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: usa.lkk.com/en...
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TOOLS USED IN THIS VIDEO
cast iron skillet: amzn.to/3G78LBC
metal tongs: amzn.to/3ne7tMC
thermometer: bit.ly/3vzuZXW
baking pan & wire rack: amzn.to/3GbqTdu
INGREDIENTS
2 steaks - i'm using New York strip
2 tablespoons Lee Kum Kee premium oyster sauce: 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
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