Tuesday, August 12, 2008

Great Steak -- With Not-So-Great Cuts

Just learned an amazing new way to make tender, juicy steak out of bargain cuts...


(drum roll)

salt the heck out of it 15 min - 1 hour before you cook it!

I'm not making this up. Lay the meat out. Salt it heavily, or until it looks like it's been snowing at Chez Vous. (You can also add chopped herbs like rosemary, basil, sage, etc. at this point.) Now let sit. Just before you're ready to cook it, rinse the salt off. Grill, bake or fry as usual.

Somehow the salt breaks down tough fibers and makes them tender...yum!

And no, the steak doesn't taste extra salty.

Here's the step-by-step process:


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