Place meat in a pan. Sprinkle salt evenly on all sides and let rest on the counter one to two hours. (Short on time? Skip the wait time.)

Sprinkle black pepper and steak seasoning evenly on all sides. Rub garlic into the meat, one cube per side. Drizzle 1/4 cup oil over the meat and massage the seasoning into it. Coat the top of the meat with onion soup mix and sugar.

Pat another 1/4 cup oil onto the top.

If you are freezing the meat, freeze it at this point. Otherwise, continue with cooking directions below.

Preheat oven to 475 degrees Fahrenheit or 230 degrees Celsius.

Place prepared meat in a pan and pour remaining 1/2 cup oil over it. Oven-sear the meat, uncovered, for 10 minutes, until brown. Remove from the oven. (Cooking on Yom Tov? You can skip the searing.)

Reduce oven temperature to 250 degrees Fahrenheit or 135 degrees Celsius. Cover the meat tightly and return to the oven. Cook low and slow for eight to 10 hours. Note: This meat comes out really soft. We recommend serving it whole on a nice dish. If you want clean slices, cool the meat in the fridge, slice it, and then reheat in the liquid before serving.