tag:blogger.com,1999:blog-493144429387237025.post3956508347357771868..comments2024-02-23T21:03:31.489-05:00Comments on Tinkering with Dinner: A simple steak (ruined)billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-493144429387237025.post-83415922081760651662009-06-30T15:13:15.576-04:002009-06-30T15:13:15.576-04:00I've heard about the salt method too....I've heard about the salt method too....LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-232360501836210552009-06-29T21:19:46.120-04:002009-06-29T21:19:46.120-04:00That's interesting stuff. I'm not entirely...That's interesting stuff. I'm not entirely convinced by the explanation, but I don't have to know exactly why it works since most everyone agrees that it does. I'll give it a try next time I'm in a steak mood.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-14252733393830685932009-06-29T18:44:39.177-04:002009-06-29T18:44:39.177-04:00There's an explanation of the process here T...There's an explanation of the process <a href="http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html" rel="nofollow"> here</a> The whole saltlick steak thing has been causing forum discussions for several months over at <a href="http://tvwbb.infopop.cc/eve/forums/a/tpc/f/5980069052/m/942107451/p/1" rel="nofollow"> The Virtual Weber Bullet</a>Russell Hews Everetthttps://www.blogger.com/profile/15385453960152411632noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-48690304540812025052009-06-29T16:20:48.527-04:002009-06-29T16:20:48.527-04:00The salt cure is a really interesting idea. I can ...The salt cure is a really interesting idea. I can see how it would add flavor, but how does it keep the meat moist? I always thought brining kept meat moist by supplying water for it to soak up and the salt just added flavor. I don't see an obvious mechanism, especially one that could work in just 15 minutes.<br /><br />I'm making the Zuni chicken tonight. I didn't expect the dry brine to keep it juicy but I sure do hope it does.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-25299060174526200962009-06-29T15:54:33.435-04:002009-06-29T15:54:33.435-04:00Hmm steak advice.
One thing I do (inspired from...Hmm steak advice. <br /><br />One thing I do (inspired from what I hear the Zuni Cafe does with its roast chickens) is use salt. LOTS of salt. Do a quick salt cure by dredging the steak in salt to the point of where it looks like a saltlick. The key is timing. For a 1/2" to 3/4" steak let it salt 15 minutes, then wash all the salt off. Dry the steak, then pepper, olive oil, and a bit less salt than you'd normally use. Even 15 minutes in the cure helps keep it moist and juicy, and this helps make sub-par cuts taste like a million dollars. For thicker steaks go longer, I did some Spencer steaks (rib-eyes) that were about 1 1/4" thick this last weekend, gave them a half hour or so, came out perfect. I almost always grill them though, because I like the wood smoke and grill marks. <br /><br />As for doneness, you can use an instant read thermometer and shoot for 130-135 for medium-rare. Or you can do the fingertips test http://www.lifespy.com/2007/how-to-check-steak-doneness/ which I quite like.<br /><br />Remember to rest it for 10-15 minutes and that carryover heat will cook it another 5-10 degrees.<br /><br />Also, steaks are not about dieting or healthiness, so throw a pat of compound butter on it while it's resting...Russell Hews Everetthttps://www.blogger.com/profile/15385453960152411632noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-13660961146113419492009-06-29T13:47:55.689-04:002009-06-29T13:47:55.689-04:00That sounds easy enough. At least if I'm worki...That sounds easy enough. At least if I'm working on the stovetop where the steak has easy poking access instead of this silly pretend-my-oven-is-an-upside-down-grill method. Maybe I should stick with that for a while.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-58415004370213695892009-06-29T13:40:05.405-04:002009-06-29T13:40:05.405-04:00I use the poke the finger and see if its done meth...I use the poke the finger and see if its done method. This takes practice. If you poke the steak and it goes well into the meat without much resistance, you know it's pretty rare. As you'll get less resistance the longer it cooks, you'll know you've overcooked it. I would poke with a finger and then cut into the meat until you learn this easy method!LaDivaCucinahttps://www.blogger.com/profile/06000430029590301972noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-36491321908641337282009-06-29T11:40:28.970-04:002009-06-29T11:40:28.970-04:00It just takes practice, I figure. If I'm serio...It just takes practice, I figure. If I'm serious about learning to cook steak (and I'm actually pretty sure I'm not), I need to learn the signs of different levels of doneness and how to adjust for an individual piece of meat. It's a serious area of expertise I'm sure.billjachttps://www.blogger.com/profile/09260406336065905545noreply@blogger.comtag:blogger.com,1999:blog-493144429387237025.post-81469988352586642212009-06-29T09:53:34.838-04:002009-06-29T09:53:34.838-04:00This is why I let Matt cook the steaks around here...This is why I let Matt cook the steaks around here. He seems to just be able to tell by touch when they are perfectly done.kathttps://www.blogger.com/profile/10462007067131792229noreply@blogger.com