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Info on Cooking a steak
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<blockquote data-quote="3waycross" data-source="post: 680189" data-attributes="member: 6713"><p>"Most" of the chef's I deal with when using Choice or better meat will use only sea salt and coarse ground blk pepper JUST prior to grilling.</p><p></p><p>Personally I prefer to also add a bit of garlic powder and freshly crushed basil leaves about 15 min before grilling. I had a chinese chef show me the complimentary nature of beef and basil a few years ago and came to like it a lot. Doesn't mean it works for everyone. I also perfer to add most of the salt after it's cooked it retains more moisture. It's also not a bad idea to let the steak rest for a bit like a roast so that the juices can redistribute themselves before serving.</p><p></p><p>One other method used by some better chefs is a DREDGE. Instead of a marinade you make a dredging solution. It's pretty simple just start with an olive oil base,not EVOO, add to taste; sea salt, blk pepper, finely chopped fresh basil, or crushed dry basil, granulated garlic or pwdered ( you can use fresh crushed but it can burn and get very bitter, and a bit of worchestershire. Mix it up well and simply dredge the steak thru it on both sides shake off the excess and slap it on a hot surface of your choice. BTW the "purists" insist on only charcoal</p></blockquote><p></p>
[QUOTE="3waycross, post: 680189, member: 6713"] "Most" of the chef's I deal with when using Choice or better meat will use only sea salt and coarse ground blk pepper JUST prior to grilling. Personally I prefer to also add a bit of garlic powder and freshly crushed basil leaves about 15 min before grilling. I had a chinese chef show me the complimentary nature of beef and basil a few years ago and came to like it a lot. Doesn't mean it works for everyone. I also perfer to add most of the salt after it's cooked it retains more moisture. It's also not a bad idea to let the steak rest for a bit like a roast so that the juices can redistribute themselves before serving. One other method used by some better chefs is a DREDGE. Instead of a marinade you make a dredging solution. It's pretty simple just start with an olive oil base,not EVOO, add to taste; sea salt, blk pepper, finely chopped fresh basil, or crushed dry basil, granulated garlic or pwdered ( you can use fresh crushed but it can burn and get very bitter, and a bit of worchestershire. Mix it up well and simply dredge the steak thru it on both sides shake off the excess and slap it on a hot surface of your choice. BTW the "purists" insist on only charcoal [/QUOTE]
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