I have 4 techniques that show how to cook the best steak. You will learn how to reverse sear a steak for the most even cooking you can imagine. Sous vide steak to the exact temperature you want. Pan sear a thick steak and baste it with garlic butter. Also a skirt steak recipe with salsa verde.
For the reverse sear steak, make the spice rub by combing the smoked paprika, ancho chile powder, cumin, and cayenne pepper. Mix well and season the steaks with a generous pinch of salt and spice rub on all four sides of the steak. At this point you can marinate the steak uncovered overnight in the fridge on a wire rack set inside a sheet tray. This will allow the salt and spices to penetrate down deep in the meat. Or you can let the steak sit at room temperature on the wire rack for 30-60 minutes. Pre-heat oven to 275 F and insert a digital probe thermometer horizontally into the center and deepest part of the steak. Cook the steak on the wire rack set on the sheet tray with tin foil underneath until the internal temperature reaches 115 F. This will take about 30-40 minutes and the steak will be perfectly medium-rare after it sears in the pan.
To try some really good extra virgin olive oil for the salsa verde, make sure to use my $1 promo code for the oil club: http://bit.ly/2yWv3pL
Macros per 1 ounce of strip steak:
61 calories
4.1 grams of fat
0 carbs
7 grams of protein
0 fiber
Macros per 1 ounce of ribeye steak:
77 calories
5.3 grams of fat
0 carbs
7 grams of protein
0 fiber
Macros per 1 ounce of skirt steak:
67 calories
4 grams of fat
0 carbs
7 grams of protein
0 fiber
Macros for all the salsa verde:
501 calories
0.89 grams of net carbs
1 total grams of carbs
56 grams of fat
0 protein
0 fiber