So now to actually try turning that tough cut into a juicy tender piece of meat. There is a couple of ways. The best I find is by leaving your steak on a cooling rack for at least a day. 2-3 is better, and every day just makes it that much better. What it does is tenderizes the meat and also dries it out just a little on the outside because of the cool air circulating around the steak in your fridge, which is almost like your pre-salting. Except it will be just as juicy and more tender in the end. Almost like a quick dry aging the butcher will do. Than this way you can still salt your steak without rinsing it off.
Mike Butcher’s piece on London Riots and tech is the best I’ve seen
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