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A salt-brined steak is the simplest method to transform a $1 piece of beef into something so soft and flavourful that you could serve it at a restaurant!
YOU WILL NEED
MATERIALS AND TOOLS
THE PREP
Everyone agrees that eye round roast is not suitable for steak - it is rough and low in fat content, and is better suited for a pot roast. Here's how to turn it into a real steak in under 15 minutes.
Let's marinate our steaks in salt! Grab a big cutting board after cutting the eye of the round roast into individual steaks (or something disposable to do this on). Make a coating of sea salt large enough to cover the meat. Place the meat on top and season with additional sea salt. You don't have to completely bury the steak, but make sure you season both sides.
Allow the salt to work on the meat for 15 minutes before rinsing it. Be careful, If you leave the salt brine on the steak for too long, it will dry it out instead of tenderising it!
Finally, season each steak with the Best Classic Steak Rub, or whatever seasoning you want.
THE COOK
Preheat your oven to high (600°F/315°C). Because this is a short dish, you'll want to use a meat thermometer to monitor the internal temperature of the steak.
Place each steak on direct heat once the cooker is ready. Cook them to an internal temperature of 135°F (58°C). If you want those nice-looking hash marks, rotate the pan by 45 degrees after 3 minutes, then flip and repeat till you get the desired temperature. Allow the steak to cook to your preferred doneness after the last spin.
THE PAYOFF
Finally, once the steak has finished cooking, remove it from the flame. Allow it to sit at room temperature for at least 10 minutes to allow its juices to reabsorb and chill slightly.
Serve with your favourite side, or slice to use on sandwiches, in noodles, or in any other way you see fit!
We hope you enjoy this dish and look forwards to hearing how you would prepare a $1 steak. If you try this dish, please take a photo and share it with our social media community.
I'll see you in the next recipe!
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