I went with my wife out to a steakhouse for dinner and had a lovely meal. I was forced, however, to specifically ask that my steak not be adulterated in any way. Ever single piece of cow on the entire menu had various rubs and/or sauces added to them. In general I am in favor of subtle and layered flavors in food but do not mess with good steak. Rubs, sauces and steak sauces are for steaks past their prime. If the steak is good all it needs, in my opinion, is a little salt.
How Steak Should Be
Steak (Any good cut is fine. Rib, T-Bone, Sirloin, Tenderloin, etc.)
Kosher Salt
Canola Oil
Turn on your stove vent and crack a window. Then put a cast iron skillet over the top end of medium high and add little canola oil. We are looking for an oil here that will take the high heat and have a neutral flavor, canola works pretty well for this.
When the iron smokes, only then remove the steak from the fridge. Cold meat will stay rarer in the middle, and rare is good. Sprinkle lightly on one side of the steak with kosher salt- the flake shape of the salt sticks better to the meat.
Place the steak salt side down on the cast iron and don't touch it for three to four minutes. Flip the steak with tongs and again do not touch it for three minutes. Evacuate the steak to a platter and allow it to rest for 5-10 minutes before cutting.
This produces a steak know as 'Black and Blue.' The outside should have a nice deep sear (especially on the salted side) and the center should be basically still raw. Because of this I do not recommend this style of steak to anyone pregnant, nursing, has a weakened immune system or is rather young. Additionally I would make sure the steak is fresh, good quality and from a reputable butcher. Use caution here because used improperly this recipe can make you ill. Good Luck.
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