2 steaks (1-1.5 inches thick)
2 tbsp kosher salt or coarse sea salt
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp freshly ground black pepper
Optional: 1 tsp dried rosemary or thyme
Step 1: Salt Tenderization
Salt is the cornerstone of this recipe. It not only enhances flavor but also helps tenderize the meat through a process called osmosis.
Here’s how to do it:
Lay the steak flat on a tray or plate.
Sprinkle 1 tbsp of kosher salt on each side.
Let the steak sit at room temperature for 45-60 minutes.
What happens during this time?
Salt draws moisture out of the steak.
The moisture dissolves the salt, forming a brine.
This brine is reabsorbed into the steak, breaking down tough muscle fibers.
Tip: Avoid using iodized table salt, as it can make the steak overly salty.
Step 2: Rinse and Dry
After the steak has rested, it’s crucial to rinse off the excess salt.
Rinse under cold water for 10-15 seconds.
Pat the steak dry thoroughly with paper towels.
Why is this important? A dry surface ensures a perfect sear later, locking in juices and creating a flavorful crust.
Step 3: Season the Steak
Once your steak is dry, it’s time to add a savory seasoning blend.
Rub olive oil on both sides of the steak.
Mix garlic powder, onion powder, black pepper, and optional herbs.
Press the seasoning into the meat gently to ensure it adheres.
This simple blend enhances the meat’s natural flavors without overpowering them.
Step 4: Cooking the Perfect Steak
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