Quote:
Originally Posted by Steve Freides[_2_]
Steak Recipe: Turning Cheap "Choice" Steak into Gucci "Prime" Steak | Steamy Kitchen Recipes
The above was posted in a thread here a week or three ago.
We tried it today. We used grass-fed beef sirloin tip steak, a 1.5 lb.
piece that was a little over an inch thick and, per the article, we
salted it and left it sit for a little over an hour.
The result:
A very salty, very, very chewy steak that no one wants to eat.
Anyone else have good results with this? My wife was again the cook -
she seared it in a cast iron pan and then finished it in the oven.
Thanks.
-S-
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Have tried the salting procedure a few times and seemed to work somewhat. Did you rinse off the salt when done? 30 min should be plenty. My favorite approach to kicking a good steak up to a great steak is dry aging. It takes a week in the ice box exposed to the air. I stick 3 or 4 good steaks on edge in a colander with a plate underneath to catch the blood. Remove it and rinse the plate and collander each day. Nice German fellow taught me that trick. If it grows a little mold just rub it off or leave it alone as you prefer. The fire will kill it. lol.