I used the word key here because, well each of these steps unlock a whole depth or knowledge of meat enjoyment by triggering a part of the palate or kitchen adventure that you may have previously not known!

Yes, I know. What could I possibly be adding to the classic method of Room Temp + Salt & Pep + Sear then Tent (with foil) method that is so life-changing?

Well, that's the thing. Steak is a personal journey. No one is king, and no one is wrong when it comes to how you deal with your meat! Isn't that beautiful?

Anyway. Let's get to the point.

1. CHOOSE A REALLY COOL STEAK.

The Cambridge dictionary defines steak as a flat, thick piece of meat, especially beef. So a steak does not necessarily HAVE to be a primary cut (i.e. Ribeye, Striploin or Tenderloin/Fillet) but can also be a bavette (or flap meat), hanger steak, skirt steak (my fave), a Picanha (just WOW) and save you many more dirhams

Why you ask? 
Well first, there is less of the primary cuts on a carcass. Two, the demand for secondary cuts is much less, so they have a real upper hand here when it comes to price! We try to have as many secondary cuts as possible but let us know if there's something we're missing and we'll try to get it for you assp!

2. EXPLORE YOUR COOKING METHOD.

In this day and age you can go as simple or sophisticated with science!
Simple - sear on a high heat then cook internally (if the steak is thick enough) or slow cook by smoking/braising on a stove or grill!
Sophisticated - reverse sear (it's actually not complicated but people seem totally baffled by the name, it's literally searing backwards! Read on reverse searing here), sous vide (cooking in vacuum maybe with some aromatics like herbs and seasoning, then searing to get a beautiful color) or even using a searing gadget!

Here are some of our favorite tools in the kitchen (click the pics!):

The Breville Smart Grill Pro for a quick perfect sear- comes with a probe thermometer!


The iGrill2, my personal fave and used many many times. Links to a phone app and ensures an incredible even cook especially when reverse searing!


The almighty Anova precision cooker- a classic sous vide tool that has literally infinite possibilities!!

3. COOK TO LESS THAN YOUR DESIRED DONENESS

Cooking a steak uses energy from heat to transform the proteins in meat into something more nutritious and delicious. This means that meat is still cooking after you take it off a hot pan. I like cooking to less than my desired doneness, say medium rare, so i get a nice medium. Got a thin-ish steak? Quick sear on a hot pan on both sides then tent with foil to cook internally!

Reverse searing or sous vide as a cooking method yields incredible consistently pink doneness throughout the interior of cooked steaks I find- instead of a grayish outer circle then a raw pink in the middle.

4. PREPARE ALONG, EAT AGAINST THE GRAIN

There are many times we get feedback that a steak was not tender. An important part of enjoying a steak is to cut or prepare it along the grain, then slicing it against the grain- meaning perpendicular or 90 degrees to the way the muscle is going. On primary steaks I don't find this of utmost importance but secondary cuts really benefit from this such a skirt steak and picanha. 

Photo by Serious Eats.

 


5. Last but not least, FLAVOR YOUR MEAT IF IT'S NOT FLAVORED.

What do I mean? Fat is flavor. So a highly marbled steak requires little to no added flavor- a simple sprinkling of salt or dip in soy sauce will go a long way!

Secondary cuts like flank and skirt benefit from a marinade or sauce dressing like chimichurri. Angus or Grassfed steaks enjoy a good bathe or basting in melted butter, herbs and garlic too!

Photo by PCC

Thanks so much for reading, would love to know what you think! Leave a comment and share with a friend who loves steak!

 


Meaty regards,

Joan

Culinary Business Manager

La Carne