Saturday, November 15, 2014
Fixing a Manly Master's Meat!
Yes marinading steaks is a great way to enhance the flavors or even add new ones to the mix. Any marinade must contain a balance of Oils (or fats) and Acids. Mixing a brine does wonderful things to the structure of the muscle fibers of beef, thus making it tender and juicy. However these are all methods of “doctoring” and playing with what is naturally there. You run the risk of overdoing. At times the most impressive and satisfying can be the simplest.
½ a stick of
1/2 teaspoon garlic powder
2 cloves garlic, minced
Choose a steak that is least 1 inch thick, and not more than 2 inches.
Fresh sirloin steak is deep red in color, with a generous marbling of fat. This marbling is what makes steak succulent.
There should be a band of white fat around the outside of the steak.
Remove the steak from package, rinse in cold water and dry completely with paper towels.
Place on parchment lined flat sheet pan or plate uncovered overnight in freezer.
Then wrap in plastic wrap and put in zipper bag for storage.
If there is sealed in air when you freeze, it will cause ice crystals that will pop in the grease and might cause a fire.
When ready to cook: Don't thaw a frozen steak.
Cut up the ½ stick of butter (not margarine) Mince the garlic cloves into tiny pieces, making sure you remove any parts that are green. Mix the garlic with the pieces of cold butter along with ½ teaspoon of garlic powder. Butter will allow you to work it into being soft and incorporate the flavor of garlic throughout. Use the tines of a strong fork and hold it close to the ends.
Once mixed, return this to the refrigerator until time to serve.
That is the hardest part of this dish.
Pre heat the oven to 275 degrees. Line a pan with foil and place a wire rack on that.
For the best, juiciest results: heat 1/8 inch of oil in skillet. Make sure that the steak will fit all the way down into the pan flat. If it is too long, cut it to fit.
Sear each side only 1½ minutes each to brown for the Maillard reaction.
Place on the wire rack, cook in the oven for 15 minutes for a 1 inch steak.
Medium rare is 125 degrees! This way the steak loses almost a 10th less juice!
Don't cut into the steak while it is cooking. You have worked so hard to make this juicy, don't let it all run out. Tap it instead.
When slave was working as steak chef at a local fine dinning establishment he learned that if you taped the meat and it felt just like the base of your thumb, that was rare. When it had the same resistance as the ball of your little finger, the meat was medium, and when it felt like the pad on your index finger- that meant it was well done. So tap the meat and tap your palm to find the denseness.
Transfer steak to either a serving platter or to the Master's plate and let it rest for 5 minutes. Don't be tempted to cut into them right away after they're cooked. Let them stand. Serve with a scoop of the garlic butter on the side.
When buying the meat: look for a deep red color and a generous marbling of fat (that is what makes steak succulent) There should be a band of white fat around the outside of the steak. Slave was very fortunate to get this steak for $2 a pound because it was on the sell by date.
Oh by the way, You might have read of King Henry VIII of England “knighting” this cut of meat thus creating the name “Sirloin”. Fun story but not true.
This cut was originally written in notes as:“surloyn” or “surloine”. It came from the French word surlonge ("sur la longe"), In French: “sur” means "over" and “longe” is "loin" — sirloin is a cut of beef taken from above the loin.
Today my Master Indy was particularly wonderful so fixing this to honor Him was truly a joy!
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
Posted by socialslave at 6:49 PM