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They’re about 1.25 inches thick, so I’ll let them salt for about 1.25 hours. Here’s two nice pieces of regular ‘ol supermarket steak. The salting doesn’t affect fat content – I’m using those terms as a figure of speech and something people can relate to)ĭo you know the joy of buying Choice and eating Prime? It’s like buying a Hyundai and getting a free mail-in rebate for a BMW upgrade!!! The Steak Secret: salt your steaks 1 hour before cooking for every inch of thickness.
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So, my friends, I am offering you a very juicy secret, one that will turn an ordinary “Choice” cut of steak into a gucci “Prime” cut (And yes, I know what “Choice” and “Prime” means – it’s the marbling. And after 4 months of eating steak 2x a week, I think we’ve figured it out.
STEAK RECIPES HOW TO
For the past 4 months, we have been experimenting with how to get full, juicy, beefy flavor of a ribeye with butter-knife tenderness of a filet mignon without feel like getting ripped off buying Prime cuts. Seriously, we are too cheap to eat out and would rather cook a nice steak recipe at home. In fact, it is my husband’s life-long quest to hone his grilling technique so that our steaks at home turn out charred crusty on the outside and perfectly medium-rare on the inside.
STEAK RECIPES PROFESSIONAL
My entire family (including the 2 yr old kid) just adores any type of steak recipe…you could probably classify us as professional steak-eaters. Even if you don’t eat steak, this is a must-read…as you can impress the hell outta your carnivorean friends (and sometimes, when you’re a vegetarian in a herd of carnivores…it would just be nice to have that extra, “dude….you didn’t know that about steak?!” in your pocket.) Because I promise you that it’s worth it. If you are a steak-lover, I hope that the title of this post + luscious photo is enticing enough for you to read though the entire article. How to Make the Most Tender, Flavorful Steak Recipe