Week 12: the algorithmic art of making a steak

If you’re a vegetarian you may not want to read this post. Ever since my earliest memories as a child, steak has been involved. My dad can make a MEAN steak. So, its natural I that I picked up in the art of making a steak. Now, there are many different types of steak, rib eyes, filets, sirloins, prime rib, NY Strips etc. However, depending on what kind of taste buds you have, some steak are may or may not be better for you. I personally, am going through a midlife steak crisis because I cant figure out whether or not I like a Ribeye vs a Filet. Knowing your preference in steak is crucial and will vary in the way you will cook it.  So for the purpose of this class, I am going to go over how to cook a Ribeye. Keep in mind, Ribeyes typically have more flavor than most steaks, however, the downside of this is that they also have a lot of fat. This can get annoying, especially if you have a bad steak cutting knife.

Step 1) Go to the Grocery store and pick out your steak. Make sure you read the label, all steaks are differrent.

Step 2) If you want to increase the tenderness of the steak, its pretty vital that you don’t freeze it and you eat it the day of purchase. I don’t really understand what it is about this, but I feel like it taste better and you dont have to worry about defrosting it.

Step 3) Steaks pretty delicious by itself, but if you dont have something to eat with it, it may be a pretty boring meal. I personally would like to recommend one making a baked potato, or corn. You cant go wrong, they’re cheap, and super delicious with lots of butter (dont go overboard butters not too healthy).

Step 4) Cooking the steak: there are multiple ways to do this, for best results (and I mean by a long shot) your gonna wanna have a BBQ ready. However, you can also use an over, George Forman, or even a baking pan. For instruction purposes, I will teach how to do it over a BBQ.

Step 5) Seasoning: easily one of the most important of all steps for making steak. This is what will determine the difference between your steak and your next door neighbor who thinks he knows a lot about steak but doesn’t. Garlic salt, and seasoning salt, or any other seasoning of your choice will have a different outlook. Its always good to experiment, and if you have no idea what to use, BBQ sauce is always an okay option. Some people like to rub the seasoning in with thier fingers while other lightly sprinkle it. I personally recommend rubbing it in and trying to get it to absorb into all the pores. If there is a particular seasoning you may like, feel free to let the steak marinate in it overnight. *** Its vital you don’t use too much seasoning, this will destroy the steak, and all the time and money will have been for nothing.

Step 6) Ask yourself, “What temperature do I like my steak?” I personally like in between Rare and Medium Rare. Placing the steak in the BBQ and the amount of time it is spent in there is crucial. This part is all about being patient and checking on your steak until you get a feel for the rate it is cooking at. Poke at it, the softer it is, the more Rare it is. Try cutting into it and see if it is at the temperature and color of your desire.

Step 7) Remove your steak and enjoy your delicious meal. Try alternative cooking styles and research how pros do it, in some cases ovens can have certain advantages over BBQs.

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A typically made sirloin, However it is topped with Parmesan crust cheese.

The above picture is of a steak I made, I added a baked potato on the side and luckily had some left over bacon from the morning prior. As you can see the dark red color is an indicator that the steak is cool. Also keep in mind that its okay to eat uncooked steak, it chicken and other animals you have to worry about. If money is ever an issue, remember sirloins are usually the cheapest and can be pretty good. I hope you have enjoyed reading my post and remember the art that goes into making a steak the next time you try one.

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