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!
I heard of it too, but haven’t done it either. Maybe for thinner steaks/cuts of beef it would allow a longer time on the heat for a crust/char to form on the outside. I can’t see it being that useful for really thick cuts like London broil or something. But who knows?
Freegards
Just a wee bit of salt and some fresh ground pepper.
Nothing beats charcoal for grilling.
Yeah, okay.
One steak, rare - and HOLD the chimichurri.
We bought a Traeger pellet grill last year...awesome!
I do the freezer for blackened ribeye. Put a plate in freezer, Bring steak to room temp, butter and blackening seasoning then put it on the freezer plate to let the outside chill... Then quick blacken in hot skillet, remove to a 250 oven to bring to your favorite steak temp
for later
I’ve found that letting the steak settle to room temp works especially well for a medium rare steak. A little olive oil brush for a good fast outer sear and warm pink center. No salt till after it cooks and rests. If the steak is cold it’s hard to get the center warm without burning the surface. Also seems to turn out more tender.
I think the reason some people tell you to freeze the steak prior to grilling is because it allows you to have a rare center without a lot of heat. Restaurants like Ruths Chris reach temperatures (1800F) that home grills may not reach, so you maintain the delta temperature by freezing the meat. If you like it medium, no need.
Lost me right there.
That’s crap. Pull out of fridge, liberally salt and pepper, let it come up to ambient temp. Then put on grill.
The secret to making cheap steak taste and feel like filet mignon is a technique called ‘Sous Vide’. Look it up.
Salt for the cooking chemistry but no pepper. Cooked over an open fire the meat brings its own flavor to the party (condolences to Alton).
Some garlic powder and pepper actually bring out the flavor of the meat.
Lightly season about a half hour before you grill....mmmmmmmmmm
“I like my steak burnt.”
Me too a burnt steak and a mess of greens. :-)
But seriously I rub my steaks with butter and then press them in crushed peppercorns and then slap on a hot grill. Yummy!
Your method is still using a grill and getting the yummy flavor of the coals/wood, not putting it in a pan on the stove indoors.
I wave a photo of a flame at mine. . .
It sure gets with the program faster that way!
My wife would take you in 2 out of 3 falls on the pepper, especially here in Texas.
Salting helps proteins retain their own natural juices and is the best choice for meats that are already relatively juicy and/or well-marbled. When salt is applied to raw meat, juices inside the meat are drawn to the surface. The salt then dissolves in the exuded liquid, forming a brine that is eventually reabsorbed by the meat. - Cooks Country.
It works.
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