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Written by Sharon Thompson, McClatchy-Tribune
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Wednesday, 06 September 2006 |
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 All summer we’ve sizzled steaks on the grill, and by now we should be experts at it. But when was the last time you had a really great steak?
We compliment the grillmasters on their skill at cooking a rib-eye or a roast, but sometimes we taste only the strong marinade or peppery spices. It’s good, but it could taste even better.
A few small details can make the difference between an average steak and a great steak.
This summer, cooking the perfect steak is a hot topic. Morton’s Steakhouse shares its secrets for the first time in Morton’s Steak Bible.
At a recent event at the Bath County Farmers Market, cooking instructor Phil Dunn, Azur chef Jeremy Ashby and beef producer Mike Downs shared their tips on cooking beef. Beef tenderloin was the star at the event.
“The main reason for choosing beef tenderloin is timing. It cooks so quickly,” Dunn said. “It goes from rare to well-done very fast.
If your budget doesn’t allow for tenderloin, there are other cuts that offer great taste. Simply choose the best meat you can afford, and cook it the proper way, and you’ll have a delightful summer feast.
COOKING THE PERFECT STEAK
- To cook a perfect steak, look to the experts. “Morton’s Steak Bible” by Klaus Fritsch with Mary Goodbody shares secrets from the legendary steakhouse.
- Tips for a perfect steak:
- • Warm it up. Meat should be at room temperature before cooking. Leave out 30 to 60 minutes.
- • Lightly season. Once the chill is off, season lightly but evenly with seasoned salt. (Fritsch recommends Lawry’s.)
- • single flip theory. When a steak is on the grill or under the broiler, turn it only once using tongs.
- • Touch test. Test doneness by feel. Hold your hand out, palm up, and follow these guidelines:
- For extra-rare and rare meat, poke the pad at the base of the thumb. If the meat feels like this, it’s ready. The softer the meat, the rarer.
- For medium-rare meat: Press your palm between the thumb pad and the center of the palm.
- For medium meat: Press the middle of your palm. If the meat feels like this, it’s ready.
- For well-done meat: Press the base of the pinkie. If the meat feels like this, it’s ready.
MAKING THE GRADE
- Beef is sold in eight grades, defined by flavor and tenderness. Most of us see only the top three:
- • Prime is the best and most fatty. Mostly used at top-end steakhouses.
- • Choice has less fat but is high-quality and juicy.
- • Select is similar to choice but leaner. Choice and select sold most in retail.
LOCAL SPOT
steakthree northern Colorado restaurants to satisfy your steak attack:
- Austin’s American Grill, 100 W. Mountain and 2815 E. Harmony Road, Fort Collins. Get your fill of red meat here in the form of signature steaks and burgers.
- Bent Fork, the Grill, in the Promenade Shops at Centerra, Loveland. This new American grill features New York Pepper Steak, Prime Rib and more Friday-Sunday evenings.
- Canyon Chop House, 211 Canyon Ave., Fort Collins. Modern American is the style when you eat steak here.
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