Provocative, yes?
I know, you are NOT supposed to salt steaks before you cook them. But I was searching for this week’s steak recipe (we have decided recently that Sunday is steak night) and I came across this blog post from thesteamykitchen.com and I was intrigued. I had to give it a try, especially since Jeremiah loves things good and salty.
What Jaden Hair says to do is take your cheap steaks to the best steak ever with one simple step. Salting. Depending on the thickness of the steak you coat it in kosher or sea salt and let it sit at room temperature for about an hour (that’s for 1” thick steaks, if you have a different thickness check out her site and she has it all broken down).
I know, it is astounding that I would recommend such a thing. But after seeing Jeremiah (and my kids) DEVOUR these steaks, I am thinking this is a good way to do it. I mean look at this:
That is blood dripping down her chin (this was her pose, she was actually very happy). My little carnivore. She loves her meat. But the boys don’t usually go for steak and even they ate this.
(serves 4)
Ingredients
4 cheap 1” thick steaks – I am not even sure what I bought but they were like $3 lb so I figured they were what I was supposed to get)
8 teaspoons kosher or sea salt
freshly ground black pepper
4 tablespoons butter
1/2 recipe green onion butter (optional)
Preparation Instructions
1. Place steaks on a platter and generously season with kosher salt on both sides – about a teaspoon per side. Let them sit out for one hour. You should see a lot of water sitting on them.
2. Heat a large skillet to medium-high heat.Or heat your grill to high heat.
3. Rinse all the salt off and pat dry with paper towels. Season with pepper and slather about a tablespoon of butter on each side. Carefully place steaks in the hot skillet or grill and sear for 3 minutes (for rare, 4 ,minutes for medium-rare) then flip over and sear for another 3 minutes.
4. Remove from skillet and place on plates, top with green onion butter if desired and serve.
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