To prepare a delicious and juicy steak, we start by preparing the meat. It must be of high quality, and the choice of meat type is essential. Score the fatty part of the meat in diamonds or squares, being careful not to go too deep, just enough to insert the ingredients you want to use for stuffing. This technique simplifies the stuffing process while providing a very interesting final shape to the steak aesthetically.
Once you have finished scoring the meat, generously salt and pepper it, ensuring that all parts, including the incisions, are covered with spices. Stuffing begins with thin slices of garlic, which will add an intense flavor, but be careful not to expose them directly to heat to prevent bitterness. If the meat is leaner, cover the cuts with strips of smoked bacon or lard that will provide not only flavor but also an extra fat needed to keep the meat juicy.
Next, we take care of the side dish. We peel the potatoes, cutting them into roughly equal-sized pieces so they cook evenly. We sprinkle sage or rosemary, salt them, and add a little olive oil on top to give them a delicious aroma. We place the potatoes in the baking tray.
We preheat the oven to 250 degrees Celsius. We open the oven lid and put a cup of water in a glass dish to create steam that will help cook the meat. We place a shallow grill on top, followed by the tray with potatoes, and then, on the high grill, we place the meat. We set the oven for one hour.
After 30 minutes, we turn the meat to the other side for even browning. When the time is up, the oven beeps, but we don't stop here. We restart it at 170 degrees for another 30 minutes. This step is optional for those who prefer medium-rare meat, but for those who want a well-done steak, it is essential.
Another advantage of this method is that we save precious time without having to stand next to the oven. We can take care of other dishes, relax, or prepare a fresh salad that will perfectly complement the meal. The salad can be simple, with seasonal vegetables, or a combination of ingredients that brings a pleasant contrast to the steak, so we can enjoy a memorable culinary feast. This recipe will not only impress but will surely become a favorite among loved ones.
Once you have finished scoring the meat, generously salt and pepper it, ensuring that all parts, including the incisions, are covered with spices. Stuffing begins with thin slices of garlic, which will add an intense flavor, but be careful not to expose them directly to heat to prevent bitterness. If the meat is leaner, cover the cuts with strips of smoked bacon or lard that will provide not only flavor but also an extra fat needed to keep the meat juicy.
Next, we take care of the side dish. We peel the potatoes, cutting them into roughly equal-sized pieces so they cook evenly. We sprinkle sage or rosemary, salt them, and add a little olive oil on top to give them a delicious aroma. We place the potatoes in the baking tray.
We preheat the oven to 250 degrees Celsius. We open the oven lid and put a cup of water in a glass dish to create steam that will help cook the meat. We place a shallow grill on top, followed by the tray with potatoes, and then, on the high grill, we place the meat. We set the oven for one hour.
After 30 minutes, we turn the meat to the other side for even browning. When the time is up, the oven beeps, but we don't stop here. We restart it at 170 degrees for another 30 minutes. This step is optional for those who prefer medium-rare meat, but for those who want a well-done steak, it is essential.
Another advantage of this method is that we save precious time without having to stand next to the oven. We can take care of other dishes, relax, or prepare a fresh salad that will perfectly complement the meal. The salad can be simple, with seasonal vegetables, or a combination of ingredients that brings a pleasant contrast to the steak, so we can enjoy a memorable culinary feast. This recipe will not only impress but will surely become a favorite among loved ones.
Ingredients
Pork (thigh, chop - preferably with bone) Garlic Smoked bacon Sun-dried tomatoes Anything that comes to mind for stuffing... Potatoes Salt, pepper Sage or rosemary (whatever you like on potatoes)