Keep steaks cold until ready to use. Dab dry with clean towels. Prepare and display Bruschetta and Other Accoutrements to taste.
Heat a teppan, skillet or grill over medium high flame. Mist or drizzle and spread a thin layer of olive oil. Sear steaks quickly and serve directly from pan. To eat, cut/tear steak into smaller portions, place on bruschetta and sprinkle with a pinch of one sea salt – sampling salts as desired. Also delicious with pinches of other accoutrements suggested below – if desired. Or serve ‘Dry Shabu Shabu style with Ponzu or Gomadare (sesame sauce for shabu shabu) – if desired.
Slice bread less than 1/4 inch (about 4-5 mm) thick – grill or broil to dry and toast lightly. Bruise garlic lightly and split. Rub the cut portion of garlic onto the bread. Omit garlic if desired, or replace with a light brush of butter, olive oil or mayonnaise.
Tomato Coulis (peeled and seeded tomatoes, minced)
Cucumber Coulis (seeded cucumbers, minced)
Red or Sweet Onion Coulis (minced)
Hard Boiled Egg Coulis
Savory preserves or relishes (such as Onion Preserves, chutney, or Blueberry Jalapeno preserves)
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