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Bug a salt

Bug a salt

Bug a salt

There is something about the word “bug” that seems icky on an intellectual level. In the context of “look what I found,” you feel confident. But “bug a salt” together is something you’ve just read and not understood.Seasoning the steak at least 15 minutes before cooking (and up to 24 hours if you keep it in the refrigerator) gives the meat time to absorb the salt evenly. If you season it several hours in advance, you can press herbs and-or minced garlic all over the surface of the steak, then wipe it off just before cooking so nothing burns.

Salt

To make it: Melt 1 1/2 sticks unsalted butter; set aside. In a heavy-bottomed, nonreactive skillet, combine 3 tablespoons white-wine vinegar, 1/4 cup dry white wine or dry white vermouth, 1 tablespoon minced shallots, 1 tablespoon minced fresh tarragon or chives, 1/8 teaspoon black pepper and a pinch of salt. Simmer until the liquid has reduced to 2 tablespoons. Let cool. To make it: In a bowl, mash together 1 stick softened unsalted butter, 1 tablespoon minced shallots or 1 minced garlic clove, 1 tablespoon chopped fresh thyme or rosemary, 1 tablespoon minced parsley or chives, 1 teaspoon fresh lemon juice, 1/4 teaspoon black pepper and 1/4 teaspoon fine sea salt.

A lot goes into cooking the best-ever sirloin steak – you need to think about using the right pan, cooking at the right temperature, and for the right amount of time. Then there's the question of seasoning. Do you season an hour before cooking, or just before it goes in the pan? The latter is the most reliable way to get the flavour you want, but the former is still perfectly reasonable. Salting long before you cook will cure the surface of the steak, giving you even more flavour – just make sure you wipe off any excess moisture before you cook. As a general rule, we would avoid using pepper until after the steak is cooked – if your pan is hot, the pepper will burn and taste acrid, so best to add it afterwards.Season the steak: Completely pat the steak dry with paper towels, making sure to dab the sides as well. Add the salt, smashed garlic, and thyme to both sides of the steak. Press the seasonings into all areas. If they aren’t sticking, add a little oil to the steak. (Source: lenaskitchenblog.com)

 

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