I make these for my kids when it's winter and we cannot barbecue outside. They are quick and easy.
For them, you have to use a gas stove and a cast iron grill. The most important thing for this type of pan is that, everytime you wash it, dry and immediately season with oil or cooking spray.
Ingredients:
2 New York strip steaks
coarse salt
Preparation:
15 minutes before starting to cook the steaks, sprinkle them with the coarse salt on both sides. Let them rest.
Around 5 minutes before cooking the steaks, put the cast iron grill pan on the gas stove and, if possible, turn on the 2 burners below the pan, in medium-high heat. Let the grill pan get hot.
It's cook time: remove most of the coarse salt from the steaks by scraping them with a knife. Don't worry if some granules cannot be removed. Put them on the hot grill pan. Let them cook for some minutes. Turn them around, cook for some more minutes. Using a fork, put them both up on one side, let them cook for 1 minute. Turn to the other side, cook for one more minute or so, until they are browned on the 2 longest sides. If possible, do the same for the other 2 sides (shortest ones), by holding the meat for a while with the fork.
Then put each steak to cook with the flat sides down for 1 or 2 minutes on each of these sides, on a different position, so they get those nice crossings from the lines of the iron pan.
Be careful not to overcook the steaks. If you are not sure, get a sharp meat knife and cut a thin slice on one side. If it is a bit red but it doesn't look too raw, then they are done. They will be juicy inside, and when you transfer them to a plate to cut slices, they start to let some of these juices flow. You will want to use your finger on the plate and lick them....
Note: After seasoning the steaks with coarse salt, DO NOT let them rest for much more than the 15 minutes unless you come and scrape the most of the salt. Otherwise they will get too salty.
This is the way most Brazilians season their meat for barbecue. You can do the same way for barbecueing in a gas or charcoal barbecue grill, in Summer, or if you live in a good weather place (not like us, in Michigan, under all that cold and snow...)
We eat this with rice, potato salad and Brazilian style vinaigrette sauce (I will give the recipe in a later post).
For them, you have to use a gas stove and a cast iron grill. The most important thing for this type of pan is that, everytime you wash it, dry and immediately season with oil or cooking spray.
Ingredients:
2 New York strip steaks
coarse salt
Preparation:
15 minutes before starting to cook the steaks, sprinkle them with the coarse salt on both sides. Let them rest.
Around 5 minutes before cooking the steaks, put the cast iron grill pan on the gas stove and, if possible, turn on the 2 burners below the pan, in medium-high heat. Let the grill pan get hot.
It's cook time: remove most of the coarse salt from the steaks by scraping them with a knife. Don't worry if some granules cannot be removed. Put them on the hot grill pan. Let them cook for some minutes. Turn them around, cook for some more minutes. Using a fork, put them both up on one side, let them cook for 1 minute. Turn to the other side, cook for one more minute or so, until they are browned on the 2 longest sides. If possible, do the same for the other 2 sides (shortest ones), by holding the meat for a while with the fork.
Then put each steak to cook with the flat sides down for 1 or 2 minutes on each of these sides, on a different position, so they get those nice crossings from the lines of the iron pan.
Be careful not to overcook the steaks. If you are not sure, get a sharp meat knife and cut a thin slice on one side. If it is a bit red but it doesn't look too raw, then they are done. They will be juicy inside, and when you transfer them to a plate to cut slices, they start to let some of these juices flow. You will want to use your finger on the plate and lick them....
Note: After seasoning the steaks with coarse salt, DO NOT let them rest for much more than the 15 minutes unless you come and scrape the most of the salt. Otherwise they will get too salty.
This is the way most Brazilians season their meat for barbecue. You can do the same way for barbecueing in a gas or charcoal barbecue grill, in Summer, or if you live in a good weather place (not like us, in Michigan, under all that cold and snow...)
We eat this with rice, potato salad and Brazilian style vinaigrette sauce (I will give the recipe in a later post).
No comments:
Post a Comment