Sunday, December 30, 2012

A little char and a little scruff. The making of a perfect steak

As I pulled into the drive way, I happen to notice the thermometer on the front porch was alot lower than it usually is. Tonight, it was in the low teens. A very cold and dreary night. To brighten me spirits, I had some nice new organic grass feed New York steaks and some rib-eyes thawed out to room temp. Now, from here on out, I am going to do some UN-orthadox procedures to these steaks. BUT these procedures will produce the most tastiest, juiciest, tenderest steak mankind has ever had!

First things first. Let you steaks thaw to room temp. They must be at room temp for these results to inspire the tongue. Once the steaks are thawed. Season them with sea salt or kosher salt, garlic salt, black pepper and cayenne.

I know I know, some of them are cut in half but my mum did that for a good reason. She wanted to give the widow next door some dinner. Anyway, let them sit for 45 minutes to one hour. This creates a layer called the pelicale layer. The salt brings moisture to the surface, via osmosis. During this process, proteins are unfolded and somewhat broken apart. This will create a caramelized texture and a very tender steak.

  In the mean time start the fire! Fill up a full chimney with either briqs or lump. It doesnt matter for this cook since we will be cooking about a quarter of an inch from the hot coals. Once the coals are red hot, spread them out on the cooking grate of the kettle (mines a weber), yes I said the cooking grate. Once they are in a single layer, place a second cooking grate right on top.

As the grates and coals continue to heat up. It is now time to make the finishing sauce for the steaks to rest in. Take about a 1/4 cup of olive oil, mix in some fresh diced parsley,sage and rosemary. You can also add some other things if you would like to. Spread the sauce onto the resting plate or carving plate.

Now that the coals have heated up. It is now time to cook the steaks. Before cooking the steaks. use a sharp knife and cut cross hatch marks into the meat. This will allow the pelicale and finishing sauce to enter the meat. Believe it or not, roughin up the steak like this does not let any juices out. When meat is cooked over high heat, the meat becomes porous anyway and juices will naturally run out. Thats why it is important to cook steak over high heat, it is to cook it as fast as possible, creating excellent texture whilst allowing most of the juices to stay in the meat. It does not lock them in.. Place the steaks on the grill and cook 2 minutes on each side or until it is cooked the way you want. No need to rinse the salt off of the steak.

Well, as you can see. Those are some mighty fine steaks. Grass feed actually has a very very excelent taste and marbeling. I LOVED them!.. I also baked up some fresh artisan bread to go with the steaks. mm mm good.!

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