Steak is about flavour and nutrition. My goal is to balance both. In this series of posts I’d like to share my method of cooking steak and tips and tricks I’ve picked up over the years.
For the majority of 2012, I worked at the Ancaster Mill in Canada. It was a fantastic experience, working with some of Canada’s top young chefs.
Hayley and Bryan Gibson (head chef), hanging out and eating steak.
I think Hayley and I will always remember this night. Hayley had come to Ancaster to pick me up. The kitchen crew invited her in and we soon started talking meat and wine. Chef Bryan explained the process of dry aging and told us everything he knew about beef. He grabbed out a slab of dry-aged strip loin (porterhouse), heated up a cast-iron pan and cooked it then and there on the stove top with butter and salt. While it was resting Maria, the maitre d of the restaurant, brought in a bottle of British Columbia wine she was particularly proud of sourcing, and poured a glass each. Bryan sliced up the steak and we stood around eating it with our fingers. We got to eat the best produce Canada had to offer, chosen by experts in their field, as simple as it gets. Absolutely perfect. Words really can’t explain the generosity and warmth Hayley and I received while at the Mill. They put up with my relentless questions, inane and never-ending conversations about Crossfit / Paleo / food in general and my flighty work schedule. I learned a lot, and in exchange I let the guys have my old jokes.
Part 1: Choosing a Steak.
My favourite cut of beef is the rib eye (scotch fillet). It can be purchased whole or as an individual steak, bone on or off. I think it’s best to buy individual streaks with the bone on, the bone adds flavour and it looks like something out of the Flintstones (which is cool). Buying individual steaks for a group of people is more work, but the caramelised exterior of a cooked steak is the best part, everyone will thank you for it. The photo on the right is a 500gm Cape Grim rib eye (notice the marbling), taken while I was working at Backstreet Eating earlier this year.
Generally speaking, the rib eye has more fat within the steak than most other cuts (that’s why I like it). The fat melts and keeps the steak moist while cooking and adds beefy flavour. Regardless of the cut you like, look for nice fat marbling (threads of fat within the meat) and a light cherry colour, not too dark nor too pale. The better quality ingredients you have the less work you need to do to make it taste good.
I don’t know what cut of meat is in the first photo and I don’t know what I was doing. I do know it looks amazing. The second photo is a striploin (porterhouse) being prepared for service at the Mill. Thirdly is a nice pare of Canadian eye fillet steaks. These three photos show the marbling and colour that you are looking for when choosing steak.
Of course, it is best to eat organic grass fed beef opposed to grain fed. Dave Aspery from Bulletproof Exec writes: ‘Steers (castrated bulls) can’t make nutritious meat if they aren’t fed the proper ingredients. If a steer isn’t fed nutritious food, it won’t become nutritious food. There is no magical transformation from stale gummy bears (part of the feedlot diet) into vitamins, minerals, and healthy fats. Feeding cattle junk food turns them into junk food.’ You can find the article this quote was taken from here – its well worth a read, actually, anything Dave Aspery writes is worth a read.
Once you choose your steak and take it home, I recommend giving it some age. Part 2 in the How I Cook Steak series: Ageing Beef.