Ribeye or Sirloin beef
To start the aging process, begin at least 3 -5 days in advance.
Using a clean cookie sheet, line it with papertowels at least two layers. On top of the papertowels place wire rack(s).
To prepare steaks for aging, rinse steaks and blot dry. Sprinkle with a liberal amount of salt on both sides. Place on wire rack and cover with a thin kitchen towel or tea towel. Every 24 hrs for 3-5 days flip the steaks and change out the paper towels and towel cover.
COOKING:
Set steaks out at room temp for 20 min prior to cooking. I prefer the grill method (Med/High heat), however a nice cast iron skillet works well also.
Just before cooking, drizzle the steaks with EVOO and rub with HDP. DO NOT RE-SALT!! However you can add a grind or two of black pepper.
I prefer a medium steak (3 min per side). You may cook to your liking. However, do your self and your steak justice and NEVER COOK WELL DONE OR CRISPY!
***Remember carry-over cooking. If you slightly under cook it on the heat, it will continue to cook for a couple of minutes after you remove it***
After you remove from the heat and plate your steak, top with a couple of slices of butter and let rest a few min before cutting.
VOILA!! The perfect steak!! ENJOY!!
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 263 | ||
Calories from Fat: 263 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 61.1mg | 19 % | |
Sodium 3.3mg | 0 % | |
Potassium 6.9mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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