Quick steak question

[tiger02]

Is there any point to using fresh herbs, when I only have a limited supply? I'd rather hang onto them for sauces and the like, but this will be a simple dry rub with at most a red wine reduction.

 

[Manton]

Fresh herbs markedly improve any pan sauce, in my experience. Not the answer you wanted, sorry.

 

[itsstillmatt]

agree. Only oregano is sometimes better dried.

 

[edmorel]

Originally Posted by tiger02

Is there any point to using fresh herbs, when I only have a limited supply? I'd rather hang onto them for sauces and the like, but this will be a simple dry rub with at most a red wine reduction.


Fresh herbs will do nothing for the steak as part of a rub unless you are going to marinate the steak in them for at least a few hours. The high heat of grilling/broiling the steak will render the herbs useless. If you really want to use the herbs, use them at the end.

 

[tiger02]

Originally Posted by edmorel

Fresh herbs will do nothing for the steak as part of a rub unless you are going to marinate the steak in them for at least a few hours. The high heat of grilling/broiling the steak will render the herbs useless. If you really want to use the herbs, use them at the end.
Yeah, this sounds right. At the end I'll throw in a little rosemary, which I've never used fresh before. I like that there's always a way to justify any action.


The excitement of my dateless Wednesday night

 

[horton]

For a relatively simple preparation, sear on stove top, then finish in oven (e.g., 450). Depending on thickness (thicker the better), at some point near middle of cooking time, pour oil out of the pan and then put some sprigs of rosemary on top and a big hunk of butter on top of the rosemary. Also put slightly crushed garlic in the pan. Then baste every 5 - 10 minutes until done. No rub or wine reduction needed.

The rosemary and garlic will perfume the meat. Basting is a fabulous but under-used technique

 

[tiger02]

Originally Posted by horton

For a relatively simple preparation, sear on stove top, then finish in oven (e.g., 450). Depending on thickness (thicker the better), at some point near middle of cooking time, pour oil out of the pan and then put some sprigs of rosemary on top and a big hunk of butter on top of the rosemary. Also put slightly crushed garlic in the pan. Then baste every 5 - 10 minutes until done. No rub or wine reduction needed.

The rosemary and garlic will perfume the meat. Basting is a fabulous but under-used technique
This is almost exactly what I did, minus the butter. Doc is telling me to cut back

 

[horton]

ignore him!

most of the butter stays in the pan anyway.

Also make sure to use great salt (e.g., big chunky sea salt) and good peppercorns -- both tremendous values for how much they can improve taste compared to cost

 

[calvin1663]

yeah, large salt crystals are much much better than that **** with the consistency of sand...