Lol... I kidding!
Add a pat of butter to the steak after cooking. Every piece of meat tastes better with a pat of butter.
Really? Wow!
And be sure to let the meat come to room temperature before cooking. This is important.
There is nothing quite like a steak prepared in this way.
This is how I’ve done it for the past ten years, but the recipe skips the prep, which can be some of the most important steps:
1. let the steak set at room temperature for an hour, minumum. You don’t cook a cold steak.
2. Apply the kosher salt to each side of the steak as it sits. This will draw water out of the surface of the steak (so it doesn’t steam-cook in the cast iron pan). Blot off the water with a paper towel every now and then, because you want a DRY steak on your pan. The salt also makes the surface proteins sticky, so they brown easier.
I use the same concept, high heat to sear in the juices.
I marinate the steak for a short time in oil, garlic, spices, etc. Place it on the propane grill at about 500 degrees. Cook on each side for a short time. Turn with tongs. Let the steak rest for 5 to 10 minutes before serving.
Always looking for a good steak. Thanks!
Thanks for that. I’m going to copy it — and I’m glad I have a cast iron pan!
One question — is that for a one inch steak, do you know?
I’ll have to give this a try.
Thanks for the recipe, Pharmboy.. I also like Alton Brown’s idea of cooking on top of a charcoal chimney starter to get the hi temps like a steakhouse does.
http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html
or the video:
will try this weekend.
I’ve got a treat for you, and its the culinary rage. Very flavorful, tender and tasty. Much better than fried, roasted or slow cooked.
“Sous vide” steaks.
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html
One very important note:
“The really expensive cuts of beef — NY strip, rib eye, Porterhouse, T-bone, Filet (tenderloin) — have historically been prized for their extreme tenderness, not particularly for their flavor. On the other hand, more flavorful cuts like hanger, blade, or flatiron steak are much more difficult to cook correctly—even a tad over or undercooked, and you’re left with a tough, stringy, chewy mess.
“But cooked properly, they can be every bit as tender as the more expensive cuts, and with more flavor. That’s why those cuts are commonly referred to as “chef” cuts or “restaurant” cuts — chefs love them because they are cheap, and with proper preparation, delicious.
“With sous-vide cooking, anyone can properly cook those tricky chef cuts.”
Notes: The price of beef is expected to keep going up for the foreseeable future. I’ve been able to make dynamic sous-vide with chuck, stew beef, and pork steaks as well.
You can trade time for the price of a cooker if you have a candy thermometer and keep your water temperature as close to 135F as you can for two or more hours, checking every 5-10 minutes.
Makes me sad
I don’t have any luck buying steaks. They look good, and when I serve them they are not.
And their made in the USA! - (But the Viking Company didn't really build them.)
No steaks were actually eaten in the preparation of this message. But it could happen soon.
Bump
Bookmarked.