I've written a lot about beef, burgers and grilling lately.
And with Charleston's 17th annual Ribfest getting underway tomorrow, it seems like an appropriate time for a quick Beef 101 review to help you get the most out of your meat.
Cooking meat is tricky. Different cuts of beef require different care in the kitchen, and the people you're cooking for probably don't want their steaks prepared precisely the same way.
Still, there are some basic principles to keep in mind to help ensure a better beef dish in the end. Here's a handy Food Guy refresher, with a few tips thrown in courtesy of the step-by-step cooking app I've mentioned before, SideChef.
- Choose a proper cut: Tough cuts, like shoulder or rump, have less fat and more muscle, making them tough and chewy if not cooked properly. Cooking these low and slow helps break down their connective tissues, resulting in a nicer bite.
Tender cuts, like loin or filet, have more fat and are best cooked with high heat for a much shorter period of time.
- Savor the sear: You'll want to ensure a nice sear, which helps caramelize the outside, giving your meat a thin "crust" that will help it retain more of its juicy, flavorful goodness.
My favorite searing method is melting a few tablespoons of bacon grease (or olive oil, if guilt is an issue) in a large Dutch oven, then sprinkling the meat with salt, freshly ground black pepper and sometimes a few herbs. Once the fat is nice and hot, carefully use tongs to sear the meat on every side, which seals in maximum moisture and flavor.
- Cook it low and slow: Now throw that bad boy in a crockpot with some stock, red wine or other cooking liquid - and let it braise all the live long day. That steady heat will break down the meat's toughness and those locked-in juices will render it luscious. And don't even get me started on the aromas you'll be tortured by all day.
Campbell's (or other) soups make great braising liquids. Try any combination of cans like cream of mushroom, golden mushroom, French onion or other cream- or broth-based options.
- Now, give it a rest: This one's a biggie, but is also the step that is most often overlooked. Once you remove your meat from the pan, grill or oven, Let. It. Rest.
Seriously. Sit it on a platter or cutting board and walk away.
Resist the urge to slice it right away, because all of the juices you've worked so hard to save will just run right out of the meat, taking precious moisture and flavor with it. Let it sit for a good 15 minutes, at least. (Don't worry, the meat inside will stay plenty hot.)
- Finally, get it a little saucy: A perfectly cooked steak needs no adornment but, in general, I hate dry food.
For a great sauce or drizzle to enhance your meat, look no further than the pan or skillet it came from. See all those crispy brown bits and juices left behind? That's your base for an amazing pan sauce.
Just crank up the heat to high and sprinkle in a little flour, stirring constantly, until you have a nicely browned dark paste, or "roux." Now pour in stock, wine or cream (depending on how thick and rich you want the finished sauce) and whisk until it's reduced down to your desired consistency.
Season with salt, pepper and herbs (a little garlic and thyme go great with beef) and you'll be good to go.
- - -
Last week I offered a few suggestions on how to jazz up a plain ol' burger. This week, I'm sharing this Mediterranean-inspired idea to change-up a traditional BLT.
By swapping mayo for a healthier tzatziki sauce made of Greek yogurt, cucumber, garlic, oil and salt, you not only lose a little fat but gain some interesting flavors to boot.
Steven Keith writes a weekly food column for the Daily Mail. He can be reached at 304-348-1721 or by email at dailymailfoodguy@aol.com. You can also follow him on Facebook and Pinterest as "DailyMail FoodGuy," on Twitter as "DMFoodGuy" or read his blog at blogs.charlestondailymail.com/foodguy.
RECIPE
Greek BLT
12 slices Applewood-smoked bacon ½ cup tzatziki sauce (Greek yogurt, cucumber, garlic, oil, salt) 4 pieces Greek flatbread olive oil, for brushing bread 1 ½ cups baby arugula 2 ripe tomatoes salt and pepper, to taste
1. Prepare bacon and drain fat. Lightly brush the olive oil over both sides of flatbread and heat in oven until warmed, but still soft.
2. Cut bread in half and top one side with tzatziki sauce, arugula, tomato and bacon. Sprinkle salt and pepper to taste and cover with other half of bread.
Makes four sandwiches. Recipe courtesy of Kontos.