Ingredients
1 KC Cattle Company Wagyu Chuck Eye Steak (Or any KC Cattle Company Steak)
Salsa Verde Ingredients
1 Bunch Parsley
1 bunch or 2 cups of Mint (or cilantro)
1 cup olive oil
1/2 TSP red chili flake
1 TBSP capers, minced
3-4 white anchovy filet
2-3 cloves garlic, minced
Zest of 2 lemons
Salt to taste
Salsa Verde Directions
In a blender combine all ingredients. Quickly puree, then mix in remaining ingredients. Make ahead of time for your steak enhancing pleasure. Sauce lasts for up to a week in the fridge.
Steak Cooking Tips
- Do not pepper your steak before contact with your cast iron
- Remove steak from fridge 1 h - 30 m before cooking
- Cover steak in Kosher or Sea Salt when removed from the fridge
- Allow your cast iron to get really hot before the first contact with the steak (should be smoking)
- Respect first contact with the cast iron for 45 s - 1 minute
- Use 321 degrees Fahrenheit for oven temperature
- Allow steak to rest for 10 m after cooking
Comments (3)
Excellent flavor, different but similar to ribeye. Very tender when cooked medium rare to medium. I had a problem with the way the meat was sliced. Very inconsistent thickness, probably over 1/2 inch difference thickest to thinest. Definitely will buy again, but would like to see improvement in the cut.
Didn’t we skip a step or three? We go from 1 min in skillet … to let rest 10 min after cooking …. With a random casual mention of a 321 (btw: 321??)
oven thrown in – with no further explanation.
Maybe we should start over with this not- quite “recipe!”
Didn’t we skip a step or three? We go from 1 min in skillet … to let rest 10 min after cooking …. With a random casual mention of a 321 (btw: 321??)
oven thrown in – with no further explanation.
Maybe we should start over with this not- quite “recipe!”