Have you ever purchased some steak that wasn't up to your standard, a little tough?
There's trick to making it consistent with the best Delmonico.
You'll need: Beef bouillon or beef broth, garlic powder, soy sauce, peppers of your choice, vinegar, sea salt & a small onion.
Start by pouring enough beef broth into a container that will be used to refrigerate the steak.
Mix in soy sauce to taste keeping in mind not to make it too salty because you'll be adding in sea salt.
Add the garlic powder and peppers to taste and add a splash of vinegar as this cooks the meat.
Sharpen your knife and cut the steak as thin as possible.
Separate the slices and simply place them in the Au Jus bath for 1 and a half to 3 hours. (Leaving the meat in the Au Jus too long will make it tough, don't do it)
This can be served on the side of a salad, eaten as is or whatever floats your boat.
*You can toss the onions, place them in the salad or use them in another part of the meal.
There's trick to making it consistent with the best Delmonico.
You'll need: Beef bouillon or beef broth, garlic powder, soy sauce, peppers of your choice, vinegar, sea salt & a small onion.
Start by pouring enough beef broth into a container that will be used to refrigerate the steak.
Mix in soy sauce to taste keeping in mind not to make it too salty because you'll be adding in sea salt.
Add the garlic powder and peppers to taste and add a splash of vinegar as this cooks the meat.
Sharpen your knife and cut the steak as thin as possible.
Separate the slices and simply place them in the Au Jus bath for 1 and a half to 3 hours. (Leaving the meat in the Au Jus too long will make it tough, don't do it)
This can be served on the side of a salad, eaten as is or whatever floats your boat.
*You can toss the onions, place them in the salad or use them in another part of the meal.
