STEAK

For the Skirt Steak

Start by seasoning the steaks generously with kosher salt and freshly ground pepper, but only on one side of the steak.

Heat vegetable oil over medium high heat until smoking.

Lay steaks seasoned side down onto pan slowly to prevent splattering.

Sear the steaks, flipping once golden brown. Cook until an internal temperature of 115°F.

Rest for ten minutes under foil while making pan sauce (See Sauces episode).

After the steaks have rested for 10 minutes, they are ready to carve.

Cut each steak into two halves.

Cut perpendicular to the muscle fibers that run the length of the steak at an angle.

Plate and top it with the pan sauce.

For the Tomahawk Ribeye

Start by seasoning the steak on both sides with kosher salt and freshly ground pepper, then letting the steak sit for 30 minutes to come up to room temperature.

Pat the salt and pepper into the steak on both sides.

Place the steak on a rack and in the oven at 225°F for 45 minutes, until the inside of the steak registers 115°F.

Heat vegetable oil in a cast iron skillet before placing the steak on to sear.

Cook until the steak is completely seared on one side before flipping. Roughly 1½ - 2 minutes.

Flip the steak and make sure everything is crisp.

Add butter to the pan, along with garlic and a whole sprig of rosemary.

Gently lift the pan to an angle creating a “butter pool” and scooping it up and pouring it over the steak with a spoon (butter basing).

Flip once more, making sure everything is crisp, and continue to butter baste the other side for another 90 seconds.

Once both sides have been generously butter basted, sear all the rendered fat on the side of the steak for about 60 seconds until the fat turns golden brown.

Let rest for no longer than 5 minutes with the garlic and thyme on top. Cover with foil.

Run a chef’s knife on the side of the bone (hold on to for future beef stock).

Carve the steak straight down into thick pieces.