Cooking steaks is a culinary art that requires precision to achieve delicious results.
In this complete guide, we'll explore in detail the different stages of cooking steaks, from selecting the meat to providing tips for the best taste experience. Discover the secrets of ChefTouski, the AI at the service of the kitchen, to prepare juicy and tasty steaks every time!
The basics of cooking steaks:
Before you dive into cooking steaks, it's important to understand a few basics. Choose high-quality steaks, such as the beef, pork or lamb, and opt for cuts that are well-marbled with fat for best flavor and tenderness. Generously season your steaks with salt and pepper, and allow them to sit at room temperature for approximately 30 minutes before cooking to ensure heat distribution.
What are the best cuts of meat in terms of tenderness?
To assist you, here is a classification of meat cuts:
Chateaubriand: Chateaubriand is typically prepared from the heart of the tenderloin, making it an incredibly tender and flavorful cut of meat.
Tenderloin: The tenderloin is a very tender and lean cut of meat. It is renowned for its melt-in-your-mouth texture and delicate taste.
Wagyu: Wagyu beef is famous for its highly marbled fat parsley, which results in exceptional tenderness and flavor. Different Wagyu cuts, such as Wagyu Ribeye or Wagyu Striploin, provide an exceptional taste experience.
Rib steak: Rib steak, particularly cuts like the Tomahawk steak, offer a combination of tenderness and marbled fat, resulting in an intense flavor and a juicy texture.
Ribeye: Ribeye is a well-marbled cut of meat, which gives it exceptional tenderness and flavor. It is often juicy and delicious.
T-bone and Porterhouse: These cuts combine both filet mignon and striploin, offering a variety of textures and flavors in a single piece. Filet mignon is generally more tender than the striploin in these cuts.
Striploin (New York Strip): The striploin is a tender and well-marbled cut of meat, providing a rich flavor and delightfully juicy texture.
Flank steak: Flank steak is a slightly more fibrous cut, but when properly marinated and sliced against the grain, it can be savory and tender.
Skirt steak: Skirt steak is another slightly fibrous cut, but it can be tender and full of flavor when properly prepared.
Chuck roast: Chuck roast is a cut from the animal's shoulder. It is less tender than the previously mentioned cuts, but when slow-cooked, it can become tender and flavorful.
Short ribs: Short ribs are cuts from the rib section that require slow and long cooking to become tender and juicy.
What is age?
Aged beef: Aged beef is a process of controlled maturation of the meat, which allows it to develop its tenderness and flavor. The different cuts of aged beef provide a rich and complex taste experience.
It is important to note that the tenderness of the meat can vary depending on many factors, including the quality of the meat, the breeding of the animal, method of preparation and cooking.
What do these letters on the meat mean?
The Canadian Food Inspection Agency (CFIA) uses a comprehensive beef grading system in Canada. This system includes several categories and criteria to assess the quality of meat.
Here is an overview of the main categories used:
Premium Category: This is the quality category the highest. Prime meat has abundant marbling, a bright red color and a fine texture. It is particularly tender and juicy.
Category AAA: This category represents excellent quality meat. It has good marbling, a bright red color and appreciable tenderness.
Grade AA: Grade AA meat is of good quality , but with slightly less marbling than previous categories. However, it remains tender and tasty.
Grade A: This category represents a basic quality acceptable for meat. It may have less marbling and slightly less tenderness.
Grade B: Grade B meat is generally used for less noble cuts or for processing into processed meat products. It can have variable tenderness.
In addition to these quality grades, the CFIA also assesses other important factors, such as carcass condition, meat color, texture, fat level and fat distribution, among other criteria. These ratings help determine the overall quality of the meat and provide information for consumers to make informed choices when purchasing beef.
It is important to note that these quality grades are specific to beef and may vary for other types of meat, such as pork or lamb. You should also know that quality grades may vary from country to country.
What is marbling?
The parsing fat in a steak plays an important role in its taste and tenderness.
Here are the main differences between a marbled steak and a non-marbled steak:
Taste: The fat parsley in a parsley steak brings a rich and distinct flavor. When the meat is cooked, this fat melts and mixes with the muscle fibers, which gives a more intense and savory flavor to the steak. In contrast, an unmarbled steak will taste more neutral, with less flavor undertones from the fat.
Tenderness: The parsley fat in a parsley steak helps to his tenderness. Melting fat helps lubricate muscle fibers, this which makes them more tender and juicy. In contrast, an unmarbled steak may be slightly less tender due to the lesser amount of fat present.
It is important to note that the amount of parsley fat may vary from one cut of meat to another. For example, prime ribs are known to be well marbled, which gives them exceptional tenderness and flavor. On the other hand, lean cuts of meat like filet mignon will have less fat parsley, but can compensate with their delicate texture and delicate taste. Also worth mentioning taste and tenderness may vary from person to person. Some people prefer marbled steaks for their more pronounced flavor, while others prefer leaner, less marbled steaks. The important thing is to choose a cut of meat that suits your personal preferences and prepare it correctly to get the best taste and tenderness.
Steak doneness levels:
There are several degrees of doneness of steaks, each one having its specific characteristics.
Here are the ideal internal temperatures for each degree of doneness, both in Celsius (°C) and Fahrenheit (°F):
Rare steak: Ideal internal temperature: 50-52°C (122-126°F)
The center of the steak is bright red and juicy, with a light brown coloring on the outside. The meat is very tender.
Semi-rare steak (medium rare): Ideal internal temperature : 55-57°C (131-135°F)
The center of the steak is pink and juicy, with a more pronounced brown coloration on the outside. The meat is tender and juicy.
Medium Steak: Ideal internal temperature: 60 -63°C (140-145°F)
The center of the steak is slightly pink, with more cooking done towards the outside. The meat is still juicy, but a little less tender.
Steak well done: Ideal internal temperature: 68-71°C (155-160°F)
Steak is evenly cooked, with no hint of pink. The meat is firmer and less juicy.
Tip and trick: Use a meat thermometer to check the internal temperature of your steak and be sure to insert the thermometer into the thickest part of the meat without touching the bone for an accurate measurement.
Here is a top 3 thermometers commonly recommended for measuring meat temperature accurately:
Instant probe thermometer: This type of thermometer is practical and accurate. It offers a temperature reading in seconds and is ideal for checking the internal temperature of meat quickly. Some models have additional features, such as backlighting for easier reading in low light conditions.
Wireless Instant Read Meat Thermometer: This meat thermometer wireless probe allows you to monitor meat temperature remotely. It comes with a probe that you insert into the meat and a receiver unit that you keep handy. The receiving unit displays the temperature in real time, allowing you to follow the cooking without having to constantly open the oven or the grill. Some models even offer alarms when the desired temperature is reached.
Oven Thermometer: This thermometer is designed specifically for measuring the temperature inside the oven. It is useful for ensuring that your oven is at the correct temperature, which is essential for precise cooking of meat. There are different types of oven thermometers, some to hang on the oven rack and others to place directly on the rack or the hob.
Choose a reliable, easy-to-read model for accurate cooking results. Be sure to follow the specific instructions that come with each thermometer to ensure safe and accurate measurement of the temperature of your meat.
Each cut of meat has its own characteristics and can be delicious when prepared with care.
Did you know?
You can always check the doneness of a steak without a thermometer using a benchmark method touch-based.
Here is an example reference to check the degrees of doneness of steaks without a thermometer:
Rare: When you touch the steak with the tip of your finger, it should be soft and offer little resistance. If you touch the tip of your nose with your finger, you should feel a similar sensation of suppleness. This is an indication of a rare steak.
Medium: By lightly pressing down on the steak, you should feel some resistance, but it should still be slightly soft in the center. If you touch the tip of your chin with your finger, you should feel a similar sensation. This is an indication of a medium-rare steak.
Well Done: When you press down on the steak, it should be firm with very little flex in the middle. If you touch your forehead with your finger, you should feel a similar feeling of firmness. This is an indication of a well-done steak.
It is important to note that this reference method is not as accurate as a thermometer, but it can give you a rough estimate of doneness of your steak . It is recommended that you practice and familiarize yourself with these tactile sensations to refine your skills in cooking without a thermometer.
Second example reference:
The hand method is another common technique used to gauge the doneness of steaks without a thermometer.
Here's how to use the hand method to determine the doneness of steaks:
Rare: Place your left hand (or right hand if you are left-handed) flat. Use your right hand to touch the tip of your left thumb. Feel the fleshy part under your thumb. It's pretty much how rare meat feels when lightly pressed.
Medium: Touch the tip of your index finger with the tip of your thumb, then use your right hand to touch the fleshy part under your left thumb. This is pretty much the feel of medium-rare meat when lightly pressed.
Well Done: Touch the tip of your middle finger with the tip of your thumb, then use your right hand to touch the fleshy part under your left thumb. It's pretty much how well-done meat feels when lightly pressed.
It is important to note that the hand method is subjective and may vary depending on the size of your hands and individual tactile sensation. Plus, it takes some practice to master. Using a thermometer is still the most accurate method for judging doneness of steaks, but the hand method can be useful in the absence of a thermometer.
Steak Cooking Techniques:
There are different techniques for cooking steaks, each offering a unique flavor experience.
Fry Pan: Preheat a cast iron skillet over medium-high. Add a little oil and place your steak in the pan. Cook for a few minutes on each side until your steak reaches your desired doneness temperature.
Grilling: Preheat grill to medium-high heat . Place your steak on the preheated grill and cook it for the recommended time for each degree of doneness, turning the steak halfway through cooking.
Baking: Preheat the oven to a high temperature ( for example, 230°C / 450°F). First sear the steak in a skillet, then transfer it to an ovenproof dish and continue cooking to the desired internal temperature.
Tip and trick: Let rest your steak for a few minutes after cooking to allow the juices to distribute evenly and get juicier meat.
Average time to rest meat:
The recommended standing time may vary depending on the size and thickness of the meat.
Here is a general estimate for standing time after cooking steaks:
Rare steak: Rare steak is recommended to rest for about 3-5 minutes.
Medium Steak: For a medium steak, it is advised to let it rest for about 5-7 minutes.
Well Done Steak: It is generally recommended to let it rest for about 5-10 minutes.
This allows a better distribution of the juices inside the meat. Letting the steak rest allows the muscle fibers to relax and the juices distribute more evenly. It is important to note that these resting times are general estimates and may vary depending on the size and thickness of the meat. For larger cuts of meat, such as a prime rib or roast, a longer standing time may be required, usually 10-20 minutes.
During the resting time, it is recommended to cover the meat with foil loosely to retain heat. This also prevents the surface of the meat from cooling too quickly. Resting time is an important step in getting a juicy, flavorful steak. It is therefore better not to neglect it before taste it.
Side dishes and sauces for steaks:
To complete your steak tasting experience, consider the sides and sauces that pair perfectly with this flavorful meat.
Side dishes: Roasted potatoes, grilled vegetables, sautéed mushrooms or a fresh green salad are great choices to accompany your steak.
Sauces: You can opt for a pepper sauce, a béarnaise sauce, a mushroom sauce or a bbq sauce to add an extra splash of flavor to your steak.
Tip and trick: Don't forget to prepare your sides and sauces ahead of time so you can serve them hot and flavorful with your steak.
More tips for a successful steak experience:
Here are some more tips for getting perfect steaks:
Preheat your pan or grill properly for even cooking and to develop a nice crust on your steak.
Use a marinade or sauce to soften and tenderize meat , especially for less tender cuts.
Experiment with spices and herbs to add a twist unique flavor to your steak.
With this comprehensive guide to cooking steaks, you now have all the information you need to cook delicious, juicy steaks to perfection. By following cooking temperatures, using the right techniques, and pairing savory sides and sauces, you can enjoy steaks worthy of the best restaurants.
So, grab your aprons and enjoy!
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