Price Gouging - Covid Style

[LP]

Question: Salt raw pre BBQ or after? I have always been a salt after man. On a recent trip to France, one of Mrs G2C's cousins is a chef (they have a small meat restaurant chain) and so I asked him. He says salt before definitely. Brings out the juices during cooking, I was told the opposite (drys it out). I have been doing it since and is 100% better.

Pat dry and salt a few minutes before while you've got it coming up to room temperature, also oil the steak not the pan, helps the crust develop. I find I can salt most meats before cooking as it helps a crust develop, steak, roasts, burgers, etc., etc.. Rib Eye, room temperature, lightly salted, olive oil rub, hot heavy pan, towards the end of cooking add a knob of full salt butter in the pan and baste with the de-glazed pan drippings for the last minute or so. If you're cooking for yourself and like pepper this is also the best time to crack some kernels over the steak, they become fragrant in the heat. Rest at least 5 ~ 10 minutes then serve. Might not be the healthiest way to eat steak but something has got to kill you!

I'm not against sauces, peppercorn, garlic butter, but sometimes the steak must be the star not the seasoning.

I love an earthy Oz Shiraz, Cab Sav, Merlot from areas like the Pyrenees, Heathcote regions are favourites but others are good as well. Really we are dead lucky here in OZ, most regions are all good. Imported Bordeaux, Nebbiolo, Barolo, Chianti Classico but not a big Burgundy fan. Love the bubbly as well, Tassie makes some fine bubbles. Good one to find at the moment is from Brown Brothers - Sparkling Pinot Noir, Chardonnay & Pinot Meunier NV - for about $20 so affordable, classic grape mix, and not dissimilar to Bille Carte Salmon that is $65/75. I've not found Limited Release Sparkling Blanc de Noir 2015 Beer, I'm a Pale Ale fan, always will be but it puts gout on turbocharge! crap, I like pretty much everything so this post might never end!

Anyone do the Sous Vide style slow cook, then finish in the same style in a pan. Work associate swears by it, the Sous Vide style stuff is much easier to get it cooked through and still tender for people who like medium/medium-rare.