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The result that we like to get is the meat will be the juiciest, tenderest , the most flavorsome steak.

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cooking at the low temperature will keep the meat juicier and it also have enzymes that activated inside the meat.

They will cut the protein strand and make the meat more tender and flavorsome.

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The result that we like to get is meat have a perfect chargrilled aroma.

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Flaming outside of the meat will develop chargrilled aroma and will confirmed that bacteria outside of the meat is killed.

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2.Put the meat inside the oven and set the oven to 50 Centigrade. You have to get another thermometer to get the temperature accord to thermometer not the oven. If the oven doesn't go low as 50 degrees centigrade you have to open the door gently. This meat have to stay like this for 24 hours.

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1. Blowtorch the meat all around the meat as quickly as possible.

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-Blow torch

-Oven

-Thermometer

-Forerib cut of long horn cattle ,Age for 35 days,  two bone thickness, For 2-4 people

Method