This recipe first appeared in the May 2015 issue of Culinaire Magazine courtesy Chef Brendan Delaney.
"We can't eat filet mignon every day, so it's important to understand what different cuts provide in terms of tenderness and flavour," says Chef Brendan Delaney of Modern steak. If you don't know what you are buying or how to prepare it, you risk being disappointed in the final product.
"The Big Three" are tenderloin, striploin and rib eye. Each provides different levels of tenderness and flavour, and most importantly, needs to be cooked to a specific temperature to turn out just right. For example, rib eye should be cooked to medium to render out the fat and allow it to melt into the rest of the meat. Value cuts like flank steak can also be delicious - and are much easier on your wallet - assuming you know how to prepare them. For example, cook flank steak to medium rare, rest, and cut it against the grain to ensure maximum tenderness, rather than stringiness.
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