Steak: Better Late than Never

It took me six months, but I finally tried Jaden's recipe for salt-shmeared steak. My first attempt at salting a steak - last October - turned a perfectly servicable hunk of beef into something akin to a salt-lick. Oops. Fortunately, the indominable carnivore spirit keeps forging on (if slowly), and I tried again.

I followed the recipe exactly (note to self: I should do that more often), so only a quick summary follows below. You should check out Jaden's Steamy Kitchen for the full process.

Ingredients:

24 ounces of beautiful, bone-in T-bone from Northfield Farm
A hefty amount of exceedingly posh Cornish Sea Salt
A snipping of Rosemary, lovingly home-grown in Anne's kitchen window-box
3 cloves of garlic (actually a bit elderly and half-sprouted. Oops.)
A couple pinches of Sainbury's standard-issue garlic pepper

The trick is to cover the steak in rosemary, squashed garlic and all the salt. Then, repress your impulse to panic for 45 minutes. After the salting time, rinse the steak off and dry it down completely. Sprinkle a little pepper (or garlic pepper) on top, and cook away.

The steak was far too large for the humble Foreman, so we broiled it. The cooking time and temperature was a bit haphazard, but some steak thermometers from KC proved very helpful.

The result was a delicious, juicy, beautifully seasoned steak, that was goozing with unabashed yumminess.

It was served with of side of 'X-Files', Season 2. And some cat hair. (Thanks, Pickles).