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 did freak out my brother the last time he visited by telling him I was going to “boil” the steak.
Temptation...Get thee behind me, Satan, and DON'T PUSH!
Drain last meal,scrape it(shouldn’t have to)wipe it, rinse it, h2o only, dry it!
http://www.wikihow.com/Season-a-Cast-Iron-Skillet
A GF washed mine one time and had to preseason the darn thing all over.
The skillet that is!
Never fails to get plenty of "Oh mys" from guests.
I have a cast iron skillet that belonged to my grandmother, I use it to brown meat for dishes, but I don’t cook steak in it. I clean it like my grandmother showed me-with oil and salt-no soap-it takes the seasoning off, so food will stick...
Well maybe not boil but soak in hot water at about 165 deg for a couple of hours, then seared in a scalding cast iron as you said.
Bet you’re brother was sold on ‘boiled’ steak after tasting it! Be a laugh to see him go home and try ‘boiling’ a steak after that LOL!
Peter Luger? ..............NOT the best in NYC.
Sorry. ;(
Yep. Cast iron is the key. I use a large rectangular 50 year old griddle. Gas grill is best because you can get the heat up fast. Put the cast iron in and let it get to at least 450. The hit it with a little olive oil and then the steaks. Awesomeness.
One Christmas I brined a turkey. In kosher salt, immersed for...two days?
Roasted, it came out just fine but no better or worse than without the brining, which I thought is supposed to keep the white meat moist. Don’t know what I may have done wrong.
The first and only skillet I ever had was washed in the dishwasher after the first time I used it. When I took it out the next day, it was all rusted so I threw it away and switched to teflon covered pans......lol!
Let the dog lick it clean.
omaha steaks!
With that being said, what’s wrong with teflon covered pans?
165? Ack! I do mine at no more than 131. 165 is for chicken and other things you have to actually kill!
I’ll give it a try. How “chilled” ?
I made chimichurri once after seeing a recipe and it said it made your steak taste “like it had been dragged through a garden”. I fixed the steak in a hot skillet. The chimichurri was so strong I could barely eat it. I’ll have to look around for a better recipe.
Well, I don't have a dog but I DO have a cat and they have rougher tongues which would translate to a cleaner skillet.......Might give it a try......thanks.......LOL!
There was an older Southern man who moved to a small town that was predominantly Catholic. The whole parish made it their mission to save this errant Baptist brother. It took years, but he finally broke down and got baptized into the Catholic Church. At the ceremony, Monsignor O’Cleary proudly proclaimed, “You were born a Baptist; you were raised a Baptist; but now you’re a Catholic.”
He attended church each Sunday, prayed the Rosary, and even learned how to go to confession. Everyone was surprised when they spied their new convert with a huge porterhouse during a Lent fish fry. As they approached him, they waited respectfully for him to finish his mealtime prayers. “You were born a cow; you were raised a cow; but now you’re a fish.”
Actually, it doesn't. If the cast iron is cold, the pores in the iron are not open and a SMALL amount of something like Dawn on a sponge will cut the grease and won't affect the seasoning. Reheat to dry and give a quick rub with some veg oil on a paper towel. I clean mine that way and they are super non-stick.
I've heard of the oil and salt routine. I'll have to try that next time to compare.
We eat some Spring lamb out here, too-but there are a lot more goats than sheep, so not as much as cabrito.
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