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ATTN: Chef, Cooking question?
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TheMalcontent
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ATTN: Chef, Cooking question?
Prior to grilling NY Steaks do you puncture the stakes using a Jaccard?
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Insanity: doing the same thing over and over again and expecting different results.
Albert Einstein, (attributed)
US (German-born) physicist (1879 - 1955)
4/13/2008, 5:48 pm
chefjuan
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Re: ATTN: Chef, Cooking question?
Hey man,
I don't really believe in those meat tenderizer gadgets. If you buy a nice enough piece of meat and cook it properly, it should be just fine. IMO, puncturing meat just allows more of the blood and juices to escape and can result in a dry slab of flesh. I only use a tenderizer and mallot if i'm pounding chicken or pork out. Something I want to cook really fast, like a quick flash of heat.
For me, the trick to a good steak is all in the resting. That and the initial sear, but that's more flavor than internal texture. This is how I do it on the stove top.
Even before seasoning, I pull the steaks out of the fridge a good 30 minutes before I want to cook them. If they aren't cold all the way through, they tend to retain their juices and cook more evenly.
If you cut the NY nice and thick, you can employ the Triple cooking method. Salt and pepper the steak aggresively on both sides and let it sit at room temp for a little while. Before putting it in a pan, dab the meat with a paper towel to soak up the water that comes out from the salt. Sear that ****er hard. In the pan, you want the oil just about at the smoke point. Once both sides are nice a brown, pull it out of the pan and let it sit on a resting rack for 5 minutes or so. Afer the time passes, put the steaks in the oven for a few minutes (about 400 degrees). Pull them out while they're still very, very rare. Rest again a couple minute. Now put them back in and bring them up to the desire temp (med, med/rare, etc). Pay attention to how long the steak is in the over for. rest it a final time for half the time it was in the oven. Then eat the ***** up good like.
Allowing the meat to rest between cookings give the juices time to relax back into the meat, creating a fantastic inside. If you use this to do the steak med/rare (pretty standard temp in most joints) you'll have a perfect warm center and the thing won't bleed all over your plate when you cut into it. Just a little juice will come out. The rest will end up in the meat and, consequently, into your belly.
If you're grilling, you can adapt this by being sure you have a very hot spot on you grill. Sear the steak there, giving it nice marks, and the move it too a lower temp spot and let it come up to temp slowly. Here's one trick that helps there: Don't try and put them fancy cross-marks on it. Just flip it once. You'll get that nice brown crunchy outside. When you turn it three time to get the diamonds, you're just taking it off the heat too much and you get that chewy soggy outside. It is possible for it to be brown on the outside and pink all the way through.
And be sure to le it rest a while before eating it. YOu don't have to employ the 1/2 time on the bbq because sometimes a steak will take a good 30 minutes. 15 minutes resting and you'll be stuffing in cold cow.
Even a NY from Costco is good enough to not warrant tenderizers or any gadgetry to make soft and meaty.
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"We're not interested in prospects or people who are a year or two away. They're going to have to show their face and contribute next year." Brian Sabean 12/06/07. My lack of faith is warranted
4/13/2008, 7:21 pm
sfromsf
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what is the sear you speak of? splain for a cooking noob
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Greg Papa must go!!!
4/13/2008, 8:33 pm
Nine Buck
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Re: …
Searing (or pan searing) is a technique used in grilling, roasting, braising, sautéing, etc. that cooks the surface of the food (usually meat, poultry or fish) at high temperature so that a caramelized crust forms. A similar technique, browning, is typically used to sear or brown all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown crust, the meat surface must exceed 300 °F (150 °C), so searing requires the meat surface be free of water, which boils at around 212 °F (100 °C).[1]
It is commonly believed that searing locks in the moisture or "seals in the juices" of the food. However, it has been scientifically shown[2] that searing results in a greater net loss of moisture versus cooking to the same internal temperature without first searing. Nonetheless it remains an essential technique in cooking meat for several reasons:
* The browning creates desirable flavors through caramelization and the Maillard reaction.
* The appearance of the food is usually improved with a well-browned crust.
* The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate.
Typically in grilling the food will be seared over very high heat and then moved to a lower-temperature area of the grill. In braising, the seared surface acts to flavor, color and otherwise enrich the liquid in which the food is being cooked.
4/13/2008, 8:46 pm
TheMalcontent
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Re: ATTN: Chef, Cooking question?
Thanks Chef. Will definatly give that a try next time we grill steaks.
---
Insanity: doing the same thing over and over again and expecting different results.
Albert Einstein, (attributed)
US (German-born) physicist (1879 - 1955)
4/13/2008, 9:14 pm
chefjuan
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Re: ATTN: Chef, Cooking question?
No prob, Mal.
If you're doing this for a lot of people, you can just buy a full NY from Costco uncut. It'll probably run you about $100, but it'll feed about six big fellers or a dozen ladies and gents. Cook that ****er whole in the triple cooking method to about 115 degree final internal temp and let it rest for 15 minutes or so. You'll have your self 6-8lbs of perfect Med to Med/Rare Steak. Like Prime Rib on PEDs.
9,
That was perfect. I would have just said throwing it in a hot pan to make it brown. Thanks for the pick up.
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"We're not interested in prospects or people who are a year or two away. They're going to have to show their face and contribute next year." Brian Sabean 12/06/07. My lack of faith is warranted
4/13/2008, 10:20 pm
TheMalcontent
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When you rest the meat, do you wrap it in foil to keep it hot?
---
Insanity: doing the same thing over and over again and expecting different results.
Albert Einstein, (attributed)
US (German-born) physicist (1879 - 1955)
4/13/2008, 11:38 pm
Nine Buck
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Re: …
quote:
When you rest the meat, do you wrap it in foil to keep it hot?
You can if you really, really want to -- but generally, just putting your underwear back on should suffice.
Thank you, thank you, I'll be here all night, try the pan seared veal!
4/14/2008, 8:14 am
chefjuan
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Re: …
quote:
When you rest the meat, do you wrap it in foil to keep it hot?
Not really necessary. Just don't rest them in a cool spot. A little foil might help if you're doing this outside in the Bay Area where the breeze can be chilly. Just throw all the steaks into a large serving dish and cover them if you want. But you don't have to individually wrap them or anything.
You figure if the steak has been on the grill for 30 minutes, it'll still be warm enough after 5 minutes of resting. You don't need steak to be super hot. Basically, when the outside feels like you can eat it without blowing on it, it's probably been resting long enough. It shouldn't be too hot to touch.
The idea is that you don't want to cut into the steak too early. Think about when you get a steak at restaurant and it comes to you still steaming. Instead of cutting into it right away, just let it sit there until it cools down at bit. That's resting. The meat relaxes as the temp comes down, giving you that butter consistency. Plus, letting it sit allows the residual heat to cover-over cook the meat a little bit. As long as the steak is still piping hot, the meat is still going through it's transformation.
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"We're not interested in prospects or people who are a year or two away. They're going to have to show their face and contribute next year." Brian Sabean 12/06/07. My lack of faith is warranted
4/14/2008, 11:54 am
tehehd
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Re: …
quote:
quote:
When you rest the meat, do you wrap it in foil to keep it hot?
You can if you really, really want to -- but generally, just putting your underwear back on should suffice.
Thank you, thank you, I'll be here all night, try the pan seared veal!
nice work. that's a great comment.
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"i don't pay them to fuck me, i pay them to leave."
-charlie sheen
4/14/2008, 4:41 pm
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