YOOXICMAN Salt Bae Butter Tenderloin Steak

1. Unwrap the beef tenderloin block and thoroughly pat the surface dry with paper towels.
2. Heat a generous amount of cooking oil in a frying pan over high heat and sear all sides of the tenderloin block for about 4 minutes to create a golden-brown Maillard reaction.
3. Place the seared tenderloin on a cutting board and let it rest sufficiently to stabilize the juices.
4. While the meat is resting, pour plenty of ghee into a small pot or separate pan and heat it until it bubbles at around 250 degrees Celsius, near its smoke point.
5. Once rested, slice the tenderloin into uniform, thin slices about 1-1.5cm thick.
6. Arrange the sliced tenderloin on a serving plate or a plate preheated in the oven, and set the torn pieces of baguette alongside.
7. Pour the 250-degree hot ghee evenly over the meat and bread to create a sizzling sound and cook the meat instantly.
8. Finally, finish by sprinkling salt from a height in the Salt Bae style.

Cooking tips 💡

• Regular butter will burn quickly at high temperatures due to milk solids, so you must use 'ghee,' a clarified butter with a smoke point of 250 degrees Celsius, to avoid failure.
• Perfect searing color is achieved only when the meat's moisture is completely removed and it is seared in a pan heated until it just starts to smoke.
• To enjoy the vivid sizzling performance like in a restaurant when pouring the ghee, it is recommended to heat the serving plate in an oven to over 200 degrees Celsius.