Ristorante

          Well, it’s been a while but I’m back..! Anyways, skip all the blah blah filler story and straight to the point. Tomorrow is Friday and I’m cooking with my GF and a few friends of mine, like double dating sort of. Whats on the menu? STEAK! At least for me… Now were all low on money but big on taste, and a steak dinner isn’t exactly cheap. I have a solution! SALTING. Yes, salt.. not just any salt but Kosher or Sea salt (as JT would say, “IT MAKES A DIFFERENCE”). Steak, though fresh will retain lots and lots of water which dilute the meat separating all the fat and juice between the fibers of protein. For those who season there steaks right before the cook them, you don’t notice but you’re most likely just steaming the steak because it’s probably waterlogged. If you look at the most complex expensive steaks today, they are all aged steaks. The flavor is not so much by how fresh the steak is or how well the marbleizing is but how the meat is actually prepared. In my case I’m going to salt the steak for about 30-40 mins to help draw out all the moisture in the steak and also improve the over all texture, taste, and tenderness of the steak. After salting, you simply wash the salt off and pat very dry (very important). Season it, and now it’s done and ready to grill.

Ingredients:

          STEAK, big portion 1.25”+ thick, 5-6” across, any kind will do

          (tbone, porterhouse, sirloin, ribeye, etc.)

          Kosher or Sea Salt

          Herbs, Spices, etc.

Instructions:

          1. Clean Steak

          2. Dry Steak; pat dry

          3. Salt Steak; 3/4-1 tsp per side, 30-40 mins

          4. Rinse Salt Off

          5. Pat dry; very dry, extremely important

          6. Season; fresh ground pepper, no salt

          7. GRILL; to your liking, for me no more then 5min per side

I’ll update this tomorrow after dinner, let me know how it works for you! Enjoy!

—Rocky W

UPDATE! 3/12/2010 11:31 AM (from work)

Forgot to mention that the amount of salt and how long it sits depends on how large the steak is. For large steaks follow the instructions above, but for say a smallish steak, 1/2 a tsp of salt each side and 15 mins will do!