Wednesday, March 10, 2010

A Disappointing Experiment
Recently I watched an episode of
Secrets of a Restaurant Chef
with Anne Burrell.
Now, I respect Chef Anne
and I have tried one of her dishes
which has earned me widespread acclaim.*
*Or was that just all in my head?

On this episode of Secrets of a Restaurant Chef ,
Chef Anne showed her secret
for great "aged" steaks without the need
to actually age the steaks.
Now, I figured I'd give this a try as
I have a line on affordable rib eye steaks.
Hey, can you beat a non-sale price of $5.98 a pound
for these beauties?

Chef Anne's ingredients are
red pepper flakes,
black pepper,
and brown sugar.

I sliced each rib eye in half and then rubbed
each side with the mixture of spices..

I followed the directions and wrapped each steak
in plastic wrap.
These sat in the refrigerator for 24 hours.

Nice grill marks.*
*And no Sharpies(tm) were involved.

Looks good so far.



The Foodie Daughter asked that I cook
these steaks to just barely rare.

*Beware of barely rare steak ahead*

Foodie Daughter, you ask, I deliver.
This steak was good,
but ultimately we couldn't discern a difference
between this more complex preparation
and my usual do with just kosher salt and black pepper
and resting the meat on a rack in the refrigerator
for a few hours before cooking.


Rosie Hawthorne said...

Now that's how I like my steaks.

Anonymous said...
This comment has been removed by a blog administrator.