A few months ago, I made homemade steaks for the first time in my life, along with steamed vegetables and baked potatoes for sides. I followed these instructions exactly and ended up with some pretty tasty steaks (and for cheap, too!). Apparently the secret to juicy steaks is — and I never would’ve guessed — salting them heavily for about an hour before grilling, then rinsing off all the salt, and then patting them really really dry and searing them on a hot pan. Right. Of course.

So yeah, this is what you do (and I take no credit for this… I just find it hard to read the recipe with all the pictures and commentary in between):


INGREDIENTS: STEAK

  • 2 steaks, approx. 1.25″ – 1.5″ thick (any of the following will do: Filet, Sirloin, Rib Eye, Porterhouse, T-Bone and NY Strip)
  • Fine sea salt
  • Black pepper
  • optional: mashed garlic, rosemary, other herbs/spices

INGREDIENTS: GARLIC-HERB BUTTER

  • 1 stick unsalted butter
  • 1-1/2 tbsp fresh herbs, finely minced (parsley, tarragon, oregano, basil all work)
  • 2-3 cloves garlic, mashed

INSTRUCTIONS

  • Garlic-herb butter: 
  1. Combine all ingredients.
  2. Spoon onto a sheet of aluminium foil.
  3. Roll and shape it into a log.
  4. Refrigerate to firm up, at least 30 minutes.
  5. Store for up to 3 days before serving.
  • Steak:
  1. Sprinkle 1/2 to 1 tsp of salt per side.
  2. For every inch of thickness of the steak, let sit at room temperature for an hour, e.g. let a 1.25 inch steak sit for 1 hour 15 minutes.
  3. Add herbs/spices as desired.
  4. Rinse all salt off from both sides, pat very dry with paper towels on both sides.
  5. Season with freshly-ground black pepper.
  6. Grill to your liking.
  7. Top with the garlic-herb butter.

And all of this for less than ten bucks! (I used top sirloin.) Also, sometimes I just use the garlic butter to fry the steaks, because crispy garlic pieces are super tasty!

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