Friday, February 3, 2017

Sweetheart Steaks

Many would be cooks think it is easy to grill a steak. Well Yes and No. The secrete is to marinade or rub the meat. Heat under the right temperature and to let the steak rest to finish cooking. While planning of a special romantic dinner you can splurge on steaks, but know and follow these steps or else risk disappointment.


The key to this steak is the rub. Sugar? You bet! No it does not make it taste sweet. Rather it acts as a natural tenderizing agent AND makes a great “crust” to hold in the juices. Try these simple steps before you ruin another great piece of meat.



Ingredients:
2 boneless strip steaks (about 1 inch thick)
¼ cup sugar
3 Tbs kosher salt
Sprinkle with smoked paprika
Black pepper

Directions:
Do yourself a favor and start these the night before. If pressed for time they can sit on the counter with the rub for an hour. For the best results do this the evening before.


Mix the sugar with salt in a medium bowl with a fork to blend well. Pat the steaks dry with paper towels. Make cuts into the strip of gristle and fat to prevent it “cupping” when cooked. Place them in a glass container that seals.
Sprinkle smoked paprika lightly over each steak.


Spread sugar-salt mixture by tablespoonfuls over each steak. Pressing this into the meat. Turn over each and repeat. Seal and place in refrigerator overnight.



Day of dinner:

Prepare the broiling rack. You can use a lined baking sheet with a mesh grill on top. Be sure to spray these well. Be sure the shelf is adjusted so that the meat will be between 4 to 6 inches below the broiler!
Turn on the broiler to heat.

Transfer the steaks to the grill.
(NOTE: the steaks will be wet; DO NOT PAT them dry!)
Slide on another tsp of the sugar-salt mix to each side of the meat.
Sprinkle the top with some pepper to your taste.
Broil for about 3 – 4 minutes per side for medium rare. Be sure to watch and flip the meat. You don't want the sugar to burn!
Check with an instant read thermometer. 150 will be a true medium.

Take out of oven and let rest for 5 minutes. Do not skip this step.

Steak “done”-ness can be read from the thermometer!
For rare: 130F
For medium: 150F
For well done (please don't) 170F


The sugar tenderized the meat and help make a nice crust. The light dusting of smoked paprika will impart a touch of smoke flavoring. The combination of salt & pepper before you cook balances the meat flavors. Each step has its purpose. Memorize them and you will have any man you want eating out of your hand.....as it were. :-)


Serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White http://www.amazon.com

/dp/B00F315Y4I

/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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