The way to make delicious steak with cheap meat and high meat is different, each recipe looks something like this

Even if it says a steak in a bite, the way of handling meat and the way of cooking are different depending on whether the price is cheap or expensive, so that the recipe channel on YouTubeTastyI will explain the difference between how to make delicious steak with cheap meat and how to make delicious steak with high meat.

How To Cook A Cheap Steak Vs. An Expensive Steak - YouTube


As an example of cheap meat that is suitable for steak, "Hanger (Hanger)" in the diaphragmatic area, "Bottom part of peach"Friend Triangle(TRI-TIP) "," Kai no mi (FRAP) "located closest to the fin in the rose meat," CHUCK EYE "from the shoulder to the back," Capsicum (CHUCK TENDERS) "are listed.


"CHUCK" is the meaning of "shoulder", so CHUCK EYE and CHUCK TENDERS become parts of the shoulder.


The shoulder is a place where cows often move, so it is muscular, but it looks like lean and lean body are moderately marbled and features are good.


Because it is muscular, the meat quality is harder than other expensive meat, so it is often that it is cooked by methods other than steak.


In addition to this, there is a friend triangle (TRI-TIP) as a part of meat with a texture and a good flavor.


As the name suggests, Fri Triangle has a shape close to a triangle, so it is easy to distinguish.


Following that, Kai noume (FRAP). Kaonyi is similar to Harami, but it seems to be a cheaper part than Harami.


Looks like this.


There are differences in visual appearance, but because it is slightly loose texture, it is recommended that you taste firmly when dipped in seasoning liquid and marinated.


If the meat is too big cut it to size easy to cook.


That actually started cooking. Put the kaiho in a freezer bag, with reduced salt soy sauce ......


I will put a piece of pepper.


Garlic crushes, not slicing.


With this method, scents are released from the collapsed part of the tissue, saving you the trouble of chopping it over time.


Once tightly sealed, leave it for 30 minutes to overnight. At this time, please make sure that the air is securely released from the bag and that the seasoning liquid is circulating around the whole meat.


Remove meat from the bag after putting on ...


Wipe off the excess seasoning liquid with a paper towel or the like so that the surface can be baked caliciously.


Regardless of the part of the meat, to make a steak it is recommended to use a cast iron skillet with high heat storage. And if you want to preheat cast iron skillet evenly when cooking the steak, there is also introduced a method of heating in an oven for about 20 minutes.


When preheating is completed, put an appropriate amount of oil into the skillet.


The type of oil is not specified, but if you canSmoke pointIt is said that a high one should be good. When I looked at Wikipedia, there were oils such as safflower oil, soybean oil, sunflower oil, etc., which have high smoke point.


When you confirm that skillet and oil are heated firmly, put the meat gently.


When I cook steaks, I am at a loss as to whether I should turn my meat frequently or just once, but in a movie the method of "turning over frequently" was taken . By inverting the meat more than once, you can always check the condition of the whole meat and you will not inadvertently burn it. Also, if you bring meat to the place where it will be the hottest when turning over the meat, you can make the surface in the best condition with crispness.


It is a good way to use a thermometer to check the steak burning condition. Meat is the coldest at the center part, so when measuring the temperature insert the thermometer to the center part.


If you want to finish in medium rare, it is best that the center of meat is around 57 degrees Celsius. However, as the temperature continues to rise for a while even if the meat is raised from the skillet, the timing to actually raise the meat will be the time when the temperature is slightly lower than that.


And whatever part of the meat, leave it as it is without cutting 5 to 10 minutes after taking out from skillet. When exposed to high heat, the fibers of the meat are tense, so leaving it for a while will unravel the tension of the meat and the texture will improve when you eat it.


Also, when cutting the meat, putting a blade in a shape perpendicular to the fiber makes it easier to chew and improve the texture.


Some people dislike gravy flowing out when steaks are cut, but this is not bloodMyoglobinDo not be afraid because it is a protein called.


Because cheap meat sometimes smells odor, marinating produces a flavor that flavor of meat and flavor of seasoning harmonize.


And, when using high meat, another recipe is required from the above.


What is introduced as high meat is what is called "NY strip steak". It is meat of the waist part with less fat than sirloin.


There is moderately fat, and lean and lean body are made marbled on the whole. It is said to be softer and flavorful than meat around the shoulder. One characteristic of the appearance is that one long fat meat is attached to the outside.


Tenderloin · fins are one of the most expensive options. It is taken from a very small part under the spine among the whole cow.


It is a place where cows hardly move, so it is very soft and fleshy, when you eat it is likely to melt in your mouth.


It is bright red with fine marbles in the whole meat and is sometimes said to be "too flavorful", but it is preferred as an exclusive meat from its rarity and softness.


Ribulose core is also the most expensive, it is known as one of the meat with a good balance of lean and lean body ratio and texture / flavor. Riblose core is recommended that those with shoulder greasy around the meat are recommended.


Some people like bone-fleshed meat as "bones have a strong flavor", but in the movie "There is not much difference whether bone is present or not" was said.


If you want to make a medium rare steak with ribbed core, let's choose meat with a thickness of 1.5 to 2 inches (3.8 cm to 5 cm). If it is about this thickness, it seems that a medium steak with medium rare inside and crispy outside.


In the case of expensive meat, we do not need much seasoning. Shake the salt and leave it for about an hour before cooking.


It is OK even if you put the lap overnight after shaking the salt. In this way salt will permeate firmly and the meat quality will soften.


After shaking the salt for a while, the meat is cooked in the reverse order from the general method, "to cook the frying pan after baking in the oven".


Spend about 30 minutes, slowly raise the temperature of the meat in an oven at 140 degrees ... ...


After that we will burn with skillet that was heated at high temperature. This neighborhoodSteak made with low temperature cookingIt may be similar to.


It is OK if you bake until the surface gets crisp. Skillet is not for "to fire through the whole", it is only used as a finish.


Unlike cooking only skillet that is exposed to high temperature, the steak made in the way that the temperature is slowly raised in the oven has less tension on the fiber and can be eaten in a soft state without much rest . So, of course, cutting in the form perpendicular to the fiber is recommended, but it is said that the big difference will not be created depending on how to cut it.