How To Cook A Perfect Steak
Описание:
For Porter House New York chef and managing partner Michael Lomonaco, preparing steak is a blend of art and science.
State-of-the-art cooking facilities at the restaurant's prime Manhattan location in the Time Warner Center include a broiler that can reach 1800º F (most consumer grills max out around 500-600° F) and a high quality dry aging locker for the meat.
The sophisticated set up allows Chef Lomonaco and his team to keep and cook their meat with exacting accuracy but that's only one half of the equation.
The art of proper steak preparation isn't just about the grill. It involves choosing the right cut for the right kind of meal, prepping the steak properly, and carefully attending to it as it cooks. Getting a steak to medium-rare or your preferred doneness isn't always an exact science (particularly if you aren't planning to use a meat thermometer) but there are some tricks to help you get it right.
Watch the video as Chef Lomonaco explains the properties of different cuts of meat and how to choose them, the best way to get your meat ready, and some tips on how to grill them to perfection.
Read more: http://www.businessinsider.com/
For Porter House New York chef and managing partner Michael Lomonaco, preparing steak is a blend of art and science.
State-of-the-art cooking facilities at the restaurant's prime Manhattan location in the Time Warner Center include a broiler that can reach 1800º F (most consumer grills max out around 500-600° F) and a high quality dry aging locker for the meat.
The sophisticated set up allows Chef Lomonaco and his team to keep and cook their meat with exacting accuracy but that's only one half of the equation.
The art of proper steak preparation isn't just about the grill. It involves choosing the right cut for the right kind of meal, prepping the steak properly, and carefully attending to it as it cooks. Getting a steak to medium-rare or your preferred doneness isn't always an exact science (particularly if you aren't planning to use a meat thermometer) but there are some tricks to help you get it right.
Watch the video as Chef Lomonaco explains the properties of different cuts of meat and how to choose them, the best way to get your meat ready, and some tips on how to grill them to perfection.
Read more: http://www.businessinsider.com/
Комментарии:
salmon ballet пишет: Thank You Chef! Good tips, especially the pepper getting bitter? Didn't know that one. I love my steak over a wood and charcoal grill and finished off with compound butter or melted crumbled blue cheese. And yes, Kosher salt is a staple in my house! You Rock! Thanks again!
thakid002 пишет: What about tapeworm? aint trying to get that at all
tonijocevski пишет: it looks like shit to me..... he just burn them .... not bake them ... DAMN disaster
larsonator69 пишет: Doesn't matter if you order a steak rare or well done, it's going to cost the same regardless. Not sure what you're trying to get at.
Truth4Humanity1 пишет: You know ive been trying to keep it cool but you guys are pushing it and you are gonna turn me back to the old me.
Shanthini Mahendran пишет: That steak looks so damn juicy *_*
yeng hang пишет: I want my will burnt lmfao
thakid002 пишет: give me medium well, I dont play with the rare stuff. Too risky
Manuel Scharmer пишет: and they taste just great, had one last week
Tan Khuu пишет: that steak looks freakin red as heck...
SIR MCBACON пишет: God I haven't had steak for a long ass time
TheOneAndOnly King пишет: This guy could do me a favor.
jr889211 пишет: Damb now that's a fucken steak
misterexpensive пишет: Did he place a frozen steak on a searing hot grill? Is that the secret to getting charred crust and rare center?
Angel Saavedra пишет: not exactly what I need. I expected more from a chef. its like he s selling it too much
rainbowburger пишет: freezing the meat will destroy worm eggs.
thelashondawilliams пишет: Life saver! My dada has been killing my stake by over cooking them!
mrceebees14 пишет: NYC baby!
Avron Fernandes пишет: You do know there are different grades of beef and ageing? That's where a lot of the money goes at premium steakhouses. Only about 3% of carcasses are get a Prime label, they're pretty rare. Choice carcasses are much cheaper.
When dry ageing, about 1/3 of the weight of the beef is lost as water, and there's also the cost of ageing.
Average steakhouses use Choice beef and don't age it, so their costs are much lower, hence you pay less.
octavia wherry пишет: Need to cook that thing some more ..lol
thakid002 пишет: just stop talkin
Avron Fernandes пишет: There's no risk with good quality beef. Harmful bacteria doesn't penetrate the outer layer of the steak, so just a 10 second sear on the outside would make it okay to eat. That's what's called Blue Rare.
JPPT1974 пишет: I love steaks no matter what!
larsonator69 пишет: aka the best way to eat a steak. That steak he was eating probably would cost you 50-75 dollars if you were to eat it at a good steak restaurant.
lauk05 пишет: I understand people who don't want to try medium rare, but the only person you're fooling is yourself.
thakid002 пишет: i had 1 recently on medium and that was GOOD AS FUCK lol. But I was scared that I was going to get tapeworm
Ill stick to medium now lol
lukasblignaut пишет: that steak would cost you 50-75 if it were well done or burnt and dropped on the ground because your paying for the location not the food. most steakhouses in america can make a good steak anyway you want it, the only reason some steaks cost more than others is because there is a demand for "premium" steakhouses. I tend to eat my steaks med, depending on cut med-rare, but just because i eat med-rare filet-mignon doesnt mean i pay more for it at the steakhouse....
DutchSoldier73 пишет: There are pretty much no risks involved eating quality beef. Besides, when cooking a steak beyond medium you're losing so much of it's flavour.
salmon ballet пишет: Thank You Chef! Good tips, especially the pepper getting bitter? Didn't know that one. I love my steak over a wood and charcoal grill and finished off with compound butter or melted crumbled blue cheese. And yes, Kosher salt is a staple in my house! You Rock! Thanks again!
thakid002 пишет: What about tapeworm? aint trying to get that at all
tonijocevski пишет: it looks like shit to me..... he just burn them .... not bake them ... DAMN disaster
larsonator69 пишет: Doesn't matter if you order a steak rare or well done, it's going to cost the same regardless. Not sure what you're trying to get at.
Truth4Humanity1 пишет: You know ive been trying to keep it cool but you guys are pushing it and you are gonna turn me back to the old me.
Shanthini Mahendran пишет: That steak looks so damn juicy *_*
yeng hang пишет: I want my will burnt lmfao
thakid002 пишет: give me medium well, I dont play with the rare stuff. Too risky
Manuel Scharmer пишет: and they taste just great, had one last week
Tan Khuu пишет: that steak looks freakin red as heck...
SIR MCBACON пишет: God I haven't had steak for a long ass time
TheOneAndOnly King пишет: This guy could do me a favor.
jr889211 пишет: Damb now that's a fucken steak
misterexpensive пишет: Did he place a frozen steak on a searing hot grill? Is that the secret to getting charred crust and rare center?
Angel Saavedra пишет: not exactly what I need. I expected more from a chef. its like he s selling it too much
rainbowburger пишет: freezing the meat will destroy worm eggs.
thelashondawilliams пишет: Life saver! My dada has been killing my stake by over cooking them!
mrceebees14 пишет: NYC baby!
Avron Fernandes пишет: You do know there are different grades of beef and ageing? That's where a lot of the money goes at premium steakhouses. Only about 3% of carcasses are get a Prime label, they're pretty rare. Choice carcasses are much cheaper.
When dry ageing, about 1/3 of the weight of the beef is lost as water, and there's also the cost of ageing.
Average steakhouses use Choice beef and don't age it, so their costs are much lower, hence you pay less.
octavia wherry пишет: Need to cook that thing some more ..lol
thakid002 пишет: just stop talkin
Avron Fernandes пишет: There's no risk with good quality beef. Harmful bacteria doesn't penetrate the outer layer of the steak, so just a 10 second sear on the outside would make it okay to eat. That's what's called Blue Rare.
JPPT1974 пишет: I love steaks no matter what!
larsonator69 пишет: aka the best way to eat a steak. That steak he was eating probably would cost you 50-75 dollars if you were to eat it at a good steak restaurant.
lauk05 пишет: I understand people who don't want to try medium rare, but the only person you're fooling is yourself.
thakid002 пишет: i had 1 recently on medium and that was GOOD AS FUCK lol. But I was scared that I was going to get tapeworm
Ill stick to medium now lol
lukasblignaut пишет: that steak would cost you 50-75 if it were well done or burnt and dropped on the ground because your paying for the location not the food. most steakhouses in america can make a good steak anyway you want it, the only reason some steaks cost more than others is because there is a demand for "premium" steakhouses. I tend to eat my steaks med, depending on cut med-rare, but just because i eat med-rare filet-mignon doesnt mean i pay more for it at the steakhouse....
DutchSoldier73 пишет: There are pretty much no risks involved eating quality beef. Besides, when cooking a steak beyond medium you're losing so much of it's flavour.
You'll Need:
2 lb top sirloin, 2 inches thick
2 cloves garlic, minced
1 tbsp minced fresh ginger root
2 oranges, juiced
Procedures : Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
Preheat grill for medium heat.
Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat
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