There’s a crucial step that needs to be done hours before you even start cooking.
Credit: Danielle AtkinsA perfectly cooked steak is a beautiful thing, and you don’t need to go to a fancy steakhouse to enjoy one. With so many of us spending more time at home and cooking more than ever before, it’s the perfect time to learn how to make a restaurant-quality steak.
I chatted with chef Andrew Whitney, the vice president of Black Hawk Farms (a Kentucky-based American Wagyu producer), to get his top tips for making restaurant-quality steak at home.
Starting off with a quality piece of meat will help set you up for success. You can shop directly from Black Hawk Farms online and have their premium American Wagyu beef cuts delivered to your doorstep or pop by your local supermarket. “You eat with your eyes first, so look for cuts that are well marbled and are trimmed accordingly,” Whitney said. “The marbling is going to affect the tenderness, juiciness and, most importantly, the flavor. If you are looking for that wow factor from a steak, our American Wagyu ribeye is very well marbled and trimmed.”
Black Hawk Farms American Wagyu beef can be purchased online and delivered to your doorstep.
Credit: Danielle AtkinsOnce you have your steak in-hand, make sure to salt it in advance. “Pull your steak out several hours ahead of time, pat dry, and heavily salt both sides,” Whitney said. “Place the steak back in the fridge until one hour prior to cooking. This will allow your steak to slightly sweat and reabsorb the liquid on the surface, bringing salinity to the interior of the cut.”
Whitney stresses the importance of letting your steak come to room temperature before cooking. “This will allow the heat to transfer evenly through the cut, yielding a more consistent cook,” he said.
The ideal method for cooking your steak will depend on the cut. If you order a steak from Black Hawk Farms, they include Chef Notes—grilling and preparation tips by Whitney. “We include Chef Notes in every package to help folks get the best results for every cut we offer,” he said.
Black Hawk Farms Denver steak topped with chimichurri sauce
Credit: Danielle Atkins“For example, if you are cooking one of our Denver steaks, I would use the reverse sear method,” Whitney said. “Reverse searing allows the internal fat to slowly render, which works well with American Wagyu given its vast intramuscular marbling. Using a sheet tray with a rack, place the Denver cut in the oven at 200 degrees Fahrenheit. Once the steak reaches an internal temperature of 130 degrees Fahrenheit, pull from the oven and pat dry, heavily season each side with salt, and sear in a pan or on the grill over high heat. Be sure to let it rest prior to slicing, as this allows the juices to settle back into the meat.”
“On the other hand, if you are cooking one of our inside skirt steaks, I recommend cooking it hot and fast,” Whitney said. “Hot and fast is a great cooking technique for thinner cuts or marinated cuts. Simply season the meat with a dry seasoning or wet marinade and allow the skirt steak to come to room temperature. Sear on high in either a pan or over the grill, 2-3 minutes per side, then let it rest a few minutes before slicing against the grain.”
As for sides, Whitney noted that blistered campari tomatoes and roasted potatoes make a great pairing. “The blistered tomatoes add a nice light and bright acidity to cut through the richness of American Wagyu beef,” he said. To make the tomatoes, toss them in the pan you seared the steak in and blister them while your steak is resting.
“Perfectly roasted potatoes, simply seasoned with salt and pepper, have a nice crisp exterior and pillowy soft interior that always works well with beef,” Whitney said. “Pro tip: toss the potatoes in the beef fat from the pan right before serving.”
Sauce is optional, but for those looking to go all-in, consider making your own. “A great sauce can really elevate the meal and our chimichurri recipe is a favorite that goes well with several of our cuts,” Whitney said. “We include recipes for sauces, marinades, rubs and other extras in every order.”
The Link LonkOctober 30, 2020 at 09:43PM
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How To Make Restaurant-Quality Steak At Home, According To An Expert - Forbes
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