Chef critique
Bone-In Steak Tagliata with Apple & Arugula
An exceptionally well-formatted recipe with precise seasoning ratios and proper formatting, though the steak's 15-minute salting window could compromise the sear.
Score: 8/10
Suggested fixes
- Change the workflow to either salt the meat immediately before it enters the pan, or instruct the cook to pat the steak dry a second time right before searing.
- Rename the salt to 'Diamond Crystal Kosher Salt'.
- Consider expressing the total salt as '1 tablespoon plus ½ and ⅛ teaspoon' in the ingredient list to avoid the '⅝' fraction, matching the actual measuring spoons the cook will use.
Issues
- medium / cookability: Resting the salted steak for exactly 15 minutes is a tricky timeframe; the salt will draw moisture to the surface, but 15 minutes is not long enough for the meat to reabsorb it, which can inhibit a good sear.
- low / clarity: The ingredient list calls for '⅝ tsp' total salt. While mathematically precise and correctly divided into ½ tsp and ⅛ tsp in the steps, this unusual fraction can cause momentary confusion for home cooks reading the ingredient list.
- low / ingredient_usage: The recipe refers to 'Diamond Crystal Salt flakes', which is a slight misnomer for the culinary standard 'Diamond Crystal Kosher Salt'.
Strengths
- Perfectly applies the 1.5% salt-to-meat ratio for bone-in cuts using precise volume measurements.
- Excellent formatting of the dressing mixture, utilizing a properly spaced bulleted list for more than three ingredients.
- Concise and clear prep-first instruction flow.
- Doneness temperatures perfectly match chef-recommended guidelines for medium-rare intact beef.