Steak - The perfect steak article

EggNorth

I found this an interesting read on the perfect steak.   

I will be trying nutmeg in my steak spice next time to see if that make a positive difference, and will try and make some chimichurri.

FanOfFanboys

Not going to register to read. Summary? 

dbCooper

Interesting article, thanks for sharing.  No registration required for me to read.

Cooking just by experience, no thermo or other gadgets, impressive.

Foghorn

Good article.  Thanks for posting.  I may add a little nutmeg to my steak rub next time.

mEGG_My_Day

Thanks for posting - it’s a lifelong learning process. 

FanOfFanboys

dbCooper said:

Interesting article, thanks for sharing.  No registration required for me to read.

Cooking just by experience, no thermo or other gadgets, impressive.

Weird, first time I clicked I got a pop-up saying register for free articles. Then I went back and worked

I do want to find out about that Argentinian chimichurri

EggNorth

FanOfFanboys said:

Not going to register to read. Summary? 

Interesting, I did not have to register (just close the pop up) . Just an article of someone looking for the perfect steak in Argentina and France -  salt and pepper... and nutmeg for spice seems to have won the day.   Reverse Sear method.

lousubcap

Reads like the Santa Maria Grill technique. On my near-term acquisition list as soon as I clear a few personal issues.  It will happen.  
And I totally agree with @mEGG_My_Day regarding the life-long learning process.  He!! that's basic life 101 for me.  FWIW-

CPARKTX2

Good read thanks for sharing 

EggNorth

FanOfFanboys said:

dbCooper said:

Interesting article, thanks for sharing.  No registration required for me to read.

Cooking just by experience, no thermo or other gadgets, impressive.

Weird, first time I clicked I got a pop-up saying register for free articles. Then I went back and worked

I do want to find out about that Argentinian chimichurri

I never heard of chimichuri before, always interested in the sauces for a meal.

‘This is a simple mix of paprika, dried oregano, red pepper flakes, garlic, salt, vinegar, and oil. It's such a delicious explosion of flavor, I use hunks of steak to sop the glass dry.‘

buzd504

I've been to Tito's Secret Steakhouse (also Don Julio, actually), and both were incredible.

FanOfFanboys

EggNorth said:

FanOfFanboys said:

Not going to register to read. Summary? 

Interesting, I did not have to register (just close the pop up) . Just an article of someone looking for the perfect steak in Argentina and France -  salt and pepper... and nutmeg for spice seems to have won the day.   Reverse Sear method.

Since on my phone I didn't realize it was a pop up I could close out. And it didn't pop the second time

HeavyG

The recipes are from the 
JULY-AUGUST 2019 issue of Milk Street.

The chimichurri recipe:

¾ cup grapeseed or other neutral oil

¼ cup sweet paprika

¼ cup red pepper flakes

¼ cup dried oregano

2 medium garlic cloves, finely grated

½ cup balsamic vinegar

Kosher salt

1. In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic. Let cool to room temperature.
   
   
2. 
   
   In a medium bowl, combine the vinegar and 1 teaspoon salt, then stir until the salt dissolves. Slowly whisk in the cooled oil mixture.

The steak:

Kosher salt and ground black pepper

1 tablespoon freshly grated nutmeg (from 2 whole nutmegs)

2 teaspoons white sugar

2 20-ounce strip steaks (each about 2 inches thick), patted dry

2 tablespoons grapeseed or other neutral oil

Chimichurri

Set a wire rack in a rimmed baking sheet. In a small bowl, stir together 2 tablespoons salt, 1 tablespoon pepper, the nutmeg and sugar. Measure out and reserve 2 teaspoons of the seasoning mixture, then rub the remainder onto all sides of the steaks, pressing it into the meat. Place the steaks on the prepared rack and refrigerate uncovered for at least 1 hour or up to 24 hours.

Heat the oven to 250°F with a rack in the middle position.

Place the baking sheet with the steaks in the oven and cook until the centers reach 110°F, 45 to 55 minutes. Remove from the oven and let stand for up to 30 minutes.

In a 10- or 12-inch cast-iron skillet over medium-high, heat the oil until barely smoking. Place the steaks in the skillet and cook, without moving them, until well browned, about 3 minutes. Using tongs, flip the steaks and cook until the second sides are well browned and the centers reach 120°F (for medium-rare), 2 to 3 minutes. Transfer the steaks to a large plate and let rest for 10 minutes. Alternatively, the steaks can be seared for the same time over direct heat on a very hot charcoal or gas grill with a well-oiled grate.

Transfer the steaks to a carving board and cut into thin slices. Place on a platter, pour on the accumulated juices and sprinkle with the reserved seasoning mixture. Drizzle with a few spoonfuls of chimichurri and serve with additional chimichurri on the side.

Tip: Don't use preground nutmeg. For best flavor, purchase whole nutmeg and grate it yourself. You could use a grater made specifically for nutmeg, but a fine wand-style grater also works well.

gdenby

There is an Argentinian "food hut" in town. For the 1st few years, they were serving only empanadas w. chimichurri. The chimichurri recipe seems quite similar to theirs with one notable exception. They don't seem to use any ground paprika. Also,  theirs seems to have a grassy flavored olive oil base.

Very rich, and goes well w. all 5 empanada fillings.

thetrim

I always loved the Argentinean steakhouses when traveling in Miami.  Great food, great service. 

The Cen-Tex Smoker

I am highly suspect of any recipe calling for dried herbs but especially Chimichurri. Chimi is made with parsley (and sometimes cilantro) and it's always fresh.

Try this is if you want to see what Chimi is supposed to really be:

Ingredients

1. • 1 cup (packed) fresh Italian parsley
   • 1/2 cup olive oil
   • 1/3 cup red wine vinegar
   • 1/4 cup (packed) fresh cilantro
   • 2 garlic cloves, peeled
   • 3/4 teaspoon dried crushed red pepper
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon salt

JohnInCarolina

The Cen-Tex Smoker said:

I am highly suspect of any recipe calling for dried herbs but especially Chimichurri. Chimi is made with parsley (and sometimes cilantro) and it's always fresh.

Try this is if you want to see what Chimi is supposed to really be:

Ingredients

1. • 1 cup (packed) fresh Italian parsley
   • 1/2 cup olive oil
   • 1/3 cup red wine vinegar
   • 1/4 cup (packed) fresh cilantro
   • 2 garlic cloves, peeled
   • 3/4 teaspoon dried crushed red pepper
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon salt

Is that the stuff APL puts on his skirt steaks? 

Carolina Q

I tried Mallmann's recipe once. Threw most of it away. Didn't care for it at all!

1 cup water


1 tbs. coarse salt


1 head garlic, separated into cloves and peeled


1 cup packed fresh flat-leaf parsley leaves


1 cup fresh oregano leaves


2 tsp. crushed red- pepper flakes


1/4 cup red-wine vinegar


1/2 cup extra-virgin olive oil

Maybe I'll like this new recipe.

The Cen-Tex Smoker

Carolina Q said:

I tried Mallmann's recipe once. Threw most of it away. Didn't care for it at all!

1 cup water


1 tbs. coarse salt


1 head garlic, separated into cloves and peeled


1 cup packed fresh flat-leaf parsley leaves


1 cup fresh oregano leaves


2 tsp. crushed red- pepper flakes


1/4 cup red-wine vinegar


1/2 cup extra-virgin olive oil

Maybe I'll like this new recipe.

If you don't like that then you don't like Chimi. That's about as authentic as it gets.

HeavyG

Chimichurri is like hummus in that there are about a thousand variations. Among those chimi's are green versions and red versions. The red does not typically have fresh parsley or cilantro.

JohnInCarolina

Carolina Q said:

I tried Mallmann's recipe once. Threw most of it away. Didn't care for it at all!

1 cup water


1 tbs. coarse salt


1 head garlic, separated into cloves and peeled


1 cup packed fresh flat-leaf parsley leaves


1 cup fresh oregano leaves


2 tsp. crushed red- pepper flakes


1/4 cup red-wine vinegar


1/2 cup extra-virgin olive oil

Too much salt maybe?

SonVolt

Carolina Q said:

I tried Mallmann's recipe once. Threw most of it away. Didn't care for it at all!

1 cup water


1 tbs. coarse salt


1 head garlic, separated into cloves and peeled


1 cup packed fresh flat-leaf parsley leaves


1 cup fresh oregano leaves


2 tsp. crushed red- pepper flakes


1/4 cup red-wine vinegar


1/2 cup extra-virgin olive oil

Maybe I'll like this new recipe.

That's hands down my favorite chimichurri recipe and my go to when doing the Argentinian open-fire cook type thing. 

Carolina Q

JohnInCarolina said:

Carolina Q said:

I tried Mallmann's recipe once. Threw most of it away. Didn't care for it at all!

1 cup water


1 tbs. coarse salt


1 head garlic, separated into cloves and peeled


1 cup packed fresh flat-leaf parsley leaves


1 cup fresh oregano leaves


2 tsp. crushed red- pepper flakes


1/4 cup red-wine vinegar


1/2 cup extra-virgin olive oil

Too much salt maybe?

I never use as much salt as these recipes call for. I probably used a tsp instead of a Tbls. Been a couple of years, don't remember. LOL,,, maybe that's why I didn't like. 

Thatgrimguy

I always thought I hated chimi. I gotta make my own without cilantro!! I just hate cilantro.

westernbbq

HeavyG said:

The recipes are from the 
JULY-AUGUST 2019 issue of Milk Street.

The chimichurri recipe:

¾ cup grapeseed or other neutral oil

¼ cup sweet paprika

¼ cup red pepper flakes

¼ cup dried oregano

2 medium garlic cloves, finely grated

½ cup balsamic vinegar

Kosher salt

1. In a small saucepan over low, combine the oil, paprika, pepper flakes and oregano. Cook, stirring occasionally, until the mixture begins to bubble, 5 to 7 minutes. Remove from the heat and stir in the garlic. Let cool to room temperature.
   
   
2. 
   
   In a medium bowl, combine the vinegar and 1 teaspoon salt, then stir until the salt dissolves. Slowly whisk in the cooled oil mixture.

The steak:

Kosher salt and ground black pepper

1 tablespoon freshly grated nutmeg (from 2 whole nutmegs)

2 teaspoons white sugar

2 20-ounce strip steaks (each about 2 inches thick), patted dry

2 tablespoons grapeseed or other neutral oil

Chimichurri

Set a wire rack in a rimmed baking sheet. In a small bowl, stir together 2 tablespoons salt, 1 tablespoon pepper, the nutmeg and sugar. Measure out and reserve 2 teaspoons of the seasoning mixture, then rub the remainder onto all sides of the steaks, pressing it into the meat. Place the steaks on the prepared rack and refrigerate uncovered for at least 1 hour or up to 24 hours.

Heat the oven to 250°F with a rack in the middle position.

Place the baking sheet with the steaks in the oven and cook until the centers reach 110°F, 45 to 55 minutes. Remove from the oven and let stand for up to 30 minutes.

In a 10- or 12-inch cast-iron skillet over medium-high, heat the oil until barely smoking. Place the steaks in the skillet and cook, without moving them, until well browned, about 3 minutes. Using tongs, flip the steaks and cook until the second sides are well browned and the centers reach 120°F (for medium-rare), 2 to 3 minutes. Transfer the steaks to a large plate and let rest for 10 minutes. Alternatively, the steaks can be seared for the same time over direct heat on a very hot charcoal or gas grill with a well-oiled grate.

Transfer the steaks to a carving board and cut into thin slices. Place on a platter, pour on the accumulated juices and sprinkle with the reserved seasoning mixture. Drizzle with a few spoonfuls of chimichurri and serve with additional chimichurri on the side.

Tip: Don't use preground nutmeg. For best flavor, purchase whole nutmeg and grate it yourself. You could use a grater made specifically for nutmeg, but a fine wand-style grater also works well.

Thanks mucho for posting this!  Ill try it!