Monday, August 3, 2009
I figure if Mik can talk about food on his blog, then so can I! Here are some ribeye steaks I cooked up for the family on Sunday. You may be thinking, "Dear god, what did he coat those steaks in?! Is that SALT?!?!" Why yes, yes that is a handful of kosher salt spread all over each of my delicious steaks, with a liberal portion of rosemary and freeze dried garlic. Why do I do this? I mean, especially me-- I hate the taste of salt, and never add any salt to my foods, even much of the time when I am cooking. I have absolutely no idea why I do it. I've read this page a couple of times and still don't really understand it. However, I did try it at one point and really enjoyed it. Whatever it does, you end up with a much better steak, for sure. The trick is to make sure you don't leave the salt on too long. For these, about a full inch thick, maybe more, I left the salt and spices on for thirty minutes. I then rinsed them clean, and dried them thoroughly before cooking.
Here are the finished steaks. Now you may be thinking, "Dear god, did he burn those steaks?!" Not at all! Well, only a little. I like mine medium to medium well, but the wife prefers not to see any pink in hers. It's easier just to try for well done when cooking for the family, so I don't have to worry about portions or who eats what leftovers or whatever. And these steaks were still delicious, too be sure.