If you’re like me, and you love a great steak but you don’t want to shlep to Peter Luger’s or the Palm…here’s a way to make a great steak from any piece of meat even if you can only get to the supermarket.
(Providing said meat is well marbled.)
Not that going out isn’t good…it is. But what if it’s rainy, or snowing or you just feel like staying home….It’s not that great steak houses don’t make great steaks. They do ! It’s not that there aren’t some amazing artisan beef farmers out there. There are.
Just go to the Artisan Beef Institute. http://artisanbeefinstitute.com/
However…I live in the country.
It gets cold. It rains. It snows. It takes an hour to get any where. And quite frankly a lot of times I would just rather stay home, have more than one drink, and be with family and friends…and not spend a couple hundred dollars (or more) on dinner.
So I set out to find the secret of cooking the perfect steak and after checking Martha, Julia and Wolfgang, I turned to science. These days this means… America’s Test Kitchen. And here is the secret to having a steak house quality steak at home. (I’ve included a link to The America’s Test Kitchen video, The Science of Steak http://www.youtube.com/watch?v=9NK7jqWpaiY</p>
The secret to making a steak house quality steak…at home
Here’s one of the secrets great restaurants use – but don’t advertise.
They massage their steaks with a rub made of equal portions of Kosher salt and cornstarch, to both “age” and flavor the meat. (1 Tablespoon of each should be sufficient for 2 average size steaks. Then they chill the meat for 30 minutes in a freezer to further enhance the flavor. before cooking. The cold air dries out the meat and intensifies the beef flavor.
Now comes the cooking.
First, you’ll need a stainless steel or cast iron skillet big enough to hold the steak(s).
Second, you’ll need to heat this pan to smoking before you place your steaks in them.
Third, you’ll need to have your oven at 400 degrees.
Fourth, after taking the meat out of the freezer…you’ll sear your steaks for 1.5 to 2 minutes on each side (for medium rare). You’ll then pop your skillet in the oven for 5 minutes. Lastly, you’ll remove the skillet from the oven and place the steak(s) on a cutting board, tent with aluminum foil and let rest for 5 minutes.
And I’ll bet you lunch that after the first bite you’ll think the steak is as good as any you’ve ever tasted anywhere.
For really rare steak, email me and I will give you the formula.
If you like your steak well done, don’t email me. We have nothing to talk about.
I don’t believe in hype. I don’t believe in settling for less than the best. I demand the best and I promise to tell you the truth about how to get.
This is a post about steaks. I’ll be blogging about wine, food, fashion.
There are measurable differences in products, there are best deals, and there are experts testing and measuring those differences.
If you’re like me, you want the best deal…and you won’t be fooled by hype so keep reading The Frugal Snob.