For everyone at home who elected to cook this coming holiday weekend, here are some tips on steaks to keep in mind that can be helpful for the chef and to pass on to others.
A homemade marinade will top off taste buds and be healthier than commercial brands.
Teriyaki marinade recipe:
- One cup of pineapple juice.
- 1/2 cup of soya sauce.
- 1/4 cup of sherry.
- 1/4 cup of vegetable oil.
- 1/4 cup brown sugar.
- Two whole cloves of garlic.
- One tablespoon chopped of fresh ginger.
- 1/4 teaspoon of ground pepper.
Combine all ingredients and bring to a boil and remove from heat. Pour over raw steaks when the marinade is cooled down. Refrigerate for one to two hours or more if desired.
Yield: Approximately two cups of marinade.
Loin cuts of red meat such as sirloin and tenderloin generally are lower in fat because of less or no marbling. Ribeye and New York steaks have noticeable fat on the edges and marbling, consequently having a higher fat content.
Always place raw or cooked protein on a piece of plastic wrap on a weighing scale to avoid cross-contamination.
Cook thawed steaks instead of frozen for a better cooking process and taste. After placing the steak on a hot pan or grill and just when the juices start rising to the top, it is time to flip over to continue cooking for medium to well done.
Prepare steaks with fat intact for a flavorful cut but remove all visible fat around the perimeter and any bigger-sized inner fat marbling before eating. Once cooked, cutting across the grain will produce a tender texture to the bite.