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Freeze Steak at least 30 minutes on a baking sheet. Alternatively, use a completely frozen Steak.
Preheat your oven to the lowest possible setting (170 degrees F is my oven’s lowest setting).
Pat Steak Dry. Brush top side of Steak with ½ of the Bacon Fat (or oil)
With a Blowtorch, Sear the outside of the Steak, taking care to sear the fat on the sides of the steak, using a continuous back and forth motion across the steak for even browning.
Flip Steak over and brush with remaining Bacon Fat (or oil). Repeat searing process on other side of steak
**Alternatively you can sear the steak by heating a cast iron skillet over medium high heat. Add Bacon Fat or Neutral Oil to Pan, Sear each side until well browned
Transfer Seared Steak to a Cast Iron Skillet (or cooking vessel of choice. If you did not use a blow torch, just keep the steak in the pan). Season with Salt and Cracked Pepper. Insert a Digital Thermometer with an oven safe probe into the side-center of the steak. Place in the Pre-heated oven.
Cook about 65 – 90 minutes*, or to desired doneness.
Season with Salt and Pepper to taste. Allow Steak to rest at least 5-7 minutes.