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!
A fresh batch of charcoal in a cleaned out Weber grill is the method I have used for decades.
Hot, and I mean really hot coals with the beef at room temp.
No more than 5-5 1/2 minutes per side for T-bone or other steak.
I do use a bit of olive oil on both side to give the meat a little cripyness.
I like my beef rare.
I think pepper ruins a good steak. It is an overused spice.
I like mine still mooing.
I use a bit of garlic-minced or powder-and some fresh-ground black pepper, but nothing else.
Now I’m jonesin’ for steak but I don’t have one, and I’ve already thawed chicken legs to grill for dinner...
Dude! I’m gonna hit the abuse button and have you banned.
You don’t even joke about ketchup on steak!
How do you keep it clean?
Preferably with coals started with kindling in a chimney style starter. I never use charcoal lighter fluid unless my guests specifically request the taste of JP4 on their steaks and burgers.
I’m headed to Tony’s meats this afternoon. Nice ribeye for myself and a petite filet for her. We eat steak often enough but these threads always get my taster going and off to Tony’s I go.
KETCHUP???? On a steak thread??!!! This ain’t no meatloaf thread!!
I know that in Brazilian barbecue (Churrasco or Rodizio) they roll the skewered beef in salt before fast searing over the high wood flames. And the result is fantastic.
Sounds good . . . but I prefer mine on the grill, not in a pan.
“I wave a photo of a flame at mine. . .”
I have a BIL that does that. Any charring at all, even on the fringes, and he proclaims the steak ruined by being “burnt”. He kills me.
like mine medium. juicy but not mooing at me, LOL.
My dad used to cook his to leather, then dipped it in vinegar for moisture. His words, not mine. LOL
I had kid goat ribs done over an open fire pit at “El Tio’s” (the Uncle’s) in Monterrey, Mexico some years back.
When the cook determined the ribs were done, two youngsters came out and took the ribs over to a band saw, flicked on the power and zipped off big two and three rib chunks. The dish was called “cabrito.”
It was really good !
Soap removes the seasoning. Here’s some information from Lodge on how to clean their iron skillets.
https://www.lodgemfg.com/use-and-care/seasoned-cast-iron-use-and-care.asp
We do our steaks in a cast iron skillet too. About four minutes per side for thick steaks, then put the entire skillet, steaks and all into a 420 degree oven for another four minutes, then your done. So good, so juicy!
I absolutely cannot stand overcooked steak.
the oven is the trick
Room Temp. 1.5 hours out of the fridge.
I salt mine like hell with coarse kosher for 15 minutes then wash it off.
Pat dry. Hot grill at 550 for 2 minutes each side. salt and pepper then 2 more minutes each side.
NY Strip at least 1.5 in thick.
The nearest steak to be had is at the local grocery store 20 miles away-and I’ve already driven 25 miles to and from a jobsite today-so I’ll settle for grilling chicken legs and making some zucchini and onions sautéed in butter and seasoned with fresh basil...
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