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,

paprika,

salt

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.

*

*Warning*

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.