Culinary Lesson #32 - SteaksThursday, June 16, 2016
Today on my day off from work, I decided to do something I've never done before for breakfast. I treated myself to a gorgeous steak from a local butcher, and served it alongside some over easy eggs and a giant mug of coffee.
It was a treat yo self day, and it was glorious.
But as I was cooking breakfast, I realized that that there was not a single post on the blog that talked about how to cook the perfect steak. I did have an earlier culinary lesson talking about the different cuts of beef, which is important, but no follow-up as to what to do with the cuts.
|Image credit goes to www.gorare.com.|
But for today, let's just look three different topics to get started: grading, cooking temperatures and doneness levels, and the importance of resting.
Grading. When you're at the market picking out steaks to grill, you've probably noticed three common words on the packaging: prime, choice, and select. They're all meant as a way to describe a certain cut of beef in respect to its color, grain, texture, and fat distribution. The best grade you can get is prime ($$$), which has a good amount of intramuscular fat marbled within it. Next up, and more commonly used, is choice ($$). Choice will typically have good flavor, but will be slightly tougher than prime cuts to due having only a medium level of marbling. Last up, and the most affordable cut of beef, is referred to as select ($). As you can probably imagine, select cuts have very little marbling which translates into drier and less flavorful steaks.
|Image from https://www.grillersspot.com/|
|Carryover Cooking Temperatures for (Beef) Steaks|