@eatsbymike: Flat Iron Steak 🥩 Recipe, from Naomi Pomeroy’s, Taste & Technique: 1 lemon, sliced ¼ cup plus 3 tablespoons extra-virgin olive oil 6 cloves garlic 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon sugar 2 teaspoons freshly ground black pepper ¼ teaspoon red chile flakes 6 thyme sprigs 1 (2-inch) piece peeled fresh ginger, thinly sliced 3½ pounds flat iron steak, cut into 6 evenly sized steaks 3 teaspoons salt S Remove the steaks from the bag at least 2 hours before cooking and pick off the ginger and thyme. Discard the marinade. Blot off all of the marinade from the steaks with paper towels, making sure the steaks are very dry. Season each steak on both sides with ½ teaspoon salt and ¼ teaspoon of the remaining pepper. Preheat the oven to 400°F. Heat a black steel pan over high heat until very hot. Add 1 tablespoon of the oil and heat until the surface is rippling but not smoking. Working in batches to avoid crowding the pan, add 2 steaks to the pan. Press a heavy plate or bowl onto the steaks to ensure an even dark brown sear across the entire surface of the steaks avoid creating black spots). Cook on each side for 1 minute, transfer to a baking sheet, and then rinse and dry the pan. Repeat with the remaining oil and steaks in two batches. Once all of the steaks have been seared, place the baking sheet in the oven and cook, flipping the steaks after 3½ minutes, for 7 to 10 minutes total, until each steak reaches an internal temperature of 116°F to 120°F in the thickest part. Remove the baking sheet from the oven and transfer the steaks to a plate to rest for 5 to 7 minutes. Cut on a sharp bias across the grain into ¼- to ½-inch-thick slices. #steak #steaktiktok #steaktok #steaks

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Tuesday 11 March 2025 20:17:18 GMT