The food lab better home cooking through science ( PDFDrive ) 388
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1mediumclovegarlic,mincedorgratedonaMicroplane
(about1teaspoon)
Koshersalttotaste
Blue-CheeseButterSeasoning
4ouncesGorgonzola,Roquefort,orStiltoncheese,
softened
1teaspoonWorcestershiresauce
1smallshallot,finelyminced(about2tablespoons)
Garlic-ChiliButterSeasoning
2mediumclovesgarlic,mincedorgratedona
Microplane(about2teaspoons)
1teaspoonchilipowder
1serranoorẵjalapeủopepper,finelychopped
ẳteaspooncayennepepper
ẵteaspoongroundcumin
2teaspoonsfreshlimejuice(from1lime)
2tablespoonsfinelymincedfreshcilantro
Koshersalttotaste
MARINATEDSteak
FORTHEGRILLORTHEPAN
We’vetalkedabouttheexpensive,ultra-tendercutsofbeef.
Nowwemoveontomyfavorites:thebutcher’scuts.Those
cuts of relatively inexpensive beef that require just a bit
more care and attention to cook right, but reward you with
incredible flavor. One of the keys to getting there? Proper
marinating.
Before we go further, let’s get one thing straight:
