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!
Two days? Eight hours is all I’ve done. Put it in brine bath before bed. Pull out and let it drain in AM. Cover in wrap and put it back in fridge before ready to cook if for an evening dinner.
Carving it, and juice just started to flow out.
Over brining will make it taste salty.
130 is good, takes longer but it’s good.
I’d still like to see a picture of the face of the person that was told you boiled that steak LOL!
In fact, I’m going to announce to guests next time that we are all having a boiled steak get-together! Bet nobody shows up which is fine because steak sous vide is so good I can eat for five or six people!
“Cooking a steak in a pan is a mortal sin...”
You must be a youngster. Steak au Poivre. Fillet done right. Best steak you will ever taste.
I wanted to brine my turkey last year...and read that if it is a frozen turkey...or one that has been frozen it doesn’t work....or don’t bother. So I assume that it has to be fresh turkey.
for me they don’t retrain whatever it is cast iron retains to give foods that grilled taste
Just like my 20 yo toaster oven.would never clean that thing
My 1st husband unseasoned that skillet the first month we were married-I had to season it all over again, and I’ve never let anyone else use it again-not even the cub. When I was 15, my grandmother gave the skillet and some other utensils that were in common use by Tejana women on ranches when she was young-it was a present for my birthday.
http://www.elmirasol.com.ar/en
Not even-I’ve just lived in the country most of my life, and people don’t do steak indoors in a pan-just grilled-pans indoors are for other cuts of meat...
I’ll still stick with the grill-I like the flavor from the charcoal and the fast sear from the fire.
bkmk
Start with a good thick steak. Use a charcoal smoker grill. Lay that beauty right on the coals, 2-5 minutes per side. Take off the fire, put it on indirect heat, and close the lid to let it good at a slower temperature to the desired degree of doneness.
Seasoning is optional, except for salt and pepper.
Sounds like my dad.
His old black iron skillet was broken in and he wanted it to stay that way.
That’s charcoal.
Forget politics. This is the best thread posted in a while.
blazing hot webber.
light pepper, lighter on the sea salt.
2 1/2 minutes each side.
sit on the highest rack for another 2 min. rest for 4 min. DONE.
Oh man, now I’ve got a hankering for some steak!!!!!
Can't remember what mandatory ingredients the steak was used to complete a dish for, though.
But hey, if it works for you...
This is a good thread. Someone should start one on the perfect ribs, although I think it’s been done. That’s alright, can’t have too many good food ideas is what I say.
:)
Charcoal is good too, no doubt. That used to be my job to grill, but it got where even a little smoke gave me a terrible headache, so I quit grilling. I’ll come over to your house and eat your grilled steak anytime! ; )
Something is missing in this discussion.
The meat. The quality of the beef is IMO, more important, than *how to cook* it.
If the beef is great ....you can hardly ruin it ...no matter your method. I said *hardly*.
Do you use one of these fancy temperature-controller-circulator sous-vide devices?
I tried my first at a restaurant last weekend and now I need to learn to do it myself.
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