Tonight I decided to splurge and cook up a nice NY Strip steak for my honey and
myself. Knowing me, you know it can't be plain. I started wanting to just do a
whiskey, pepper steak, but at the last minute I added some honey and a special
salt.
Here is how it plays out...
1 NY Strip steak, lightly sprinkle on both sides with 1/4 t cracked black pepper
1/4 t your favorite sea salt. I used a Porchini Mushroom Sea Salt, let it sit for
at least 10 minutes
When you turn the steak over drizzle 1 t honey on the top.
About 3 minutes into cooking the second side pour 1 shot (2 Tbsp) of whisky over the steak
and let reduce to syrup while steak finishes cooking.
When you serve this make certain to pour the syrup over the top and let it rest
for 3-5 minutes before cutting to retain moisture.
A few point here are:
if you don't have a fancy sea salt just use kosher salt. You could also add a
little paprika, chili powder or coriander to give it the earthy quality.
The larger the grind on the pepper the bigger bang you get. I chose to use
cracked black pepper instead of ground just because I wanted the big contrast.
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Food Whisperer, Gourmet, Inspired. Of these things I have been accused, I believe we all should be inspired! I know I inspire others to try new things in the kitchen. Food can, will and does change lives! It should be fun, easy and bring pleasure to our hearts, bodies, and souls. I embrace challenges like; cooking for multiple people with food allergies at once, creating medieval feasts, and cooking for whatever occasion or food inspires me.
Friday, December 14, 2012
Sweet Hot Proofed Steaks
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Meat
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Thank you
Anthoinette Genheimer