#steak

An immersive sensory experience of a Korean BBQ grill. Features: 1. High-quality wagyu beef strips sizzling on a round grill. 2. Smoke rising into a copper extraction vent. 3. Side dishes (Banchan) beautifully arranged. 4. The 'first bite' - wrapping meat in lettuce with kimchi. Sharp, vibrant colors, emphasizing the freshness and heat of the grill.

Restaurant-quality steak at home using reverse sear. Prep: 1.5-inch thick ribeye, pat dry, season generously with salt. Step 1: Oven at 225°F, cook on wire rack to 115°F internal (rare). Step 2: Rest 10 minutes while heating cast iron on max. Step 3: Add oil with high smoke point (avocado). Step 4: Sear 60-90 seconds per side. Step 5: Baste with butter, garlic, thyme. Rest: 5-7 minutes, slice against grain. Explain myoglobin denaturation, Maillard reaction, and why reverse sear prevents gray band.

Perfect medium-rare ribeye using sous vide. Setup: 1. Season 1.5-inch ribeye with salt and pepper. 2. Vacuum seal with butter and thyme. 3. Cook at 129°F for 2 hours (uniform edge-to-edge pink). 4. Ice bath shock for 5 minutes. 5. Pat dry thoroughly. 6. Sear in cast iron with avocado oil (90 seconds per side). 7. Rest 5 minutes. Compare Maillard reaction development with traditional cooking. Explain protein denaturation and moisture retention.