I use thick strip steaks. Pat them dry & rub with the spices an hour or two in advance. Sear in a hot cast iron frypan for 2 minutes per side. Transfer to a hot oven until they are just shy of your desired doneness - use a meat thermo for perfection. Let them rest for a few minutes. Bias cut them in thin slices.
Ian
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'87 Carrera Cab
----- “Only two things are infinite, the universe and human stupidity, and I'm not sure about the former.” A. Einstein -----
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