If you’re feeling fancy, try the reverse sear. Bake the steak in a low oven (about 275°F or 135°C) until it’s almost at your desired doneness. Then sear it in a blazing hot pan for 60 seconds per side.
This gives you an even, tender interior with a perfect crust. It’s like a magic trick. Abracadabra, tender steak.
No special tools needed. Just an oven and a pan. You’ll feel like a culinary wizard.
What about pineapple or kiwi?
Yes, some people use pineapple or kiwi juice in marinades. The enzymes in those fruits are brutal at breaking down meat. They can turn your steak into baby food in 30 minutes.
If you try it, be careful. A little goes a long way. Like, a very little. And never leave it overnight unless you’re making a savory smoothie.
Stick to salt, acid, and a little patience. That’s your winning combo.
