I’m looking at marinating steak, honestly something I’ve never done before.
Any suggestions on ingredients?
And preparation?
Thx
Any suggestions on ingredients?
And preparation?
Thx
Marinating Steak
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Lightly olive oil. Salt and pepper. Cover.2 or 3 hours in fridge. Take it out half hour before cooking. Preheat oven to 350. Sear it quickly in cast iron pan. Oven in a fresh pan for about 10-12 min. Internal temp of 130 for med rare. Let it rest for a few min covered in foil before serving.
There are literally a couple hundred recipes .
My go to is a version of chimmichuri an Argentinian thing , whole bunch of celantro all chopped fine , mix with a bunch of mashed garlic and course salt and olive oil . Slather on both sides of the steak and put it in zip lock bag for a couple hours , or over night or two days . Cast pan , (bbqs dry out steak out unless they are thick) ,
The timing is critical , get cast pan screaming hot , throw in pat of butter , it should sputter and smoke , steak in one minute ( time it) flip for one minute , then cast pan straight into a three fifty oven for five mins . Out of oven and out of pan onto a plate and throw foil over and let sit seven to ten mins . Slice cross grain and serve with some extra chimmichuri as a dipping sauce .
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My go to is a version of chimmichuri an Argentinian thing , whole bunch of celantro all chopped fine , mix with a bunch of mashed garlic and course salt and olive oil . Slather on both sides of the steak and put it in zip lock bag for a couple hours , or over night or two days . Cast pan , (bbqs dry out steak out unless they are thick) ,
The timing is critical , get cast pan screaming hot , throw in pat of butter , it should sputter and smoke , steak in one minute ( time it) flip for one minute , then cast pan straight into a three fifty oven for five mins . Out of oven and out of pan onto a plate and throw foil over and let sit seven to ten mins . Slice cross grain and serve with some extra chimmichuri as a dipping sauce .
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I think I’m going to try this recipe, seems quick and easy.
I don’t have a lot of ingredients at my place being up north
Monitoring temp is key. A digital temp gauge is best.
Relax
Well-known member
Don't even bother cooking a decent (expensive) cut of beef without a thermometer. You'll be very lucky if you end up undercooking it if you're aiming for a proper medium-rare.
Also consider reverse searing. This is for roasts, but the principle works for steaks as well (I go up to 250F for steaks):
Also consider reverse searing. This is for roasts, but the principle works for steaks as well (I go up to 250F for steaks):
A good quality piece of steak i usually dry brine.
so i get it out of the package, tamp it dry with paper towel, sprinkle a good pinch of kosher salt on either side and have it on "cooling" rack in the fridge for at least 3 hours... up to say 24 hours.
Get it out of the fridge about an hour before cooking, tamp away the moisture and salt that might be left.
Fresh ground pepper, garlic powder and grill at decently high temps till you can get the right internal temp (i usually got for 135-140)
* chefs kiss *
so i get it out of the package, tamp it dry with paper towel, sprinkle a good pinch of kosher salt on either side and have it on "cooling" rack in the fridge for at least 3 hours... up to say 24 hours.
Get it out of the fridge about an hour before cooking, tamp away the moisture and salt that might be left.
Fresh ground pepper, garlic powder and grill at decently high temps till you can get the right internal temp (i usually got for 135-140)
* chefs kiss *
