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!
You ever eat at Gino’s, in B’klyn?
My favorite restaurant!
Ed
It's amazing that 6 -7 years ago, you could find a lot of it very cheap. Back then a 12" skillet would be about $15. Now...they're at or above $40 as people are rediscovering how great it is to cook with.
Good thinking! I knew olive oil had its temp limit but I’ll bet something like grapeseed or peanut oil would be better for the cast iron. Thanks for the tip.
Also I have seen info about diets lacking iron due to the switch away from iron cookware.
not sure of the validity
Seems possible.
But I have also heard tales of non-stick cookware use being toxic to pet birds and cats. Having used and had both over the years I call BS on particular nugget.
I use electrolysis to clean the old coating off altogether.
My set up is a large storage tub, a 12"X 20" piece of 1/4" plate as the anode, and a 24 volt charger with 2 car batteries in series.
Once I have the items cleaned (it has taken as long as 3 weeks, but the results are worth it) I start the re-seasoning process.
I start by washing the item to be seasoned thoroughly in soap and water, then dry it as well as I can. Then the item is immediately placed into a 550* oven for an hour. This is to prevent that super-light rust that forms in minutes in this area. Every half-hour thereafter I use a natural fiber cloth to wipe a SUPER-THIN coating of FLAXSEED OIL on the pan, making sure there is good coverage but NO puddling or large amounts of oil anywhere.
The flaxseed oil has a low smoke point, so it reacts quickly with the pan to form your coating. The natural fiber cloth is so that your pan doesn't get a layer of rayon/nylon/polyester blend stuck to it rather than the desired oil coating.
While linseed oil and flaxseed oil are essentially the same, I would rather use a FOOD GRADE oil rather than an industrial product on something I'm cooking on. I get mine from the local organic grocery, but most vitamin shops should have it.
See my post just above
It is available on line from Amazon. A 16oz Bottle is $10.55 with free shipping. Check out the Amazon reviews. It will last a long time. I use it only on beef so it’s also gteat on hamburgers. It does not have the harsh spice flavor you get from a Lawrys or a McCormick. It has the perfect touch. You can also get it with no MSG, but I like the original, with MSG. I don’t let MSG phobia step in the way of incredible taste. With the amount (1/4 tsp) of the seasoning salt you use on a steak there is not that much MSG.
I know the grand daughter of Johnney Meaker. They have a nice family.
Thanks. I’ll order some.
And you are right about MSG, the stuff really does improve flavor
I checked the Johnny’s Fine Foods website and they seem to give good prices. I don’t know about shipping. For the 16 oz Bottle, they want $5.79.
http://johnnysfinefoods.com/products/seasoning-salts/seasoning-salt-16oz/
It came Tuesday, so I tried it on the left-over chicken pot pie we had. Veerrry nice.
Tried it on my eggs and biscuits and gravy for breakfast the next, then some fried chicken I bought for lunch. Both winners.
I have since tried it on hamburger steak, ramen noodles, and a strip steak.
You were right. The best I ever had? I don’t know, but whatever is ahead of it is running scared right now.
Thanks for this information.
Excellent! You have tried Johnny’s on things I have never thought of. Steak and mushrooms are a perfect combination seasoned with Johnny’s. Enjoy.
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