Pan Seared Recipe
Two hours before cooking trim as much fat as possible from steaks.
Cut fat into small pieces.
Render fat in pan on very low heat as completely as possible.
Remove fat from oil.
Use the “oil” from the steak fat to cook the steaks. We eat ours very rare and cooking the meat in its own fat is DELICIOUS. Use the same oil for red and yellow peppers, mushrooms, onions… the flavor is amazing.
For an even “richer” taste; add a tiny bit of butter, high quality olive oil, or truffle oil to the steak fat.
Sous Vide Recipe