top 10 tips to cook the perfect steak - gas grill with cast iron grates
Pick your beef when shopping and ask for 100 cold New Zealand beef.
Every steak is thick.
At least 200 to 250 grams per piece.
According to people familiar with the matter, the best cuts are from top to bottomeye fillet (aka tenderloin)
Scottish fillet (or rib eye), porterhouse (sirloin)and rump.
The age of steak is also important.
A good piece should be hung after trimming, which helps to increase taste and tenderness.
Steak lovers say 21 to 35 days is the best.
Check it firmly with light cherry red and some marble patterns.
It melts when the steak is cooked --
Make it more delicious.
However, in order to avoid "large chunks of fat", Gao said. . .
It is uniform, fine marble pattern ".
The chef's choice was a bit surprising.
"I'm a huge Scottish fish fillet and hip fan. . .
They have the taste of New Zealand meat, and the best part is that it is grass-fed.
Our meat tastes good. " 2.
There is a lot of debate about the tricky topic of stewing steak.
Supporters say a good person can do a cheap bidding.
Critics believe it masks the taste of meat.
Gault thinks that marinades is a clear No. no.
"I don't think it's necessary to marinate the steak.
If you want to make a marinade to make the steak tender, cook it slower at a lower temperature.
A good steak is not necessary. " 3.
Refuel the meat, not the pot or baking pan-
This will prevent it from smoking while cooking.
Gault says there's a big difference.
If you oil the pot)
You get flameback and then you start to get rid of both the carcinogens and other things like that.
If I cook in a pan, I really want to show-off -
That's what we tried to do in my restaurant.
We also use buffalo butter.
We start cooking it first, and then let the Melad react (searing)
Outside, then we put a little buffalo butter in the pan.
"And, target neutral tasting oil at high Smoke Spots like sunflower oil.
Olive oil will work, but it will taste the steak. 4.
Some say salt can improve taste, others say marinate the steak before cooking and rest.
The fact is this: After marinating the steak, the salt stays on the surface of the meat, waiting to dissolve.
At this time, the steak juice is still in the fiber.
In a minute or two, the salt will take the liquid from the beef, and the beef will pile up on the surface of the meat.
Cooking steak at this stage will waste the heat of the steak evaporation liquid.
This makes the temperature drop, which means that it takes longer to burn and Cruze, and is not as effective as before.
After the salt is dissolved for four minutes, the situation changes and begins to break down muscle fibers to make the steak easier to absorb.
The dissolved salt returns to the steak and most of the liquid is reabsorbed.
You can go now.
The variety of salt is important, Gault said.
"I always use thin sheet salt, especially the Murray River thin sheet salt, which is not used on the steak. . .
What you want is a nice salt and some good black pepper.
"Also, Pat the meat with a tissue before cooking so that the heat heats the steak instead of boiling the excess moisture. 5.
Cook at room temperature, bring the meat to room temperature before cooking, and take it out of the refrigerator for about 30 minutes.
That's why: If you put a piece of cold meat in a hot pot, you dry it before you have a chance to think about cooking in it.
The steak can be cooked evenly for an extra 30 minutes.
If you have a cold steak and don't have much time, Gault will tip you
"Wrap the steak tightly with plastic wrap and put it in warm water to sit there for 30 minutes. " 6. Pre-
Heat up and cook a fantastic steak with a baking tray and you need to scorch on a very hot, clean surface to keep the water and flavor.
Test the heat by placing a drop of water on the hot plate.
If water bounces like crazy before it evaporates, it's hot enough.
Gault prefers the grill.
"For example, I make steak in it. for example, it is like a 200g eye piece.
I will open the pot.
Ideally, cast iron pans in a perfect world.
I will season the steak and I will start the hissing effect and bake it out before the Melad reaction happens.
Then I will put the whole thing in the oven, 185 or 190 so I can bake the pan. ". 7.
If you cook more than one piece of meat, don't be crowded and leave room between them.
This ensures that they are cooked evenly and prevents the meat from steaming or stewing instead of scorching. 8.
Once you place the steak in a hot place, it turns on a regular basis, especially if the steak is not particularly thick as it can even make sure it is cooked.
But don't keep pushing and moving the steak.
It takes a few minutes to get in contact with the hot plate without interruption before it can scorch properly, and the Melad reaction will happen.
When sugar and amino acids are heated together.
This happens when the meat is heated to about °c and a delicious surface is formed.
Part of the process often sees the steak stick together briefly after baking and release it.
About a minute later (
For thinner/smaller cuts)
Two minutes (
For thick cut)
, See if the steak can move and won't get stuck, it's ready to flip. 9.
Cooking time how long you cook depends on what you like to do.
Here are a few rules of thumb: Gault recommends investing in a good meat thermometer.
"Decide how you want to cook it, rare, medium --
But you need to have a target temperature. . .
Say 60C, you have a perfect medium rare ".
Try this if you don't have tools: for medium
Rarely, turn the steak when the juice starts to appear on the surface.
Cook on one side that will flip until the juice starts to appear.
Poke it with your finger and it will feel soft.
If you like a medium steak, turn it over when it has juice on the surface.
Cook until there is a pool of juice.
A medium-sized steak should be flexible when stimulating.
If you like it.
After completion, do not flip the steak until the juice is really pooled on the surface.
The steak should be strong. 10.
Always rest the most important but neglected, one of the rules for cooking perfect steaks is rest.
When the steak is cooked, its muscle fibers are tightened.
Rest can relax the fiber.
In the end, the steak will be tender and there will be less blood on the plate.
Gault says the best way to rest a steak is to put it on a plate (
Put it on the shelf on the plate if possible, because you don't want the steak in your own juice, which will make the crust of the scorched wet)
Cover with tin paper and then place 5 to 10 minutes before serving.
The thicker the steak, the longer it should take to rest. -www. nzherald. co.