n 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.nn We proceeded to cook them in a lightly oiled (EVOO) cast iron skillet over medium-high heat.nn 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.nn 1. Place the cut potatoes, olive oil, pepper, salt, granulated garlic and red pepper flakes in a bowl and mix thoroughly.n 2. Arrange potato mixture on a lightly oiled cookie sheet that will fit in you toaster oven if possible.n 3. Bake at 400* F for 12 minutes or until almost fork tender.n 4. Mix the cheese, chives, cilantro, fresh garlic and green onions and spread on top of the potatoes.n 5. Bake for another 9 minutes at 400* F or until fork tender. Then remove and serve.n