This cook is still being tested by me at this time. Some touch up may be needed.

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.

PREPARATION:

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

COOKING INSTRUCTIONS:

Place the frozen meat right from the freezer directly on the seasoned ghee. Center it on the tray diagonally crossing all 3 zones.

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

After about 10-15 minutes, you will be prompted to flip the steak(s). Flip it over keeping the meat in about the same position on the tray. Restart the cook. It takes about 10-15 more minutes to finish.

Once the cook completes, check the internal temperature using an instant read thermometer.

To finish the cook, use the Chef's pan. Add about 1/2 cup water and about 1/4 cup of ghee of a good quality cooking oil.

Slow cook, preferably on low, until the interior is done as you like it. Use an instant read thermometer to check the doneness periodically.

Important: Do not overcook. Remove the meat from your Brava when the internal temp is about 20° lower than your target temperature. Remove from the chef's pan and wrap the meat with foil. Let it rest for at least 10 minutes. Double check the internal temperature again. If it is not quite done, let it rest for more time. You can also if you want put it back in the Brava in the Chef's pan on slow cook low until the temperature rises to where you want it.

If you have any questions of difficulties, contact me.