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Came out a little too well, but flavorful. Some parts more tender but it's round steak.

Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes.

Removed and rested (pic8.co) 5 minutes before cutting strips.

Came out a little too well, but flavorful. Some parts more tender but it's round steak. Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes. Removed and [rested](https://pic8.co/sh/PpPkLV.jpg) 5 minutes before cutting strips.

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[–] • 0 pt

How is adobo? Ive never cooked with it but I see a lot of videos of people putting it on/in damn near anything.

I have a cheap Sous Vide and vacuum sealer Its pretty good at making a tough piece of meat into something awesome. Start it in the morning, leave for most of the day and pat-dry and sear on the stove.

[–] • 1 pt

Great go to for almost anything. Prefer to making my own spice mix though. Never had sous vide but I hear good things

[–] • 0 pt

Is there a particular one you buy? I know I can grab a random one at the store but some input on what to look for would be appreciated.

Or, sans getting one at the store. Do you have a blend that I can make a small batch of to try out?

[–] • 1 pt

Don't have one particular. Rub in this recipe (inspiredtaste.net) is something similar to what I usually mix up. Best pork chops i ever had