As Foodbeasts, we've seen chefs utilize multiple techniques when cooking up a nice, juicy steak. So it'll take a pretty unique approach to catch us off guard and grab our attention.

Well that's what chef Ricardo Zarate, chef of Los Angeles' Rosaline, did with his unconventional style of steak. Chef Zarate, the "Godfather of Peruvian cuisine",  has had popular restaurants like Picca and Blue Tavern under his belt before moving to Rosaline — located in Hollywood, CA.

Rosaline, which highlights a combination of classic Peruvian dishes with elevated street fare, actually features a dish that encapsulates chef Zarate's Peruvian flair.

Named the Lomo El Trapo, the steak is cooked in a manner many haven't seen or heard of before. At least we sure haven't.

The aptly named El Trapo, which means "cloth" in Spanish, is seared and wrapped tightly in a banana leaf that's padded with rosemary and thyme. Then, the steak is wrapped in a cheese cloth that's filled with a blend of seasoned salt. Think of this as a meaty caterpillar preparing to go into a mouthwatering metamorphosis.

The wrapped steak is hung three feet over an open wood flame and then finished directly in chef Zarate's Josper Oven.

Once it's ready, the steak is removed from the heat and the shell is smashed open revealing a perfectly cooked steak. How perfect? You can pretty much slice it with a fork and dip into a specially made chimichurri sauce.

Customers have to give the restaurant a heads up if they plan on ordering the steak dish, but trust us, it's worth it.