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The Water Cooler
General Discussion
How do you start/season your steaks? What's on the menu tonight?
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<blockquote data-quote="Danny Tanner" data-source="post: 2506594" data-attributes="member: 10619"><p>I let it sit out until room temp. I sprinkle a liberal amount of Real Salt brand sea salt on one side. I preheat an iron skillet over medium-high heat. I put just a little bit of vegetable oil in the skillet and place the steak salt-side down. Only for a minute to start a good crust. I salt the other side liberally and flip. After a crust has formed on that side I place a few TSP of butter in the skillet along with some a generous helping of fresh garlic and a couple sprigs of fresh rosemary or thyme (depending on my mood) until the steak passes the press test as medium rare. Let sit for a few minutes and dig in. The herbs lend a slight enhancement to the beef's natural flavors.</p></blockquote><p></p>
[QUOTE="Danny Tanner, post: 2506594, member: 10619"] I let it sit out until room temp. I sprinkle a liberal amount of Real Salt brand sea salt on one side. I preheat an iron skillet over medium-high heat. I put just a little bit of vegetable oil in the skillet and place the steak salt-side down. Only for a minute to start a good crust. I salt the other side liberally and flip. After a crust has formed on that side I place a few TSP of butter in the skillet along with some a generous helping of fresh garlic and a couple sprigs of fresh rosemary or thyme (depending on my mood) until the steak passes the press test as medium rare. Let sit for a few minutes and dig in. The herbs lend a slight enhancement to the beef's natural flavors. [/QUOTE]
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The Water Cooler
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How do you start/season your steaks? What's on the menu tonight?
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