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Cooking Pans:
Cast Iron pan preferred. Stainless Steel & Non Sticks do work just fine though.
Defrost:
Method 1
Place the steak (in the vacuum sealed bag) into a cold water bath. Thicker cuts, give approx. 45min-1hr. Thinner cuts, give approx. 20-30min. Extra time is ok! Better to be sure your steak is fully thawed. Check the steak by feeling it to make sure it is soft throughout.
Method 2
Place the steak (in the vacuum sealed bag) in the fridge. This method can take up to 24hrs. If using Method 2, prior to cooking remove the steak from the fridge and let it sit out for a minimum of 20 mins as it will help you to cook a more evenly cooked steak throughout.
Prepare:
Once defrosted, remove the steak from its vacuum sealed bag and make sure to pat it completely dry with paper towels. Generously salt the steak on all sides. Maldon sea salt is preferred for fuller steaks & fine sea salt for thinly cut steaks.
Cook:
Cast Iron Skillet
Australian NY Strip Side Method
Cold Pan Method: No oil or butter needed. Place NY steak fat strip side down on a cold pan. Use tongs to hold in place by locking them to prevent the steak from falling. Set temp. to medium heat and after 4-6 mins, the pan should reach its set cooking temp. and the fat should have rendered out into the pan. Then place the steak surface side down in rendered fat and sear for 3-4 mins per side depending on wellness desired. (Recommended temp. - medium rare.) Remove the steak and let it rest for 5-10 mins. Do not cut the steak until rest time is complete.
Preheat Method: No oil or butter needed. Preheat the pan 5-6 mins, by that time the pan should smoke a little. Place the NY on it side, fat strip down for 2 mins to render the fat and get the fat cap crispy. Then place the steak surface side down in rendered fat and sear for 3-4 mins per side depending on wellness desired. (Recommended temp. - medium rare.) Remove the steak and let it rest for 5-10 mins. Do not cut the steak until rest time is complete.
Australian Picanha
Preheat pan on medium heat for 5-6 mins. Place the Picanha fat strip side down on the hot pan. Use tongs to hold the steak in place by locking them to prevent the steak from falling. Sear the fat cap for ~2 mins. Try to get the cap crispy and the fat should have rendered out into the pan. Then place the steak surface side down in rendered fat and sear for 1:30-2:30 mins per side depending on wellness desired. (Recommended temp. - medium rare.) Remove the steak and let it rest for 5 mins. Do not cut the steak until rest time is complete.
Picanha Tip
Preheat Pan 5-6 mins. Salt all sides generously. No oil or butter needed for highly marbled beef. Sear the fat cap first for for 5-6 mins to let the fat render into the pan and to get the fat cap crispy. Flip and cook other side for 5-6 mins. Then cook the flat side opposite the tip for 3-4 mins. Temp should be around 120-125F before removing. Let rest for 10 mins before slicing.
Australian Ribeye
Preheat Pan 5-6 mins. No oil or butter needed for highly marbled beef. The steak should sizzle loudly when placed on the pan. Sear for 3-5 mins per side depending on thickness of cut. Flip and repeat. Remove the steak from pan when its around 120-125F. If unsure use meat thermometer to check internal temp. The steak will continue to cook while resting and can increase between 5-10 degrees during rest. Let the steak rest 5-10 mins before slicing. (All Stoves Vary in Temp. These Are General Recommendations. We don't recommend cooking these above 135F. )
Australian & Japanese Filet
Filet can range in shape quite a bit depending where on the loin its from. The time will be effected by its thickness. If intimidated by a thick filet could can slice it horizontally into two small thinner medallions. Australian filet can be cooked without oil or butter but since it is leaner can feel free to add a little if desired. Japanese A5 filet we recommend cooking without any oil or butter is it is highly marbled. We recommend cooking to an internal temp of 115-120F and resting 5-10mins. Longer rest for the thicker cuts. They can strictly be pan seared, pan seared then finished in the oven or sous vide then finished in the pan.
Japanese NY & Ribeye
Since Japanese beef tends to be cut thinner and is very tender we recommend using a medium to fine sea salt. To get a sear we recommend a high temp as the steak has a shorter cooking time. No oil or butter is used. Once the pan has reached its full temp. (can take 5-6 minutes, typically indicated by light smoking) place the steak on the pan. Sear will be about 60-120 seconds per side. Due to its thinner cut & fat content rest is not needed.
Denver/Zabuton
Preheat Pan 5-6 mins. Salt both sides or all sides generously. No oil or butter needed for highly marbled beef. The steak should sizzle loudly when placed on it the pan. Sear for 3-3:30 mins per side depending on thickness of cut. Flip and repeat. Remove the steak from pan when it’s around 125F. If unsure use meat thermometer to check internal temp. The steak will continue to cook while resting and can increase between 5-10 degrees during rest. Let the steak rest 5-10 mins before slicing. (All Stoves Vary in Temp. These Are General Recommendations. We don't recommend cooking these above 135F. )
Enjoy:
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