Jakkal's Werelist Blog

Jakkal's Steak Recipe: Salt Aging with Garlic Butter Sauce

Rate this Entry
Salt Aged Steak with Garlic Butter Sauce

I tried this a few days ago and it came out magnificent. It was the best steak I ever made. I've tried this on Filet Mignon and Ribeye, so I'm certain it would work for most cuts of steak. I think it would make even the cheapest sirloin cuts taste really good if you like the flavors I use.

Ingredients:
Steak of Choice
Kosher or Sea Salt (I find Kosher salt works better.) Don't use table salt!!
Emeril's Original Essence
3-4 cloves of garlic
Garlic Powder
Onion Powder
3-4TBSP butter
Olive Oil
Worchestershire Sauce

Materials Needed:
Small Saucepan
Cast Iron Pan
Paper towels

I have no experience grilling this, I cook mine in the oven since we can't have grills at my apartment. If someone does grill their steak with this recipe, let me know!

Prepwork:

#1. You must salt the fuck out of your steak. You want to absolutely cover it in salt on both sides. I don't bother with the edges since I can't make it stick. You just really want to cover it with the salt. If you want, you can sprinkle a little garlic and onion powder on it as well.
#2. Let the steak sit, outside of the fridge, for one hour per inch of thickness. So if it's two inches thick, it gets to sit like that for two hours.

What this does: It pulls the water to the surface and out of the inside. This makes it super tender. It's the fast way to "dry age". It won't be as good as true dry aged steak, but it's really damn good for the little time it takes.

#3. After the time is up, you need to rinse all that salt off. Rinse it under cool water. Don't use hot/warm as that will start to actually cook the steak. Make sure you get all the salt off. Once you've finished rinsing it, you need to pat it dry with a paper towel - and I mean really dry. You want to get as much of the water off and out of it as you can.

#4. Once all the salt and water is out of your steak, you can prepare the rub. Sprinkle a little worchestershire sauce over it. Then sprinkle some garlic powder, onion powder and the Emeril's essence all over the steak. Do this on both sides. (This is really good on a fatty steak like a ribeye. If you like eating the fat like I do, this is heavenly).


The cooking part:

1. Once you're done patting the steak dry, put a little olive oil on your cast iron pan, put it in the oven. I set mine on broil: high. I can't really tell what temp it is, I just know it's hot as fuck. Let that heat up for 5 minutes.
2. Hopefully the oil is really hot, so you can put the steak in. Leave it for 10 minutes. If it's a really thick steak, leave it in for a least 15-17 minutes. You don't have to touch it or flip it. I like my steak RARE, so these times are based on that.
3. Once it's done to your preferred temperature, let it rest. While you're waiting, you can make the garlic butter:

Garlic Butter:
1. Heat up 3-4 tablespoons of butter in a small saucepan over medium heat. Let it melt and get sizzly.
2. Mince 3-4 cloves of Garlic. Once the butter is good and sizzly, add in the garlic. (If you're unsure if it's hot enough, you can put in some small pieces of garlic. If it starts to bubble around the pieces, it's ready. If you want to, you can add in a teaspoon of garlic powder and a little salt.
3. Let that cook until the garlic is a nice golden brown. Should be about 3-4 minutes. You can go a little farther if you want the nice caramelized flavor of roast garlic.
4. Once that's done, brush it on top of your steak.

Enjoy!

Updated August 15th, 2015 at 01:12 PM by Jakkal

Categories
Uncategorized

Comments

  1. Kisota's Avatar
    This sounds freaking tasty. I tend to like really good steaks very plain - salt, pepper, maybe butter.

    I'd love to see how this would jazz up a sirloin or something. Thanks for sharing!!
  2. Coyote Jones's Avatar
    You know your steaks. That is exactly how to salt a steak. Yes, you pat it dry before cooking it. It cooks more evenly that way. Also, of course you eat the fat. (I'm on the keto diet, technically, but I'm close to ZC, and I'm a member of Principia Carnivora on Facebook.)

    I'm going shopping tomorrow. I'll buy some garlic powder, onion powder, and Worcestershire sauce. I'll probably fry the steak; it's worked for me so far. Will let you know how it turns out. Thanks!
  3. Savage's Avatar
    I dry age a lot of things, mostly in whole form by hanging after killing. Small game goes up with the skin/feathers on and guts in, large animals hang as primal or at least subprimal cuts (bone in, whole quarters or legs). Smetimes with cheesecloth bagging and/or a salt and acetic acid rub depending on conditions. Optimal temp is 50 to 55, but anything over 40 works (and is what I usually use to maximize food safety). You don't want to go over 55 or you start seeing pathogen growth.

    Muscle meat can indeed be dry aged in a standard fridge with good air exchange. I generally use a traditional "naked" method, but smaller cuts would benefit from this product: http://www.drybagsteak.com/shop-dryb...k-in-house.php

    Any steak you buy at the store has already been through an enzymatic breakdown process (wet aging, boxing, bagging) and isn't as prime a candidate for further aging as a fresh carcass, but the UMAi bag does have pretty impressive results. Butcher's Market at Quail Corners will sell you a bag if you want to experiment without having to order online.
  4. Jakkal's Avatar
    Quote Originally Posted by Savage
    I dry age a lot of things, mostly in whole form by hanging after killing. Small game goes up with the skin/feathers on and guts in, large animals hang as primal or at least subprimal cuts (bone in, whole quarters or legs). Smetimes with cheesecloth bagging and/or a salt and acetic acid rub depending on conditions. Optimal temp is 50 to 55, but anything over 40 works (and is what I usually use to maximize food safety). You don't want to go over 55 or you start seeing pathogen growth.

    Muscle meat can indeed be dry aged in a standard fridge with good air exchange. I generally use a traditional "naked" method, but smaller cuts would benefit from this product: http://www.drybagsteak.com/shop-dryb...k-in-house.php

    Any steak you buy at the store has already been through an enzymatic breakdown process (wet aging, boxing, bagging) and isn't as prime a candidate for further aging as a fresh carcass, but the UMAi bag does have pretty impressive results. Butcher's Market at Quail Corners will sell you a bag if you want to experiment without having to order online.
    You should use the blog to write up some of your recipes and butchering info. I bet a lot of users would really love to read about it!
  5. Savage's Avatar
    In my copious spare time. :/ Anyone who cares can google the relevant recipes, food safety info, etc.
  6. Wolfgirl44's Avatar
    Tried this out today (with some slight recipe modifications based on what I had at my house), and it came out really delicious. Thanks for sharing!
  7. Kisota's Avatar
    I tried out this recipe for my partner's birthday, using some cheap-ish ribeye (my favorite cut).

    I had to make some modifications, but it came out very tasty. My partner said it was the best steak he'd ever had. Will definitely make it again sometime! Thanks for the recipe. :] A nicer steak from a meat market might only require salt, pepper, and butter like I said in my earlier comment...

    But for dressing up a steak, this is pretty much exactly the flavor I like to shoot for.