Sexy Time Steak (courtesy of the 4 hour chef)

1. 1

   Dry brine steak by coating one side with a generous amount of salt.

2. 2

   Then leave in fridge for 2 hourse or preferably overnight

3. 3

   Rinse of steak after dry brining and pat it very dry with paper towels, then steak on a cake cooling rack or a few wooden dowels so air can circulate around steak

4. 4

   place steak in freezer for 30 to 45 min and no longer.

5. 5

   The cold air ensures that the steaks serface is dry

6. 6

   Preheat Oven to 200

7. 7

   heat a cast iron pan on stovetop at the highest heat and coat with grapeseed oil

8. 8

   rub halved garlic clove on steak serface and then salt and pepper

9. 9

   place steak in skillet and cook for 2 min.

10. 10

    on both side then using tongs hold the steak sideway to sear the edges of the steak and remove steak to make bedding in the pan with the rosemary

11. 11

    Put Steak on top of the rosemary and add the ghee right on top of Steak then place probe thermometer into steak Set @ 138 and place steak in oven until done

12. 12

    Let steak sit for at least 8 min.

13. 13

    then enjoy

* Per serving · 4 servings · Values may vary.

No additional tips available.