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Tips for Preparing Steaks to Rival Your Local Steakhouse

by Marquette Turner Luxury Homes

in Food and Drink, Lifestyle, Video

You have to admit that the quality of the steaks at any good local steakhouse in Melbourne, Canada and other large cities is truly impressive. That’s why you don’t really mind paying good money for a gastronomic experience. But there comes a time when you’d rather cook the steak yourself. It’s probably going to be cheaper too plus you won’t have to dress up to enjoy a good meal. Preparing the food yourself also provides its own sense of satisfaction.

Preparing the perfect steak isn’t really a secret, as many chefs and grilling experts have often come right out with their ways to prep a steak.


Begin with the Proper Cut

Start by making sure that you’re dealing with a thick cut of red meat. There’s a reason why thick cuts like the T-bone and porterhouse are among the most popular steaks in the most popular steakhouses. The filet mignon isn’t as flavorful as other cuts of meat, yet it remains highly in demand. Why? Because it’s thick.

For most people, the description of the perfect steak is simple. It’s seared outside and rare in the center. Doing that is a lot easier when you’re cooking a thick slab of meat. If it’s too thin, then by the time you get the sear right on both sides of the meat it won’t be rare in the middle at all. So get a thick piece and when it’s cooked right divide it into two if you’re sharing the meal.

Pick the Right Meat

Of course we are talking about beef and nothing else when it comes to the right meat. But beef can be any of the USDA grades: Select, Choice, and Prime. Each of these grades has their own sub-tiers, and the Choice grade has 3 tiers. The best one is called high Choice, and it has twice the marbling as the bottom Choice tier.

Restaurants offer high Choice at the very least while in supermarkets the other Choice tiers are more common. But you can still find them as they have names like Creekstone Farms, Niman Ranch, and Certified Angus Beef.

If you have the budget or if it’s a very special occasion, try the Prime. Not all Prime meat is the same, so go for the naturally raised beef without antibiotics and hormones, and see if you can find them dry aged. The brands you should start looking at are Certified Angus Beef Natural Prime and Niman Ranch Prime. For dry aged beef, you need to find a specialized butcher or go to highly regarded retailers that sell to both restaurants and consumers.

Make Sure You Use Really High Heat

If you do your research right, you’ll most likely discover that there are many ways to cook steak. You can use a grill, frying pan, oven broiler, or wood-burning pizza ovens. Regardless of the method you choose, you have to go as high as you can when it comes to the cooking temperature. Take note that steakhouses often have specialized broilers and cookers that can go past 800 degrees, and that’s not exactly possible in a household.

So you can instead use a cast iron pan. Let it sit empty in high heat for at least 5 minutes. Then add the steak and cook it for 3 minutes for a good sear. Flip it, and do it all over again for 3 minutes. Put the entire pan in a 400-degree preheated oven, and then use a meat thermometer to confirm that you have 115 to 120 degrees in the thickest part of the meat.

Use lots of flaky or coarse sea salt and fresh ground peppercorns, and then let it rest for 10 minutes after cooking before you serve it. Bon appetit!


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