Comments on: Steak Au Poivre

By: Billet Bones

Billet Bones — Fri, 17 Apr 2009 17:17:37 +0000

Great article! I prefer to sear steak then broil but its a matter of what you want on any given day.

By: Eric Yang

Eric Yang — Mon, 23 Feb 2009 04:22:26 +0000

Andrew,

From what I understand – Kosher salt is basically a no-additive coarse salt that basically gets its name because it’s used in the process to create kosher meat by helping draw blood, per Jewish law – though the salt itself isn’t blessed as Kosher.

Chefs and most of the guys I know who appreciate a good slab of meat use it because of its coarse grain and better salt taste. Personally, I think its size makes it much flavorful when grilling. Sea salt also works well in a pinch (pun intended).

By: Andrew C.

Andrew C. — Sun, 22 Feb 2009 21:19:23 +0000

Can anyone explain why chefs encourage the use of Kosher salt for steak?

By: Jake

Jake — Fri, 20 Feb 2009 01:50:21 +0000

I need a good steak, thanks for the post.

-Jake