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Thursday, July 5, 2012

Tender Steak

I am mean. The worst kind of cruel. I have been hiding this process from you. Please forgive me, I had to make sure it worked consistently before sharing it. At least you have the rest of summer to put this to practice and eat a wonderfully seasoned, tender steak. 

One of the things I love about cooking is the science that is involved. In this case, we put osmosis to work for us. Don't remember your high school bio class? That's ok - I'll give you a quick refresher. Water diffuses across a membrane. In this case, the kosher or sea salt and seasoning work their way into the meat and work their magic on the proteins. DO NOT use table salt. The result will be a salt lick. You will not be happy. Water will rise to the top of the steak leaving room for juices from the meat itself and seasoning. Yum. I prefer a meaty, beefy tasting steak, so I very rarely add any seasonings. 

Once the meat and salt have married, wash off the excess salt and pat dry with paper towels. Grill to your liking (5 minutes per side for medium is my favorite), let the wonderful juices redistribute for a few minutes, and enjoy and wonderful, tender steak. 

Steak: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone or NY Strip – they all work. 
Kosher or sea salt

Sprinkle 1/2 to 1 teaspoon of kosher/sea salt per side.  For every inch thickness of steak, let sit at room temperature for 1 hour.
Less than 1-inch steak: 30-45 minutes1 inch thick steak: 1 hour
1.25 inch steak: 1 hour and 15 minutes

Rinse all salt off on both sides, pat very dry with paper towels on both sides . Season with fresh ground pepper. Grill to your liking and enjoy your steak! 

Source: Steamy Kitchen

1 comment:

  1. Well I certainly remember my HS biology since I'm a HS bio teacher - but I never thought to apply it to meat!


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