Best oil for searing steak6/4/2023 There are a few key steps to consider prior to cooking the steaks. It's also a great steak to let marinate prior to cooking to give it more taste. This is also often a much smaller steak, depending on its thickness, than most other steaks so it's great when the steak is not the main attraction of the meal. It's quite lean and it has very little fat marbling so what it gains in tenderness it loses in taste. The tenderloin: The tenderloin is the most tender cut of steak you can get, but even though it's very tender, it's far from being the tastiest. You can put your steaks on a grid placed on a plate in the refrigerator, covered with a clean towel and it will benefit the steaks greatly. If you buy a steak that comes packaged in plastic wrap, it's a good idea to remove it from its package when storing in the refrigerator to let it breathe and dry correctly. I would therefore look for lots of marbling, but only when it comes from a healthy animal. Keep in mind though that grain-fed animals are fed a bad diet so they can be fattened quickly, but this fat will be high in omega-6, deprived of fat-soluble nutrients and often full of toxins. The more marbling it has, the more expensive it will be. Also look for a vivid red, almost purplish, color and clear white fat marbling.Ī steak is usually graded by the amount of fat marbling that it possesses. A steak that looks wet probably hasn't aged correctly and will be less tender and less juicy when cooked. It should look dry and it should also be firm to the touch. If you buy your meat from a butcher or from the grocery store and you get a chance to see what it looks like before buying it, there are a few key points to look at to get the best steak possible. A great steak dinner is often a meal where you won't want to go cheap anyway so focus on the quality of the meat and then on the quality of the cut itself. I'd rather choose a grass-fed cut that's less tender than a tender cut from a grain-fed animal. Choosing the steakįirst of all, if you really want the experience of a great steak, I urge you to choose a steak that comes from beef that has been grass-fed and grass-finished. Therefore, opting for grass-fed beef over grain-fed and choosing the right fat to cook the steak with will not only reward you with a much tastier steak, but also with something that you'll know to be good for your health. There is absolutely no need to go to a great steak house to eat some of the most flavorful steaks out there, and in fact even those restaurants often make some very fundamental mistakes when cooking their steaks.Īnother aspect that is very important for us, health savvy people, is that we obtain an end product that is not only tasty, but also health promoting. The art of cooking the perfect steak can be intimidating for many, but it doesn't have to be, because with only a few basic techniques you're guaranteed to experience great success every time.
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