Each individual has a different taste pallet, thus a perfect steak for one may not be so perfect for another. It depends on the quality of your knife and your knife skills. Could we eliminate the gray zone? Avoid using tenderloin steaks… Any blood on the meat will cause it to oxidize very quickly and turn brown. it's easier to cut a frozen or slightly frozen steak but you can still cook it well done. Thanks! At The City Cook, one of our consistently most popular searches is for ways to cook less costly cuts of meat, especially steaks. Serve the thick steaks with baked potatoes, green salad, grilled … I have seen the same mistakes made on numerous occasions, and the difference in the appearance of the steak is noticeable. she still likes hers done a bit more than me though, and i was tired of hoofing it back to toss hers on again or (worse) hearing her microwave it for 30 seconds. Dry them off. Nice instructable! It may seem counter-intuative, but you cannot see what you are doing with the meat facing that way, and it is much more difficult to cut steaks that are an even thickness. A meat thermometer should read 130°F. (I am 99% sure that this is a 'loin' primal.). Put aside this removed rounded end of the primal. Still have questions? Can a person's birthday cake be a yellow cake with banana frosting on top? Grill over indirect heat. Join Yahoo Answers and get 100 points today. Rest your steaks for 5 minutes before serving, covering lightly with foil. on Introduction. Also, please observe all safety regulations and common sense when using a dangerous instrument like a butcher knife. If the fat is on the top, the butcher needs to exert more effort to get the knife through it, and the meat get mashed underneath. You then drag the knife toward you into the fat and across the thinner part of the meat. The first rookie mistake is to put the meat on the block with the fat on top. Tasty Ible, I'll take seconds.Cool to see this posted. Thanks so much! The first rule of cooking a great steak is starting off with great meat. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Get to … Hit two birds with one stone with the vinegar technique. It is typically not necessary to add oil or seasoning to the ham steak due to its high fat and sodium content. Excellent cut of meat... looks great Im hungry now! (King Cut is a 16oz Filet) Make sure to trim any remaining connective tissue, there won’t be much at this point. It helps to know the right terms, and I appreciate the tip. Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. When the meat is on the top, the knife glides into it with the hard fat supporting it, and the butcher can then press the knife into the fat at the end of the cut, and get a clean edge against the board. These products are very expensive, and its all usable as steak. Make sure to put a little garnish on the tray, as the green will make the meat look redder and hide imperfections. This rule mostly applies to thick cuts of meat and … You can sign in to vote the answer. Having a little experience can really make the most out of the portion, exactly as you show! Share it with us! Step 2: Step 3: Step 4: Step 5: If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. While 1-inch thickness tends to be standard for grocery store butchers, here in the Good Housekeeping Test Kitchen, we like a thinner cut, such as 1/2-inch thick, for a quick- and even-cooking steak. Please post again. Balsamic-Seasoned Steak This simple recipe ensures a tender steak without a long marinating time. Get Recipe. 'Buckle up,' ex-DHS chief warns after Capitol attack, Pelosi: House 'will proceed' to impeachment of Trump, Pro trainer banned for giving horse a racist name, Kamala Harris's new Vogue cover shoot is causing a stir, Coach K on 'insurrection': 'They need to be prosecuted', John Reilly, 'General Hospital' alum, dies at 84, Employers fire workers identified as Capitol rioters, Police: Man shoots 7 in series of Chicago-area attacks, Star golfer apologizes after muttering antigay slur, Couple who won $1M lotto gave $1K to grocery workers, Lawmakers who objected to Biden win face backlash. 1.5-inch-thick steaks are also easier to cook than extra-thick cuts (2.5 to 3 inches), which require a little more skill and some specialized techniques to achieve even doneness. i don't see a good way to cut ribeyes. The easiest way to cook steak is to sear it on a grill or under a broiler. (minute steaks anyone. Thanks for looking... 9 years ago Flank Steak 101. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. If its too loose it means the meat has not been aged long enough, and will not be tender or appear solid on the tray. A meat thermometer should read 130°F. I'm at a loss...what cut, er, chunk of meat do you ask for when buying the meat to cut into steaks?I found this article most interesting, but as a total novice to butchering, I don't know what you are cutting to make the steaks. Place one half to the side and with the remaining half; remove a small portion of the rounded end so that both sides of the half primal are nicely squared. Cut each steak in half vertically to create four 8-ounce steaks. Here’s the Secret. You see the meat curving away from the knife, and your eye is at the perfect angle to see if the cut is straight. I prefer a strait blade personally. Stick the meat in the freezer for a minute until it just begins to get frozen and then try cutting it. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. (For larger or slow-cooking … You cannot cut a proper steak with a straight-bladed chef's knife, as the blade will not contact the cutting board at the proper angle. PAT STEAKS DRY. Remove some of the tough connective tissue along the eye, but do not cut too deeply. 3. The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Ahaha :D Nice guide tho. When seasoning is done, you are going to go head over to your grill and prepare the coal bed. i stock up when the boneless new york is $6.99/lb. It probably depends on the amount you buy. Doesn’t that make the dish even more Expensive ? You can cut this section into anywhere from 4-8 steaks. Sure, I ask for my fillet to be butterflied all the time. just cook it on lower heat for a little longer and if you are grilling or pan frying try not to flip it as much because the more you flip it the tougher it will be. I love my NY strips. 4. This recipe is designed for very large steaks, at least one and a half inches thick and weighing 24 to 32 ounces (700 to 900g) with the bone in. Yes, a little. but, They will also sell me a whole NY stripfor 4.99 a pound. A thick steak can be tricky to cook to perfection. Your mother-in-law sounds cool...there is no substitute for old school techniques. I know it sounds weird, but for a really good crust sear, you want your … The fat is much harder and denser than the meat, so it needs to be on the bottom with the softer meat exposed as pictured. Most butcher shops will sell you a big enough piece to cut your own steaks...ask if there is a discount for buying a large piece. It 's easier to cut blood on the block with the vinegar.... 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