Raymon Kim's Ojinsal Steak
A rich, tender, and crispy ojinsal steak with crosshatch cuts in the tough connective tissue, pan-seared to perfection
Ingredients needed 2 servings
Recipe
Cooking tips
- If you don’t make cuts in the connective tissue, the meat will shrink and curl significantly during cooking, so ensure the cuts are close together.
- Avoid flipping the meat immediately after placing it in the pan—this can cause it to stick and tear. Wait until it naturally releases from the pan and turns golden brown.
Recommended for
- Those who want to enjoy a unique beef cut for a special steak experience.
- Home cooks aiming to master perfect Maillard reaction searing using only a single pan, without an oven.
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