Steak

• Ryans views on steak
  • tenderloin
  • look for marbleing
  • ny strip or ribeye
    • flatiron
    • skirt
    • boneless short rib
    • cheaper option but need to be cut to remove tough bits
  • dry-aged = quicker and firmer
  • heavily salt,
  • rack and cold in the fridge unwrapped to dehydrate (overnight)
    • dry brine
  • good amount of fat doesn't need butter
  • put it on the pan onto medium high heat, flipping every few minutes for browning,
  • sear on a pad of butter for one last flip,
  • finishing salt - flaky salt for a crunch!
  • doneness is about method mastery
  • 5-10 minutes for rest after

Summary

My previous manager Ryan Mapa was a pop up cook and he told me about three key things. In the cut he looks for marbling, like tenderloin, NY Strip, or ribeye. Boneless short rib can even work if you cut out the tough bits.
He likes an overnight dry brine. Pat dry and heavily salt the cut, then on a rack in the fridge uncovered overnight to dehydrate.
If it’s fatty enough no butter is necessary, but his whole thing is not the “ripping hot” method most people use. The boring medium high heat, flipping to sear both sides, learning the right time for desired doneness.
Finish with flaky salt for Crunch!

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pair with:

• baked brocolli cheddar
• Asparagus
• Brussels sprouts
• potato’s