I strongly recommend you read these instructions in their entirety before trying this cook.

This is now my absolute favorite custom cook with the Brava, replacing my single zone frozen steak cook!

You are invited to enjoy tremendously flavorful and perfectly cooked steaks on par in quality with ANY premium restaurant in America at ANY price.

This cook DOES NOT need the temp sensor and is a fully manual cook. After the initial cook completes, an instant read thermometer and the Brava temp sensor are suggested to check the doneness.

This cook uses the metal tray on the bottom level, and ONLY uses Zones 1 & 2. Your meat can extend a bit into zone 3.

You will need to flip your steaks about halfway through the cook and will be prompted to do so.

Your steak will develop an amazingly delicious thick deep brown CRUST on both sides that explodes with flavor! Your taste buds will thank you over and over again. Remember, a crust is very different from a seared finish! And is much, much more flavorful too! And is how ALL premier restaurants prepare their steaks and why they taste so good.

The BEST part of this recipe is that the cook is SO simple!

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IMPORTANT:
Different cuts/thicknesses of steak and different cooking oils will give slightly different results. There are too many variations for me to test them all. You may not get perfect results your first try and may need to use the adjustment slider for future cooks to get the results exactly as you want them.

For BEST results, the steaks you use should be the about the same size and thickness.

What this cook is designed to do is give the outside top and bottom surfaces of your steaks an exceptional crust without overcooking the interior, keeping you meat extremely juicy!
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I have primarily used this cook with 1 1/4" - 1 1/2" grass fed ribeyes. I have tried a few other cuts of steaks/meats and they have also come out excellent. Other cuts of steaks/meats and/or grain fed meats should work well but I have not tried all other types obviously.

I recommend you ONLY use PREMIUM quality meats no thinner than 1 1/4". Your cook time may vary for numerous reasons so you may need to use the adjustment slider for future cooks.

I have tested this cook with 1" steaks, 1 1/2" loin lamb chops as well as a few other cuts and thicknesses of meats and it seems to work well for all of them with very minor time adjustments using the adjustment slider.

Your results may vary a bit but you should get an exceptional crust on the exterior regardless of the meat. Doneness in the interior may vary a bit of course. If you use thinner cuts,, consume them immediately after the cook completes so they don't overcook through carryover cooking.

PREPARATION:

Place a small amount of ghee or a suitable oil of your choice with a high smoke point across zones 1 & 2. Season the ghee/oil with a generous amount of salt and pepper.

I also suggest you spread a very thin coating over zone 3. This will make cleanup of the tray a lot easier after the cook completes.

COOKING INSTRUCTIONS:

Place the frozen steak(s) right from the freezer in zones 1 & 2 directly on the seasoned ghee. Center them on the tray diagonally within zones 1 & 2.

Place the tray in your Brava, bottom level. Start the cook.

After about 10 minutes, you will be prompted to flip the steak(s). Flip it/them over keeping the meat in about the same position on the tray. Restart the cook. It takes about 10 more minutes to finish.

Once the cook completes, check the internal temperature using an instant read thermometer. If the internal temperature is within 15-20 degrees of your target doneness. simply wrap the meat with foil or place the meat in a small glass storage container with an airtight lid to let it rest for 7-10 minutes.

Thicker cuts may be very rare on the inside. This is normal, simply continue the cook a bit to finish the meat off as explained below. It only takes a few minutes.

To finish the cook if the interior is too rare, you can simply bake your steaks in the Brava at 250° on the GLASS tray, bottom level until the internal temperature climbs to within about 10° of your target doneness, USE THE TEMP SENSOR TO MONITOR THE INTERNAL TEMPERATURE during this step. It is really helpful and insures your meat will be perfectly done just as you want it! Let it rest for about 5-10 minutes after you remove it from your Brava. Use an instant read thermometer to double check the doneness.

If you do not use the Brava temp sensor, recheck the internal temperature every few minutes and only remove your food when the internal temp is within about 10° of your target doneness and then let it rest for 5-10 minutes.

If you have any questions of difficulties, contact me.