I am making a few changes to my blog and in a few days you will see some difference. This change is exciting and freaking me out at the same time. As I let my brilliant tech guy do his magic, I understand its been a minute since I last posted, but am here now and am’a let y’all in on “What to consider when choosing the right kind of steaks“. Been doing lots of research on meat/steak to be precise, and thanks to Ramsay Gordon, I can say his my foodie /chef mentor and am gladly gonna share with you this information the next time you plan on making a steak.
Find a Good Butcher. The right butcher can make all the difference. Find one with real knowledge of retail cuts of meat, aging, and, yes, even cooking. He or she can guide you on the right cut of meat to buy for whatever you are making, and save you a lot of disappointment.
What’s your preference? Some people like their steaks so tender that they can be cut with a fork, while others like meat that is a little chewy. Some prefer a mild flavor, while others want their meat full of beefy richness. There are cuts of steak to satisfy every taste, but it is important to know what you want.
There are different types of meat grades, that I came to learn eventually.
Understanding the meat grades: Steaks graded Prime are of the highest quality. Most Prime meat goes to restaurants or better meat markets. It is well worth seeking out a source for Prime meat in your area. Choice and Select grades are the most widely available. Choice meat can vary greatly, so it pays to know what to look for. Select grade meat has the least amount of marbling and tends to be dry, tough, and lacking in flavor. It is the most common grade found in retail stores.
Choice steak- when raw:
Prime Steak when raw:
Select steak when raw:
Shop wisely. Be selective when purchasing these grades of steaks. What you want is a thick, evenly cut. It won’t cook evenly if the meat is thick in one part and thin in another. Except for certain cuts like hanger or flank steaks, the meat should be at least one-inch thick, and preferably two. When buying more than one, choose steaks that are of the same size so that they will cook in about the same amount of time.
Fat is good. An even distribution of fat flecks throughout the meat will ensure good flavor, tenderness, and juiciness. Don’t trim off excess fat before cooking a steak. Fat around the edge helps to keep the meat moist and adds flavor. You can always trim it away when you eat the steak.
Storage. Store meat in the coolest part of the refrigerator (at the back of one of the center shelves) or in the meat compartment (usually at the bottom). The temperature of the refrigerator should be between 35 degrees F and 40 degrees F. Use the meat within one to three days of purchase.
Cooking it right is where most of the problem comes to be. Us Kenyans’, we love to “Over cook” our steaks. Nobody want to see any red in any meat/steaks. When we see this “redness”, its thrown back to the fire. White people love their meat, and know how well to cook them, since they have so much knowledge when it comes to their meat/steaks for that matter.
There are two different ways to differentiate how well to cook your steaks.
1.Using the hand knowledge.
2. The Meat Knowledge
There are three different ways to cook any kind of steak.
Broil it, grill it, or saute it — done right, any of these methods will yield a good steak. The most important thing is to not overcook it < To Kenyans“>. For best flavor, texture, and juiciness, cook a steak rare or medium-rare. Here are some tips for cooking steak.
Pan Roasting: When cooking thick steaks such as filet mignonette, or a Chateaubriand for two, the method I would recommend is pan roasting. Cook the meat in a small amount of oil or butter in a skillet, then transfer the skillet to a 375 degree F oven. This way the meat gets a good brown crust on the stove top, and cooks evenly through in the oven.
Broiling: This means: –Cooking meat or other foods on a pan under direct heat. This method is good for steaks and other thin pieces of food because they acquire a crisp, brown crust. Most home ovens come equipped with broilers. Some can be set to low or high heat, while others have only one setting; The best method of regulating the cooking in a home broiler is to adjust the placement of the pan. The farther the steak is from the heat, the more slowly it will cook. For a thick steak, start cooking the meat close to the heat so that its surface is about two inches away, and leave it there until it is nicely browned on both sides. Then adjust the distance of the pan farther from the heat to finish the cooking. Thinner steaks can be cooked three inches from the heat and will probably be done by the time they have browned on both sides.
Grilling: Whether done on an indoor grill, a grill pan, or an outdoor barbecue, grilling is similar to broiling, except that the food is placed over, not under. The heat source and grilled foods acquire the characteristic striped markings from contact with the ridges of the grilling surface. The advantage of an outdoor grill is that you can use aromatic charcoal or wood chips to add a distinctive smoky flavor to foods. The same principles apply to grilling as to broiling, except that if you are cooking on a grill pan or grill where the distance from the heat is not adjustable, you can move the food to a cooler part of the grill to finish cooking.
Hoping this will guide you to understand much more about steaks. Feel free to add any other information concerning this topic on the comments below.
Always a pleasure to “Edu-macate” y’all.
Love and Love.