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A la Michael Mina Method
(The following is inspired by Michael Mina, but is only one foodies way
of trying to replicate his genius at home)
Start by choosing a good cut. Dry aged rib eye is perfect for a steak
with extreme flavor. Let the steak rest. Do not start cooking as soon as the steak comes out of the fridge. Do yourself a huge favor, and invest in some truffle salt. The flavor is unbelievable and your friends will no doubt be impressed with the taste. Look around at your grocery store. It isn't always as expensive as you think.
1. Season the steak liberally with the salt. (If you haven't done so already, ensure you have a cold beer already opened)
2. You will need to make clarified butter to coat the steak. Take 2 sticks of unsalted butter and cook the butter at a low temperature. Once the butter melts, remove from the heat and let sit for about 5 minutes. This process will enable you to separate the milk solids from the butter. This creates a butter that has less fat and a higher smoking point making it great for use with grilling. Skim the foam from the top of the butter and then strain the remaining clarified butter to remove any left over milks solids. You now have butter you can cook with. (At this point, if you haven't already taken
a drink of that cold beer, do so now. Relax, cooking is supposed to be fun.)
3. Grab a large pan that is big enough for your steaks. Pour the butter into the pan and cut up some chives to go into the butter. Add the steaks to the pan, immersing them in the butter, and put the temperature on low. The trick is to raise the temperature of the butter slowly until the steak is no longer raw, but rare. You will see the color of the meat slightly darken. This should only take about 10 minutes. Once one side starts to turn, flip and cook the other side. The other side shouldn't take as long as the temperature of the pan will naturally be hotter. Once the steaks become rare, remove from the pan and wipe dry. Reseason the steaks with kosher
salt after drying.
4. Have your grill as hot as you can get it. Set the steaks lightly on the grill. If you like grill marks set the steak diagonal on your grate. The standard is to cook the steak for 2 mins and then turn the steak to the opposite diagonal to make cross marks on your steak. Then cook for another 2 mins. Then flip the steaks and repeat on the other side. Basically, you are cooking the steak for 4 mins on each side. If your steaks are smaller then 16oz or your grill is lightning hot you may need to cook it for less time. Remember the clarified butter will cause the steaks to char slightly and will seal the juices inside the steak.
5. Remove the steak from the grill and the let the steak rest. This is the part that most people forget. Understandably so, as after all this work you are ready to eat a juicy steak. Alton Brown uses an easy method for resting.
Take several chopstick or skewers and set them on a plate. You can then set the steak on the chopsticks. This makes for a rack, where the steak can
properly rest. If you just cut right into the steak, you will lose all of the juices in the steak.
6. Invite your favorite Dallas Cowboys quarterback over for dinner and enjoy!
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