Here is what you'll need! <br /> <br />PAN-SEARED FLAP STEAK <br />Servings: 2-4 <br /> <br />INGREDIENTS <br />1 pound flap meat <br />½ cup low-sodium soy sauce <br />2 tablespoons ground black pepper <br />4 large cloves garlic <br />3 tablespoons vegetable oil <br /> <br />Gallon-sized plastic zipper bag <br />Cast-iron skillet <br /> <br />PREPARATION <br />1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag. <br />2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit. <br />3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible. <br />4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat. <br />5. Leave bag in the refrigerator to marinate for 1-12 hours. <br />6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C. <br />7. Remove steak from marinade and thoroughly pat dry. <br />8. Once oven is preheated, transfer skillet to stovetop and place on place on high heat. <br />9. Add oil to skillet. <br />10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan. <br />11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time. <br />12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest. <br />13. Let rest for 8-10 minutes. <br />14. Slice steak against the grain and serve! <br /> <br /> <br />REVERSE-SEARED RIB EYE <br />Servings: 2-4 <br /> <br />INGREDIENTS <br />1 1.5- to 2-inch-thick rib eye steak <br />Salt <br />3 tablespoons vegetable oil <br /> <br />Optional: Pepper <br /> <br />PREPARATION <br />1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap. <br />2. Preheat oven to 275°F/140°C. <br />3. Transfer steak to a wire rack on top of a baking sheet. <br />4. Bake for about 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare. <br />5. Preheat cast-iron skillet on high heat for 10-15 minutes. <br />6. Add oil to skillet. <br />7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan. <br />8. Cook for about 1-2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed. <br />9. Rest the steak on a cutting board or wire rack for about couple minutes. <br />10. Slice steak and serve! <br /> <br />Check us out on Facebook! - facebook.com/buzzfeedtasty <br /> <br />MUSIC <br />Lazy Breeze_Full <br />Licensed via Warner Chappell Production Music Inc. <br />Zoomania_fullmix <br />Licensed via Warner Chappell Production Music Inc. <br />Baden Mcm_Main <br />Licensed via Warner Chappell Production Music Inc. <br /> <br />Created by https://www.buzzfeed.com/bfmp/videos/...
