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
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