LogFAQs > #930315290

How I flank the steak

1. Start from room temperature. If you are worried about germs, wrap it in plastic/foil and cover it with a lid and seal it in a tupperware eand put the tupperware in a mylar pouch and put that pouch in a vault while it warms

2. pour salt on top, like, just DESTROY it with salt... then pound that salt in with a masher/mallet/tenderizer... then brush off the excess salt. You don't want to turn your meat into goop, but your steak should EASILY double in size

3. less the meat rest about 30 minutes... the fibres need to recover

4. put it in the InstantPot on the trisket (assuming yours came with one, my Viva did), add 1cup of water. add any aromatics you want to the water (such as sage/rosemary or whatever your boat is) and any seasoning you want to the beef

5. set the pressure to high and the mode to pressure cooker, cook for about 12~15 minutes per pound if you want it softer, but the recommended time is 20 minutes per pound

6. Wait for the thing to slow-release on its own, which is why I prefer a lower cook time since I leave it under pressure for longer... but if you are cooking it for 20 minutes per pound you can quick release

7. add pepper or whatever
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"Salt cures Everything!"
My YouTube: https://www.youtube.com/user/Nirakolov/videos