Regular, plain ol’ sodium chloride is pretty great, but I have a soft spot for flavored salt, which is super easy to make and super tasty (as long as you pick tasty mix-ins). You can make flavored salts with herbs, sauces, even wine, provided you use the correct method.
Youtube, 6:07 minutes. The video is pretty, but doesn’t give portioning or summarize – details are on the web page.
Once again, we’ve asked our friend Chef Frank Deloach to help us think of 10 exceptional ways to season steak to add flavor without adding fat. Directions? Combine ingredients, rub all over your gorgeously marbled beef slabs (think Ribeye, Strip and Sirloin) and pop it in the fridge (two hours max) to soak up all those beautiful flavors. Cook in cast-iron skillet to desired doneness. Easy peasy. Tip: For the juiciest steak possible, salt your beef after you’ve cooked it.
- Tex Mex
- Kung Pao
- North Africa
- English Pub
- Carne Asada
Cast iron and an oven to finish is the goal. Most real chefs use a salamander, but will use a skillet/oven combo if they don’t have that particular piece of equipment. There’s nothing inherently wrong with a grill.