It took me many trips to completely different butcher shops and several other iterations within the kitchen, till I reached a satisfaction level with my grilled steak; a level that would be compared to after I was visiting famous steakhouses.
The components to grilling your good steak includes three parameters: Steak reduce, seasoning and cooking process.
Knowing your Steak Cut
There are various criteria that should be considering while selecting your steak reduce; one of them is the origin of the steak (e.g. Brazilian beef, Australian beef, or the so called “Native” beef here in UAE). Again, choosing a steak of a certain origin is subject to personal taste.
The type of steak cut is the main contributor to achieve a satisfactory experience wen grilling steak at home. Depending on the quantity of fat and the way it is distributed, the steak cut can have a various tenderness and particular flavor. There are 4 frequent types of steak cut in any steakhouse menu
Tenderloin
Usually referred as “Filet mignon”, it is probably the most expansive cut of steak, for its mild taste and least amount of fat included. It is my favorite choice.
New York Strip
Usually referred as “high sirloin”. This cut is less tender compared to tenderloin, with some fats marbling all through, giving it a very good beefy flavor.
T-Bone
I consider it as the only option for hardcore “Carnivore”. It is sold with a T-formed bone in, with meat on both sides. This cut has beneficiant fat marbling throughout, making it super-tender and juicy, with beefy taste
Ribeye
Often referred as “Entrecôte”. This lower is basically a first-rate rib lower down into individual steaks. It has a lot of fats marbling the meat and huge pockets of fats interspersed all through, making it further juicy with flavorful beefy taste
Seasoning
Regarding seasoning, a real steak fan would favor having his/her steak style excellent, that is why I recommend using only a little pinch of pepper and sea salt for seasoning a steak piece, leaving it for fifteen minutes earlier than grilling. Once your steak is ready for eating, you possibly can enjoy the diversity of sauces and toppings available within the market and at any steakhouse, but for grilling use only pepper and sea salt
Cooking Process
When it comes to cooking process, there may be two major styles: charcoal grilling and pan grilling. Pan grilling includes less parameters to manage and therefore it is less complicated to master. In this article I’ll give attention to what I have real expertise, which is pan grilling.
Required Instruments
For pan grilling, you need mainly three items (in addition to an excellent piece of steak): a pan, greasing material and a steak tong.
I recommend utilizing a non-stick pan, with adequate dimension allowing enough space around the steak piece. For greasing, you should utilize regular frying oil, or better utilizing grilling spray, which is less complicated to spread all over the pan. When it involves steak tong, it is beneficial to decide on one that is big enough to carry the steak piece steadily, however not too big to make it tough to show the steak piece around while being grilled.
Cooking Type
One necessary thing you must be taught, is the steak cooking styles. Cooking type, referred as steak “Doneness”, impacts the color and tenderness of steak piece, and its style as well. As a normal rule, leaving a bit of steak for longer time on the fire, make it darker in coloration and harder in touch. There are 5 common steak cooking kinds
Rare
I consider this because the cooking style for real “carnivore”. The piece of steak is nearly raw. A rare steak is browned across the sides, and vibrant red within the middle.
Medium Rare
Many of the middle of the steak piece needs to be pink in shade with a hint of red. The sides must be well browned, the top and bottom caramelized to a dark brown shade with good grill marks.
Medium
This is the widespread level of doneness typically settle forable by eachbody. I recommend grilling to this model when cooking for a dish party or a household gathering. The piece of steak will have a thick band of light pink via the center, but more browned than pink. The sides should be a rich brown shade and the highest and backside charred darkly, however not black.
Medium Well
This is my favorred level of doneness, with only a hint of pink within the very center of the piece of steak. The surface must be a dark brown with good charring on the top and bottom. This steak shall be very stiff however nonetheless have a slight spongy really feel in the center.
Well achieved
For real steak fans, this as the less common doneness level. On the other hand, this is the preferred choice for people who eat steak often and feel more comfortable with the “Safe” choice. This level of doneness is achieved only by slowly cooking the piece of steak at relatively low temperature till there isn’t any hint of red or pint at all, while the outside is brown with no traces of burns (Easy to mention, troublesome to achieve)
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