Adam Perry Lang's Man Steak with Thyme Zinfandel Salt
Ingredients
1 6-lb. “man steak” or a large, thick steak¼ cup Four Seasons Blend (ingredients follow)
1 Tbsp. fleshly ground black pepper
An herb brush (directions follow)
Basic Baste made with the acid component (ingredients follow)
Board Dressing (ingredients follow)
Thyme Zinfandel Salt (ingredients follow) for finishing or similar finishing salt
For the Four Seasons Blend (approx. 1 cup):
1 cup sea or kosher salt
2 Tbsp. freshly ground black pepper
2 Tbsp. garlic salt
1 tsp. cayenne pepper
To make an Herb Basting Brush:
Secure a bunch of herb sprigs (rosemary, sage, thyme, a combination, or other herbs) to a dowel, the handle of a wooden spoon, or a long-handled carving fork. The herb brush flavors the baste, releases oils into the crust as it builds and eventually becomes a garnish for the Board Dressing.
For the Basic Baste combine Fat Baste with Acid Component (makes approx. 4 cups):
For the Fat Baste:
1¼ cups extra-virgin olive oil
10 Tbsp. (1¼ sticks) unsalted butter
½ cup rendered fat from the meat being cooked (optional)
1 Tbsp. soy sauce
1 Tbsp. granulated sugar
2 Tbsp. grated garlic (use a microplane) or garlic mashed to a paste
1 Tbsp. fresh thyme leaves
2 Tbsp. grated Spanish onion (use a microplane)
2 tsp. sea or kosher salt
2 tsp. freshly ground black pepper
1 tsp. red pepper flakes
For the Acid Component:
¼ cup freshly squeezed lemon juice
¼ cup white wine vinegar
For the Board Dressing:
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh flat-leaf parsley, finely chopped
Sea or kosher salt and freshly ground pepper to taste
Tip of herb basting brush, finely chopped
For the Thyme Zinfandel Salt (approx. 1 cup):
1 cup sea or kosher salt
1/3 cup zinfandel
1 Tbsp. dried thyme
Preparation
To make the Four Seasons Blend:
• Combine the salt, black pepper, garlic salt and cayenne in a small bowl.
• Transfer to a spice grinder or clean coffee grinder and pulse to the consistency of sand.
• Store in an airtight container for up to 1 month.
To make the Basic Baste:
• Combine all the ingredients for the fat baste in a 2-quart saucepan and bring just to a simmer; remove from the heat. • For the best flavor, refrigerate in a tightly sealed container for 1 to 2 days. (Reheat over low heat to melt the butter before using.)
• Whisk the acid component into the fat baste before using, or reserve it to add later; as specified in the individual recipe.
To make the Board Dressing:
• Combine 6 tablespoons extra-virgin olive oil, 2 tablespoons finely chopped fresh flat-leaf parsley, and sea or kosher salt and freshly ground pepper to taste.
• Mix the finely chopped tip of the herb basting brush into the dressing.
To make the Thyme Zinfandel Salt:
• Combine the salt and wine in a bowl, stirring until slushy.
• Spread the salt mixture out in a thin, even layer on a parchment-lined dehydrator tray and dry in a dehydrator at 105 degrees for 12 hours.
• Finely grind in a spice grinder or clean coffee grinder and dry for another 2 hours.
• Transfer the salt mixture back to the grinder, add the dried thyme, and pulse to the consistency of sand.
• Store in an airtight container at room temperature for up to 1 month.
To prepare and assemble the steak:
• Preheat the grill to medium-low.
• Season the beef all over with the Four Seasons Blend and black pepper, then lightly moisten your hands with water and rub the seasonings into the meat. Allow to stand for 10 minutes to develop a “meat paste.”
• Put the beef on the clean (unoiled) grill grate and cook, without moving it, for 1 minute.
• Turn, grabbing the bone portion with your tongs, baste with the herb brush, and cook for 1 minute.
• Turn the steak, baste with the herb brush, and continue to cook, turning the meat every 2 minutes, basting each time you flip it, for 17 more minutes. The meat may stick and tear a bit, but this is OK, even desirable – the sticking and tearing is what I call “meat scruffing.” The surface should begin to crust after scruffing. (For newer grills, where less sticking and tearing occurs, or for increased surface area, score with a knife.)
• Transfer the steak to a large platter and allow to rest for 10 minutes.
• Meanwhile, clean and oil the grill grate.
• Put the steak back on the grill and cook, turning and basting it every 4 minutes, until the internal temperature registers 115 degrees on an instant-read thermometer for rare, 25 to 35 minutes.
• Meanwhile, pour the board dressing onto a cutting board (or mix it directly on the board). Finely chop the tip of the herb brush and mix the herbs into the dressing.
• Season the steak on both sides with the thyme salt, transfer to the cutting board and allow to rest for 10 minutes.
• To serve, slice the meat ¼ inch thick, turning each slice in the dressing to coat, and arrange on plates. Pour the board juices over the meat and finish with a sprinkling of the thyme salt.
