V-Day Dinner: How to Make Restaurant-Worthy Steaks at Home
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Season, Season, Season
This is really a key step to making sure your steak is restaurant-quality, and there's a right way to do it. Firstly, you need the right kind of salt, and table salt isn't going to cut it. Make sure you use kosher salt, which is better absorbed by the meat. Secondly, be generous—no scratch that, be VERY generous. Now is not the time to be stingy with the seasoning, so make sure you coat the steak on all sides with kosher salt and freshly cracked black pepper, leaving no surface behind. Later, after the steak is cooked and ready to serve, you'll want to season the steak again with larger, flaky sea salt (to your liking this time).
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VIDEO: Delicious Stuffed Cabbages
These tasty stuffed cabbage rolls are so easy!
Ingredients
- 1 onion
- 5 - 6 thick rashers bacon
- 1/2 lb sausage meat
- 1/2 cup tomato paste
- 2 cloves garlic, diced
- 2 bell peppers, diced
- Salt
- 1 cabbage head
Method
- Fry the bacon in a skillet, then add onion, and meat.
- Add tomato paste, bell peppers, garlic and salt, and simmer till cooked through
- Boil 1 whole cabbage head in salted water till tender
- Spoon mixture into individual cabbage leaves, and fold carefully to form little rolls
- Serve with any remaining mixture
- Enjoy!