My take on Steak Confit!

Check out my TikTok and Instagram pages for more details.

@meatlikemike

[meatlikemike]

200 F until internal hits 120 is recommended. Sear on high heat for 30-60 seconds each side. If you want to salt or season your steak first, do so atleast an hour before cooking to allow any moisture that gets pulled out to be reabsorbed.

[miacarpenter]

Making this for my husband for father's day! Thank you!

[tonitang]

School of meatmike, I just had my first steak confit, and it was life changing. You rock. I’ll be back for more.

[abdoelemam]

The way he sliced in is very unsettling 😂

[segelflieger]

Hi, sorry for me it is not clear how long the steak should be in the oven and about the heat you have used? Core temp should be 50 degrees Celsius? Weigh temp you have used for the oven?

[LuminaryCursorem]

Woah, now thats a beautiful strip!
It's 8 in the morning and I need steak right now.

[foxluck]

And would avocado oil have a different outcome

[pamelaernst]

What do you do with the left over olive oil?

[jonathancasuga]

How many minutes you have to cook in the oven for best results thanks

[stringlarson]

Imma try that this week.
Looks like the added bonus of having that oil to use for other things as well. Thx.

[nichevo]

How would this be different from deep frying it? Other than the infused garlic and rosemary?

[Patrick-feuo]

Man I’m going to have to Texas Roadhouse tonight

[johnathanjohnson]

That is technically a reverse sear, right? No matter the method to cook the steak. If you sear it off last then it's reverse searing correct?

[glife]

Bro cooking with an Australian wagyu saying it’s a prime steak. Would be good on its own. I think your prime and the prime meat I get are way sifferent

[nothanks]

Saw back and forth with the knife a little bit more or sharpen to make cleaner cuts but great steak

[osmanmaral]

It is amazing Mike. Mike is wonderful job

[jamestamrat]

Does the type of oil matter? Olive oil vs canola etc...?

[ghun]

The oil which the steak lays in, not only is pointless, its actually detrimental for the taste of the steak.

When youre done preparing your steak like this, try tasting the oil in the end. It will have lots of garlic, thyme and STEAK flavor.

Thats because fats and oils are really good at taking on flavors and keeping those flavors contained.

As flavor conducting mediums they are trash.
So unless you make a sauce out of it in the end, this is a complete waste of time.

Youre better off just putting the garlic and thyme right onto the meat and letting it sit there.
You just have to get them into a shape that allows good appliance (minced garlic or powdered garlic, and same for the thyme).

[emyricciardi]

you can put the recipe in writing in Celsius and what kind of meat and cut it is please

[cgirl]

I think Sous Vide makes the best - always a success - steak there is.