Debbie and her sales team celebrated a successful quarter with a business meeting at their favorite surf and turf restaurant. The steaks there were so delectable, especially the porterhouses, which were Debbie’s favorite cut of meat. As Debbie drove home from the restaurant, having enjoyed a great meal, she wished she could create such tasty and eye pleasing food at home. Cooking had always been fun and relaxing for Debbie and she was always trying new recipes when she could find the time. She watched all the cooking shows on television and subscribed to a few popular food catalogues. Despite all her success in the kitchen there was one thing she never seemed to be able to master. She had never been able to equal the delicious taste of chop house quality sirloin for one of her homemade dinners. Just recently while skimming through one of her cooking magazines, she came upon some tips for creating the perfect New York strip or the perfect sirloin cut. She decided that over the weekend she would give one final try to create a mouth watering dinner. When she got home, she reviewed the following valuable cooking tips:
Avoid over-seasoning: There are so many great marinades and rubs you can make. Don’t be afraid to try one if it sounds good but avoid using too much, as the natural flavor of your meat will be indistinguishable. Some great cooks or chefs use only the very basics such as extra virgin olive oil, and a sea salt and pepper rub. The right seasonings can greatly enhance the flavor of your meal while too much can taste terrible.
Become skilled in the art of searing: Getting a great sear on your meat is visually appealing and will help seal in the wonderful juices and flavors. Place your meat on a hot, hot grill and watch closely. You want it to be a nice brown, but not even the least overly blackened. The searing process only takes a couple minutes and is well worth an effort.
Begin with the best possible cut of meat: Don’t be tempted to save a buck and buy an inferior cut of meat. If finances are an issue, shop for sales or coupons. Even online stores, who often supply your favorite restaurant with their quality cuts of meat, will sometimes feature some great deals on select products. Be willing to buy the best and you will definitely see a difference in the taste and texture of your beef.
Don’t overcook your meat: Sometimes it seems like a good idea to leave your meat on the grill too long, particularly for those who are fearful of eating raw or undercooked meat. An important thing to keep in mind is that meat will continue to cook once it is removed from the grill. Even a medium well piece of meat can turn tough and unappetizing if it sits too long after grill removal. The best piece of sirloin will still be beautifully pink inside. If you have any doubts about it being not done enough make use of a meat thermometer, which is an inexpensive way to get a gauge on the temperature.