My Trick Steaks

Yay, I’m not furloughed anymore. I know a lot of people still are and besides that, who doesn’t want some cheap ingredient lists every now and again anyway?

So, I’m going to keep posting.

In celebration of my return to work, I’m going to show you how I make steaks in two days that taste like they’ve been dry aged for two months.

Be super careful with anything here that can cause food poisoning. There is always risk with raw meat. Make sure you know what to look and smell for and don’t try anything if you have any doubts about your capability or the ability of your body to safely digest it.

I use a very underrated process called curing. In my experience, the length of the cure is more important than anything else. It is very possible to screw this up and have steaks that are too dry. The goal here is a crispy, sealing outer layer and juicy, tender steak with a nice beefy flavor.

First, you get the steak.

Then, you put a layer of salt on all exposed sides of the steak.

Then, you set it up in your fridge so that as much of the steak is exposed to air as possible.

For the average steak, wait about a day and 8 hours. Since the salt is on the surface, the thickness of the steak doesn’t matter as much as you might think.

Cook the steak until done in a cast iron skillet (NOT ON A GRILL). I make sure to get a consistent dark brown layer on the outside of my steak. With the dark brown, it makes an extremely tasty, somewhat crispy outer layer and there is 0 burn taste. None. Nothing tastes burnt.

Enjoy. I love this trick. It makes everything more tender and taste so much more expensive than it is.