STEP 1:
Start by pounding the steak using parchment paper or plastic wrap and a meat mallet or baseball bat.
STEP 2:
Layer the skirt steak with prosciutto and provolone cheese. Roll up the steak tightly and secure it with butcher’s twine to maintain its shape.
STEP 3:
Cut the rolled steak into pinwheels, aiming for about 2 inches in thickness, and generously season with your favorite steak seasoning. Insert using a ThermoPro Twin TempSpike Meat Thermometer for accurate temperature monitoring.
STEP 4:
Execute a reverse sear at 200 °F (93°C) until the internal temperature reaches 120°F (49°C), then finish with a sear on a hot pan, over a fire, or by using a kitchen torch.
STEP 5:
Once the steak pinwheels hit 130°F (54°C, for medium rare), let them rest for 10 minutes before slicing against the grain and topping with cowboy butter.
STEP 6:
Serve and enjoy!
