Panseared Steaks
I found a neat method for tenderizing cheap steaks, but I don't want to link to it because the post is pretty vulgar. If it weren't so bad I'd link to it because the author of the blog actually created neat little images to explain how the salt works on the meat. Too bad. Here's how it went down:
1 steak, 1 1/2 inches thick or more per person
kosher salt (it has to be kosher salt b/c it has large grains)
Place the steak on a plate and COAT in salt. Seriously, cover it completely in salt. Let it sit for an hour and then rinse off the salt and pat dry. Preheat the oven to 350 and place steaks in a baking pan and cook for 30 minutes to heat the steaks evenly, remove steaks from baking pan and place in preheated skillet to give the outside some nice color.
**Notes**
If you mix some seasonings with the salt the inside of the steak will get the flavor as the salt works its magic. I used garlic.
Adjust baking time in accordance with how rare you like your steak.
1 steak, 1 1/2 inches thick or more per person
kosher salt (it has to be kosher salt b/c it has large grains)
Place the steak on a plate and COAT in salt. Seriously, cover it completely in salt. Let it sit for an hour and then rinse off the salt and pat dry. Preheat the oven to 350 and place steaks in a baking pan and cook for 30 minutes to heat the steaks evenly, remove steaks from baking pan and place in preheated skillet to give the outside some nice color.
**Notes**
If you mix some seasonings with the salt the inside of the steak will get the flavor as the salt works its magic. I used garlic.
Adjust baking time in accordance with how rare you like your steak.
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