For a perfectly tender and crusty steak, brothers Bryan and Michael Voltaggio salt their meat up to 12 hours before and let it sit, uncovered, in the refrigerator. This step seasons the meat to its core and pulls out moisture for a better sear. Slideshow: More Steak Recipes
Excellent
Good cooking information
Loved it 😊
This was the first steak i've ever made and I'm blown away my girl friend was obsessed and said it was the best she has ever had thank you.
Tree Service Longmont
I agree! Thanks for this! The porterhouse definitely wins out, but if you're looking to savor a delicious yet manageable meal for one, the ribeye may be a more suitable cut. All in all, both the porterhouse steak and ribeye steak are two fantastically flavorful, high quality cuts of meat. looks delicious.
Concrete Driveway Greeley
Terrific! I’m no good at cooking beef, but I’d bought a pair of pricy steaks for my husband’s birthday as he was pretty gloomy about turning 40 during the lockdown over here in Canada. I thought, if I’m going to trust any online chef with these, it’s gotta be Nagi! With very little effort, they came out brilliantly, and we had a lovely birthday dinner (I served it with your mashed cauliflower, which almost stole the show!). Thanks for helping folks like me create extraordinary meals for the people we love. Fort Collins Roofing Company
Do you cook the steak in the hot skillet on both sides before you put it in the oven? Total of 3 minutes?
