Why Frozen Steaks Are Better Than Refrigerated
The flavor, quality, and texture of a steak can all depend on its age. Too “green” and it’s full of water, with a diluted flavor and all its tough protein chains still intact. Too aged, and we see a full deterioration of the meat. The ideal age of a steak is something a supplier or butcher has to carefully manage by balancing aging time, temperature, and moisture content.
The Critical Role of Fat in the Perfect Steak
Discover the culinary alchemy of the perfect steak, where fat takes center stage as the unsung hero. Beyond mere meat, a great steak is a flavor symphony, intricately woven with savory richness and succulence. Fat, with its delicate marbling, is the secret to tenderness and extraordinary taste. From the Maillard reaction's enticing crust to versatile use in various cuts and cooking methods, fat is the culinary ally transforming each bite into a masterpiece. Elevate your steak experience and savor the magic of fat, making every moment at the table extraordinary.
Umami: The Hidden Secret Behind a Great Steak
Unlock the hidden magic of a remarkable steak as we unveil the unsung hero behind its extraordinary taste: umami. Often described as the fifth taste, this Japanese term translates to a "pleasant, savory taste" and is the critical ingredient that elevates a good steak to something truly exceptional. Umami, discovered by chemist Kikunae Ikeda, plays a pivotal role in the complex symphony of flavors that define a great steak. It contributes to the enhanced flavor, tenderizing effect, aroma amplification, and balanced taste of a perfectly cooked steak. Umami-rich ingredients and techniques, such as aged meats, savory marinades, high-quality broths, and slow cooking, enhance the umami profile, creating a dining experience that is rich, savory, and deeply satisfying. In essence, umami is the hidden secret that brings depth and that elusive "wow" factor to every bite of a great steak.
The Secret Science of Grilled Foods: The Maillard Reaction
Unveil the enchanting world of culinary magic with the Maillard Reaction, a captivating process that transforms ordinary dishes into extraordinary delights. This chemical dance occurs when heat and amino acids meet reducing sugars, creating a symphony of aromatic compounds between 280°F to 330°F (140°C to 165°C). Witness the magic as golden hues and irresistible flavors emerge in grilled steaks, roasted coffee beans, and toasted bread. The Maillard Reaction's artistry extends beyond aesthetics; it enhances taste complexity, providing rich, savory notes to dishes. From searing to baking, this versatile reaction is a chef's fundamental tool, crafting meals with depth and character. Beyond the kitchen, it's an integral part of daily life, turning ordinary ingredients into extraordinary experiences. In conclusion, the Maillard Reaction is nothing short of magic on a plate, a flavorful alchemy that transforms the ordinary into the extraordinary, celebrating the beauty of chemistry in the world of cooking. Take a moment to appreciate this enchanting dance the next time you savor a perfectly seared steak or enjoy the aroma of freshly baked bread.
How to Cook from Frozen
Don’t - these steaks are too delicious to prepare them in that way. For best results thaw your frozen steak.
Thawing Tips:
- For best results, thaw completely in the refrigerator for 12-18 hours.
- Leave meat in packaging to preserve flavor and moisture.
- We recommend thawing packages on a plate or dish to catch and leakage or condensation.
- Items may be thawed, separated in smaller portions and re-frozen if desired.
- We do not recommend using a microwave to defrost meat.
How to Sear a Steak
1. Season your piece of meat generously with salt and pepper.
2. Next, add some cooking oil to a large frying pan over high heat until it begins to lightly smoke.
3. Place the steak into the center of the pan and immediately turn the heat down to medium-high.
4. Add in some garlic cloves, fresh thyme or rosemary sprigs, and unsalted butter.
5. Cook the steak for 45 seconds before moving it all around the pan to ensure it becomes browned on every square millimeter of the steak.
6. After a total of 2-3 minutes of cooking, flip the steak over and repeat the process. I like to add the herbs and garlic on top of the steak while moving it around in the pan.
7. Remove the steak after 2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes before serving.
How Long Do I Cook my Steak?
The process of knowing exactly how long a steak should be cooked to achieve the perfect desired internal temperature is a little bit subjective. Here are the main things to consider for timing:
How big is the steak– the size will completely determine how long to cook it for.
What cut of steak is it– more tender steaks tend to cook faster, like a filet mignon vs a New York strip.
How big is your burner– you can have a pan on high heat on a smaller burner compared to a larger one, but it still won’t quite get to the temperature you need to sear.
What kind of oil to use– oils with lower smoking points like olive oil can help brown quicker, but requires more practice and control so you don’t burn the steak.
Internal Temperatures
When learning how to sear a steak to your desired internal temperature we recommend using a quick temperature thermometer.
Here are basic temperatures for different degrees of doneness:
120°f to 125°f <-> Rare
125°f to 130°f <-> Medium-Rare
135°f to 140°f <-> Medium
145°f to 150°f <-> Medium-Well
How to Cook Filet Mignon
Instructions
1. Remove thawed steak from packaging and place onto a cutting board.
2. Drizzle steak with oil and season with salt and pepper to taste.
3. Heat oil in a pan over medium-high heat.
4. Once hot, add garlic or herbs of your choice to the pan and cook until fragrant (15 seconds).
5. Place steak into hot pan and sear about 2-3 minutes per sides — don't forget the edges! Add butter + herbs, base with juices.
6. Continue flipping your steak every 1-2 minutes until internal temp reaches 135°F.
7. Remove from heat and let rest for 5-10 minutes.
8. Slice, serve and enjoy!
How to Cook New York Strip Steak
Instructions
1. Heat oil in a pan over high heat
2. Lightly oil and season both sides of your thawed steak with salt and pepper
3. Cook on one side for 4 minutes
4. Flip and cook an additional 4 minutes or until internal temperature reaches 135℉
5. Remove from heat and let the steak rest, covered, for 5 minutes.
6. Slice & enjoy!
How to Cook a Ribeye Steak
Instructions
1. Remove thawed steak from the packaging.
2. Pat dry and lightly oil both sides.
3. Season with salt and pepper.
4. Heat 2 Tbsp oil in a skillet over high heat.
5. Add diced garlic and cook until fragrant, about 30 seconds.
6. Cook ribeye, undisturbed, for 3 minutes.
7. Flip and cook an additional 3 minutes on the second side.
8. Keep flipping, an additional one minute on each side, until the internal temperature reaches 135℉.
9. Remove from heat and let rest, covered, for 5 minutes.
10. Slice & enjoy!
How to Cook a Tri Tip Steak
Instructions
1. Preheat the oven at 400°F. Remove thawed steak from packaging and place it onto a cutting board.
2. Rub steak with oil and season with salt & pepper. Heat oil in a pan set over medium-high heat.
3. Sear steak for about 3 to 5 minutes per side.
4. Transfer steak to a baking sheet.
5. Bake in the preheated oven on the middle rack, about 10 to 15 minutes per pound.
6. Remove from oven when internal temperature reaches 135°F
7. Cover with foil and rest for 10 minutes before slicing.Enjoy!
How to Cook a Tomahawk Steak
1. Allow the steaks to rest at room temperature for 45 minutes before cooking.
2. Preheat oven to 300°F. Line a baking sheet with parchment paper. Place a cooling rack on the baking sheet and set aside.
3. Rub olive oil on all sides and edges of the steak using your hands. Then, season the steak generously with salt and pepper.
4. In a large skillet, sear both sides of the steak. About 3-4 minutes per side. Use tongs to help sear the edges as well.
5. Place the steak on the prepared baking sheet. Cook in the oven until desired doneness. About 35 minutes for rare, 45 minutes for medium rare, and 55 minutes for medium. Be sure to use a digital thermometer to be certain of the temperature doneness.
6. If you are looking for something a little more advanced, check out how Chef Sarah Glover utilizes our Tomahawk cuts in her Fire Cooking Masterclass.
How to Cook Carne Asada
How to Cook a Porterhouse Steak
1. Preheat your oven to 250°F.
2. Place a wire rack on top of a baking sheet.
3. Place prepped steaks on top of the wire rack.
4. Once the oven preheats, place the baking sheet on the oven’s center rack. Cook until just before your desired level of “done-ness.”
5. Remove steaks from the oven and cover them lightly with foil.
6. Let rest for 5 minutes.
7. Preheat a heavy skillet over high heat. It should take about 5 minutes. Add butter or olive oil to the hot skillet. Sear steaks for one minute on each side.
8. Serve immediately.
How to Cook a T-Bone Steak
1. Preheat your oven to 250°F.
2. Place a wire rack on top of a baking sheet.
3. Place prepped steaks on top of the wire rack.
4. Once the oven preheats, place the baking sheet on the oven’s center rack. Cook until just before your desired level of “done-ness.”
5. Remove steaks from the oven and cover them lightly with foil.
6. Let rest for 5 minutes.
7. Preheat a heavy skillet over high heat. It should take about 5 minutes. Add butter or olive oil to the hot skillet. Sear steaks for one minute on each side.
8. Serve immediately.