Text 16471, 98 rader
Skriven 2008-11-16 17:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Salting steaks
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Title: How To Turn Cheap Choice Steak Into Gucci Prime Steak

 GJ> An interesting, if excessively verbous article.

That's her writing style. You need to go to her blog site to view
the cutsey pictures that go with the article to get the full effect.

 GJ> Do you agree with its
 GJ> apparently somewhat exaggerated claims?

I intend to test her technique with my very next steak.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Grilled Steak With Garlic-Herb Butter
Categories: steak, grill, sauces
  Servings: 1

           steak
           salt
           butter
           fresh herbs
           garlic

Step 1: Buy a hunk of steak. I like mine 1.25 to 1.5 inches thick.
Any cut of meat: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY
Strip - they all work. You can do this with steaks less than 1 inch,
just really watch your timing. If your steak is already superbly
marbled - cut back on your timing! The fattier (more marbled) the
meat is, the faster the salt works its way through the meat.

Step 2: About 1/2 to 1-1/2 teaspoons of kosher/sea salt per side.
Let it sit at room temperature during salting. You'll begin to see
water on the surface of the meat and on your plate. Don't use
anything other than kosher or sea salt, ok?

Here are guidelines: start with this and adjust salt + timing as you
experiment.

MEAT SALT/SIDE TIME

Less than 1 inch 1/2 tsp each side 15 min

1 inch thick cut - smallish girly-girl steak, about 4 inches across
1/2 tsp each side 30 min

1.25-1.5 (NY Strip, Ribeye) standard thicker steaks can sit longer
to let the salt do its work throughout meat 3/4 - 1 tsp each side 45
min

1.25 - 1.5 manly-man T-Bone, Porterhouse - more surface area means
you use more salt 1-2 tsp each side 45 min

> 1.5 Massive ginormous Barney Rubble porterhouse - our fav. I get
the strip side, husband gets the filet side 1-2 tsp each side 1 hr
or more

Step 3: Rinse all salt off, pat very dry <that part is important.
Season with fresh ground pepper (no more salt is needed). Grill to
your liking. Hint: get yourself a grilling thermometer. Top with
Garlic-Herb Butter immediately to let it oooooze and aaaahhze all
over the steak.

Garlic-Herb Butter

1 stick of unsalted butter, softened (not melted, just softened)
1 handful of fresh herbs (any combination is fine. My fav is basil
  and parsley)
3 cloves of garlic, smushed in garlic press

To make the Garlic-Herb Butter, combine all ingredients. Lay out a
sheet of plastic wrap. Spoon butter mixture on wrap. Roll and shape
butter into a log. Refrigerate to firm up for 30 minutes. Slice into
1/4ö disks to top the grilled steaks. You can make butter up to 3
days in advance. Make sure you use unsalted butter - the steak is
seasoned perfectly already.

Another use for herb butter? 

Perfect steak always go so well with homemade shoestring fries or
homemade potato chips. The green stuff is just to give color to the
plate. Unless it has garlic-herb butter slathered all over it too.

From: Jaden's Steamy Kitchen
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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