Beef steak
6-12 hours - salting
10 minutes - cooking
10 minutes - cooking
4 servings
Salting helps the meat retain moisture during cooking and makes it more juicy and tender.
Why Red Hot Salt?
In addition to its luxurious bouquet of five aromatic herbs, the taste of your steak will be enriched by spices.
Still, the main decoration will be the salt itself, covered with a thin layer of fermented chili. Not hot, just a bit spicy, and enough to preserve the flavor of meat cooked over an open fire.
Why Red Hot Salt?
In addition to its luxurious bouquet of five aromatic herbs, the taste of your steak will be enriched by spices.
Still, the main decoration will be the salt itself, covered with a thin layer of fermented chili. Not hot, just a bit spicy, and enough to preserve the flavor of meat cooked over an open fire.
INGREDIENTS
- Beefsteak
- Vegetable oil
- Red Hot Salt
PREPARATION
Use a paper towel to remove excess moisture from the meat.
Put some salt on the bottom of the food tray and put the steak on it; sprinkle the meat with salt.
The meat does not need to be covered with a thick layer of salt; it will be enough for the salt to evenly cover the surface of the steak.
Add a little more salt than you would typically use.
If you are cooking more than one piece of meat, put the pieces as tightly as possible next to each other or on top of one another, sprinkle each layer with salt.
Close the tray and put it inside the fridge into a moderate temperature compartment.
Salting time can take from 6 to 12 hours.
Fry the meat in a frying pan or grill, pre-oiled with vegetable oil for 3-4 minutes on each side for moderate grilling, or 5-6 minutes for medium-well grilled steak.
Put the cooked steak to a plate and let it rest for 5-7 minutes before slicing.
This way, you can pre-salt not just steaks but also other kinds of meat for further stewing or frying.
Put some salt on the bottom of the food tray and put the steak on it; sprinkle the meat with salt.
The meat does not need to be covered with a thick layer of salt; it will be enough for the salt to evenly cover the surface of the steak.
Add a little more salt than you would typically use.
If you are cooking more than one piece of meat, put the pieces as tightly as possible next to each other or on top of one another, sprinkle each layer with salt.
Close the tray and put it inside the fridge into a moderate temperature compartment.
Salting time can take from 6 to 12 hours.
Fry the meat in a frying pan or grill, pre-oiled with vegetable oil for 3-4 minutes on each side for moderate grilling, or 5-6 minutes for medium-well grilled steak.
Put the cooked steak to a plate and let it rest for 5-7 minutes before slicing.
This way, you can pre-salt not just steaks but also other kinds of meat for further stewing or frying.
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Manufacture:
Muzychi, Kyiv Oblast, Ukraine
Muzychi, Kyiv Oblast, Ukraine
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