepper · ground1 tsp
- Vegetable oil½ cups
Instructions
- Tenderize the steak with a jaccard or meat mallet and set aside.
- In a large bowl, combine the garlic, shallot, Worcestershire, soy sauce, vinegar, brown sugar, thyme, Dijon, salt and pepper. Whisk in the ½ cup of oil slowly to emulsify.
- Transfer the marinade and steak to a casserole dish or zip bag, coat the steak thoroughly, cover and refrigerate for 4 to 24 hours.
- Take the steak out of the fridge to take the chill off. Meanwhile, heat the oven to 250°.
- Place the steak on a rack over a sheet tray. Insert a thermometer into the thickest part and cook on an upper rack until it reaches 110°, about an hour; the target final internal temperature is 125°F for medium-rare.
- Remove the steak from the oven. Put a large cast-iron pan in the oven and turn the broiler to high, heating the pan until it is 500° or more.
- Pull out the rack, add the remaining 3 tablespoons of oil to the hot pan, and place the steak directly in it.
- Broil for 2 minutes per side, keeping the internal temperature under 120°. Wrap the thermometer in foil to protect it from the broiler heat.
- Rest the steak on a rack over a sheet tray for 10 minutes; it should rise to 125° to 128°.
- Thinly slice the steak and serve.
Summarized from Chef Billy Parisi's video. Watch it for the details.
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