Step 1

We wrapped each steak in three to four layers of cheese cloth. Then placed them on a small rack in the bottom of the refrigerator in the back corner of the bottom shelf where the temperature is 34* F. We left them there for four days then unwrapped them at dinner time. We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat.

Step 2

We checked the internal temperature and flipped them after a minute or two and about one to two minutes after that the internal temperature was aver 130* F (140* F = medium rare). So we removed them and let them rest while we finished and plated the meal.

Step 3

For the potatoes:

Step 4

1. Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly.

Step 5

2. Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible.

Step 6

3. Bake at 400* F for 12 minutes or until almost fork tender.

Step 7

4. Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes.

Step 8

5. Bake for another 9 minutes at 400* F or until fork tender. Then remove and serve.