Tips to Make it Nice

BAVETTE STEAK

 

SEASONING
Season the steak with our soy garlic marinade and let it rest room temp for about 20 minutes.

GRILLING vs SEARING
Whether you’re grilling it or searing in a pan, make sure your cooking vessel is fucking hot.

If you're grilling, lightly season with salt and pepper before grilling. Grill each side for about 2 minutes to achieve medium-rare doneness. Rest for 5-10 minutes before slicing. Reduce the soy garlic sauce in a pan to glaze consistency then pour of the sliced meat. 

If you're searing, lightly season with salt and pepper before searing. When you're near finished searing and while the pan is still hot, pour the soy garlic sauce into the pan and reduce until it becomes a glaze. Let is rest for a 5-10 minutes before slicing.

SLICING
This is where it can go very wrong. Slice it across the grain. Slice it roughly quarter inch in thickness for maximum deliciousness. Sprinkle some finishing salt before serving.

PORK CHOP

SEASONING
We suggest going classic with this. A sprinkle of salt and pepper just before cooking.

GRILLING or SEARING
Heat up your grill/pan on high and when it’s hot start cooking. About 4 minutes of each side before letting it rest for another 10 minutes. 

SLICING
If yours has a rib attached, first remove the bone. Keep in mind you’ll be dipping and wrapping this classic KBBQ style, make sure you slice to the appropriate size. About quarter inch thick and two inches in length. Sprinkle finishing salt before serving.

WRAP IT UP OR RICE IT UP

Lettuce - protein - ssam jang - pickles - eat.

Protein - ssam jang - pickles - rice - eat.

©2020 by Omai Restaurant