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How To Cook The Best Steak In The World

How To Cook The Best Steak In The World

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Published by Martin Vika
Over 370 easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food. 100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives. Desserts, snacks, organs meats, breakfast, main courses, sides, dips... Nothing has been left out! http://lnk.co/IK40V
Over 370 easy Paleo recipes divided into 18 food categories. Enough options to cover everything you will ever need to eat the healthiest and tastiest food. 100% Paleo aproved: No grains, no dairy, no legumes, no sugar, no vegetable oils and no preservatives. Desserts, snacks, organs meats, breakfast, main courses, sides, dips... Nothing has been left out! http://lnk.co/IK40V

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Published by: Martin Vika on Feb 27, 2012
Copyright:Attribution Non-commercial


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 ==== ====Paleo Recipe Book - Brand New Paleo Cookbook.http://lnk.co/IK40V ==== ====Every person likes their steak cooked a different way, so throughout this article I will make surethat I cover each possible different way so that you will always get the best result for yourself orwhoever you cook for. There are several different cuts of beef that will make a great steak, and there are also manygrades of beef to consider, depending on what the cow was fed on the farm, so your first step is tochoose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye filletand T-bone as the main premium cuts generally eaten. The beef's grading will come down largelyto marbling and maturity of the meat. There is a debate as to which is better out of grain-fed andgrass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most naturalform of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave thatchoice up to you which way you want to go. As for maturity, I recommend finding a butcher thatwill hang your meat for quite a long time in their meat locker before carving it, I have found that 27days is ideal. This will help tenderize the meat by having it stretched out and relaxing themuscles, to give you the best possible final result. The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher andchewier than the rest, and you will find a strip of fat at the top of each of these steaks, which willhelp flavour and tenderize the steak during the cooking process. Both these cuts I wouldrecommend eating rare to medium-rare (I will discuss steak doneness a little later).Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually bedistinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be verytender and full of flavour (however if you're on a diet it may be one to avoid for now), and Irecommend eating it medium-rare to medium. The eye fillet is the most tender cut of beef, and will normally be free of fat, although this alsomeans you may need to do something extra to add some flavour to it, the most popular way beingto wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by thesteak. This is my personal favourite steak, and is best eaten medium-rare to medium.Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of thebone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommendeating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone inthe middle. Once you've decided which cut of steak you will be eating, you need to work out how big a pieceof meat you want. A normal-sized steak is generally around 300g for a good-sized meal, howeverit could range anywhere from 150g up to 1kg and even more! The size of your steak will becomeimportant later when you want to cook it to a particular doneness. For example, two different rumpsteaks could quite easily weigh the same amount, yet be completely different shapes, sometimes
they can be wide and flat, and sometimes short and thick, depending on what part of the rump thesteak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best tohave a thicker steak for a rare or medium-rare steak, and when you want a medium-well or abovethinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside. Now let's just get away from the steak for a minute and think about what you're actually going tocook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough spaceunderneath the flame to have a tray that you can put a small piece of wood on. What I personallyprefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in waterfor a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours. I mentioned earlier that if possible your grill should be built on an angle, sloping up towards theback. As you know, heat rises, so naturally you should find the hottest part of your grill at theback, and get slightly cooler closer to the front. Most grills and hotplates in general will havecertain "hotspots" that you will need to find for each one to work out the bests places to positionyour food when cooking. Once you've used a particular grill a couple of times you should find itquite easy to figure out your favourite spots to cook on. The combination of knowing where your"hotspots" are and using an angled grill will make it easier to find the best position to cook yoursteak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I wouldrecommend not cooking your steak entirely through on the hotplate, particularly for medium orabove, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwiseall you will do is burn the outside and lose all the moisture and juiciness from your meat. The other element to consider is how you would like your steak cooked. In general, a well-donesteak should be placed at the back, a medium steak in the middle of the grill, and a rare steak atthe front. Obviously, this leaves medium-rare between the front and middle, and the medium-wellbetween the middle and the back. In some situations you will need to adjust this slightlydepending on the size and shape of your steak, a big, thick rump may need to be pushed a bitfurther up the grill to cook properly, while a thin and flat porterhouse might be best kept a littlecloser to the front to avoid overcooking. Your steak positioning will come down largely to personalpreference and a bit of practice and experience with your grill.Now that you should have worked out where on the grill you will place your steak, you're almostready to start cooking! What you need to consider now is how you will season your steak. Youmay not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use saltand pepper, I would suggest waiting until one side of your steak has been sealed before sprinklingany on, as salt has the tendency to leech out some of the moisture from your meat. My preferredmethod of seasoning is to get a really good steak seasoning spice and generously cover bothsides before placing your steak on the grill. When you do place your steak on the grill, if you aregoing to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as itcooks the fat will melt and drip through the steak, adding extra flavour to your meat. The process of actually cooking your steak is quite simple, but there are a few key things you needto know to get the best result. Firstly, the advantage of using the chargrill means you can havenice cross-markings on your steak when it's finished, which looks fantastic for presentation. Toachieve this, your steak will need to be turned three times, the first time straight over itself, then onthe second turn spin it around 90 degrees so the lines from the grill will cross over each other and
make little brown squares all over the steak, and then the third and final turn will be straight overitself again. When you're finished the steak should have cross-markings on both sides, and youcan choose whichever side looks best to serve facing up. What you should find if you have got the grill positioning right for your preferred doneness, 3-4minutes in between each turn should have your steak turn out just the way you like it! (If you arecooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enoughto seal each side basically). This is just a guide to work by only, as each grill will produce slightly different results, but definitelythe most important stage of cooking your steak is knowing when it is at the exact doneness youwould like. This can sometimes be a little tricky, but there are a couple of methods for testing yoursteak without needing to cut into it. The best method to use when you're just starting to learnwould be what I call the "thumb test". Hold your left hand out open and relaxed, and press theflesh of your left thumb with your right index finger. It should feel quite soft, and this is how a raresteak should feel when you press it with your finger.Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb withyour right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightlytouch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feellike a medium steak when it's ready. Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like amedium-well steak, and touching the left thumb to your left little finger will make the flesh of yourthumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things,practice and experience will help you hone your ability and instincts to know just when your steakis cooked to perfection! And just as importantly, make sure you get feedback from every personthat you cook a steak for, this will make your progress go much faster. As they say, "feedback isthe breakfast of champions!" Another method to use, which can be a little bit sneaky, is if you can see into the middle of thesteak at the edges to see what colour the middle looks like. This works really well for a scotchfillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is withoutdamaging your steak, and see if the inside is red, pink or grey. Now I will explain to you each doneness, so you can work out how you would like to cook it and soyou know what to look for when it is finished.I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to thetouch, and will feel a little cool inside, only slightly warmed. Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in themiddle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-wellstill has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hotinside. If you plan to cook your steak medium-well or above, I would suggest you could speed upthe cooking time by using a steak weight to place on top of your steak. It should be shiny silverand kept clean, and what will happen is the heat coming up from the flames below will be reflecteddown on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight thatyou only place it on your steak after sealing one side so there is no chance of cross-

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