This “velvet steak” video was inspired by a technique used to prep meat for stir-frying, which features an unusual, but highly effective marinade that locks in moisture, and produces a very “velvety” texture. I was hoping it would have the same effect here, but to exactly what extent, I’m not really... to read the rest of Chef John's article about this Velvet Steak recipe, please follow this link to become a member.)
Follow this link to get a complete, printable written recipe for Velvet Steak!
And, as always, enjoy!
If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
Related Posts
- Yorkshire Pudding – Don’t Call it a Popover
- Chicken Noodle Salad – Making Friends with Cold Spaghetti
- Dry-Aged Prime Rib – I Waited 42 Days to Be Confused
- American Goulash – Just Like the Non-Hungarian Lunch Lady Used to Make
- Coney Island Knishes – St. Patrick’s Day Leftovers Edition
- Ping Gai Chicken - Laotian "Grilled Chicken Chicken"
- Summer Sausage – Winter Isn’t Coming
- Black & Blue Steak Burger – Wait Until the Guys Hear About This!
- Miso Braised Beef with King Trumpet Mushrooms – Comforting and Exciting?
- Ba’corn Cheese Corn –Korean Bar Food at its Finest
- Penang Pork Satay – Maybe Just Like the One at the “Penang Pork Satay”
- Baked Philly Cheesesteak Sliders – Go Giants!
- Loco Moco – Sounds Much Better in Spanish
- Crispy Butcher’s Nuggets – Parts is Parts
- The Best Beef Tri Tip – This Tip is Tops
Post a Comment
Post a Comment