Steak: Your Home Chophouse
Dry-Aged Beef
Aged beef (aka bloom) is not finding out the birthday of the animal to see how old it was when killed but rather how old its meat is after it was killed. Aged beef provides a rich flavor than beef that has not been aged as found in the majority of supermarkets grocery stores. Aging the meat is meant to tenderize the cuts after slaughter; rigor mortis takes places within 6 to 12 hours, immediately following the rigor mortis process, the meat’s tenderness increases. Aging beef is completed by one of two methods, “dry” or “wet” aging methods.
Dry aging is a preferred and oldest method of aging beef; all beef must be aged for a period of time, beef is stored uncovered in a refrigerated room (32°F to 34°F) under controlled humidity and air flow for 28 days at times up to 40 days. Farm families would generally slaughter “hanging beef” in late fall so that the cool days and cold nights would assist in preventing complete rot to the meat as it “swung”, then this would provide the required meat through the winter being preserved by various methods such as “salting or pickling”, smoking, canning or complete drying.
Whole sides of beef or primal cuts are hung in open air at a temperature of (32°F to 34°F) or, just above freezing and left alone uncovered or covered with cheesecloth. The enzymes working on the muscle tissues during this time, the meat is also slowly dehydrating, some loss of meat from the air drying is normal, up to 25%. This method concentrates the meat, changes the texture and flavor, the beef loses its bright red color for a brownish tint, dry aging changes flavor to a little on nutty side.
The upside the shrinking of the beef through the aging process will produce a far better beef, the downside is the shrinking of the beef means less product per pound driving the cost up considerably.
Wet-Aged Beef
A new technique was developed in the 1960’s with advances in plastics and refrigeration; cuts of beef are vacuum-sealed in heavy plastic packages, stored for 4-21 days before being shipped to the market. Mid priced restaurants will choose the 21 day aged beef while some allow another 7 days to that as well, family restaurants as well as supermarkets prefer the market their beef with only 4 to 10 days age, as they found the consumer prefers the bright red color of the beef, erroneously believing that it is better beef, thinking the darker color is spoiling beef, simply not factual, bright red beef can spoil as well. Check spoilage by odor, If it smells funky or off, it’s spoiled, the product, once spoiled will also be sticky or tacky to the touch, or it may be slimy, if this is the case toss it at once.
With wet (whet) aging the enzymes still have time to tenderize the meat enough to make it acceptable, there’s no weight-loss in the meat due to dehydration. Wet aging prevents loss of product thus a gain for the consumer, keeping cost lower, how there is also a loss in flavor as the meat retains a more metallic taste and is never as tender as the dry aged process.
Some restaurants actually employ both methods, taking the wet aged product racking it for 21 days, removing the packaging and allowing another 8-10 days for dry aging to help mature the flavors, they will still loses a percentage of the beef to shrinkage, it will not be as high as if it were dry aged from slaughter. Unless the beef is labeled “dry aged” it will be wet aged.
Common Cuts
Chateaubriand: The centre cut of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally first grilled and then finished by roasting. The chateaubriand was named after a French aristocrat named François-René de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor-quality steaks tying it up, grilling it until charred, and tossing the outer steaks. The perfectly-cooked inner roast was deemed the chateaubriand. Over time this has become known as a cut of the tenderloin but it is actually the method of preparation.
Delmonico: A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish generally a boneless rib-eye that hasn’t been dry-aged, brushed with melted butter and beef fat after it comes out of the broiler. Variations of the Delmonico steak are as abundant as the restaurants that are serving them, there are boneless rib-eyes, or bone-in rib-eyes, even New York strips, bone-in or boneless, it really depends on the restaurant. Also a restaurant bearing this name can be found in N.O.L.A. and NY. NY.
Filet mignon: The “King” of steak, Filet mignon is the tapered, fork-tender end of the short loin, think French! Filet mignon is French, with filet meaning “thick slice” and mignon meaning “dainty.” The actual muscle used is the psoas major. It sits beneath the ribs, next to the backbone, and gets thicker from its pointy end at the ribs to the rear of the animal. As it is fundamentally an unemployed muscle it is very tender. While most steaks sold in restaurants are thicker 4-6 inches, a mignons is no more than an inch in diameter and are taken from the tapered end. So a filet is one steak type while the mignon is another, most restaurants however just sale the filet mignon as the prime cut steak.
As with all steaks “marbling” is important, this the fat content that flows through the beef, generally with tenderloin this is hard to detect by eye so choose a light color of beef, this will indicate the means has more fat content within. Choosing grass fed, grain fed, or corn fed will also indicate fat content along with fat coloring, grass fed in almost invisible in tenderloin, while grain fed will be while and corn fed will have a yellow tint in the fat. It may be necessary to “lard” tenderloin but needling strips of fat through the muscle, often this can be somewhat accomplish by bacon wrapping the filet. Never purchase pre bacon wrapped steaks, why pay the price of the beef for the bacon, no one wants to pay filet price per pound for bacon, buy your beef and buy what bacon you want to balance the beef with, then wrap it yourself.
Why do you wrap filet mignon in bacon?
When you wrap the filet in bacon, the steak is infused with tons of bacon flavor while cooking. Another great reason to use bacon is the beautiful sear it helps to give the meat.
The fat from the bacon, as it cooks, gives the filet mignon a perfectly seared appearance. Not only does it look pretty but tastes so delicious.
The bacon around the filet makes filet mignon even better. You definitely want to wrap the steak with bacon.
How to cook bacon wrapped filet in the oven?
This process starts with searing the steak in a skillet on the stove top. After browning each side for 2 to 3 minutes, place the cast iron skillet in the oven.
The steaks will finish cooking and take between 5 to 7 minutes depending on how you like your steak cooked.
Flank steak: A lean cut of meat taken from the underbelly so it full of flavor, low in fat, as a stressed muscle the meat tends to be tough so it requires additional treatment to aging, grill quickly and to no more than medium rare. This cut often is used for in marinades and used for quick fry’s such stir fry’s, fajitas etc.
Flatiron steak: Cut from the top blade, so named because it resembles a flat iron considered by many as the 2nd tenderest cut.
Hanger steak: Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.
London Broil: A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.
New York Strip: A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.
Porterhouse: Essentially the T-bone’s big brother, combining two steaks in one, the New York and the filet.
Prime Rib: The bone-in rib steak, cut from ribs six through twelve that often contains a bit of gristle but is full of flavor.
Rib-eye: A rib steak without the bone; prized among steak lovers for its marbling and flavor.
Sirloin Steak: Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored. AKA, Kansas City Strip or NY Strip
Tri-tip: The tri-tip is a triangular-shaped portion of top sirloin, Tri-tip: Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.
T-bone: Similar cut as the Porterhouse, only the filet side is usually a bit smaller, named for the t-shaped bone running down the center of the steak.
Ground Beef: Ground Chuck
Ground chuck is the type of ground beef that comes from the shoulder of a cow. The amount of fat in ground chuck varies between roughly 15 and 20 percent, but the flavor is very rich. When cooked in dishes, it has a very tender and moist texture. Ground chuck is the best type of meat to use for hamburgers. Ground beef (and hamburger) is allowed up to 30 percent fat by the USDA. Ground chuck has a high fat content (20 to 25 percent), so it makes the juiciest hamburgers and meatloaf.
Ground Beef: Ground Sirloin
Ground sirloin is the type of ground beef that comes from the middle of an animal, usually around the hips of the cow. The amount of fat in ground sirloin varies between roughly 7 and 10 percent, making it a less than ideal choice for hamburgers. The flavor in hamburgers is very good, but the texture ends up being a little dry. Ground sirloin is an excellent ground beef to use in meat sauces. Ground sirloin is lean (15 to 20 percent fat), but it’s more flavorful than ground round. An ideal percentage of fat is about 20 percent; under 15 percent will give you a dry and tasteless burger.
Ground Beef: Ground Round
Ground round is the type of ground beef that comes from the rump and rear upper leg of the cow. Its fat content typically ranges from between 10 and 20 percent. Ground round isn’t nearly as flavorful as ground sirloin and ground chuck, and its texture is rough, almost grisly. While it can’t be used to advantage in hamburgers or meatloaves and isn’t ideal for meat sauces, ground round can easily be used in dishes where the texture isn’t critical, such as mixed with roughly chopped vegetables for meat pies. Ground round is very lean (up to 15 percent fat).
How to Cook Different Types of Steak
This step-by-step guide shows how to cook different types of steak. Whether you’ve got a tender or tough cut, you can make a fabulous steak dinner!
Tender Cuts (T-Bone, Ribeye, Filet Mignon, Top Sirloin etc.)
2 pounds steak, cut at least 1 inch thick
2 tablespoons canola oil, or other high-temperature oil
1 teaspoon salt
1 teaspoon pepper
fresh rosemary or thyme, optional
Less Tender and Tougher Cuts (Flank, Skirt, Sirloin Tip etc.)
2 pounds steak
1/3 cup soy sauce
2 tablespoons honey
½ cup canola oil, or other high-temperature oil
2 tablespoons Worchestershire sauce
1 tablespoon lime juice, or balsamic vinegar
Instructions
Tender Cuts (T-Bone, Ribeye, Filet Mignon, Top Sirloin etc.)
Remove the steaks from the fridge 30 minutes before cooking to warm slightly.
Preheat your oven or grill to 400 deg F. Place a cast iron pan on high heat for 5 minutes until very hot. Turn on the ventilation exhaust fan.
Meanwhile, pat dry the meat with paper towels to remove excess moisture. Rub with oil on all sides and season with salt and pepper.
Place the steak in the cast iron pan and sear for 2 minutes undisturbed. Using kitchen tongs, flip the steak and sear 2 minutes more.
Transfer the pan to the oven to finish cooking until desired doneness is reached. Or if you prefer, continue cooking on the stovetop, flipping every minute for even cooking.
Remove the steak to a plate and let it rest for 5 minutes covered with foil. Slice against the grain to serve. (This steps allows the juices can redistribute through the meat for maximum tenderness.)
Less Tender and Tougher Cuts (Flank, Skirt, Sirloin Tip etc.)
In a medium bowl, whisk together the oil, soy sauce, honey, Worcestershire sauce and lime juice/vinegar.
Add the steak to the marinade and turn several times to coat thoroughly.
Cover with plastic wrap and place in the fridge to marinate for up to 4 hours.
Remove the bowl from the fridge and let it rest at room temperature for 30 minutes.
Preheat your oven or grill to 400 deg F. Place a cast iron pan on high heat for 5 minutes until very hot. Turn on the ventilation exhaust fan.
Meanwhile, remove the meat from the marinade and scrape off all excess with a spoon.
Place the steak in the cast iron pan and sear for 2 minutes undisturbed. Using kitchen tongs, flip the steak and sear 2 minutes more.
Transfer the pan to the oven to finish cooking until desired doneness is reached. Or if you prefer, continue cooking on the stovetop, flipping every minute for even cooking.
Remove the steak to a plate and let it rest for 5 minutes covered with foil. Slice against the grain to serve. (This steps allows the juices can redistribute through the meat for maximum tenderness.)
Notes
For very tough cuts such as round steak, braising in a Dutch oven or crock pot is recommended. Sear over high heat for 2 minutes per side to brown the meat. Add the marinade ingredients to the crock pot and cook for 3 hours on Low until tender. Drizzle juices from the crock pot on the steak to serve.
METHODS OF COOKING
DRY HEAT METHOD FOR LARGER CUTS
ROASTING
Roasting is generally used for larger cuts, whereby, the meat is cooked uncovered, on a rack in a shallow pan. For clarification, making a “roast” does not necessarily mean that the meat will be roasted. Roasts such as pot roasts from tough cuts, require braising. Roasts made from more tender meat are made by actually roasting.
It is definitely worth the effort to plan cooking time schedules so you can roast beef at a lower temperature. The yield is greatly improved, and you’ll enjoy a moister, more delicious roast.
Heat oven to temperature specified in the Temperatures chart below.Place beef, fat side up, on rack in shallow roasting pan. Season, if desired. Insert ovenproof meat thermometer so tip is centered in thickest part of the roast, not resting in fat or touching bone. Do not add water. Do not cover.
Roast to 5° to 10°F below desired degree of doneness. Allow roast to stand 15-20 minutes before serving. Temperature will continue to rise 5° to 10°F to reach desired doneness. In addition, the roast will be easier to carve.
BROILING
- Set oven regulator for broiling; preheat for 10 minutes. During broiling, the oven door for electric ranges should be left slightly open; the oven door for gas ranges should remain closed. (However, consult your owner’s manual for specific broiling guidelines.)
- Place beef on rack in broiler pan. Use seasonings as desired. After cooking, season as desired.
Pan-Broiling
- Heat heavy non-stick skillet over medium heat for 5 minutes.
- Place beef in preheated skillet (do not overcrowd). Do not add oil or water, do not cover.
- Pan-broil to desired doneness, turning once. Remove excess drippings from skillet as they accumulate. Season, if desired.
Grilling
- Prepare charcoal for grilling. When coals are medium, ash-covered (approximately 30 minutes), spread in single layer and check cooking temperature. Position cooking grid.
(To check temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.)
- Use seasonings as desired. Place on cooking grid directly over coals.
- Grill according to chart, turning occasionally. After cooking, season beef with salt and pepper, if desired.
Pan-Frying/Stir-Frying
- Place beef in small amount of heated oil. Do not cover.
- Cook at medium to medium-high temperature. Brown on both sides for pan-frying; turn meat pieces over continuously for stir-frying.
- Season, as desired.
MOIST HEAT METHODS FOR LESS TENDER CUTS
Braising
- Slowly brown beef on all sides in small amount of oil in heavy pan. Pour off excess drippings. Season, if desired.
- Add a small amount (1/2 to 2 cups) of liquid.
- Cover tightly and simmer gently over low heat on top of range or in a 325°F oven until beef is fork-tender.
Cooking in Liquid
- Coat beef with seasoned flour, if desired, slowly brown beef on all sides in small amount of oil in heavy pan. Pour off excess drippings.
- Cover beef with liquid. Season, if desired. Bring liquid to boil; reduce heat to low.
- Cover tightly and gently simmer on top of range or in a 325°F oven until beef is fork-tender.
Tenderizing
You may choose to tenderize less tender cuts of beef before cooking them. They can then be cooked by a dry heat method. The two most common ways of tenderizing are marinating and pounding.
Marinating
Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize. A tenderizing marinade must contain an acidic ingredient or a natural tenderizing enzyme. Acidic ingredients include vinegar, wine, and citrus or tomato juice. Naturally tenderizing enzymes are found in fresh papaya, ginger, pineapple and figs. The food acid or enzyme helps soften or break down the meat fibers and connective tissue and adds flavor.
Some marinades also contain a small amount of oil. Marinades penetrate only about 1/4 inch into the surface of the meat, so they work best on thinner cuts. When marinating, containers must be covered. If the marinade has been in contact with uncooked meat, it must be brought to a rolling boil for one minute before adding it to cooked meat.
However, it is better to set aside a portion of the marinade mixture to use later as a sauce for basting. Be sure that it hasn’t come in contact with raw meat.
Pounding
Pounding with a heavy object such as a meat mallet tenderizes by breaking down the connective tissue.
Temperatures
The best way to judge doneness is to use a meat thermometer. Put the thermometer into the centre of roasts, into the breast (whole chicken) or thigh (whole turkey), or into the thickest part of cut-up poultry. Stuffing in poultry or cooked separately should reach 165° F (74° C) before serving. Rolled stuffed beef steaks and roasts should be cooked to medium (160° F/70°C).
To avoid overcooking a beef roast, remember to remove the roast from the oven when the thermometer reads 5° to 10°F below the desired degree of doneness. As the roast sits before carving, its temperature will rise an additional 5° to 10° F. If you use an instant read thermometer, do not leave it in the roast during cooking. Follow manufacturer instructions.
Steaks and roasts may be cooked from frozen. Simply add 50% to the cooking time (i.e. an additional 10-15 minutes/lb. or 25-30 minutes/kg), and cook at lower temperatures. It is not recommended as a high degree of moisture is lost during cooking.
STEAK SPICE or ROAST BLEND FOR BEEF
3 tbsp 45 ml cracked black pepper
2 tbsp 30 ml caraway seeds
2 tbsp 30 ml rock salt
2 tbsp 30 ml dried orange zest
2 tbsp 30 ml dried lemon zest
2 tbsp 30 ml dried minced onion flakes
2 tbsp 30 ml dried scallion flakes
2 tbsp 30 ml dried garlic granules
2 tbsp 30 ml dried green peppercorns
2 tbsp 30 ml dried red peppercorns
2 tbsp 30 ml dried white peppercorns
2 tbsp 30 ml chili powder
1 tbsp 15 ml dried basil leaves
1 tbsp 15 ml dried oregano leaves
1 tbsp 15 ml dried thyme leaves
1 tbsp 15 ml dried coriander leaves
1 tbsp 15 ml ground paprika
1 tsp 5 ml ground ginger
Blend all ingredients well.