Bon Appétit (April 2015)
When we chose this month's Bon Appétit as our first-ever Magazine Club entrant (this Thursday! More details at the end of this post!!), we didn't have any specific recipes in mind. In fact, we hadn't yet received the issue in our mailbox.
But when we did, and we saw this decadent, delicious-looking steak on the cover -- with an absolutely bonkers method of cooking -- we knew we had to try it.
Normally, here are the steps we take when making a steak:
Here are the steps involved with this Bon Appétit steak:
- Refrigerate overnight
- Freeze for several hours, or overnight again
Needless to say, this steak is a committed endeavor. Freezing? Basting? Frying -- twice?? How good could it possibly be?
We had to find out.