How to make bitoque:
Step 1: Season the steaks
Pat the steaks dry and season them with salt, pepper, paprika, onion powder, garlic powder. Place the steaks in a bowl, and cover the bowl with plastic wrap. If you’re feeling ambitious, you can tenderize the steaks by pounding them with a meat mallet before placing them in the refrigerator, but this is totally optional!
Steps 2 and 3: Bring steaks to room temperature and sear them
Remove the steaks from the refrigerator and let them rest at room temperature for 15-20 minutes. While the steaks are resting, prepare the slurry by whisking the cornstarch and water together in a small bowl or liquid measuring cup.
Pre-heat a large cast iron skillet over a high-flame. Once you start to see smoke rising from the skillet, brush the skillet with 2 tablespoons of olive oil . Sear each steak for 1-2 minutes on each side. Once both sides are seared, transfer the steaks to a plate, and cover the plate with foil to keep the steaks warm.
How to make bitoque:
Step 1: Season the steaks
Pat the steaks dry and season them with salt, pepper, paprika, onion powder, garlic powder. Place the steaks in a bowl, and cover the bowl with plastic wrap. If you’re feeling ambitious, you can tenderize the steaks by pounding them with a meat mallet before placing them in the refrigerator, but this is totally optional!
Steps 2 and 3: Bring steaks to room temperature and sear them
Remove the steaks from the refrigerator and let them rest at room temperature for 15-20 minutes. While the steaks are resting, prepare the slurry by whisking the cornstarch and water together in a small bowl or liquid measuring cup.
Pre-heat a large cast iron skillet over a high-flame. Once you start to see smoke rising from the skillet, brush the skillet with 2 tablespoons of olive oil . Sear each steak for 1-2 minutes on each side. Once both sides are seared, transfer the steaks to a plate, and cover the plate with foil to keep the steaks warm.
