Here is what you'll need!

PANSEARED FLAP STEAK
Servings: 24

INGREDIENTS
1 pound flap meat
½ cup lowsodium soy sauce
2 tablespoons ground black pepper
4 large cloves garlic
3 tablespoons vegetable oil

Gallonsized plastic zipper bag
Castiron skillet

PREPARATION
1. Place flap meat, soy sauce, and pepper in the gallonsized plastic bag.
2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit.
3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible.
4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat.
5. Leave bag in the refrigerator to marinate for 112 hours.
6. Place castiron skillet in cool oven and preheat to 475°F/240°C.
7. Remove steak from marinade and thoroughly pat dry.
8. Once oven is preheated, transfer skillet 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 810 minutes.
14. Slice steak against the grain and serve!


REVERSESEARED RIB EYE
Servings: 24

INGREDIENTS
1 1.5 to 2inchthick rib eye steak
Salt
3 tablespoons vegetable oil

Optional: Pepper

PREPARATION
1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap.
2. Preheat oven to 275°F/140°C.
3. Transfer steak to a wire rack on top of a baking sheet.
4. Bake for about 2030 minutes, until the internal temperature reaches about 95°F for mediumrare.
5. Preheat castiron skillet on high heat for 1015 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 about 12 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed.
9. Rest the steak on a cutting board or wire rack for about couple minutes.
10. Slice steak and serve!

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MUSIC
Lazy Breeze_Full
Licensed via Warner Chappell Production Music Inc.
Zoomania_fullmix
Licensed via Warner Chappell Production Music Inc.
Baden Mcm_Main
Licensed via Warner Chappell Production Music Inc.

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