My wife and I stopped in here for a quick meal since we are both big fans of yakitori. We tried a bunch of shit.
First was the “soft bone,” which is essentially the cartilage found near the breast meat of the chicken. I thought there would be more of this, since it is generally abundant on the animal and a throw-away item in so many cultures. It was tasty though, I must admit.
Next was chicken skin. Since this is grilled, it doesn’t quite develop the crunchy texture you might expect from something that’s broiled, baked or roasted for a long period of time. It wasn’t rubbery or fatty though, so I liked it.
Next up, knee bone. This was probably my least favorite of the skewers, but I know my wife likes the weird crunchy bits, so I’m pretty sure she liked this.
These skewers are chicken oysters, tender lumps of meat found beneath the thigh of the chicken, near the ass. They’re so soft and juicy. One of the best skewers (we ordered two).
Our last skewer was the chicken thigh. These were my favorite. Nice and tender, as expected. Good fat content, lots of flavor.
We also tried both of their fried chicken apps. At $9 these were a little pricey (just four drumettes per order).
This is the regular order – just fried and lightly seasoned, served with lemon wedges.
And this is the flavored version, with a sweet sauce, a grilled shishito pepper and sesame seeds. We both liked this dish better.
Last, we had an order of ikuri: rice with roe. It also comes with a blob of fresh wasabi, shredded nori, shredded scallions, a nice seaweed broth and Korean/Japanese style pickles. Not bad for $13.
We really liked this place. The skewers range from like $3 to $10 (for special meats). Ours were all $3 or $3.50. It all came to $50-something bucks, which I thought was cheaper (and better) than other yakitori joints in the area.
I cooked one up at home yesterday and these babies are incredibly tender and delicious. They’re lean, juicy, and packed with a really nice but mild flavor. For the one pounders, you just need some salt, pepper and garlic powder for the seasoning. Then sear in a hot pan with butter for about three and a half minutes per side. Let rest, and then slice.
Every food-oriented website out there, whether it’s Eater, Grub Street, Thrillist or what have you, has their own version of “The Ultimate Guide for Cooking a Steak,” or whatever it may be. Many of them do offer good information, but they’re almost all incomplete. They set you up with one method for one cut of meat. This piece will serve as a place where you can get instructions for cooking several different cuts of steak via several methods. Let’s get right to it.
This is probably the method that most people are familiar and comfortable with. Since it is actually my least favorite way to cook one of the four major cuts, I will discuss it first, up front, with the caveat that I do actually prefer grilled skirt steak to any other cut that’s done on the grill. That said, there are some significant pros and cons for grilling. Depending on what you want out of your steak eating experience, you should take these into consideration before deciding if this is the right method for you. What time of year is it? Summer, winter? Are you grilling over charcoal or propane?
Johnny’s Preferred Cuts for Grilling: Skirt, Flank, Hanger
Familiar and comfortable to most home cooks
No smells or smoke indoors
Can easily cook many steaks at once
Fat, flavor and juices fall through the grill bars
Can be difficult to control heat levels
Lowered ability to sear evenly
Grilling is perfect for outdoor cooking in the warm months, and especially for large groups of people. You don’t get any lingering smells in your home, and you can enjoy the day like a good American, beer in hand as you cook. Since I like a good even sear across the entire cut of meat, I generally don’t like cooking the four major cuts of beef in this manner. Generally I go for skirt or flank, something that benefits from a good, fast blast of heat; something where I don’t mind if I lose a little fat or juice through the grill bars; and something cheap that can be sliced up and served family style. Charcoal is a tough medium to master. Some people are experts at creating and maintaining even heat levels for a cooking session. Others use propane. This is easier, cleaner, and more convenient, but you lose some of that desired charcoal and smoke flavor unless you’re adding soaked wood chips to the grill as you cook. If grilling is right for you, then read on below.
Get your steak up to room temperature and pat it dry.
Crank up your grill to as high as it will possibly get.
Season the skirt/flank generously with salt and pepper.
Grill the meat with the grill top open. Do not poke, prod, press or move the meat once it is set down on the grill bars. Allow the bars to create nice markings on your meat.
After a few minutes, flip once and repeat the previous step.
Use a meat thermometer or the “hand test” to ensure that your steak is properly cooked to medium rare. Remove it from the grill at 135F.
Let the steak rest for a few minutes on an elevated and porous surface, like a metal baking rack. During this time the meat will continue to cook a bit more while off the flames, and it will retain more juices during the next step.
Slice against the grain of the meat, or “against the bias,” and serve.
This is probably my favorite method for cooking steak. I always try to use a cast iron skillet, as they just work better for creating that crusty sear that we have all come to know as steak lovers. If you can’t get your hands on one, then a standard pan will do.
Smoke smell can permeate the home, set off smoke detectors
Pan cleanup can be annoying
Large pan needed for big or multiple cuts
Cast iron not ideal for glass electric cook tops
Get your steak up to room temperature and pat it dry.
Crank up your burner to as high as it will possibly get, and heat up the pan with a small amount of butter.
Season the steak generously with salt and pepper.
Sear the shit out of your steak, and add a wad of butter to melt in the pan. Throw in some rosemary and garlic too, if you like. Do not poke, prod, press or move the meat once it is set down. Allow the meat to stick to the pan a bit, with as much of the bottom surface touching the pan as possible.
Spoon the melted butter over the top as the meat cooks, basting it in flavor.
After a few minutes, flip the cut with tongs and do the same thing of the other side of the steak.
Once both sides are seared, then you should also sear the edges if you are working with a thick-cut steak. Anything over an inch and a half should get a little side sear if possible.
Use a meat thermometer or the “hand test” to ensure that your steak is properly cooked to medium rare. Remove it from the pan at 135F.
Let the steak rest for a few minutes on an elevated and porous surface, like a metal baking rack. During this time the meat will continue to cook a bit more while out of the pan, and it will retain more juices.
Alternative Instructions From Step 8 Onward
This secondary step is helpful if you have a very thick cut of steak, and a good, hard sear is all you can really get from the pan without overcooking. You want your meat to be pink from top to bottom, with no “grey band” in sight. To achieve this on thick cuts, lots of people will put the steak into the oven at a low temperature, like 250-300F, to allow the internal temperature to come up to medium rare once the pan-searing steps (1-7) are complete. Here, a meat thermometer is key to ensure that your meat is cooked to the proper temperature inside.
This is very similar to searing with an oven finish, like above, only done in the reverse order.
Johnny’s Preferred Cuts for Reverse Searing: Thick Cuts of Filet Mignon, Strip, Porterhouse, Rib Eye
Even sear across entire steak
Juices stay put
Slightly more difficult to execute than a simple sear
Multiple cooking steps and waiting
Here, the first step is to cook your steak in the oven at a low temperature, like 250-300F, to allow the internal temperature to come up to rare or medium rare. Again, use a meat thermometer to ensure accuracy. Once that step is done, the steak gets finished in the hot searing pan with butter. This will form the desired crust on your steak. You just have to be careful not to overcook your steak in the pan as you are trying to get that crust to form. I recommend allowing your steak to cool down to room temperature before searing it off, and/or getting that pan screaming hot before you put the steak in.
Generally speaking, broiling means that the heat source is coming from above the meat and close to the meat. Contrast with baking, which means that the heat source is below and more diffused or distant from the meat. Broiling a steak gives you more direct exposure to the heat source than baking, whether it’s an open flame (gas oven) or the heating element (electric). While not as direct as, say, touching a hot pan, broiling is better for cooking traditional cuts of steaks than baking, because you can get a charred outer crust easier and still get the inside of the meat to the desired temperature. Baking is better suited for roasting meats, since the heat source is often diffused a bit by the oven bottom when baking.
Johnny’s Preferred Cuts for Broiling: Thick Cut Bone-In Porterhouse, Thick Cut Bone-In Rib Eye, Bone-In Tenderloin, Bone-In Strip, Large T-Bone
Why the bones, you ask? When cooking with “surrounding” heat, like roasting or broiling in an enclosed oven, bones are very effective at radiating heat into the center of the meat tissue. This method, therefore, also makes large/thick cuts easier to work with.
Cleaner, less smoke and permeating odors
Relatively easy to execute
Easier to get an evenly cooked center of your meat
Easy to overcook if not careful
Requires meat thermometer (puncturing meat is never good)
Harder to get the desired crust than other methods
Get your steak up to room temperature and pat it dry.
Set your oven to broil.
Season the steak generously with salt and pepper.
Bring your oven rack close to the heat source (near the top) and place steak in the oven in a shallow roasting pan that can catch any drippings.
Once the top crisps up a bit, flip the meat in the roasting pan to get the crust on the other side as well.
Use a meat thermometer to ensure that your steak is properly cooked to medium rare. Remove it from the oven at 135F.
Let the steak rest for a few minutes in the roasting pan. During this time the meat will continue to cook a bit more, and it will retain more juices.
Slice the major muscles off the bone, slice the muscle against the bias, and arrange the meat on a platter for serving.
Roasting is synonymous with low and slow diffused heat from a bottom source, or all around the meat, from all sides. This method is best suited for large hunks of meat that take a long time to cook down to the center, generally for serving many people.
Johnny’s Preferred Cuts for Roasting: Standing Rib Rack Roast, Chateaubriand, Large Brisket
Great for large format dining
Easy to execute
Result is very juicy, tender and delicious
Takes a long time to finish
May require extensive carving
Generally lacks outer crust like a standard cut of steak
Many people like to brine their meats before roasting. While this is generally more common with pork roasts or fowl, some steps can be taken with beef to increase flavors. You can crush up some garlic and stuff it into your roast (flavor injectors), or rub it on the outside of the meat; you can rub it with rosemary or roast it on a bed of herbs; and you should season it generously with a multitude of spices. You want all those flavors to permeate deep into the meat, so massaging, rubbing and pushing into the meat is all recommended. If you use a flavor injector, I suggest getting a lot into one or a few injections, that way you don’t pierce the meat too many times.
Set your oven to a low bake temperature, like 350F.
Place your meat on a roasting pan to catch any drippings, and set it in the center/middle rack of your oven.
Place your meat thermometer into the center of the roast.
As the meat cooks, use a turkey baster to suck up liquids from the bottom of the roasting pan, and squirt it over the top of the roast occasionally. This will add some flavor to the outside and help to create a flavorful edge to the roast.
Remove it from the oven at 135F. Let the meat rest for a few minutes in the roasting pan. During this time the meat will continue to cook a bit more, but the resting phase will help the meat retain more juices for the next step.
Slice and carve for serving. Sliced roast beef pairs perfectly with both hot gravy and cold horseradish sauces (either cream-based or tomato-based).
Sous Vide means “under vacuum” in French. In this method of cooking, you are cooking your steaks in vacuum sealed bags by submerging them in a hot water bath to precisely the desired temperature, and then finishing them in a pan as a secondary step. This may sound like high tech restaurant science only kind of stuff, but there are items available in the consumer market to do this with great results at home.
Johnny’s Preferred Cuts for Sous Vide: Thick Cuts of Filet Mignon, Boneless Strip, Boneless Rib Eye, Bavette, Denver Cut/Blade Steak
Perfect internal temperature every time
No monitoring necessary
Easy to achieve success
Requires a special unit or item, a vacuum sealer and bags
Wait time can be lengthy
Still need to use a pan (or torch) to sear the outside
Lucky for you all, I’ve got a nice discussion of the sous vide cooking method here, with pretty pics and everything. In any case, here is the gist of it:
Season the steak however the you want. I use salt, pepper, garlic powder, garlic oil and crushed red pepper.
Place steak into vacuum seal bag and seal it up with some butter and herbs inside (rosemary is always nice).
If you’re a poor bastard and can’t afford a vacuum sealer, you can use ziplock bags. Place your meat into the bag and begin to submerge the bag into the water bath. Once you are all the way close to the zipper, zip it shut. The water surrounding the outside of the bag will push out all the air from inside. This is the poor man’s vacuum sealer. If you do this, you may want to put a smooth, clean rock in there too, just for good measure, to keep the meat from floating.
Set your temperature to however you like your steak cooked. I put mine at 135F for a nice medium rare. I’m dealing with grocery store meat here, people. Don’t give me any shit about that being too well done.
Wait about an hour or two. Don’t panic! You can’t overcook your steak in a sous vide bath. That’s the whole point of it!
Remove your steak from the water bath and let it cool back down to room temperature.
Re-season it a bit, if so desired.
Sear it. I use a Searzall, because why not? But you can easily just toss this baby into a real hot cast iron pan with some more butter and herbs to get that brown and crispy coating.
DIRECT FROM FROZEN
Some food scientist people were messing around and cooking strip steaks in a test kitchen; some cuts were thawed in a fridge overnight, and others were still frozen. The results stunned them. The steaks were cooked more evenly, with less “grey band” when cooked direct from frozen, and those steaks retained more juices (they lost less moisture during the cooking process). While they took longer to cook, they still browned at nearly the same rate as a thawed steak.
I think a major issue that home cooks with have here is that it may be difficult to prevent ice crystals to form on the outside of the meat during the freezing process. When cooking, these ice crystals will melt into water or sublimate into water vapor. At that point you are either boiling or steaming the bottom of your steak in the pan, which is bad. When doing that, you won’t ever achieve the crust that we carnivores all desire.
The scientists attempt to solve this problem by freezing the steaks in a special way at first, uncovered and flat. Once they’re frozen, they are then wrapped and bagged for storage. If you’re going to attempt this you will want to be very careful to replicate the freezing technique that the scientists utilized, to avoid excessive ice crystals from forming on the outside of the meat.
This method involves cooking in a pan that contains a good amount of oil. This is done to ensure that the nooks and crannies of the steak surfaces all get cooked the same amount, and it helps to displace any water that may melt out of ice crystals. Second, it also retains more heat, so you can bring the steak surface up to browning point faster, without overcooking any of the interview (which should still remain pretty cold since it is frozen). The result is less grey banding, and a more end-to-end pink steak interior.
You will still need to finish the steak in the oven, however, since the interior will likely be too rare or still frozen if you only use the pan.
In any event, here is my analysis:
Scientists’ Preferred Cuts for Frozen Steak Cooking: Strip
No waiting for steak to thaw or come to room temperature
Less meal planning needed ahead of time
Nice, even cook temp throughout
Difficult to avoid ice crystals
Complicated freezing technique
Still requires second step in the oven
Refer to this link and the embedded video below for proper steak preparation and cooking instructions.
DIRECT ON COALS
I haven’t tested this method out myself yet, so you’ll have to take this with a grain of salt, as above, with the “Direct from Frozen” method. My first exposure to this method was when I saw Alton Brown discuss it on his blog. I was intrigued enough to include it here, but since I no longer have the ability to cook often with real wood, I have never tested this out.
Alton’s Preferred Cut for Coal Cooking: Skirt
Covering in foil step essentially steams the meat
Potential for soot contamination
I think the best bet here is to just follow the directions from Master Alton, since he’s a culinary wizard, and I’m a mere apprentice. One thing I’m apprehensive about, which I noted in the “cons” section, is the part where Alton wraps the hot steak in foil. This means the meat will cook in steam. He then tosses it back into the juices. All of this makes me think “wet steak,” and that turns me off.
For more specific recipes, as opposed to these more general methods of cooking, check out my recipe page.
Yakitori By Neal is a Japanese style grilled chicken operation out of Brooklyn that pops up at various locations and events around the city, like Project Parlor and Sumo Stew (at The Brooklyn Kitchen).
I had the pleasure of tasting some of Neal’s delicious grillings at a private backyard yakitori and shochu party. Guests sampled four different bottles of shochu while nibbling on tasty yakitori skewers.
We had chicken gizzard, heart, and thigh, and shishito peppers, bacon wrapped tomatoes, bacon wrapped mushrooms, pork belly and hamachi (both belly and filet).
Everything from the grill was really delicious; the meats were masterfully seasoned and had a great, smoky charcoal flavor.
The shochu bottles varied in intensity and character. Two had the distinct flavor of mezcal, but with a more mellow, rounded and mild finish. These were great for drinking on the rocks or with soda.
The other two, which were aged three and five years, were remarkably smooth, clean and sip-able. One was so light in flavor that it was almost like water, yet it had 25% alcohol.
YAKITORI BY NEAL
Various Pop-Up Locations
I actually DO have to write this next bit, because there were a few people at the event who had never eaten kimchi before. For various reasons I will not disclose, this was completely understandable and should not be mocked or taken as a point of negativity.
So here it is: Kimchi is Korean for “pickled” and/or “fermented” veggies. In its most typical form, kimchi consists of cabbage with various spices and herbs. Cucumbers are also common.
Muk Eun Ji is known for its 1+ year aged kimchi. This tasting event featured their aged kimchi in every dish in various ways. Here is a shot of owners Cathy and Yongsung Kim, who were very gracious and kind, and who explained everything to us as we ate.
Dish 1: Crunch Muk Eun Ji – washed aged kimchi seasoned with sesame oil. This was mild and really tasty.
Dish 2: Yuk Hwe – Korean beef tartare. Okay, while this ONE DISH didn’t actually have any kimchi in it, the flavors were present, perhaps in the sauce. This was skirt steak. Super tender and incredibly delicious.
Dish 3: Kimchi Jeon – Korean pancake with aged kimchi. This had a nice crunch on the outside with a great spicy kick from the kimchi and scallions inside. As you can see from the pics below, this joint has a fun conveyor belt in one dining room, where you can pluck the little dishes right off and start digging in.
Dish 4: Mandu – steamed homemade Korean dumplings with aged kimchi. These were expertly created and cooked. I loved the dipping sauce on the side actually. Wanted to drink it.
Dish 5: Janchi Guksu – cold thin noodle with aged kimchi in spicy anchovy broth. This was one of my favorite bites of the night. It wasn’t too spicy, and the cold noodle was great for the summer.
Dish 6: Kimchi Bokkeumbap – stir-fried rice with chopped aged kimchi and pork. Also a favorite, this rice dish packed a lot of flavor and meatiness. I could easily eat a massive bowl of this.
Dish 7: Samhap – boiled pork belly, fermented skate fish and aged kimchi. This is an acquired taste. The fermented skate has a distinct ammonia-like quality to it that is common with fermented fish products, whether from regions like Scandinavia or Iceland, as well as parts of Asia. One thing that I didn’t expect was that the skate would have some bone connected to the meat. I popped all of it into my mouth at once and then had to work around the bones. It was a difficult eat for me.
Dish 8: Galbi Jjim – braised beef short rib stew with aged kimchi and vegetables. This was incredible. The small bowl tasting size didn’t do the dish justice.
I actually didn’t get to taste it on first pass, so I and a few other guys who missed out asked for some more later on. They brought out a full entree size.
This is a $20 item. There is so much fork-tender beef that falls off the bone in that bowl, so it is an amazing deal at that price point. As you can see from the pic above, there’s tons of kimchi too. This will feed two or three people easily. The sauce is amazing. A deep, robust flavor lurks in there, so soak it up with some rice after you get tired of spooning it directly into your mouth.
Dish 9: Deungppyo Jjim – braised pork backbone with aged kimchi. Same deal as above, but with tender-ass pork instead of beef.
Dish 10: Gyeranmari – Korean style rolled egg omelet with aged kimchi, cheese and sliced pork belly. This is like heaven at breakfast time, I bet. Absolutely delicious, and really beautiful.
Dish 11: KBBQ – premium thick cut pork belly, thin sliced marinated beef short rib and aged kimchi on the grill. No Korean meal is complete without gorging on some delicious grilled meats.
I mean, this is what I’m all about, is it not?
So the idea is to take the meat and add some of the nice toppings from the small plates, and then wrap it up in some lettuce. Then eat.
Carb-free! Haha. I love this shit. It may be time for a separate page dedicated to KBBQ on this website. I’m considering it. There really is nothing quite like it. So satisfying.
I should also mention that we were washing this delicious shit down with some nice drinks throughout. We tasted an assortment of soju and makgeolli. For the uninitiated, soju is a mild distilled spirit that is similar to a flavored sake.
Mokgeolli is more like a rice or wheat beer in that it is bubbly and looks unfiltered. It contains less alcohol (not distilled), but it tastes similar to flavored soda.
Japanese BBQ is some of the best shit around. Unlike Takashi in the west village, this joint offers all sorts of meats as well as fish. Takashi is just beef.
That’s pretty commendable of Takashi, but every once in a while I hunger for some pork. Yakiniku West delivered in what was essentially a “Bang Bang” meal, as we had just finished eating Thai food an hour or two earlier.
So we began our meat fest by kicking off our shoes, popping them into some cubbies and drinking some nice sake.
The starter plates came out. First was an agedashi tofu dish, and the next was a eggy pancake of sorts with seafood mixed in and topped with shredded bonito flakes. Both were good, but the pancake dish was top notch!
This first platter of meat came out that had a few different kinds of beef, including tongue, as well as pork belly and duck.
This shit cooked up nicely. Watch as it sizzles… “Tssssssss…”
We couldn’t stop there, not on a “Bang Bang,” so we grabbed a plate of chicken gizzards, mixed beef intestines (liver, tripe, stomach) and some extra tongue. Everything was delicious!
The delicious world of KBBQ has exploded in New York. In the last few years new places have popped up all over, and not just within K-town in NYC. I’ve seen several joints pop up out on Long Island, deep into Suffolk County. Long Island still has no Vietnamese restaurants, and the discovery of pho and banh mi by ordinary white folks started years ago. But there’s something about KBBQ that took hold fast and quick. Perhaps it is the fact that a grill is involved. The invigorating smell and smoky visuals of raw meat hitting a red hot grill just resonate with Americans. Burgers, dogs, steaks… we understand.
So all that crap aside, this place is a welcome addition to the panoply of KBBQ joints. Really nice quality stuff, not overcooked, treated just right. Let me get down to what we tried:
On the beef angle, we had a large order, which comes with three items for $99 (a bit pricey, but I promise it is good). Sliced prime rib eye, boneless short rib, and brisket. Here they are, in that order.
Kalbi marinated short rib:
On the pork angle, we also got a large (3 items for $99), which consisted of jowls, thick belly and thinly sliced belly (which came out separately, pre-cooked and dressed in sauce – not for the grill).
The sauced, pre-cooked item was a bit over-sauced and heavy to eat, but it was also last in the meal, so maybe that’s why it felt heavy. We were getting fucking full.
Aside from all the meat, we had the usual starter items that come in millions of little dishes. Kimchi, fish cakes, tofu, salad, pickled radish, etc.
The grill even had these neat little side-channels where egg and corn + cheese were cooking as side items:
We also ordered kimchi stew and seafood + brisket stew, both of which were a tomato base with really awesome flavor.
And a rice “lunchbox,” which is crispy rice with kimchi, seafood, egg and sauces/spices that they shake the fuck out of for you, table side, to mix it all together:
Lastly, I will share this pic of some of the booze we had with dinner. We must have had three bottles of the glass one (soju), and one bottle of the thing that looks like soda (bubbly, sweet rice wine). Both were awesome.
The only thing new and different that I tried on my second visit, which was an influencer event for Instagram, was this really tasty cold spicy noodle dish. Delicious!
KANG HODONG BAEKJEONG
1 E. 32nd St.
New York, NY 10016
This is a pretty simple one, and a close riff on one of my earlier skirt steak recipes. Buy yourself a bunch of skirts, some habanero peppers and some tomato juice (or Bloody Mary mix), and you should be pretty much set with the rest of the shit in your pantry.
Shit you’ll need:
Tomato Juice or Bloody Mary mix
Cracked Black Pepper
Crushed Red Pepper
Fresh Habanero Peppers (optional)
Grab a large, long piece tupperware and pour some tomato juice into the bottom to create a little layer of marinade. Season with crushed red pepper, cracked black pepper, salt, and garlic powder. Drop a few slices of your habanero pepper in too. Then place two of your steaks in, and repeat in layers until you run out of steaks. I like to use a whole pepper per layer, because I like spicy shit. Top off your tupperware with a little more juice and spices so every square milimeter of meat is covered with the marinade. Then throw that shit in the fridge for several hours, or overnight.
When you’re ready to eat, get your grill screaming hot. I’m talking 500 degrees or more. Drip-dry or paper-towel-dry the meat before you slap it on the grill. You want to get as much of the liquid off as you can, so that you end up with GRILLED meat instead of STEAMED meat. If you need that sauce for some reason, you can boil up the remainder of the marinade in a sauce pot to use as gravy topping, or you can baste lightly as the meat grills. If you have a little more time, you can reduce the marinade into a really awesome, thick BBQ sauce. It comes out delicious when you do it right.
You’ll only need about three minutes per side, max, to get a nice medium rare temperature. So three minutes, flip, three minutes, then pull them off and let them rest.
Now here’s the key part of the process – the slicing… First, cut your skirts WITH the grain into four or five inch chunks. Then, spin each piece 90 degrees and slice AGAINST the grain for plating and serving. This cross-grain cutting is absolutely key to eating this kind of steak. It makes for an easier-to-chew bite of meat; way more tender.
The finished product: a plate of delicious meat. Pour some of your boiled marinade over the slices if you want, and throw a little horseradish on top. Enjoy with a refreshing Bloody Mary to double down on the flavors.
A fun part of this – take your leftover meat and broil in the oven on some garlic bread smothered with mozzarella cheese to make an incredible sandwich. Good shit.
Since we had to pay Uncle Sam a fat wad of dough for tax season, I figured I’d save a little money and do a steak from home. Since I was in the spirit of giving, I also figured I may as well share the process with you meat-heads.
Here’s what you’ll need:
A Rib Eye Steak
A Few Sprigs Of Rosemary
A Few Tablespoons Of Soy Sauce
A Cup Of Olive Oil
Three Cloves Of Garlic
Crushed Red Pepper
A Frying Pan
A Source Of Heat
A Cutting Board
You’ll also need at least one eye and one ear, to watch and hear the demonstration I put together below:
And no post is complete without a smattering of food porn photos. Here are some before, during and after shots: