Nothing beats a great steak. Celebrity chef steak houses are the hottest new bistro trend; but you don't need to spend a fortune at a steakhouse. Succeed these 5 easy tips, and make great steak at home every time.
1. Leave your steak in the fridge for a merge of days before you cook it. Steak houses brag about dry aging their beef, why can't you do the same? Unwrap the plastic from the meat and leave it exposed to the air for a merge of days. Simply occurring enzymes will tenderize the meat and review a great beefy flavor.
Aged Beef Steaks
2. Want a medium rare steak. Cook it from frozen. Now you don't want to plunk a solid ice cube of steak on the grill, but if you leave your steak partially frozen, you'll end up with a deep brown caramelized crust and a juicy medium rare inside. Steak houses have grills that get a lot hotter than yours does. So retention the meat a miniature frozen gives the steak time to construct that deep flavorful brown, before overcooking the inside.
New York Prime Meat USDA Prime 21 Day Aged Beef Loin Filet Mignon Steak, 1-1/2-inch thick, 2-Count, 10-Ounce Packaged in Film & Freezer Paper Best
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New York Prime Meat USDA Prime 21 Day Aged Beef Loin Filet Mignon Steak, 1-1/2-inch thick, 2-Count, 10-Ounce Packaged in Film & Freezer Paper Feature
- Federally inspected and guaranteed 100% for safety, taste and nutrition
- Blast frozen and vacuum sealed to ensure the ultimate in freshness and convenience
- Delivered to you without any excess fat or bone
- Meat shrinkage is never a problem
New York Prime Meat USDA Prime 21 Day Aged Beef Loin Filet Mignon Steak, 1-1/2-inch thick, 2-Count, 10-Ounce Packaged in Film & Freezer Paper Overview
New York Prime Meat are federally inspected and guaranteed 100% for safety, taste and nutrition.
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3. Salt your steak. Use a miniature more salt than you think you need. It won't taste too salty, it will taste wonderful. Salting prior to cooking extracts some of the amino acids in the meat and these, when heated, will brown up and help you get that great steak house crust.
4. Dry the exterior of the meat before cooking. Again, you want to get that deep brown crust, and the drier the meat exterior the better the crust.
5. A dry steak is disappointing, so let the meat rest for a few minutes before serving. You don't want to cut into your gorgeous steak and have all the juices run out. The juices, while cooking, rush out toward the hotter exterior. Letting the meat rest for 5-10 minutes before cutting into it lets the juices get reabsorbed throughout the steak.
That's all there is to it. Succeed these 5 easy steps before your next steak evening meal and taste the difference.
5 Easy Steak House Secrets - Eat Great Steak At HomeDry Aged Beef Video Clips. Duration : 1.47 Mins.Aged Beef
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