Wednesday, March 23, 2011
GROCERY-STORE STEAK THAT TASTES LIKE DRY AGED
Grocery-store steak is bland and tasteless and generally not worth buying. But dry-aged steaks are expensive and hard to find. We’ve resorted to our own dry aging to get flavorful beef. But now, my inventive hubby has come up with a faster, easier way to bring a delicious grilled steak to our table. Just salt it.
You may already be salting your steaks, but you may be using the wrong salt and you may be doing it at or for the wrong time.
First, pick your cut. Ribeye, filet mignon, strip steak, Porterhouse and T-bones all work well. Measure your steak.
If it’s 1-inch thick, you’ll salt it at room temperature for one hour before grilling. If it’s 1-1/2” thick, you’ll salt it for 1-1/2 hours. If it’s 1/2” thick, it’ll be 1/2 hour. Get the gist?
Now about the salt. Use kosher salt or sea salt. Don’t use regular table salt because it has additives. Wipe steaks dry with clean paper towels; discard towels. Lay steaks on clean paper towels and sprinkle with salt, first on one side, then on the other.
Cover with clean paper towel and leave at room temperature.
The steak has paper towels underneath and on top.
Be sure to get your grill good and hot to cook your steak. Rinse the salt off the steak with cool running water and pat dry with paper towels. Sprinkle with black pepper.
Grill to desired doneness.
I like to take the steak off the grill before it gets to medium rare, because it will continue to cook. Transfer to plate and let it rest for 5 minutes. This is important! I put the steak in the microwave (turned off, of course). This is just enough time to get last-minute dinner preparations completed.
Now just dig in and enjoy the best steak you ever ate. It was easy, right?