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Still A Great Steak

Still A Great Steak


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February 8, 2011

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We have all been to a Palm somewhere in the US...and with very few exceptions one knows exactly what they will get and that is a very good steak with some great sides and nice bottle of wine...or 2. Always good for a heart stopping good meal.


How To Pan Fry Steak

You want something at least 1 inch&mdash1 ½ is even better! The Delish test kitchen prefers boneless ribeye steak because of all the marbled fat. (I&rsquom drooling just thinking of it.) But New York strip steak is another great option.

If you want to do something thinner like a flank or skirt steak, you&rsquoll need to reduce the amount of time per side. Depending on thickness, it could be as quick as 3 minutes per side.

2. Dry them off.

I know it sounds weird, but for a really good crust sear, you want your steak dry as hell. Just pat the steaks with paper towels before you add them to the pan.

*EXTRA CREDIT: Season the steak with salt the night before and let it rest (uncovered) in the fridge overnight. It&rsquos the best way to draw out moisture. Plus, the interior meat will be much more flavorful.

3. Don&rsquot be afraid of salt.

Salt leads to flavor. Never forget that. You want the the surface of each side to be covered in Kosher salt.

4. Get the pan HOT.

Only when the oil is shimmering and just about to smoke are you allowed to add the steak.

5. Let it rest.

You&rsquove heard it a thousand times before, but it is always worth repeating. Before you cut into that beautiful hunk of meat, let it hang out for at least 10 minutes. You don&rsquot want to lose all of those amazing juices.

If you're looking for even more steak intel, check out one of our galleries here.

Have you made this? Let us know how it went in the comment section below!


Always Pat Your Steak Dry

The golden rule to achieving steak with a deep-brown, flavorful crust? Eliminating as much moisture as possible from its surface. Moisture is the enemy of crispiness. That’s because moisture slows down Maillard reactions, the process responsible for turning steak brown and crispy. Whether you’ve marinated your steak or not, you’ll want to blot it all over with paper towels before you season it. Doing so prevents seasoning from melting and inhibits steam (moisture!) from forming when you cook the steak.


Seasoning your steak (start well in advance)

A good steak does not need much seasoning. Coarse salt and pepper is all that is needed. You may add little bit of garlic or onion powder, but just a tiny bit, don’t overdo it.

There are two ways to season your steak to get the best results. Which one you pick mostly depends on how much time you have before cooking.

  1. If you intend to cook you steak very soon, say within 30 minutes to an hour or so, season it just before searing as salt will cause the steak to release water. Water interferes with browning and caramelization.
  2. If you have a couple of hours or even days, season the steaks well in advance. Salt tenderizes and amps up the flavor. But, it needs time to do that. Two plus hours in my experience. When you put salt on the meat, it draws water from the meat to the surface through osmosis process. This makes the surface wet and the meat inside drier. Neither is good for making a great steak. However, over time, the salt will get diluted in the water and will get re-absorbed back into the meat along with the water. As I mentioned above, this process takes time. If you have the luxury of waiting a few hours or salting in advance, this will benefit the steak. Otherwise, salting right before cooking is best.

Here are my striploin steaks after spending two days in a fridge. They have a perfectly dry surface and they are nicely tenderized and seasoned inside. They also lost some water which made them have a richer tastes. Essentially, they dry aged for two days.


Ree made bacon-wrapped filets drenched in this homemade compound butter for Ladd on their wedding anniversary. No surprise the meal was a hit!

Blend creamy peanut butter and canned coconut milk with lime juice, fish sauce, chili oil, garlic, and ginger to make this tasty sauce. Try it on a steak wrap, and save any leftovers for drizzling on salads or serving as a veggie dip.


Try This At Home: Jake Cohen's Steak Recipe From New Cookbook

Jake Cohen, author of the new cookbook Jew-ish: Reinvented Recipes from a Modern Mensch, shares his Shabbat-worthy take on grilled flank steak.


A new face on the national food scene, Jake Cohen got his start cooking at fabled New York restaurants like Daniel and ABC Kitchen.

&ldquoI love working on vacation. Well, not working, per se, but still chained to the kitchen. Every year in August, we try to get away from the disgustingly sweaty city as often as we can, and spend as much time as possible with my husband Alex&rsquos family in northern Connecticut, where his brother and sister-in-law rent a house.

&ldquoAnd while you&rsquod think I&rsquod want to just relax by the pool and eat hot dogs with abandon (don&rsquot worry, plenty of that is done), I find myself spending most of my days cooking and baking. I kid you not, I even pack up half my pantry to bring with me to ensure I have all my favorite essentials in this foreign kitchen.

&ldquoOne fateful summer Friday, my heart was set on a grill-out Shabbat. The challah dough was proofing poolside while I ventured to the local farm stand for a bounty of flowering squash, plump eggplant, almost-fluorescent vibrant peppers and a giant flank steak. Naturally, I raided my traveling pantry to get these beauties all dressed for the Sabbath grill. Equal parts smoky North African harissa, olive oil and brown sugar are met with a heavy dash of salt and the zest and juice of an orange for a simple marinade that gives a little sugar and spice to anything it touches. Think of this recipe as a blueprint for the marinade, so let me answer some hypothetical FAQs. Yes, you can swap in your favorite cut of steak and mix and match the vegetables! Yes, it will work with chicken! No, you should not use less than 1 tablespoon salt! Yes, you should double the marinade if you&rsquore cooking 4 pounds of steak! Yes, you can even use this marinade if you&rsquore skipping the grill entirely to roast the vegetables in the oven and cook the steak on the stove instead!&rdquo

HARISSA-MARINATED GRILLED FLANK STEAK AND SUMMER VEGETABLES

Prep time: 20 minutes, plus 4 hours marinating time

¼ cup extra-virgin olive oil

¼ cup packed light brown sugar

Grated zest and juice of 1 orange

3 small zucchini, halved lengthwise

2 red bell peppers, quartered

1 medium eggplant, cut into 1-inch-thick slices

1 medium red onion, cut into wedges Flaky sea salt, for garnish

In a large bowl, whisk together the harissa, olive oil, brown sugar, orange zest, orange juice and kosher salt until smooth.

Add the steak, zucchini, bell peppers, eggplant and onion, and toss to coat. Cover and refrigerate for at least 4 hours or preferably overnight to marinate.

When the steak and vegetables have marinated, heat a grill to medium-high.

Remove the steak and vegetables from the marinade and pat dry with paper towels. Grill the vegetables, concentrating them to two-thirds of the grill&rsquos surface and turning them as needed, until lightly charred and tender, 8 to 10 minutes. As the vegetables are finished, transfer them to a platter and tent with aluminum foil to keep warm.

Meanwhile, grill the steak on the empty portion of the grill, flipping it once, until golden brown and a thermometer inserted into the center reads 125 F (for medium-rare), 5 to 6 minutes per side. Transfer the steak to a cutting board and let rest for 10 minutes, then slice it across the grain (perpendicular to the fibers you&rsquoll see running through the steak) and place it over the grilled vegetables. Garnish with flaky sea salt, then serve.


Perfect Steak Temperature:

Doneness Temp to remove from oven Final temp after searing
medium – rare 115f 130f – 135f
medium 125f 140f – 145f
medium – well 135f 150f – 155f

Cooking ribeye steaks in the oil and butter.

Perfect medium-rare sliced ribeye.

Do you want to grill a steak outside? Check out my friend Ben’s post from Ramshackle Pantry on Grilling steak like a boss. He is a great writer and has a ton of great content on his site.

To get that full steakhouse experience why not have the perfect drink? This Classic martini with blue cheese olives absolutely delivers. My wife Tara comes up with awesome drink ideas every week.

Looking for another drink that compliments a steak? Try this delicious negroni recipe. A negroni is a great match for a steak!


Kitchen Tip: Perfect Seared Steak with Charred Crust

I have mentioned before that I don’t have a grill, which may be strange for a food lover such as myself. (I also don’t have a food processor, but that’s a different post.) I don’t even miss grilled meat when I can get perfect seared steak like this indoors! Keep reading to find out which ingredient will give you a charred crust like this on your steak or other meats. Mississippi is a hot place, so we could probably grill out 9 months out of the year. I grew up with a gas grill connected to the natural gas line, so it was always ready for grilling. In college, The Pants and I went through various apartment-sized propane and charcoal grills, and since we were still in Mississippi, we used them quite a bit.

Check out my list of pantry and spice cabinet essentials. What’s on your list?


HOW TO COOK THE PERFECT STEAK

  1. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper
  2. Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
  3. For more flavour, try one or a combination of the following…
  4. Halve a garlic clove and rub it over the steak every time you turn it
  5. Rub the steak with a knob of butter – the sweetness from the butter will make it taste divine!
  6. Or create a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brush it over the steak every minute or so
  7. Once cooked to your liking, rest the steak on a plate that can collect all the lovely juices for 2 minutes
  8. Carve with a nice sharp carving knife, then serve with the resting juices drizzled on top

Everyone has their favourite ways to eat steak – with good old chips and a crisp, green salad, with pepper or horseradish sauces , or even a simple fresh salsa verde to cut right through it. Whatever you choose, we’re sure your lucky guest will love you for it.

If our step-by-step guide isn’t enough, let Jamie show you how it’s done:

Dairy cows and beef cows are farmed differently. Usually, beef cows are raised for meat until they’re one or two years old. Meanwhile, dairy cows will be farmed for much longer while they continue to provide enough milk. However, once a dairy cow stops milking the meat is rarely eaten.



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