Speciality Steaks Cooking Guide
Transcription
Speciality Steaks Cooking Guide
E M UL EP EF KE US I’M BY APPOINTMENT TO HER MAJESTY THE QUEEN SUPPLIER OF MEAT AND POULTRY DONALD RUSSELL LIMITED INVERURIE HOW TO COOK YOUR SPECIALITY STEAKS BEST SERVED RARE! For years our butchers hand cut these exclusively for chefs - you might have seen them on the menu of your favourite steakhouse Cut from well-worked or hidden muscles, these are packed with intense flavour and have a definite ‘bite’ A lot more affordable than the prime steak cuts you might be used to Enjoy a big steak flavour without spending much – perfect for a weeknight! The ideal choice for steaklovers who like their meat rare! There’s a knack to cooking them - follow our chef’s simple steps over the page... Mark Farquhar MARK FARQUHAR DONALD RUSSELL, HEAD BUTCHER WATCH THE EXPERTS… To see me in action cutting these speciality steaks, or to watch our chef guide you through cooking them, go to www.donaldrussell.com/ speciality-steaks-videos Find out more at www.donaldrussell.com/speciality-steaks-how-to 160405_A4_2PP_STEAK_PACKER_CARD_PRINT.indd 1 05/04/2016 17:01 THE IMPORTANCE OF COOKING THESE STEAKS JUST RIGHT These speciality steaks have been cut from wellworked or more humble muscles They have longer, looser fibres which can easily toughen up if you cook them too far This means that they have lots of deep flavour but have a naturally firmer texture than the prime steak cuts They should only be cooked to rare or mediumrare, maximum COOKING TO PERFECTION - 5 GOLDEN RULES COOKING TIMES 1 - Prepare the meat About 20 minutes before you start cooking, remove the defrosted meat from its packaging. Pat dry with kitchen paper and allow the meat to ‘bloom’ and come to room temperature. 2 - Preheat your pan Preheat your griddle or frying pan to the highest temperature before you start cooking. Brush the steak with oil all over, avoiding using too much, and place into the hot pan – it should sizzle. Steak Cut RARE Searing time per side (minutes) MEDIUMRARE Searing time per side (minutes) Minimum resting time (minutes) Bavette Steak 1 1½ - 2 10 Flat Iron Steak 1 1½ - 2 10 Skirt Steak 1 1½ - 2 10 Chuck Eye Steak 1 – 1½ 2 – 2½ 10 Onglet Steak 1 – 1½ 2 – 2½ 10 Picanha Steak 1 – 1½ 2 – 2½ 10 3 - Sear hot and fast Cook the steak for the recommended time. Cook on one side first, turning just once. Be careful not to overcook these steaks as they will get tough if cooked further than medium-rare. HOW DO YOU LIKE YOUR MEAT? Remember, these speciality steaks should be cooked to rare or medium-rare only. Rare Press test: Soft The internal temperature is 45-47ºC The meat is bloody and the juices are dark red 4 - Rest your steaks Once cooked rest your steak. During resting the steak will develop its full flavour and juicy texture. Place the steak onto a rack, cover loosely with foil and leave to rest for at least 5 minutes before serving. Medium-rare Press test: Soft yet springy The internal temperature is 50-52ºC The meat is still bloody in the centre and the meat juice is light red 5 - Slice and serve! Finally use a razor-sharp unserrated knife to cut your steak into thin slices across the grain. To find the grain, identify the natural striations or lines on the surface of the meat, and then cut your slices at right angles to them. Slicing like this will shorten the grain of the meat, lessen its natural ‘bite’ and create as tender an eating experience as possible. TRY THIS…! These speciality steaks can also benefit from marinating, or searing with aromatics. See chef Matthias’s special steak marinade recipes @ www.donaldrussell.com/steak-marinade-recipes Find out more at www.donaldrussell.com/speciality-steaks-how-to 160405_A4_2PP_STEAK_PACKER_CARD_PRINT.indd 2 05/04/2016 17:02