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Author Notes: "A good steak is three things: hard to come by, impossible to make at home, and hella expensive." False. If you have a refrigerator, salt, a slab of beef, and 4 days, you're in for a meaty treat. The light curing draws out moisture from the meat, making it firmer and intensifying the flavor. The reduced moisture on the surface of the steak also helps it caramelize and form that nice crust, even if you don't have an industrial grill like the restaurants do. —Coco et Cocoa
grilling steak, such as striploin or rib
tablespoon sea salt
tablespoon grape seed oil or butter
- Four days before you want to have steak, go and buy it, take it home, and sprinkle salt generously on both sides. No need to rub it in.
- Put the steak on a rack placed over a plate, and leave it in the fridge for 4 nights, uncovered.
- After the four days/nights, or when you want to eat your steak, take it out of the fridge 20 minutes before cooking.
- Meanwhile, preheat the grill to the highest setting, or preheat your cast iron pan until it's very hot.
- Grease the grill or pan with the oil or butter and grill the steak, for 2-3 minutes on each side, until well crusted. This should get you to a rare if you have an inch-thick steak. Turn off the grill and leave your steak in there, with the lid down if you like it a bit more done.
- Serve with roasted vegetables, and as always with steak, a liberal application of salt and pepper. In the picture I also added a garlic pea puree, but that's optional. The steak itself is plenty enough flavour.
- This recipe was entered in the contest for Your Best Recipe for Barbecued Meat