Friday, December 4, 2009

STEAKS

OK, just a quick couple things I've noticed over the past couple days, making steaks with my brother and friends:

  1. Salt cure your steaks: Bury them in coarse kosher salt for no more than 30 minutes, unrefrigerated, then rinse the salt off and pat dry.
  2. Rub the steaks with olive oil.
  3. Put on a thick rub. I used lots of coarse ground black pepper and smoked paprika (no need for more salt).
  4. Make sure the coals and grill are extremely extremely hot, and also make sure the coals are ALL fully ignited (partially ignited coals gave off a bitter smoke you will taste in the meat) and quickly put the lid on the barbecue if you get any open flames (they will deposit soot on the meat and add a bitter taste)
  5. Cook for 3-5 minutes a side. Test the doneness by poking with your finger. It should feel firm with a light touch, but you should be able to feel a little softness or give if you push harder. (if it springs back hard as you push, it is overcooked)
  6. Let the meat rest for 5-10 minutes
  7. Coat with a sauce. I used: Butter, roasted garlic, horseradish, dijon mustard, and worcestershire sauce to make a melted butter sauce and brushed it over the steaks.
  8. Grunt like a sophisticated caveman.


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