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Exception to the Rule - Steak Salt Curing Method: This salt
curing method can make a choice cut of steak taste like prime steak.
Use kosher or sea
salt only (not fine table salt).
Use 1-inch steaks
or thicker. Cover both sides of your steak generously with salt. Let
sit at room temperature for one (1) hour. If using thinner or
thicker steaks, modify the time accordingly.
Rinse off all
the salt with water and then pat the steaks completely dry with
paper towels.
Cook the steak to
you liking.
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Using A Meat Thermometer:
What constitutes rare and medium-rare cooked
meat? To satisfy government home economists, the Beef Council says rare
beef means an internal temperature of 140 degrees F. Well, that is ok if you
like well-done and dry meat. If you like moist, rosy meat (like I do), rare
begins at 120 degrees and starts to become medium rare at 125 or 130
degrees. To cook your meat properly, you must purchase and use a good
instant-read digital
meat thermometer.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking.
I get many readers asking what cooking/meat thermometer that I prefer and use in
my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the
right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by
chefs all over the world. To learn more about this excellent thermometer and to
also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Residual Heat or Carry-Over Cooking:
Remember, the steak will continue to cook as it sets. The temperature will
rise to 125 degrees F. to 130 degrees F. internal temperature (medium rare)
at 15 to 20 minutes. So, pay attention to how long you let the cooked steak
sit before serving.
Residual Heat Definition:
Carry-over cooking is caused by residual heat transferring from the hotter
exterior of the meat to the cooler center. As a general rule, the larger and
thicker the cut of meat, and the higher the cooking temperature, the more
residual heat will be in the meat, and the more the internal temperature
will rise during resting due to carry-over cooking. This means the meat must
be removed from the heat at an internal temperature lower than your desired
final internal temperature, allowing the residual heat to finish the
cooking.
Cooking Perfect Steak Recipe:
Recipe Type:
Beef
Yields: serves many
Prep time: 5 min
Cook time: 10 min
Ingredients:
4 to 6 ounce (1-inch to 1 1/2-inch thick) beef
steaks (of your choice)
Pan-Searing
Steaks:
In a heavy frying pan (I use my
cast-iron frying pan) over medium-high
heat, heat 2 tablespoons olive oil.
Sear the steaks, moving them with tongs a little so they don't stick to the
bottom, approximately 5 to 6 minutes per side. Using this Pan-Searing
technique, proceed to cook your steak to your desired doneness. Use a
meat thermometer to test for doneness:
When the steaks are crusty-charred and done to your liking, remove from the
pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before
serving. During this time the meat continues to cook
(meat temperature will rise 5 to 10 degrees after it is removed from the
oven) and the juices redistribute (add juices that accumulate from
resting steaks to any sauce you are making).
Serve whole or slice thin and fan onto individual serving plates.
Sear-Roasting Steaks:
Preheat oven to 500°F (a very hot oven produces a juicy interior). Place a
10- to 12-inch ovenproof skillet or
cast-iron skillet and place on range over
high heat (the pan and the handle will be extremely
hot - be careful).
Immediately place steaks in the middle of hot, dry pan
(if cooking more than one piece of meat, add the pieces carefully so that
they are not touching each other). Cook 1 to 2 minutes without
moving; turn with tongs and cook another 1 to 2 minutes.
Remove from heat and put the cast iron skillet with the steaks in it into
the oven. Cook an additional 3 to 5 minutes, depending on thickness of
steaks and degree of doneness you like. Using the Sear-Roasting technique,
proceed to cook your steak to your desired doneness. Use a
meat thermometer to test for doneness:
When the steaks are crusty-charred and done to your liking, remove from the pan,
cover loosely with aluminum foil and let rest 5 to 10 minutes before serving.
During this time the meat continues to cook (meat
temperature will rise 5 to 10 degrees after it is removed from the oven)
and the juices redistribute (add juices that accumulate
from resting steaks to your wine sauce). Serve whole or slice thin and
fan onto individual serving plates.
Grilling or Barbecuing Steaks:
Using
dry heat from a grill is another great way to cook quality steaks. Remove steaks
from refrigeration 1 hour before cooking and wipe any excess marinade
(if used) off the steaks.
When you are ready to grill, preheat
Barbecue Grill and coat your grill with
non-stick kitchen spray before you begin to keep your steaks from sticking to
the grill. Place steaks onto hot grill.
Only flip the steak once. Let it cook on one side, then let it finish on the
other side.
Grill to the desired degree of doneness, about 3 to 4 minutes on each side for
medium rare. Use a
meat thermometer to test for doneness.
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
When the steaks are crusty-charred and done to your liking, remove from the
grill and let sit 15 minutes before serving (meat
temperature will rise 5 to 10 degrees after it is removed from the oven).
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Types of Beef Steaks:
Choosing the correct cut of meat is very important when grilling. Some of the
best steaks for grilling are the premium cuts. Thickness of the steak is very
importan. Each cut should be between 1 inch and 1 ½ inches thick. The strip
steaks and top sirloin should be a little less expensive than the filet mignon,
t-bone, porterhouse, and rib eye.
Photos from Hormel Foods and CSU Meat
Sciences. |
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Filet Mignon -
The filet mignon is a stylish cut taken from the
heart of the beef tenderloin that has outstanding taste as well as texture.
They're the most tender steaks you can buy, though not the most flavorful.
Also known as:
Tenderloin
Tournedos
Chateaubriand
Beef Medallion
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Filet Fraud - Don't be fooled!
 Also
known as mock tender steak, fish steak, chuck fillet steak, chuck tender steak,
shoulder petit tender.
Some less-than-honorable butchers and restaurants serve and sell cheaper cuts of
meat that they masquerade as expensive filet mignon.
Real filet has a very fine grain and a buttery texture with no connective
tissue. The chuck tender has more marbling and noticeable connective tissues. In
other words, it is tougher.
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New York Strip - The New York strip is such an excellent cut for
grilling, many grilling experts refer to it as the "ultimate" steak for cooking
out.
Also know as:
Strip Loin
Shell Steak
Kansas City Strip
New York Strip Steak
Porterhouse - The Porterhouse is a very large steak that is actually a
combination of two steaks: the New York strip on one side and a tender filet on
the other. Many believe these to be the best of all steaks.
Also know as:
T-Bone
Short Loin
T-Bone - Named for its distinguishing T-shaped bone, this choice cut is
almost identical to a Porterhouse steak, only it doesn't have as much of the
tenderloin muscle in it. The T-bone steak is a succulent cut that is a favorite
of steak fans. It is both a strip sirloin (with the bone) and a tender filet
mignon.
Also known as:
Short Loin
Porterhouse
Club Steak
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Rib Eye - Another classic cut, the rib eye has marbling throughout the
meat - making it one of the juiciest cuts as well as very tender.
Also know as:
Scotch Fillet
Delmonico Steak
Top Sirloin - The sirloin is near the rump, so the meat's a bit tougher
than cuts from the loin or the rib. The top sirloin is a juicy cut taken from
the center of the sirloin - the most tender part - and a great cut for grilling.
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