I've learned to cook cheap steak and have it turn out tasty. The secret is letting the steak warm up to room temperature with a heavy, heavy crust of coarse Kosher salt--basically as much salt as will stick. When it is time to cook the steak, thoroughly rinse the salt off under running water, and dry the steak with a towel. Don't overcook, use a meat thermometer. The steak winds up more tender than otherwise, and lightly salted throughout.
Don't even try this with table salt-I did once a few years ago, and the result was extremely salty and almost inedible.
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