Recipes Sourced & WRITTEN BY Laura Romito (High 5 Salts with benefits)
TASTE CONSALTING RECIPE SERIES
SKIP TO RECIPE
Photo by [Peasant Life]
LET’S TALK STEAK
It’s finally time for spring grilling AND it’s almost Father’s Day! So let’s talk about the best way to cook the best steak you’ve ever had.
There are many different cuts of steak and they don’t all cook the same way. One thing they do have in common is that they aren’t cheap, so you definitely need a solid cooking method. It makes sense to choose a less expensive cut that requires a little “steak-savvy” when cooking.
Photo by [Peasant Life]
If you’re looking for a great steak for the grill or cast-iron skillet, you might want to consider this foolproof way to make the most of a ribeye. Ribeye steaks are known for their great flavor, but they can be a bit challenging to cook due to their higher fat content (deliciousness) and marbling (richness).
If not handled right, these steaks can be chewy and “fatty”. When cooked properly, they are melt in your mouth tender and absolutely full of flavor. You will want to start with a steak that is about 1 ½ - 2 inches thick for the best results.
TIME TO TURN UP THE HEAT
This is a two-step cooking process, started in the oven and finished on the grill or in a cast iron skillet. Pre-heat your oven to 200 degrees, and plan to have your grill or cast-iron skillet ready to go over medium high heat about an hour after the steak goes in the oven.
About an hour before you’re ready to serve dinner, place the steak in a 200 degree oven. Let it cook low and slow, checking the temperature after about 45 minutes. This process will allow the marbling to melt into the meat, adding great flavor and keeping the steak moist and juicy. The internal temperature should be close to 110 degrees. At this point, the steak will appear a bit gray and anemic! Never fear – searing or grilling will create a delicious, beautiful crust on the surface so don’t give up!
Photo by [Peasant Life]
Remove the steak from the oven and then place it on your medium-high grill or cast-iron skillet, searing it for forty-five seconds to one minute on each side. This should give you a perfect medium rare. Remove the steak and let it rest for five minutes, loosely covered with foil.
REVERSE-SEARED STEAK RECIPE
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INGREDIENTS
1 Ribeye Steak, approx. 1 ½” thick, around 14 oz
1 – 1 ½ tsp kosher salt or High 5 Power Lifter Salt
¼ tsp ground black pepper (optional)
1 T oil (avocado or peanut or pure olive oil)
INSTRUCTIONS
Sprinkle the steak with salt and pepper or High 5 Power Lifter Salt; brush lightly with oil
Place steak on a rack inside a rimmed baking sheet
Place in the refrigerator on the bottom shelf uncovered for 6 to 24 hours
Alternatively, leave the steak on the counter at room temperature for one hour
Pre-heat the oven to 200 degrees
Move the steak to the oven on the rack/baking sheet and allow to cook very slowly until the internal temperature registers 110 degrees (approximately 1 hour; this may take longer; check temperature at 45 minutes)
While the steak is cooking, preheat the grill or a cast iron skillet to medium-high heat
Once the steak reaches 110, remove it from the oven
Grill or sear the steak for approximately 1 minute per side for medium done-ness (grill or sear longer for more well done steak)
Remove from the grill/pan and allow to rest for about 2 minutes
Slice on an angle across the grain, while keeping the slices close together
Place two or three thin slices of compound butter on the steak and serve hot
HIGH 5 COMPOUND BUTTER RECIPES
For all variations, start with 1 stick softened, unsalted Meijer butter.
High 5 Salts can be replaced with Kosher salt, but it won’t taste as good!
Use 1/2 as much dried herbs as fresh ones if substituting.
Photo by [Peasant Life]
INGREDIENTS
Garlic/herb/balsamic butter:
1 tsp garlic, minced fine
1 tsp fresh basil
¼ tsp EACH fresh thyme and oregano
Large pinch finely ground black pepper
1 tsp balsamic vinegar or red wine
½ tsp High 5 Power Lifter Coarse Bold Salt Blend
Pinch High 5 Fixer Upper
Artichoke/lemon/caper butter (this should be done in a food processor):
2 T chopped marinated artichoke hearts
2 tsp minced capers
½ tsp minced garlic
2 T white wine
Pinch High 5 Fixer Upper
No additional salt required
INSTRUCTIONS
Place all ingredients in a small bowl and combine using a rubber spatula OR puree together in a food processor.
Store in an airtight container in the freezer for up to 6 months.
SERVING YOUR MEAL
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When you’re ready to serve, slice it thinly across the grain. If you went to the trouble of making the compound butter (see recipe), you can place a few thin pieces on top right before serving. Compound butters are a great touch, adding flavor and moisture. But with this steak method you won’t need any help!
TIPS & TRICKS FROM THE MAKER
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Like any well marbled cut of meat, ribeye steaks benefit from “low and slow” cooking – low, even temperatures over longer periods of time. This allows the fat in the meat to melt slowly, keeping the steak incredibly moist and delicious. Not all steaks thrive this way - please don’t use this method with lean cuts like tenderloin; it will work but it’s not ideal. If you follow this method, you will have the perfect combination of tender beef with a deeply browned outer crust, all with no flare-ups or accidentally dried out shoe leather on your picnic table.
This recipe is pretty simple, but it takes some patience. If you can start the day before, seasoning the meat with salt and pepper or High 5 Power Lifter, that’s great. The “dry-brining” technique works well over six hours or up to 24 hours in the refrigerator. If you’re short on time, you can salt/pepper the steak and leave it on the rack/sheet tray on your counter at room temperature for about an hour. That won’t season the beef quite as deeply, but it’s a good option.
If you’ve had time to keep your seasoned steak in the fridge for 6-24 hours, pull it out two hours before you want to eat and let it come to room temperature.
GRAB YOUR INGREDIENTS AT WOODWARD CORNER MARKET
Photo by [Peasant Life]
Shop all the products you need for this recipe at Woodward Corner Market. Follow along as we share more Taste ConSALTing with Laura Romitio from High 5 Salts with Benefits!