The “Gucci” Steak

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The “Gucci” Steak. Steaks – USDA Beef Grading. Key ingredients. Any “select ” cut steaks (e.g., Filet, sirloin, rib eye, porterhouse, T-bone, NY Strip) Sea Salt Herbs Spices (optional). ~1.25 inches thick steaks. Liberally season with salt. Add your favorite herbs and spices.

Uploaded on Jul 28, 2014

• Nitesh Deva
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• enjoy
• sea salt
• favorite herbs
• proteins trap
• pat dry
• usda beef grading

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The “Gucci” Steak

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Presentation Transcript

1. The “Gucci” Steak

2. Steaks – USDA Beef Grading

3. Key ingredients • Any “select” cut steaks (e.g., Filet, sirloin, rib eye, porterhouse, T-bone, NY Strip) • Sea Salt • Herbs • Spices (optional)

4. ~1.25 inches thick steaks

5. Liberally season with salt

6. Add your favorite herbs and spices

7. After 15 minutes

8. After 45 minutes

9. Rinse steaks before grilling

10. Enjoy your “elevated” steak…

11. How salting works? • Salt draws out water from meat • Water dissolves salt and some of it gets sucked back into meat • Salt does something funny to the protein cells • When cooked, the relaxed, tangled proteins trap liquefied fat and meat juice • Relaxed proteins = t-e-n-d-e-r meat • http://youtu.be/JcnZD5r9sts

12. Key points • Liberal use of sea salt • Season both sides of steak • Steaks 1” or thicker • Wait at least 30-45 minutes • Rinse steaks and pat dry before grilling • Prepare seasoned butter to finish steaks to taste