June Newsletter 2006

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Hi,

I love a good steak! I am definitely a meat eater and, to me at least, meat is spelled STEAK! It doesn't really matter the time of year either but I have to tell you grilling outdoors in peak summer heat in Texas isn't my favorite way to go. More on the process further on.

STEAKS - THE BEST KIND:

It is generally agreed that there are five cuts of steak which are the best picks when you really want to spoil yourself or impress company. Now, bone-in steaks do cook a bit more slowly but the leaner cuts are improved by the flavor the bone imparts. Aside from which I personally love to gnaw on my steak bones. Just a mutt at heart, I guess.

FIVE BEST CUTS -

The boneless New York Strip known in some circles as the KC steak. It comes from the strip loin.

The Ribeye aka the Delmonico...I like it best with the bone.

The venerable Filet Mignon cut, of course, from the tenderloin.

The vaunted T-Bone is from the center of the short loin.

The Porterhouse typically, and should, include the tip of the tenderloin.

Buy USDA Prime! Yes, it is the most expensive and sometimes hard to come by but if you are seriously indulging yourself there is no better way to go.

USDA Choice...a Black Angus Certified cut with nice marbling is perhaps more affordable and I certainly enjoy that too.

In any case the steaks should be at least an inch thick or, preferably, more, up to 2 inches.. If you don't see it in the case ask your butcher to cut it to your specifications. Steak does shrink during cooking as they lose moisture. Try to avoid thinly cut steaks, those under an inch, they tend to overcook much too readily.

I always take my meats out of the refrigerator ahead of time to allow them to reach room temperature. This allows a better control of the internal temperatures and precludes perhaps overcooking on the outside just to get past the refrigerated temperature on the inside. For these photos I am using a local cut called the "COWBOY STEAK." This one was, in the case, described as USDA Aged Prime Choice and weighs 1.88 lbs. It is for two.

PREPARATION - Grill if you like but today I address the SKILLET METHOD of preparing steak. The air conditioned kitchen is a nice place to be when the temperature outdoors is 100° +. Allus needed is a burner, an oven, a really heavy pan, oils and seasoning and a considerable amount of pre-heating. First, preheat your oven to 325°. Put your skillet on the burner and turn it on high until fully preheated, 10 to 15 minutes. In my photo I am using an 11 inch Bourgeat fry pan. Do not use a teflon or other coated pan for this purpose of searing. You risk ruining it. By the way, turn your vent-a-hood or exhaust fan to the highest setting!

ONE - The Rub: Coat your steaks with a really good olive oil, sprinkle a coating of salt (I prefer garlic salt) and pepper or a salt and pepper seasoning mix. Add just a dash of sugar to enhance the browning. Rub the steak well with the mix on both sides smoothing it evenly over the whole surface.

TWO - Sear the steaks in the hot fry pan about two (2) minutes per side to attain a glorious crust. Once this is done, remove steaks from the fry pan and insert a wire rack (Shown here is my 7.5" stainless wire cooling rack with feet.) and place the steaks on the rack in the fry pan. Baste the steaks with more of the almond oil or a really good extra virgin olive oil (Garlic infused is perfect if you didn't use garlic salt in your rub.) on both sides and place the fry pan into the oven. Watch the handles, they will be hot after the searing.

THREE - Bake the steaks in the pre-heated oven for 25-30 minutes to reach a pink medium (About 140° in the center when you use your quick read thermometer. Use more or less time and your thermometer to achieve your personal preference of doneness. If the steaks are ready and you aren't, turn off the oven and crack the door to buy a few minutes. You needn't bother to turn the steaks using this method and, please, never use forks, rather tongs. You don't want to pierce that sear and let your juices drain away. Save that for the plate!

This COWBOY STEAK, as you can see it is very large and thick. It is my intent to slice this off the bone and to serve two. I get the bone! You could do a pan gravy with the crumbles and seasoning in the pan...nice too.

Clean up is easy: The wire rack gets a spray of hot water and goes into the dishwasher. The Bourgeat fry pan gets filled with hot soapy water to soak and a later scrub with a scotch brite pad. Simple!

BTW. the steak was fabulous! A bottle of unfiltered and unfined Merlot didn't distract either.

Please be in touch...your comments are always welcome.

Sincerely,
Don Shipman,
MyChefsFavorites.com
Mandoline-Slicer.com