Saturday, November 03, 2007

Secrets to a juicy and tasty Steak

I cooked New York Steak today. Everyone who ate it complemented it and asked why it it so juicy and tender.

According to Food Up Blog, a New York steak is cut from the short loin area next to the tenderloin. They continue on to say that this is another great steak—good beefy flavor, and tender meat.

My cut up New York steak with Mushroom Sauce gravy and freshly chopped mushrooms.

Yet part of the trick to a juicy and tender steak is the method of how you cook it.

I learned how to cook and cut steak from a recent Cooking class I took.
I don't claim to be an expert on this topic. I just wanted to share what I learned in the class. The Instructor is a chef so I guess the teacher knew what what he was talking about based from experience and knowledge.

First technique I learned is that it is best marinate a Steak for two days prior to cooking it. A Steak Marinate recipe is provided below. My teacher told us that this technique is old school, a practice done before the 1950's. Modern Restaurants and Steak houses these days do not prepare Steak meats this way anymore. I have yet to find out why the trend changed.

Second Technique I learned is, leave the steak alone for a good five to ten minutes as soon as you take it out of the oven. The steak continues to cook even when taken out of the oven. This 'rest' period allows the juices to distribute throughout the steak resulting in a juicy steak. Cut it sooner and juices will ooze out of the steak resulting in a dry steak.

Third technique I learned in cooking Steak is that, the way you cut the steak will determine whether the steak is tender or tough to chew. YOU ALWAYS CUT THE STEAK PERPENDICULAR TO THE GRAIN OF THE MEAT. You can cut it such the the blade of the knife is perpendicular to the chopping board or at an angle about 45 degrees incline.

Try experiimenting one time if you can tell the difference. Cut the Steak parallel to the grain and perpendicular to the grain of the meat. You will notice that the meat cut perpendicular to the grain will be more tender.

Here's a London Broil Steak Recipe you can try at home.

London Broil Steak or flank steak

3/4 cup Salad Oil
3/4 cup Soy Sauce
1/2 cup fresh lemon juice
1/2 cup yellow mustard
2 tablespoon salt
1 tablespoon pepper
2 teaspoon chopped garlic

1. Make marinade and put in a resealable plastic bag.

2.Put the steak in the resealable bag. Squeeze out air and seal. Put the bag in a bowl and refrigerate for 24 hours up to two days.

3. Occasionally invert the bag to distribute the marinade.

4. Pre-heat an oven at Broiler setting. Keep the oven's door open ajar so that the temperature is maintained. A closed oven door will trigger the oven's thermostat which temporarily shuts off the oven. adjust the oven grate at the higest level

5. Broil the Steak in oven for 3 to 4 minutes each side. Put the steak at the highest level to get the maximum heat. Less time for Rare Steak.

6. After cooking let the steak stand for a good 5 minutes or more to let the juices redistribute.

7. Slice meat across the grain of the meat, in thin slices and serve.



Anonymous said...

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Anonymous said...

Yellow mustard? I don't think so. Dijon mustard is so much better but I'm coming from a French perspective and abhor yellow mustard.