STEP 1/8
Refrigerate a 5cm thick porterhouse steak for more than 24 hours.
STEP 2/8
Remove surface blood and sprinkle with salt.
STEP 3/8
Insert probe thermometer deep into, top with rosemary and butter.
STEP 4/8
Put it in the oven and set the oven temperature to 105 degrees.(Inspection thermometer deep temperature primary goal: 53 degrees Celsius)
STEP 5/8
When the deep temperature becomes 53 degrees Celsius and the alarm goes off, take it out of the oven and use a torch to evenly heal all sides. (Final goal of probe thermometer deep temperature: 60 degrees C)
STEP 6/8
Cut the sirloin tenderloin around the T-shaped bone in the middle and cut it.
STEP 7/8
I'm going to make it look pretty.
STEP 8/8
I eat it with wine, side menu, sauce, etc.
1. Recommended Side Menu: Slice tomatoes and onions into a circle and sprinkle lemon juice and salt on top to help with the greasiness of the meat. Try stir-fried hot vegetables with the vegetables at home.
2. Recommended sauces: wasabi, Tabasco hot sauce, truffle salt, holgrain mustard, etc
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You need some equipment, but if you have it, you can cook it for the rest of your life. Why don't you invest in a torch (10,000 won), an IKEA probe thermometer (10,000 won), and an oven (or a large air fryer) to enjoy restaurant food at home? The reverse searing method first thoroughly cooks the meat in the oven, and with a torch, it causes a Myyar reaction on the surface to thicken the meat scent.