Maximum Impact, Minimum Effort. That’s how I approach everything, and it is no different when grilling, smoking, or cooking. This brings me to today’s tip - the dry brine.
After trying a variety of different cooking methods for steak - usually resulting in tough, chewy and generally unfavourable results - I discovered the concept of "reverse searing." For it to work the steak has to be at least 1" to 1.5" thick. Thin strips of steak are more difficult to cook medium rare. Ingredients Steak Kosher … Continue reading Best Method to Cook Perfect Steak: Reverse Searing