My Perfect Hereford Steak
I generously S&P seasoned a Hereford Ribeye for 1 to 2 hours at room temperature to develop the pellicle. Then using either a charbroiler, a grill, or a pan, sear the outside to create a well charred crust (remember, char “diamonds” are for pictures. The more char the better!) I then placed it in the oven allowing the steak to come up to my desired temperature (120 for MR). Once removed from the oven, I covered it gently with a lid, and allow to rest for +/- 10 minutes before cutting into it.
No need for sauce, blue cheese, or A1. The well-developed muscle and prestige marbling provided all the flavor needed… we loved it!
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