teh secret - a VERY GOOD piece of steak/cho[ but not tenderloin. those don't work for me.
thin steaks are fine after 4 days. thick ones can go for two weeks. it is awesome. minimal cooking when ready, serve with capers and jalapeno preserves. alternatively horseradish/mayo or fig jelly.
if you have a thin slice ( a finger thickness) - and you turn it every day, then by 4 days look at your salt - it is all wet. you can change the salt and continue drying, but then you will have a Dr. Shcoll's sole - dry and rubbery. so after 4 days take your beef - you will see it lost volume some - and either sear it or grill it.
i have doggies, so if i see a purple edge - it becomes jerky, they love it. cut it off barely with any knife but serrated - that tears the meat fibers.
minimal cooking means i like raw meat - so i only cook enough to get the two surfaces ( and for a thick one, all surfaces) - brounish. for a thin slice you will have medium done no matter what you do, BTW.
10 minutes for a 2-incher is way too long for me. i would broil on each side for 2 minutes maximum. good meat is best rare. parasites are rare, and bacteria do not penetrate the inside unless your outside is frankly rotten.
2+2 min for a 2 inch steak?! I eat only rare but this will leave the internal inch completely raw and not even warm. I'm perfectly able to eat raw meat, and I did, but then it should be marinated. Maybe aged meat is good uncooked, never tried that.
try it! try taking it out of the fridge an hour before cooking - will cook better. that is what the restaurants do with their aged beef, i am told...
but basically it is all about experimenting. if you bite into your steak and teh inside is cold - oopps, cut and grill rapidly. and increase cooking time. grills and even broilers are different, you know?
I've been trying things for many years. I undercooked many steaks, and I overcooked a lot, that's how I learned. Now I know how to grill in general, but even steaks of same thickness are not the same. Still, 2+2 cannot be enough for a 2-incher. Just last w/e I grilled Costco steaks for 10 min and it was barely enough even for me.
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timeasmymeasure
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Date: 2017-07-24 03:34 pm (UTC)no subject
Date: 2017-07-24 05:04 pm (UTC)teh secret - a VERY GOOD piece of steak/cho[ but not tenderloin. those don't work for me.
thin steaks are fine after 4 days. thick ones can go for two weeks. it is awesome. minimal cooking when ready, serve with capers and jalapeno preserves. alternatively horseradish/mayo or fig jelly.
no subject
Date: 2017-07-24 06:29 pm (UTC)ЧÑо знаÑÐ¸Ñ minimal cooking? ÐÑли Ñ Ð¼ÐµÐ½Ñ 2-дÑймовÑй ÑÑейк, мне надо его гоÑовиÑÑ Ñ Ð¾ÑÑ Ð±Ñ 10 мин ÑÑоб он бÑл Ñ Ð¾ÑÑ Ð±Ñ rare а не ÑовÑем ÑÑÑÑм.
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Date: 2017-07-24 06:34 pm (UTC)so after 4 days take your beef - you will see it lost volume some - and either sear it or grill it.
i have doggies, so if i see a purple edge - it becomes jerky, they love it. cut it off barely with any knife but serrated - that tears the meat fibers.
minimal cooking means i like raw meat - so i only cook enough to get the two surfaces ( and for a thick one, all surfaces) - brounish. for a thin slice you will have medium done no matter what you do, BTW.
10 minutes for a 2-incher is way too long for me. i would broil on each side for 2 minutes maximum. good meat is best rare. parasites are rare, and bacteria do not penetrate the inside unless your outside is frankly rotten.
no subject
Date: 2017-07-24 09:41 pm (UTC)no subject
Date: 2017-07-24 10:16 pm (UTC)but basically it is all about experimenting. if you bite into your steak and teh inside is cold - oopps, cut and grill rapidly. and increase cooking time. grills and even broilers are different, you know?
no subject
Date: 2017-07-25 01:14 am (UTC)