It is the best seasoning made. Sprinkle both sides before you cook. I even carry a little bottle when I go to the best steak houses. It perks up the umami of good beef flavor.
Posted on 02/12/2016 11:43:05 AM PST by nickcarraway
Drop it like it's hot.
That's the secret of cooking a perfectly juicy steak, says Dante Liporaco, owner of Tarquino in Buenos Aires - one of Latin America's top restaurants.
He recommends a nice thick cut, warmed to room temperature, then slapped on a sizzling hot pan.
It's then seasoned with chimichurri - the Argentinian sauce made with parsley, garlic, oregano, oil and vinegar - and kosher salt.
Off the heat, it rests for three or four minutes to allow its juices to settle.
Que aproveche!
Mine is a 55-gal drum with a lid cut length-wise.
I bought it at a Fiesta grocery store. I love it.
At least if you overcook it, it makes a perfectly good throwing weapon, and therefore is not a total waste. LOL
Or a hot dog ask Harry
Thermapen and 125/130 degrees!
Too hot.
Try holding the photo of the flame in your hand for 30 seconds, then put the photo away, allow your hand to cool for 1 minute, at least, then wave it at the steak from a distance of not less than 15 feet.
Eat immediately.
I have something I call the 6 minute steak. Part of it came from Alton Brown, but I found my desirable steak as such:
Steak has to be room temperature.
Grill has to be at its hottest.
Little bit of kosher salt on both sides of steak.
Center of grill for two minutes. No more, no less.
Flip.
Center of grill for two minutes. No more, no less.
Flip.
Rotate steak 90 degrees, center of grill for 1 minute.
Flip
Center of grill for 1 minute.
Take off grill and do not touch the steak for 5 minutes. No more, no less.
French Fries:
In a bowl, mix garlic, parsley, salt and pepper.
Salt french fries and fry in a good oil.
When done, drain oil real quick and transfer to bowl with garlic mixture. Coat fries.
Veggie:
Steam Broccolini until just about tender.
Heat frying pan till it will sizzle when drop of water is added.
Add olive oil to pan and add broccolini. Add garlic to pan and coat brocclini. Cook for 1 minute. Transfer to plate and coat with parmesan cheese.
Enjoy dinner.
Would the veggie part work with asparagus instead of broccoli?
“Would the veggie part work with asparagus instead of broccoli?”
No reason why it won’t. Just make sure to cut off about a half inch of the stem before cooking.
I like the President Dwight D. Eisenhower method of cooking steak. Ignite only natural chunk charcoal (not briquettes). Rub the steak with oil and garlic and then casually fling the steak into the midst of the red and glowing coals.
Before laying down the first steak, give the coals a good blow across the coals to disperse the ash. A little wood ash on the meet is inevitable. Just flick off the pieces. The rest is invisible and does not affect the flavor.
I found the process in the NYT.
It is the best seasoning made. Sprinkle both sides before you cook. I even carry a little bottle when I go to the best steak houses. It perks up the umami of good beef flavor.
Good flavor results when I rubs steaks with you.
We prefer S&W’s method of aging steak, to perfect its taste. The service is better than Luger ....much better.
Keens [on the west side] is excellent too. :)
You should see the James Garner caricature in the film “The Wheeler Dealers”. Brunt till it’s crunchy.
“Keens [on the west side] is excellent too. :)”
I like Keens. We would go the for scotch. They also had mutton. S&W was good. Couple of places on 9th avenue that are pretty good. Don’t remember the names.
There was a place in Bay Ridge, Brooklyn called the Embers that had a meat store attached. They had great steak and they were under the radar.
That explains a lot! So, brining works only if the bird is farm fresh.
Yes sir re bob,
got an entire set and more,stew pots skillets all at least 50 years old...Beware of Taiwan cast iron.it sucks
I found rolling the spear with the CK angled away from the cut end is easier, faster, and saves more edible spear.
Got something you may want to try. At good hot grilling temperatures you are using, Olive Oil goes above its working temp; for a change try some good quality Grape Seed Oil. It takes the highest temps of grilling better.
When selecting a turkey that is going to be brined, be sure it is not pre~basted or that it is not a kosher turkey. Brining turkey that has been pre-basted is not recommended. Pre-basted and kosher turkeys have been processed with a salt solution to maintain juiciness and if brined, they may end up being too salty. Also, if the turkey is over-brined the result will be meat that is very soggy.
From: http://www.recipetips.com/kitchen-tips/t--433/Brining-a-Turkey.asp
My wonderful butcher retired and sold his business to a guy who doesn’t know what he is doing ... sadly, I’m looking for another butcher who I can rely on, for great cuts.
Wish I lived near Bay Ridge!
http://embers-steakhouse.squarespace.com/
Y’all are doing it all wrong. This method seems odd, but it really works great. I’ve been doing this with Costco NY Strips for the last couple of years. Steakhouse results at home! https://www.cooksillustrated.com/how_tos/8741-the-science-of-cooking-frozen-steaks
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.