Nick DiGiovanni
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And I'll be on this side layering these down to make a nice foundation for our steak.
At this point, we're going to take a piece of parchment, wrap one of our steaks nicely and tightly inside the parchment.
It looks like it's been sous-vided.
It's really soft and flimsy, and if we could sear it, I feel like it'd be the perfect steak.
But unfortunately, each method must stand alone.
We're gonna cook this steak caveman style.
I do not have high hopes for this steak, but it actually has some really interesting looking grill marks and the fat cap ended up getting a really nice crust too.