Sunday, July 12, 2009

My best steak ever

Ok, that was amazing. Cheap cut of beef = boring steak? Not so, my friend. That was the finest meal I've had in months, and dead simple. Steak, Monterrey potatoes, and corn on the cob. Here's my playbook. Try it sometime.

Corn on the Cob

Can't go wrong with midwestern sweet corn.

1. Shuck corn.
2. Put in water
3. Boil
4. Serve with light butter. Don't add salt, good corn doesn't need it.

Monterrey Potatoes

This makes perfect FirstWatch-style potatoes. You can use other seasonings (I've had good luck with salt-free Mrs. Dash), but I'm trying to finish off the Monterrey seasoning. We inherited it from someone cleaning out a spice cabinet, and we don't use it for anything else.

1. Slice half an onion and put it in a cast-iron skillet
2. Dice potatoes until skillet is full
3. Add olive oil and Monterrey seasoning, toss. Add (stovetop) heat. Scrape and mix every time the potatoes start to stick.


This technique is called "salting" but it's not what you think. The salt doesn't cook in; quite the opposite. It's used to make the steak more tender. I used a relatively inexpensive cut of beef... $2.10 a pound. Here's how to make it awesome.

1. Put the raw steak on a plate and COVER it with a large-grained salt (Kosher or Sea Salt). Keep adding salt until it's all white... you shouldn't see any red. Then flip it over and do it again.
2a. Let it sit.
2b. Let it sit some more. I know you're thinking it's going to ruin the taste of the steak, but it's not. The salt breaks down the proteins on the outside of the steak, making them more tender. Also, this will help trap moisture inside.
2c. Let it sit. For a 1-inch steak, go 30 minutes.
3. Wash steak thoroughly under the sink. Get rid of all of the salt. Pat dry with a paper towel.
4. Rub with olive oil.
5. Grill. Grind black pepper over both sides.

Serve and eat the dinner of champions.

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