Skirt Steak

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Tomahawk ribeye
Skirt steak
Vegetable oil
Butter
Garlic
Fresh sprig rosemary
Kosher salt
Freshly cracked pepper
Shallot
Red Wine (full bodied, not too fruity)
Thyme
Butter
Lemon

Start by seasoning the steaks generously with kosher salt and freshly ground pepper, but only on one side of the steak.

Heat 1 (or 2) Tbsp of vegetable oil over medium high heat until smoking.

Lay steaks seasoned side down onto pan slowly to prevent splattering.

Sear the steaks, flipping once golden brown. Cook until an internal temperature of 115°F.

Rest for ten minutes under foil while making pan sauce (See Sauces episode).

After the steaks have rested for 10 minutes, they are ready to carve.

Cut each steak into two halves.

Cut perpendicular to the muscle fibers that run the length of the steak at an angle.

Plate and top it with the pan sauce created from Episode 2: Sauces.