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#11
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this is probably blasphemy on so many levels (charcoal grill still wins imo), but i read an article about using a less than great steak and making it taste good (this is important for the college students among us). its worked out pretty good for me.
Cover the steak in 1 1/2-2 table spoons of sea-salt (wait, it gets better i swear) on each side, let it sit for abt 15 mins depending on the thickness of the steak (fwiw i use porterhouse cuts). After 15, rinse off the steak, and pat VERY dry (we dont want to steam the meat!). Then rub on oil and season with whatever (i like garlic and *gasp* lamb herbs - mainly rosemary - but thats just me i think). Cook in a hot skillet to desired done-ness. let sit for 5 mins. Ok, so apparently the salting process takes some of the moisture out of the meat, then some of the moisture is reabsorbed, bringing with it some salt. This makes the meat more tender as well as giving it great flavor. Maybe my taste buds are retarted but this has given me great results so far, with the cheaper meats (even rump once or twice when i wanted to be really frugal). anyway, worth a shot. |
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