Above: Old steak fried in a pan with some stuff that would make your mom think you are eating healthy. Dry aging your own steak is where it is at. Doesn’t cost a cent, improves the texture and flavor. Best of all, you get to repurpose that cigar humidor that your father-in-law gave you in 1994.
Rich fatty steak needs a counter punch. I am going with sweet and spicy: spring lettuce mix with a honey dijon dressing (pictured above pre-shaken).
This looks like a horror movie prop (and probably could be). Dried out steak, left uncovered in the fridge. All kinds of wrong make all kinds of right. As the meat drys, it concentrates the beef flavor. The lack of exterior moisture makes for a perfect crust building environment. Don’t have a drying rack for your steak to age on? No problem, an impromptu fork rack to keep the air circulating is within reach.
Chimichurri is a classic South American accompaniment to steaks. It’s gutsy, quick and vibrant (like Mike Tyson in the 1980′s). Olive Oil, Vinegar, Garlic, Shallot, Parsley.
Pan fried in Canola oil and finished in 450 oven. This cut was too big to cook start to finish properly in a pan (which is a good thing). An oven is a even heat environment that can ensure that the majority of the protein is finished to the proper amount of doneness.
