Friday, July 17, 2009

T-Bone Steak

There are 2 factors to look for when you are selecting steak. The grade and cut .GRADE tells you about the quality of the beef based on marbling.Marbling is nothing but the way the fat is distributed .Fat adds flavor and keeps the meat moist during the cooking process.Marbling should be thin streaks of fat. Thick lines of fat mean the steak contains a lot of connective tissue that will make it tough.

Now the CUT . The cut tells you what part of the animal the steak comes from.An easy way to remember it is that the more exercised the muscle the tougher the cut.The rib eye , and new york Strip or T-bone are a good choice for a flavourful steak.

I like my steak done medium. Seared on the outside and moist inside.The trick to achieving this is cooking on high heat in a cast iron skillet for a total of 4-5 minutes.The cooking time is so short that it is very easy to get it wrong.A good steak doesn't need a lot of seasoning.Anyway you season your steak it is important that you don't over do it.When you are spending some money on a good cut of meat you should let the flavour of the meat shine :-) and not overpower it with seasonings.

Here is how I made mine

T-Bone - steak marinated with sea salt , fresh cracked pepper ,red pepper flakes a clove of crushed garlic and and few drops of lemon juice .

Heat an iron skillet for 2 or 3 minutes on high .
Add 1/2 a tsp of oil to the pan and spread it around .
If the pan is hot enough the oil will shimmer.
Turn your exhaust fan on , be ready to fan your fire alarm (mine almost always goes on when I make a steak indoors) .
Place the Steak on the pan and then leave it alone for a good 2 minutes.
No poking , no squeezing and no peeking .I know it is hard to leave it alone .
Turn it over and cook for another 2 minutes.
Let the steak rest for a minute before cutting it this is very important to let the juices redistribute and keep the steak moist.

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