Well work has been interesting. We are moving pretty fast with our testing… breakneck speed I’d say. If the technical team would stop shutting down our environment and pegging out the primary CPU to 100% in the middle of our test, that would be fantastic.
I made a pretty damn good steak this past weekend. I think my grilling knowledge is improving substantially. Most of my “customers” agree I’ve nailed boneless chicken breast. Steak took a while to get down. And while my Dad would probably kill me for marinating a good steak, here is my way of doing strip:
The marinade should cover the bottom of a walled dish (I use a glass baking dish). You need enough marinade to not quite submerge all the meat. I like the marinade to come about 75% up the sides and I crowd and press the strip together pretty tightly when I do this.
Marinade:
• Olive Oil (4 Parts)
• Balsamic Vinegar (1 Part)
• Worcestershire Sauce (1 Part)
• Kosher Salt (liberal)
• Onion Flakes (liberal)
• Garlic Powder
• Marjoram
• Thyme
• Black Pepper
I marinate 4-6 hours in the refrigerator with the dish saran wrapped closed. Flip the meat in the marinade once.
After marinating and about 1 hour before grill time, I take the steak out, take them for a quick rinse and pat them dry. It’s important to get them to room temperature before grilling.
Give the steak a quick salt cure (no this doesn’t make the steak overly salty). Lay out all your meat flat, and cover liberally with kosher salt (make sure the steak is dry when you do this). Cover one side completely. If you want you can cover the bottoms too, though I usually don’t find it necessary. Let them sit like this for 30-60 minutes. Then rinse with water and pat dry. Your steaks are now ready for the grill.
Hope you enjoyed our little grilling informational here. I’m back to work.
Over and out.
| Current Mood: Intense |
Listening To: Crystal Ball - Keane |
Shalewind