This week’s recipe is a simple marinade using two items that do great things to a piece of steak. My favorite cut is ribeye because it has so much great flavor but this will work with most cuts of steak. For this marinade, all you need is salt, chili powder, and balsamic vinegar. The acid in balsamic vinegar acts as a tenderizer and adds some great flavor to the meat. Chili powder does a great job of bringing out the meat’s natural flavor. Try to prepare this a couple hours in advance of cooking so that you give the meat some time to marinate. Start by sprinkling some kosher salt on the steak in the amount that you like depending on your seasoning preference. A lot of salt isn’t needed with this marinade. Next, you are going to give each side of the steak a solid dusting with the chili powder. A thin layer is adequate. Finally, pour some balsamic vinegar on both sides of the steak, coating it evenly. Cover the steak with plastic wrap and let sit in the refrigerator for a few hours. Cook the steak using your preferred method.
Some steak cooking tips:
Remove the steak from the refrigerator 1 hour before cooking to let it come to room temperature; this allows the steak to cook more evenly
REST THE STEAK BEFORE SERVING! Any cook will tell you that the most important part when cooking red meat is to allow it to rest after cooking so that the juices can distribute and settle. 5-7 minutes should be adequate.
My favored cooking method and the one used in a lot of restaurants:
I like to ‘pan-roast’ my steaks
Step 1: Get a oven-safe saute pan hot over medium high heat and pre-heat your oven to 400 degrees
Step 2: Put a little olive oil or butter in the pan and put the steak in, cooking it on each side for 3 minutes
Step 3: Flip the steak a third time and place the pan in the oven and cook for 4-8 more minutes depending on desired doneness
Step 4: Rest the steak under aluminum foil for 5-7 minutes
Well, I hope you enjoyed this recipe. Let me know what you think in the comments.