I Want to Introduce to you The Most Highly Effective Steak Cooking Method that will produce the Best Results when you slice into that Delicious cut of Beef. Steak can be one of the Most Rewarding Meals to Enjoy if You know how to Prepare it Properly. You can also Ruin the Beef if it has too much Seasoning or you Follow Improper Steps to Ensure a Perfect Searing. When you are Preparing a Mouth-Watering Cut, It is Important to Use a couple of Guidelines to Retain the flavor When you Take that first bite. Do it Today!
There are Many Steaks to Choose from when you Are shopping Ahead of time and Picturing that Perfect Plating. First you will want to Consider the Grade of Beef that you want to Make. The USDA will grade beef In Three Ways:
- USDA Prime: Comes from Beef Cattle that are Young and eat very well during their Lifespan. There will typically be an Abundant amount of Marbling, or Fat content, and is Usually Sold in High End Hotels and Restaurants.
- USDA Choice: High Quality, but has less Marbling than a Prime cut will. Choice Roasts and Steaks will be Tender, Juicy and have great Flavor, just lower quality traits than a Prime Steak does. A great option when trying to Save a Few Bucks.
- USDA Select: Normally Leaner than the First two Options, because there is Less Marbling, which will Take Away from the Juiciness and Flavor. This can be a Great Option for the Grill and for Marinating.
Once you have Made the Decision about the Grade you want, It can Be Important to think About How the Livestock are Fed. Typically, There are A Few ways that Beef Cattle Eat during their Grazing Time that will Affect the Outcome of Steaks sold in Stores:
- Grass Fed Beef: For most of its Life the Cattle will Eat Grass, which will Result in Lower Fat content than conventional feeding styles and it Will Cook faster. It is common practice to Feed these Animals Grain towards the End of their Life to Fatten them up and Increase Flavor down the Line.
- Kobe Beef: Legend has it that Kobe beef Drinks Beer and are Massaged throughout their Time Growing up. Many Producers have kept This trade Secret under wraps, but this High Quality Steak is Because of the Breed of Cattle. Very High in Price due to the Extreme Level of Marbling. This Results in a Buttery Rich Flavor that is Moist and Tender.
- Conventional Beef: This is where most Beef comes from, because it Allows Farmers to Produce in a very high Quantity and raise more Profits. Cattle are eating a Ton of Grain, including a lot of corn, which tends to Fatten them up quickly. Grain production will use a lot of Fuel, Fertilizers and Pesticides that contribute to Greenhouse Gas Emissions. Often Times the animal has growth treatments, including hormones and stimulants, so they grow faster. Because of these Issues, Many people will gravitate to a more natural upbringing of the Grass fed Cows. Check it Out Here!
Choose your Steak Wisely and you will Notice a Difference in Taste and Quality from Grading and How Cattle are Eating as they Grow. There are a number of Cuts of Steak to Choose from, but when You prepare at Home, Using a Highly Effective Steak Cooking Method will Yield Incredible Results.
This Highly Effective Steak Cooking Method Will Please Everyone!
Before preparing your steak, take it out of the Fridge and let it Rest on the Counter until it Reaches Room Temperature. This is Very Important for a Clean, even Searing once you Start to Cook your Beef. 30 Minutes and up to 2 Hours is a good time Frame to Use before you start the Process.
Take your Steak and Generously Coat ALL sides with Salt. Do not leave any part of the beef without Seasoning. Some Consider Using a little cracked Black Pepper in addition to the Salt, but in my Opinion Salt is the only Addition you will need, because everything Else tends to burn in the Process. Salt Allows for a Beautiful Char on All Sides with no Scorching. Highly Effective Steak Cooking!!
Next, choose a Stainless Steel or Cast Iron Pan to Sear your Steak with. Both are great Options, but Cast Iron pans will retain the Temperature when you add the Meat, which allows for Perfect Char and Even Finishing. Stainless Steel will Not have the Same Heat, so can give an improper Sear, but I have been able to achieve great results with that vessel as well.
Heat Your Pan on Medium-High heat to Give a Temperature of 375 Degrees. This is important so you will not See Excessive Charring and Uneven Cooking Inside the Steak. Usually 5 to 7 minutes is an Optimal Time Frame to Heat the Pan Evenly and Ensure the Temperature is Consistent before adding the Beef. Sprinkle a Few Drops of Water into the pan after that time and if it sizzles and evaporates Immediately, then you are ready to Cook.
Use a High Smoking Oil, Avocado is Perfect, or a Beef Tallow Inside the Pan to Prevent Sticking and Promotes a much better Sear. Always Cook the Sides of the Steak to Help Keep the Juices inside. After the Sides are Charred, Gently Drop the Steak Into the Pan with the Furthest edge Added Away from your Skin so You don’t get hot oil on your skin. DO NOT TOUCH the Steak!! Let it cook on one Side for 2-3 Minutes before flipping. You will see a Perfect Char when you Turn the steak Over. Once you flip the beef, allow for 3 More minutes to Finish the Sear.
Remove the Steak and Let it REST on your cutting Board for 5 to 10 minutes. Don’t Ruin the Process of this Highly Effective Steak Cooking Method by Cutting into it Too Soon. Resting the Steak after You Cook it will Help Retain the Juices and Keep All Flavor for when you Eat it!! After Ten Minutes, I like to cut the Steak into Strips and Use a Light Finishing Salt or a Compound Butter to put On the Beef. This is the Perfect Addition to this Highly Effective Steak Cooking Method. Sit Down with that Glass of Wine and Enjoy Your meal!!
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