In a large mixing bowl, whisk together egg yolks and lemon juice until the eggs turn pale and double in volume.
Set egg mixture over a saucepan with water that is just below a boil. Ensure the hot water is not touching the bottom of the bowl.
Continue to whisk eggs until the mixture begins to thicken and become lighter in color.
Slowly stream in melted butter until sauce has reached desired consistency. Adding a splash of warm water as necessary to adjust consistency.
Season sauce with salt to taste and a pinch of cayenne.

3. Bearnaise

INGREDIENTS:

4 egg yolks
1 bunch tarragon, plus more for finishing
1 cup (240ml) butter, melted
½ cup (120ml) white wine vinegar
¼ cup (60g) dry white wine
1 tablespoon (4g) chervil, finely chopped
Pinch of cayenne pepper
Lemon Juice to taste
Salt and pepper to taste

METHOD:

In a small saucepan, combine shallot, tarragon, white wine, and white wine vinegar. Bring to a boil and reduce by half. Once reduced, transfer to a heat proof container, and put into the refrigerator to cool.
In a quart sized mason jar, add egg yolks and blend until they become pale in color.
Add a splash of the tarragon infused vinegar reduction. And begin to blend again.
While blending, slowly add melted butter until all of the butter has been added, and a smooth and creamy emulsification has formed.
Season with salt and more of the vinegar reduction. Then fold in chopped tarragon and fresh ground black pepper.

4. Bordelaise

INGREDIENTS:

3 garlic cloves, finely chopped
1 shallot, finely diced
1 bay leaf
1 sprig thyme
2 cup (480ml) demi glace
1 cup (240ml) beef stock
1 cup (240ml) red wine
3 tablespoons (40g) butter
Salt and pepper to taste

METHOD:

Melt butter in a large cast iron or saute pan. Once melted, add shallots and garlic. Cook until translucent.
Once the shallot and garlic have cooked, add thyme and bay leaf to the pan. Allow to cook for another 1-2 minutes.
Deglaze the pan with red wine and allow to reduce by half. Once reduced, add the demi glace and beef stock to the pan.
Reduce the sauce until it is thick enough to coat the back of a spoon. Once desired texture has been reached, season with salt and pepper, then pass through a fine mesh strainer into another pan.
Bring sauce to a boil, then cut the heat from the pan. Whisk butter into the sauce to thicken and emulsify.

5. Diane

INGREDIENTS:

1 shallot, finely diced
1 garlic clove, finely minced
1 cup (240ml) beef stock
¼ cup (60g) cognac
¼ cup (60g) demi glace
¼ cup (60g) heavy cream
1 tablespoon (6g) parsley, finely chopped
2 teaspoons (6g) dijon mustard
2 teaspoons (4g) Worcestershire
Dash of Tabasco
Salt and pepper to taste

METHOD:

Begin by melting butter in a large cast iron or saute pan. Once melted, add shallot and garlic to the pan and cook until translucent.
Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
Add beef stock and demi glaze to the pan, reduce until the sauce is thick enough to coat the back of a spoon.
Add mustard, Worcestershire sauce, and tabasco. Whisk together to combine. Then add heavy cream and reduce until the sauce can coat the back of a spoon.
Whisk in chopped parsley and season to taste with salt and pepper.

6. Chimichurri

INGREDIENTS:

4 garlic cloves, fine dice
2 bunch parsley, chopped
1 shallot, fine dice
1 fresno chilie, finely diced
¾ cup (90ml) extra virgin olive oil
3 tablespoons (40g) red wine vinegar
Salt and pepper to taste

METHOD:

In a medium mixing bowl, combine parsley, garlic, shallot, fresno chile, vinegar, and olive oil.
Stir well to combine, and season with salt and pepper to taste.
Transfer to a storage container and allow to sit for at least 1 hour.

7. Au Poivre

INGREDIENTS:

2 garlic cloves, finely chopped
1 shallot, finely diced
½ cup (120ml) heavy cream
½ cup (120ml) cognac
¼ cup (60ml) beef stock
3 tablespoons (45g) black peppercorn
1 tablespoon (15g) unsalted butter
Salt and pepper to taste

METHOD:

Begin by coarsely grinding black peppercorns in a mortar and pestle.
Melt butter in a large cast iron or saute pan.. Once melted, add shallot and garlic to the pan and cook until translucent.
Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
Once the flame has died down, add beef stock and cook until it coats the back of the spoon.
Add heavy cream, and again reduce until the sauce coats the back of a spoon.
Season sauce with salt and pepper, then pass through a fine mesh strainer.
Keep warm for serving.

METHODS:

JW Steak Seasoning:

INGREDIENTS:

1 tablespoon (15g) salt
1 teaspoon (3g) fresh cracked black pepper

8. Air Fryer:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

Preheat the air fryer to 400°F (200°C).
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steak on a wire rack lined baking tray, and brush the olive oil mixture onto all sides of the steak. Then season generously with salt and pepper mix.
Transfer the steak to the air fryer basket and cook for 5 minutes. Flip the steak and cook for an additional 5 minutes. The internal temperature of the steak should reach 125°F (50°C).
Let the steak rest for about 5-8 minutes before serving.

9. Slow Cooker:

INGREDIENTS:

1 steak
1 cup (240ml) beef stock
1 tablespoon (15g) vegetable oil
JW steak seasoning to taste

METHOD:

In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Begin to heat a large statue pan or cast iron pan over medium high heat. While the pan is heating, season steak with JW steak seasoning.
Place steak into the hot pan and sear on both sides for 2-3 minutes, or until a golden brown crust has formed.
Once the steak is seared, deglaze the pan with beef stock, and transfer steak and stock into a crock pot.
Set the crock pot on high and cook for 1 hour to 1 hour and 30 minutes.

10. Pressure Cooker:

INGREDIENTS:

1 steak
1 tablespoon (15g) vegetable oil
1 cup (240ml) beef stock
Jw steak seasoning to taste

METHOD:

In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
On a plate or wire rack lined baking tray, season steak with spice mixture on all sides.
Preheat the Instapot on the saute function until the cooker indicates it is ready, then add the olive oil.
Sear steak for 2-3 minutes on each side then pour in the beef stock.
Switch the Instapot from the saute function to pressure cook.
Place the lid on the pressure cooker, and set a timer for a 10 minute cook.
Once the steak has cooked, release all of the steam before opening the lid.
Remove the steak from the instapot and let it rest for 5-8 minutes.

11. Microwave:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

In a small mixing bowl, combine salt, and black pepper. Mix until fully incorporated. Using the spice mixture, season the steak on all sides.
Place the steak onto a plate, and then into the microwave.
Cook the steak for 2-3 minutes, then flip and cook for an additional 2-3 minutes. The internal temp should read 125°F (50°C).
Remove the steak from the microwave and transfer to a wire rack lined baking tray. Pat dry with a paper towel.

12. Toaster

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

Preheat oven to 350°F (175°C).
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steak on a wire rack lined baking tray, and season all sides of the steak.
Place steak into a toaster oven, ensuring the drip tray is placed beneath.
Cook the steak in the toaster for 5-8 minutes. Internal temperature should reach 125°F (50°C).
Remove from the oven and allow to rest for 3-4 minutes.

13. Indoor Electric Grill:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

Plug in the George Foreman grill and allow it to come to the proper temperature. The light on the grill will turn green to indicate it is ready.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
On a plate or wire rack lined baking tray, season the steak with spice mixture on all sides.
Open the lid and place the steak on the grill. Close the lid, and give a slight press to ensure and even sear.
Cook the steak for 5 minutes, or until the steak reaches an internal temperature of 125°F (50°C).
Allow the steak to rest for 5-8 minutes.

14. Sous Vide:

INGREDIENTS:

1 steak
1 tablespoon (15g) vegetable oil
JW steak seasoning

METHOD:

Preheat sous vide to 54°C.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
On a wire rack lined baking tray, season steak on all sides.
In a vacuum sealed bag, add in seasoned steak. Seal the bag, and add to sous vide. Cook steak for 60 minutes.
Remove steak from vacuum bag, and pat the steak dry.
Preheat a cast iron pan over medium high heat, then add vegetable oil to the pan until it begins to smoke.
Season steak with salt and pepper, then add to the pan and sear for 1-2 minutes on each side.

15. Searzall:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steak on a wire rack lined baking tray, and season on all sides.
Use the Searzall to cook the steak on the wire rack lined baking tray. It should take about 8-10 minutes per side. Be careful this will make the baking tray extremely hot.
Once the steak has reached an internal temperature of 130°F (54°C), stop heating and allow it to rest for 5-8 minutes.

16. Broiled:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

Preheat the oven with the broiler on for 10-15 minutes.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steak on a wire rack lined baking tray, and season on all sides
Place steak on a wire rack lined baking tray into the oven, and cook for 6-8 minutes, then flip and cook for an additional 6-8 minutes. Internal temperature should read 125°F (50°C)
Remove from the oven, and transfer to a cutting board. Allow the steak to rest for 5-8 minutes.

17. Roasted:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

Preheat the oven to 450°F (230°C).
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steaks on a wire rack lined baking tray, and season all sides.
Place the tray in the oven. Cook for 20-25 minutes. The internal temperature should be 125°F (50°C).
Remove the steak from the oven, and allow it to rest for 5-8 minutes.

18. Gas Grill:

INGREDIENTS:

1 steak
Jw steak seasoning to taste

METHOD:

Begin by preheating grill until it reaches a temperature between 400-450°F (200-230°C).
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Using the mixture, season the steak on all sides.
Once the grill has preheated, place the seasoned steak on the grill and sear for 2-3 then do a quarter turn and cook for another 2-3 minutes.
Flip the steak and repeat the previous step.
Once the steak has reached an internal temperature of 125°F (50°C), it can be transferred to a wire rack lined baking tray and rested for 5-8 minutes.

19. Grill Pan:

INGREDIENTS:

1 steak
1 tablespoon (15g) vegetable oil
JW steak seasoning to taste

METHOD:

Preheat a cast iron grill pan over medium heat, once hot add vegetable oil to the pan.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steaks on a wire rack lined baking tray, and season the steak on all sides.
Add vegetable oil to the pan.
Place steak on the grill pan and cook for 2-3 minutes, then do a quarter turn and cook for another 2-3 minutes. Flip the steak and repeat this step. The total cook time should be 8-12 minutes, or an internal temperature of 125°F (50°C).

20. Plancha/Griddle:

INGREDIENTS:

1 steak
1 tablespoon (15g) vegetable oil
JW steak seasoning to taste

METHOD:

Preheat plancha over medium high heat. Once hot add oil to the cooking surface, then using a paper towel, wipe the excess oil from the surface.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Using the mixture, season the steak on all sides.
Place steak on the plancha and use a weight to press it down. Sear steak on each side for 2-3 minutes, then remove the weights and reduce heat to medium.
Allow steak to continue to cook for an additional 3-4 minutes. The internal temperature should read 125°F (50°C).
Transfer the steak to a cool surface and let it rest for 5-8 minutes.

21. Deep Fried:

INGREDIENTS:

1 steak
2 quarts (2L) vegetable oil
JW steak seasoning to taste

METHOD:

In a heavy bottomed pot, heat vegetable oil to 350°F (175°C)
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated. Using the spice mixture, season the steak on all sides.
Once the oil is hot, gently lay the steak into the hot oil and cook for 5-8 minutes. The internal temperature should read 125°F (50°C).
Transfer the steak to a wire rack lined baking tray to drain. Allow the steak to rest for 3-5 minutes.

22. Chicken Fried Steak

INGREDIENTS:

1 steak
1 cup (120g) flour
1 cup (120g) bread crumbs
1 cup (240ml) buttermilk
1 cup (240ml) vegetable oil
JW steak seasoning to taste

METHOD:

In a small bowl whisk together salt and pepper until fully combined.
Cover the work surface in plastic wrap , then place the steak into the center on the work surface. Place a layer of plastic wrap over the steak.
Using a meat mallet, pound the steak to ¼ inch thick.
Begin to heat vegetable oil in a large cast iron pan over medium high heat until the oil begins to shimmer.
In a large mixing bowl, add the flour, breadcrumbs, and JW steak seasoning. In a separate large bowl, add buttermilk.
Dip the steak into the buttermilk, then into the flour mixture. Press the steak into the flour ensuring that all sides of the steak are properly dredged.
Place the steak into the hot oil and cook for 2-3 minutes. Flip the steak and cook for an additional 2-3 minutes. The whole steak should be golden brown and crispy.
Transfer the cooked steak to a wire rack lined baking tray to allow the excess oil to drain. Season with JW steak seasoning.

23. Poached:

INGREDIENTS:

1 steak
JW steak seasoning to taste
2 pounds (907g) unsalted butter
1 tablespoon (15g) vegetable oil

METHOD:

Heat butter to a holding temperature between 140-150°F (60-65°C) in a dutch oven or heavy bottom pot.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
On a plate or wire rack lined baking tray, season steak with spice mixture on all sides.
Add the steak to the butter and cook to an internal temperature of 125°F (50°C).
Once the steak has hit the desired temperature, remove the steak and place onto a wire rack lined baking tray. Pat the steak dry with a paper towel.
Begin to heat a cast iron pan over medium high heat, once hot add vegetable oil and heat until beginning to smoke.
Sear the steak on each side for 1-2 minutes, then transfer to a cutting board and allow to rest for 5-8 minutes.

24. Charcoal Grilled:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

Begin to preheat the grill by lighting charcoal. Allow the coals to stop burning and turn white. This should take about 10-15 minutes.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
On a plate or wire rack lined baking tray, season steak with spice mixture on all sides.
Place steak on the grill and cook for 1-2 minutes, then turn 45 degrees, and cook for another 1-2 minutes.
Flip the steak and cook for 1-2 minutes, then turn 45 degrees, and cook for an additional 1-2 minutes. The internal temperature of the steak should reach 125°F (50°C).

25. Stir Fried Wok:

INGREDIENTS:

2 steaks, cut in 1 inch cubes
1 tablespoon (15g) vegetable oil
JW Chicken Breast Seasoning to taste

METHOD:

In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Cut steak into 1 inch cubes and season generously with JW steak seasoning.
In a wok, heat vegetable oil until it begins to smoke. Then add steak to wok and stir fry for 3-4 minutes, or until golden brown and cooked through.

26. Tartare

INGREDIENTS:

1 steak
1 shallot, finely diced
1 egg yolk
2 tablespoons cornichons, finely diced
2 tablespoons capers, finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons red wine vinegar
2 tablespoons dijon mustard
1 tablespoon Worcestershire
1 tablespoon olive oil
Dash of hot sauce
Salt and pepper to taste

METHOD:

Trim excess fat from the steak, then cut the steak into thin slices. Once the steak is sliced, cut the slices into thin strips.
Cut against the strips to dice the steak as thinly as possible. Once diced, mound the cut steak in the center of a medium mixing bowl.
Place the cornichons, capers, and parsley around the meat. Lightly press into the center of the steak and add the egg yolk into the indent.
Mix everything together using a spoon or a fork. Begin to slowly drizzle olive oil while mixing to emulsify.
Once the mixture is emulsified, place a ring mold into the center of a plate. Add the steak mixture to the ring mold and press the top to flatten.
Remove the ring mold, then garnish with some parsley, black pepper, and flakey salt.

27. Pizza Oven:

INGREDIENTS:

1 steak
1 tablespoon (15g) vegetable oil
JW steak seasoning to taste

METHOD:

Preheat pizza oven to 500°F (260°C).
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
On a plate or wire rack lined baking tray, season the steak with spice mixture on all sides.
Preheat a cast iron pan in the pizza oven with vegetable oil until the oil begins to smoke.
Add steak to the pan, and cook for 2-3 minutes on both sides. The internal temperature of the steak should be 125°F (50°C).
Transfer the steak to a wire rack lined baking tray and allow to rest for 5-8 minutes.

28. Reverse Sear:

INGREDIENTS:

1 steak
JW steak seasoning to taste
1 tablespoon (15g) vegetable oil

METHOD:

Preheat the oven to 200°F (110°C)
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steak on a wire rack lined baking tray, and season on all sides.
Cook steak on a wire rack lined baking tray in the oven for 25-30 minutes. The internal temperature should read 125°F (50°C).
Remove steak from the oven, and begin heating a cast iron pan over medium-high heat.
Add vegetable oil to the pan, and allow it to begin smoking. Then add the steak to the pan and sear on high heat for 30 seconds on each side.
Transfer steak to a cutting board, and allow to rest for 5-8 minutes.

29. Salt Baked:

INGREDIENTS:

1 steak
700g salt
⅓ cup (80ml) water
JW steak seasoning to taste

METHOD:

Preheat the oven to 400°F (205°C).
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
On a plate or wire rack lined baking tray, season steak with spice mixture on all sides.
In a large mixing combine salt, and water. Mix by hand until fully incorporated. The mixture should resemble packable snow.
On a baking tray lay down some of your salt mixture. Enough area to cradle the steak. Put the steak down onto the salt bed.
Pack the rest of the salt over the steak until it is fully encased in salt.
Bake the salt crusted steak for 20-22 minutes.
Use a mallet to break the salt then crust. Then delicately remove the salt from the steak using an offset spatula.
Begin heating a cast iron pan over medium-high heat. Add vegetable oil to the pan, and allow it to begin smoking. Then add the steak to the pan and sear on high heat for 1-2 minutes on each side.
Let the steak rest for 5-8 minutes before serving.

30. Braised:

INGREDIENTS:

1 steak
1 quart (1L) beef stock
3 garlic cloves, rough chopped
2 celery stalks, rough chopped
1 carrot, rough chopped
1 yellow onion rough chopped
1 sprig rosemary
3 sprigs thyme
½ cup (120ml) white wine
1 tablespoon (15g) olive oil
1 tablespoon (15g) tomato paste
¼ cup (60g) unsalted butter
JW steak seasoning to taste

METHOD:

Preheat oven to 325°F (160°F).
Season steak with spice mixture on all sides, and preheat a dutch oven over medium high heat.
Add oil to the dutch oven, and allow oil to begin smoking. Place steak into the pot, and sear for 2-3 minutes over high heat. Then flip the steak and sear for an additional 2-3 minutes.
Remove the steak from the pot, and add garlic, onion, celery, and carrot.
Saute the vegetables over medium high heat until vegetables begin to develop a deep brown color.
Add tomato paste, thyme, and rosemary to the vegetables, and continue to cook until tomato paste begins to form a fond in the pot.
Deglaze the pot with white wine and reduce by half.
Add beef stock and place the steak back into the pot. Cover the pot with a lid or foil, and continue to cook at a simmer for 18-20 minutes.
Remove the steak from the braising liquid, and let drain on a wire rack lined baking tray.

31. Steamed:

INGREDIENTS:

1 steak
1 quart (1000ml) water
1 tablespoon (15g) vegetable oil
JW steak seasoning to taste

METHOD:

Bring water to a boil over high heat, and once to a boil reduce heat to a simmer.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Season steak with spice mixture and allow to sit for 5 minutes at room temperature.
Place the steam basket onto the pot with simmering water, then add steak to the basket. Cover with lid and steam steak for 25-28 minutes. Internal temperature temperature should read 125°F (50°C).
When the streak is nearly finished steaming, begin to preheat a cast iron pan over medium high heat.
Remove the steak from the steamer and pat dry. Season the steak lightly with salt and pepper.
Add vegetable oil to the pan. Once the oil is smoking add the steak to the pan and sear on each side for 30 seconds to 1 minute.
Let the steak rest for 5-8 minutes before serving.

32. Smoked:

INGREDIENTS:

1 steak
JW steak seasoning to taste

METHOD:

Preheat the smoker to 225°F (105°C).
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steak on a wire rack lined baking tray and season with the spice mixture onto all sides of the steak.
Place the steak on the smoker grates and smoke for about 45 minutes to 1 hour, or until they reach an internal temperature of 125°F (50°C).
Remove steak from the smoker, and begin heating a cast iron pan over medium-high heat.
Add vegetable oil to the pan, and allow it to begin smoking. Then add the steak to the pan and sear on high heat for 30-45 seconds on each side.
Transfer steak to a cutting board, and allow to rest for 5-8 minutes.

33. Tandoor:

INGREDIENTS:

1 steak, cut in 2 inch cubes
JW steak seasoning to taste

METHODS:

Light charcoal in the tandoor and allow to burn until they are white hot.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Cut the steak into 2 inch cubes and season generously with spice mixture.
Skewer the steak ensuring you leave room at the bottom so the steak doesn't burn.
Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 125°F (50°C).
Carefully remove the steak from the skewers and serve.

34. Seared:

INGREDIENTS:

1 steak
1 tablespoon (15g) vegetable oil
1 tablespoon (15g) butter
JW steak seasoning to taste

METHOD:

Preheat a cast iron pan over medium high heat
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Place steak on a wire rack lined baking tray and season with the spice mixture onto all sides of the steak.
Add vegetable oil to the heated pan and sear for 2-3 minutes per side.
Flip the steak, then add the butter to the pan. Using a large spoon baste the steak with butter for an additional 2-3 minutes.
Transfer the steak back onto a wire rack lined baking tray and allow to rest for 5-8 minutes.

SUPER STEAK

Tandoor Steak Au Poivre:

INGREDIENTS:

1 steak, cut in 2 inch cubes
JW steak seasoning to taste
½ cup heavy cream
½ cup cognac
¼ cup beef stock
3 tablespoons black peppercorn
1 tablespoon unsalted butter
1 shallot, finely diced
2 garlic cloves, finely chopped
Salt and pepper to taste

Method:

Begin by coarsely grinding black peppercorns in a mortar and pestle.
Melt butter in a large cast iron or saute pan.. Once melted, add shallot and garlic to the pan and cook until translucent.
Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
Once the flame has died down, add beef stock and cook until it coats the back of the spoon.
Add heavy cream, and again reduce until the sauce coats the back of a spoon.
Season sauce with salt and pepper, then pass through a fine mesh strainer.
Keep warm for serving.
Light charcoal in the tandoor and allow to burn until they are white hot.
In a small mixing bowl, whisk together salt, and black pepper until fully incorporated.
Cut the steak into 2 inch cubes and season generously with spice mixture.
Skewer chicken ensuring you leave room at the bottom so the steak doesn't burn.
Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 125°F (50°C).
Carefully remove the steak from the skewers and place the steak onto a plate.
Pour the sauce over the steak and serve.

Every Way to Cook Steak (34 Ways)

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