Oct 20, 2019

Cook a Ribeye Using Food Science

Steps

←Older revision Revision as of 00:08, 21 October 2019
Line 4: Line 4:
   
 
== Steps ==
 
== Steps ==
# Research the Meat. Go to your local food market or grocery store and pick up any ounce ribeye preferably between 16 to 24 ounces. Do research on your meat because every cut is different.
+
# Go to your local food market or grocery store. Pick up any ounce ribeye preferably between 16 to 24 ounces.
  +
# Research the Meat. Do research on your meat because every cut is different.
 
#* It is important when selecting a steak, you are aware of where the cut of meat comes from. There are four main sections of meat on a cow, chuck, rib, loin and round beef. The ribeye comes from the rib section.
 
#* It is important when selecting a steak, you are aware of where the cut of meat comes from. There are four main sections of meat on a cow, chuck, rib, loin and round beef. The ribeye comes from the rib section.
#[[Image:Usda grades.jpg|center]] Choose the Meat. Choose a ribeye to purchase because they come in different grades. Pick United States Department of Agriculture (USDA) Prime, Choice or Select beef for safe, high-quality American meat. USDA meet is produced from young, well-fed beef cattle. Distinguish the meat from Prime, Choice and Select by looking at the packaging label. Observe the differences between each grade from the marbling. Marbling is the amount of fat streaking within the cut of meat. Use Prime or Choice for maximum deliciousness.
+
#[[Image:Usda grades.jpg|center]] Choose the Meat. Choose a ribeye to purchase because they come in different grades.  
  +
# Pick United States Department of Agriculture (USDA) Prime, Choice or Select beef for safe, high-quality American meat.  
  +
#* USDA meet is produced from young, well-fed beef cattle.  
  +
# Distinguish the meat from Prime, Choice and Select by looking at the packaging label. Observe the differences between each grade from the marbling.  
  +
#* Marbling is the amount of fat streaking within the cut of meat. Use Prime or Choice for maximum deliciousness.
 
#* Utilize Prime roasts and steaks for broiling, roasting or grilling. Try choice meat for braising, roasting or simmering over a stove top in a small amount of liquid.
 
#* Utilize Prime roasts and steaks for broiling, roasting or grilling. Try choice meat for braising, roasting or simmering over a stove top in a small amount of liquid.
# Gather Utensils. Secure your meat and grab a box of gallon size plastic seal bags to mix your tenderizer in. Get extra bags to double up on, so the tenderizer does not spill in the refrigerator.
+
# Gather Utensils. Secure your meat and grab a box of gallon size plastic seal bags to mix your tenderizer in.
#* Remember you will be putting the steaks in bags and submerging them in marinade.
+
#* Remember you will be putting the steaks in bags and submerging them in marinade. Get extra bags to double up on, so the tenderizer does not spill in the refrigerator.
# Mechanically tenderize the meat. Take out your meat out of the store packaging and lay onto a cutting board. Mechanically and chemically tenderizing the meat. Use a knife, poke tiny holes in the meat. Allow the connective tissues to loosen, better circulate the marinade throughout the meat.
+
# Mechanically tenderize the meat. Take out your meat out of the store packaging and lay onto a cutting board. Use a knife, poke tiny holes in the meat. Allow the connective tissues to loosen, better circulate the marinade throughout the meat.
#[[Image:Best Steak Marinade Recipe 3.jpg|center]] Add chemical tenderizers. Mix acids and proteolytic enzymes to break down the collagen allowing the meat to melt in your mouth. Add real pineapple blended w/ 1 tablespoon of lemon juice, 1 tablespoon of lime zest for acidity, as well as, bromelain and papain for enzymatic infusion. Create an effective marinade by incorporating proteolytic enzymes that help break proteins down into smaller protein fragments called peptides and amino acids.
+
#[[Image:Best Steak Marinade Recipe 3.jpg|center]] Add chemical tenderizers. Mix acids and proteolytic enzymes to break down the collagen allowing the meat to melt in your mouth. Add real pineapple blended w/ 1 tablespoon of lemon juice, 1 tablespoon of lime zest for acidity, as well as, bromelain and papain for enzymatic infusion.  
#* These enzymes can be found in store bought meat tenderizers in the form of seasoning.
+
#* An effective marinade consists of proteolytic enzymes that help break proteins down into smaller protein fragments called peptides and amino acids. These enzymes can be found in store bought meat tenderizers in the form of seasoning.
# Add marinade. Add 10 dabs of A1 sauce, a hint of Worcestershire, 3 tablespoons sun dried tomato pesto, soy sauce, 2 fresh bay leaves, fresh parsley, cilantro, dried oregano, 2 cups of canola oil, allspice, espelete, truffle w/ ground black peppercorn mix, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 4 fresh garlic cloves, and half a sliced white onion. Put the steak in the gallon size seal bags and double up the bag, just in case it seeps through the first bag. Put in the refrigerator and massage the bag every 8 hours.
+
# Add marinade. Add 10 dabs of A1 sauce, a hint of Worcestershire, 3 tablespoons sun dried tomato pesto, soy sauce, 2 fresh bay leaves, fresh parsley, cilantro, dried oregano, 2 cups of canola oil, allspice, espelete, truffle w/ ground black peppercorn mix, 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 4 fresh garlic cloves, and half a sliced white onion. # Put the steak in the gallon size seal bags and double up the bag, just in case it seeps through the first bag. Put in the refrigerator and massage the bag every 8 hours.
# Rinse and season. Marinate the meat for 24-30 hours, take is out of the bag and wash off excess marinade on steak with water. Find an aluminum pan or flat-surface oven pan to season the steaks in. Add a dry rub and seasonings to hold in the juices of the marinade. Add the first dry rub consisting of thyme, creole seasoning mix, Cajun seasoning mix and chili powder. Sprinkle the second rub on containing sage, poultry seasoning mix, fish fry mix seasoning mix, monosodium glutamate (MSG) and turmeric. Season with cayenne pepper, cumin, white pepper, smoked paprika and chives mix, Himalayan pink salt, garlic powder. Cover all sides in seasoning and pat it in the steak.
+
# Rinse. Marinate the meat for 24-30 hours, take it out of the bag and wash off excess marinade on steak with water.
  +
# Season. Find an aluminum pan or flat-surface oven pan to season the steaks in. Add a dry rub and seasonings to hold in the juices of the marinade. Add the first dry rub consisting of thyme, creole seasoning mix, Cajun seasoning mix and chili powder. Sprinkle the second rub on containing sage, poultry seasoning mix, fish fry mix seasoning mix, monosodium glutamate (MSG) and turmeric. Season with cayenne pepper, cumin, white pepper, smoked paprika and chives mix, Himalayan pink salt, garlic powder. Cover all sides in seasoning and pat it in the steak.
 
# Wait. Let the steak sit for 5 to 10 minutes so the meat can reach room temperature and allow the seasonings to discharge into steak before cooking. Use this time to clean the grill, gather lighter fluid and the igniter.
 
# Wait. Let the steak sit for 5 to 10 minutes so the meat can reach room temperature and allow the seasonings to discharge into steak before cooking. Use this time to clean the grill, gather lighter fluid and the igniter.
# Preheat. Set the grill for 450 degrees Fahrenheit and spray non-stick cooking spray on the grate to avoid sticking. Put the steaks on the grill, while using tongs to flip the steak. Avoid using sharp utensils to prevent releasing juicy flavors. Put all coals and hickory chips to one side of the grill and lay the steaks on the opposite side for indirect heating. Wait and allow the meat to slow cook and break down the fibers while developing a sensational smoky flavor.
+
# Preheat. Set the grill for 450 degrees Fahrenheit and spray non-stick cooking spray on the grate to avoid sticking. Put all coals and hickory chips to one side of the grill and lay the steaks on the opposite side for indirect heating.
  +
# Put the steaks on the grill, while using tongs to flip the steak. Avoid using sharp utensils to prevent releasing juicy flavors. Wait and allow the meat to slow cook and break down the fibers while developing a sensational smoky flavor.
 
#* There are many ways to cook a steak some better than others. Specifically for a ribeye, pan searing, oven slow cooking or grilling are suitable cooking methods for this cut of meat. The method used here is the reverse sear grill style.
 
#* There are many ways to cook a steak some better than others. Specifically for a ribeye, pan searing, oven slow cooking or grilling are suitable cooking methods for this cut of meat. The method used here is the reverse sear grill style.
 
#* The warm grill dries the surface which removes the moisture for more efficient and effective pan searing later on. Slow and even heat provides more control and prevents overcooking. Create a more consistent pink internal color, while limiting cooked grey edges.
 
#* The warm grill dries the surface which removes the moisture for more efficient and effective pan searing later on. Slow and even heat provides more control and prevents overcooking. Create a more consistent pink internal color, while limiting cooked grey edges.
 
#[[Image:Reverse Sear Method of cooking a Ribeye Steak 736x1024.jpg|center]] Reverse sear. Cook the steak for 14 minutes with the grill lid closed, 7 minutes on each side. Take them off the grill and finish cooking them on the stove over medium heat.
 
#[[Image:Reverse Sear Method of cooking a Ribeye Steak 736x1024.jpg|center]] Reverse sear. Cook the steak for 14 minutes with the grill lid closed, 7 minutes on each side. Take them off the grill and finish cooking them on the stove over medium heat.
 
#* Pan-sear at the end of cooking in a preheated cast iron skillet to create a beautiful crust by the maillard Reaction. The maillard reaction occurs during cooking is the browning of foods non-enzymatically. This reaction occurs in three stages. 1. A carbonyl group on a sugar reacts with a protein or amino acids amine group producing an N-substituted glycosylamine. 2. The glycoslamine compound generated in the first step isomerises by undergoing amadori rearrangement, to give a ketosamine. 3. The ketosamine can react in a number of ways to produce a range of different products, which themselves can react further.
 
#* Pan-sear at the end of cooking in a preheated cast iron skillet to create a beautiful crust by the maillard Reaction. The maillard reaction occurs during cooking is the browning of foods non-enzymatically. This reaction occurs in three stages. 1. A carbonyl group on a sugar reacts with a protein or amino acids amine group producing an N-substituted glycosylamine. 2. The glycoslamine compound generated in the first step isomerises by undergoing amadori rearrangement, to give a ketosamine. 3. The ketosamine can react in a number of ways to produce a range of different products, which themselves can react further.
# [[Image:0d820b8da3dbbfa16f64297178c9d609.jpg|center]] Finish cooking on the stove top. Preheat the cast iron skillet and pour in bacon grease or olive oil, just enough to barely cover the pan. When you start to see bubbles form, lay your steak in the pan in the direction opposite to you. Add butter, shallots, garlic, scallions, and fresh rosemary to develop aromatic flavors. Use the browned bits, caramelized drippings from the myoglobin and sweated vegetables at the bottom of the pan, to baste the steak. Baste by taking a spoon and till the skillet for the juices to gather and dress the steak with those deglazed liquids. Cook both sides until a golden crust is formed and the fat is rendered. Cook steaks to an internal temperature of choosing between 145-160 degrees Fahrenheit.
+
# [[Image:0d820b8da3dbbfa16f64297178c9d609.jpg|center]] Cook on the stove top. Preheat the cast iron skillet and pour in bacon grease or olive oil, just enough to barely cover the pan. Lay your steak in the pan in the direction opposite to you, when you begin to see bubbles forming. Add butter, shallots, garlic, scallions, and fresh rosemary to develop aromatic flavors. Use the browned bits, caramelized drippings from the myoglobin and sweated vegetables at the bottom of the pan, to baste the steak.
  +
# Baste and finish. Baste by taking a spoon and till the skillet for the juices to gather and dress the steak with those deglazed liquids. Cook both sides until a golden crust is formed and the fat is rendered. Cook steaks to an internal temperature of choosing between 145-160 degrees Fahrenheit.
 
#12 Enjoy! Let the steak rest for approximately 7-10 minutes so the juices can be reabsorbed into the meat. Prepare to eat an unctuously succulent steak!
 
#12 Enjoy! Let the steak rest for approximately 7-10 minutes so the juices can be reabsorbed into the meat. Prepare to eat an unctuously succulent steak!
   


from wikiHow - Recent Changes [en] https://ift.tt/33RQhkN
via IFTTT

No comments:

Post a Comment