Buying Your Steak
When you're shopping buy the best quality cut of meat you really can afford and get it from a reputable butcher which team you can trust to source the finest meat possible. You should become familiar with the many various types of steak available be it filet mignon, sirloin, ribeye or T-bone and today what to look for when coming up with you buy.
A great steak should have a degree of marbling that is basically fat inside tissue from the meat. Do not buy bright red steak, the color needs to be a darker red which indicates that the steak has matured correctly. The ideal thickness for any steak is 1'' - 1.5" that can ensure that the steak does not dry out throughout the cooking process.
Let your steak reach room temperature before you begin in order to smoke it. Take the steak out from the refrigerator anything from 30 minutes to 1 hour ahead of cooking. This will accommodate the steak in order to smoke as evenly as is possible since the internal temperature can have been raised before exposing the outdoors surface to a hot pan.
Lightly pat the steak with kitchen towel to make certain that it's totally dry, this will likely ensure that the steak grills and never steams. Additionally, don't salt the steak before cooking as this will likely induce moisture on its surface and this will be steamed.
Cooking Your Steaks
Using dry heat is probably the simplest way in order to smoke a steak and for me this entails utilizing a engineered steak or ridged grill pan over the high heat. This will cause the outdoors from the steak to brown nicely and present it that distinctive flavor. Make sure that the pan is incredible hot before putting the steak in it, in fact the pan needs to be smoking a little bit.
Cook the steaks on each side for 5 minutes for rare, 7 minutes for medium and ten mins for well done. Be aware that cooking times can vary with regards to the thickness of the steak and just how hot the pan is, the above are general guidelines so you may need to experiment a little bit until you find how in order to smoke the steak in your exact liking.
Turn your steaks using tongs and present them a nudge occasionally while using tongs to ensure they don't stick to the pan. Halfway from the cooking time per side turn your steaks trough 90 degrees, this will likely give nice diamond pattern grill marks.
Serving Your Steaks
Once the steaks are cooked in your liking, whether that means nice and pink inside for rare or burnt to a crisp for that well done faction, take them off through the pan and set over a plate and loosely cover with aluminum foil, the steaks will continue in order to smoke inside. The majority of cooks ignore this extremely important part from the process. Let the steak rest for around five minutes ahead of serving.
I want to eat my steak associated with real do-it-yourself chunky chips with salt and vinegar, some lightly steamed green beans or roasted asparagus and a nice fresh salad made out of lettuce, onions and tomatoes covered in homemade french dressing. Mmmm, bon apetit!
Buying Your Steak