Fantastic! I think that's my favorite salad as well. And we have about five huge rosemary bushes in the backyard, so rosemary goes on almost everything here.
I buy the whole NY strip from Costco (last time I hit paydirt and got a very Prime-looking Choice) and slice it myself into steaks. 1.5" absolutely. Trim it good (remove the silver skin, etc.). You will get some scraps of good meat--save those for chili. If you only want the very best steaks, take the "bad end" strips with the gristle in the middle, cut out the gristle in the middle, cut to 3/4", and make some really good fajitas with them. If the worst steak on the end is really bad with gristle, clean it up and throw it in with the rest of the chili meat.
If you buy your steaks precut from Costco (or elsewhere), find a tray with no "bad ends". Tell a butcher you don't want the bad end either.
Use the fatty trimmings to make your own tallow. Just put them in a saucepan and slowly heat it (to prevent spattering as the water boils off) until the pieces of gristle and random tissue begin to cook. Filter it when it's just cool enough to handle through a strainer lined with a coffee filter. Let it cool too much and it will set up in the filter. If it starts getting too cool, nuke it a little. Pour the filtered tallow into an ice cube tray and freeze. Pop out the tallow cubes and pop in a Ziploc and back in the freezer.
If you're slumming it with a bag of frozen french fries, throw a tallow cube in with the fries in the pan. Your economy fries just got a free upgrade to first class.
Waste nothing--except the silver skin. Nothing good comes from that. You can scrape the meat off the back of it with your knife and add that to the chili pile.
Why carbon steel instead of cast iron? Sometimes cast iron holds too much heat...??? Is that it? I use a 10" Lodge from the 1930s that my grandparents must have gotten as a wedding gift.
Good call on the dry brine and no pepper. Pepper on a raw steak will burn.
Add some fresh thyme to the rosemary and garlic. The thyme you can strip off the stem when done and eat it along with the garlic. Don't try that with the rosemary.
If you're in the South, once a rosemary plant gets established, it will overwinter nicely and give you free rosemary for years. It will eventually die, but not until several seasons pass. If there's a threat of really cold weather (say, less than 10 degrees F), bring it in for the night.
My pull is in the high one-teens--115-118 degrees F or so. Until that timer goes off, do not touch that steak except to take its temperature. Flip it, reset your timer, and leave it alone.
A good thermometer prevents overcooking any kind of protein--especially chicken. Except tofu, which should be cooked until black and thrown in the trash. If you want beans, eat beans. Beans are quite good. Beans, beans, good for your heart, the more you eat, the more...your cholesterol goes down!
If you want a starchy side, you want something like couscous, quinoa, risotto, or the like that will serve as a sponge for the steak juices. Waste nothing! A baked potato, while yummy, will leave you feeling bloated.
why carbon steel? because it heats up and cools down faster than cast iron AND because it’s a bit lighter. Unless you go the full De Buyer Mineral B Pro route. In which case your 12.5” pan made from 3mm of carbon steel is an 8 lb battleaxe :-)
Buy full packer briskets and use the trimmings for your tallow :-)
Fantastic! I think that's my favorite salad as well. And we have about five huge rosemary bushes in the backyard, so rosemary goes on almost everything here.
fresh rosemary and garlic is awesome on a steak done in the pan. on the grill it’s all about open fire, though.
I buy the whole NY strip from Costco (last time I hit paydirt and got a very Prime-looking Choice) and slice it myself into steaks. 1.5" absolutely. Trim it good (remove the silver skin, etc.). You will get some scraps of good meat--save those for chili. If you only want the very best steaks, take the "bad end" strips with the gristle in the middle, cut out the gristle in the middle, cut to 3/4", and make some really good fajitas with them. If the worst steak on the end is really bad with gristle, clean it up and throw it in with the rest of the chili meat.
If you buy your steaks precut from Costco (or elsewhere), find a tray with no "bad ends". Tell a butcher you don't want the bad end either.
Use the fatty trimmings to make your own tallow. Just put them in a saucepan and slowly heat it (to prevent spattering as the water boils off) until the pieces of gristle and random tissue begin to cook. Filter it when it's just cool enough to handle through a strainer lined with a coffee filter. Let it cool too much and it will set up in the filter. If it starts getting too cool, nuke it a little. Pour the filtered tallow into an ice cube tray and freeze. Pop out the tallow cubes and pop in a Ziploc and back in the freezer.
If you're slumming it with a bag of frozen french fries, throw a tallow cube in with the fries in the pan. Your economy fries just got a free upgrade to first class.
Waste nothing--except the silver skin. Nothing good comes from that. You can scrape the meat off the back of it with your knife and add that to the chili pile.
Why carbon steel instead of cast iron? Sometimes cast iron holds too much heat...??? Is that it? I use a 10" Lodge from the 1930s that my grandparents must have gotten as a wedding gift.
Good call on the dry brine and no pepper. Pepper on a raw steak will burn.
Add some fresh thyme to the rosemary and garlic. The thyme you can strip off the stem when done and eat it along with the garlic. Don't try that with the rosemary.
If you're in the South, once a rosemary plant gets established, it will overwinter nicely and give you free rosemary for years. It will eventually die, but not until several seasons pass. If there's a threat of really cold weather (say, less than 10 degrees F), bring it in for the night.
My pull is in the high one-teens--115-118 degrees F or so. Until that timer goes off, do not touch that steak except to take its temperature. Flip it, reset your timer, and leave it alone.
A good thermometer prevents overcooking any kind of protein--especially chicken. Except tofu, which should be cooked until black and thrown in the trash. If you want beans, eat beans. Beans are quite good. Beans, beans, good for your heart, the more you eat, the more...your cholesterol goes down!
If you want a starchy side, you want something like couscous, quinoa, risotto, or the like that will serve as a sponge for the steak juices. Waste nothing! A baked potato, while yummy, will leave you feeling bloated.
why carbon steel? because it heats up and cools down faster than cast iron AND because it’s a bit lighter. Unless you go the full De Buyer Mineral B Pro route. In which case your 12.5” pan made from 3mm of carbon steel is an 8 lb battleaxe :-)
Buy full packer briskets and use the trimmings for your tallow :-)