HOW TO COOK STEAK

HOW TO COOK STEAK

 

CHOOSE THE RIGHT CUT:

▪      For FLAVOUR, marinate an inexpensive cut and don’t overcook it.

▪      For TEXTURE, buy an expensive cut, don’t marinate it and don’t overcook it.

▪      Buy steak one inch, preferably one and a half inches thick; otherwise it cooks too quickly.

▪      At least, don’t buy an uneven cut, check that it is the same thickness.

▪      Buy a well-marbled steak - vibrant red to dark pink, creamy white fat with thin streaks of fat running through the meat. Gray or brown is bad, and steak that is dark ruby red or purple has probably been previously frozen or poorly stored.

▪      Don’t buy frozen steak - the juices drip out before you can cook it.

 

tough guys (chuck or round cuts)	good guys	tender guys (loin and rib cuts)
▪       chuck ▪       flank ▪       rump/round/sirloin	▪       Club ▪       all strip loin ▪       no filet/tenderloin ▪       T-bone ▪      strip loin large ▪      filet/tenderloin small	▪       Porterhouse [too huge!] ▪      strip loin small ▪      filet/tenderloin large ▪       Filet Mignon         (best of tenderloin) ▪       Chateaubriand           (tenderloin) ▪       New York Strip    (strip loin) ▪       Delmonico or rib-eye          (prime rib)

Less fat generally equals less FLAVOUR; tenderloin is lean and tender but not as flavorful as rib or strip loin.

 

▪      Best Bet: buy from a butcher rather than a supermarket, or at least consult the butcher in the supermarket to purchase the best he has available that day for your menu.

 

BARBEQUING:

▪      Let the steak reach room temperature before grilling (about 30 minutes or so); brush the steak with olive oil, rub with salt and pepper (if desired, some people argue that steak should not be seasoned until it is cooked)

▪      Trim the excess fat - leave only ¼ inch; cut through the fat strips at 1½ inch intervals

▪      Preheat one side of the barbeque (very hot) for searing and the other for cooking

▪      Real Fire? Stack more bricks/coals on one side than the other.

▪      Grill one minute each side to sear steak and seal juices

▪      Turn the meat and rotate 45 degrees, grill for half the remaining cook time

▪      Turn once for finish time: don’t prod, flip, pierce the meat - this drains the juices (and the flavor) and toughens the meat.

▪      Let steaks ‘rest’ two to three minutes before serving - this allows the juices to flow out from the center and finish cooking

 

 

SEAR ROASTING:

▪      On the stove top over high heat, sear the steak on one side in a hot oiled pan to create a nice brown crust that locks the juices in.

▪      Flip the steak, transfer pan to preheated 425°F oven to finish cooking. Depending on thickness of steak cook approximately: 5 min for rare,
7 min for medium and 9 minutes for medium-well per side.

▪      Let the meat ‘rest’ three to five minutes before serving.

 

PAN SEARING:

▪      Preheat pan over medium high heat and add 2 tbsp olive oil

▪      Place steaks in pan to sear them; move them around a little with tongs so they don’t stick to pan. Cook 5 to 6 minutes per side.

▪      When steaks are done to your liking, remover from pan and cover loosely with foil, let them rest five to ten minutes before serving

▪      Add juices that have accumulated from resting steaks to any sauce you are preparing

 

SLOW ROASTING:

▪      Let the steaks sit at room temperature for thirty minutes

▪      Cut steak into skillet-sized pieces; dry with paper towel.

▪      Preheat oven to 300°F; preheat skillet - very hot - add olive oil and sear steaks one minute per side - remove steaks from pan to a platter.

▪      Cool the pan and the steaks about 10 minutes (keep the juices).

▪      Season the steaks generously both sides, return to pan and place in oven for 10 to 12 minutes

▪      Remove steaks to warm plate and cover with foil; let rest 3 minutes.

▪      Set the pan over high heat. Use steak juices, red wine, broth, water, etc to deglaze the pan and make a pan sauce. Add mushrooms OR caramelized onions. Add seasonings such as garlic and rosemary, and S&P.