How to make LAO STEAK | House of X Tia

There’s always a fight for the charred fatty pieces of LAO STEAK! In this tutorial, I teach you how to make an all-purpose oyster sauce marinade, and how to perfectly reverse sear steak to achieve that irresistible crust every time. For more recipes like this, visit Lee Kum Kee at: https://usa.lkk.com/en/cooking-storie... LET'S STAY CONNECTED! INSTAGRAM |   / houseofxtia   FACEBOOK|   / houseofxtia   EMAIL | [email protected] TOOLS USED IN THIS VIDEO cast iron skillet: https://amzn.to/3G78LBC metal tongs: https://amzn.to/3ne7tMC thermometer: https://bit.ly/3vzuZXW baking pan & wire rack: https://amzn.to/3GbqTdu INGREDIENTS 2 steaks - i'm using New York strip 2 tablespoons Lee Kum Kee premium oyster sauce: https://bit.ly/3pr69IV 1½ tablespoons brown sugar 1 teaspoon garlic powder 1/2 teaspoon salt 1 teaspoon fish sauce black pepper to taste MARINADE 1. In a small bowl, mix together oyster sauce, brown sugar, garlic powder, salt, fish sauce and black pepper. 2. Add steaks to a resealable bag and pour the marinade on top. Marinate for at least 2 hours or overnight in the refrigerator for best flavor. COOKING INSTRUCTIONS 1. 30 minutes prior to cooking, remove steak(s) from the refrigerator and transfer to a wire rack on top of a baking sheet. 2. Preheat oven to 275°F. 3. Bake for 30 minutes or until the internal temperature reads 115°F for medium rare. Adjust the bake time if you like your steak more rare or well-done (see steak temperature guide below). 4. Heat 1/2 tablespoon of oil in a cast iron skillet over high heat until smoking. 5. Using tongs, gently lay steak in skillet away from you. Sear the steak for 1½ minutes, then flip the steak with tongs and sear the other side for 1½ minutes. If steak has a fat cap or is more than 1" thick, upend with tongs and sear sides until browned. 6. Remove skillet from heat. Transfer steak to a cutting board. 7. Cut steak against the grain. Serve and enjoy! STEAK TEMPERATURE GUIDE Rare: Remove from oven at 105°F. Pan sear to 115°F - 120°F. Medium Rare: Remove from oven at 115°F. Pan sear to 125°F - 130°F. Medium: Remove from oven at 125°F. Pan sear to 135°F - 140°F. Medium Well: Remove from oven at 135°F. Pan sear to 145°F - 150°F. Well: Remove from oven at 145°F. Pan sear to 155°F - 160°F DIPPING SAUCE RECIPE:    • How to make JEOW SOM | Spicy Ginger Sauce ...