tag:blogger.com,1999:blog-17422713.post6151533366800613396..comments2024-03-27T20:45:01.098-04:00Comments on Beyond Salmon: A Real American SteakHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-17422713.post-20778490774524485922007-05-08T01:04:00.000-04:002007-05-08T01:04:00.000-04:00Great technique, but I have one qualm. My father ...Great technique, but I have one qualm. My father makes the best steak I have ever had, and he is a yankee turned Texan. We never salt the steak before cooking it. The salt will pull moisture out of the meat, and in getting a good sear it is vital to have a dry surface. On a room temperature T-bone, we put black pepper and garlic on one side, nothing on the other, and throw the plain, freshly patted dry side down on a crazy hot grill. I had a weber B that was natural gas fueled so I really cranked it. Since we also like our meat very rare, i cooked it about 3 minutes, then rotated and moved it to a new part of my grill for 2 minutes, then flipped it to a new part of the grill for 2-3 minutes. Resting the meat before eating, then i might salt it, but usually not. Daddy is also a health nut, so he basically does not have salt. We eat ours with a spicy dijon or horseradish.Kellyhttps://www.blogger.com/profile/11225738499192569898noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-45505418353665726642007-03-31T00:57:00.000-04:002007-03-31T00:57:00.000-04:00God, I want a steak right now! Sounds fabulous. Be...God, I want a steak right now! Sounds fabulous. Because a Porterhouse is actually two different kinds of muscle, as you said, some recipes call for removing the meat from the bone after cooking and slicing it so each diner can have some of both.Anonymousnoreply@blogger.com