Meat & Co Summer 2014

T H E B E E F L O V E R S J O U R N A LS U M M E R 2 0 1 4I S S U E 0 4 F R E E

I N S I D EFront Cover

Sticky Beef Short Ribs, p. 6◆

The Cadzow family talk about sustainable cattle

farming, deep in Australia's red centre, p. 24

◆Chefs share their secrets to cooking the perfect

steak, p. 26

S I Z Z L I N G S U M M E R S T E A K S & R I B S

03

WELCOME to the summer edition of Meat & Co, a mag- azine dedicated to exploring the wonder of Australian beef. In this issue, we take you from paddocks to inspired chefs’ plates with six delicious summer recipes. Using a range of tender cuts and glorious aromatic infusions, you’re guaranteed to entertain your foodie guests with some truly epicurean taste experiences.

Our butchers review different steak cuts, while our chefs reveal their secrets to ensure you cook them to absolute perfection. We help you learn more about flavoursome, tender and versatile veal, before flying deep into the Northern Territory where we talk to the Cadzow family. In an area so remote you might not think it’s possible, their 2,633 square kilometre station is a showcase of sustainable cat-tle farming practices, delivering top quality MSA-graded Centralian beef. Enjoy and create this summer!

the team at: beefandlamb.com.au

I N T R O D U C T I O N

04

C R E D I T S

The paper stock is an environmentally-responsible paper sourced from well-managed forests and is

Elemental Chlorine Free (ECF).•

This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of information in the publication; however, MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained

in the publication. Readers should rely on their own enquiries when making decisions concerning their interests.

Reproduction in whole or in part of this publication is prohibited without the prior written consent

of MLA. © 2013•

PublishedJanuary 2014

Address: Level 1, 40 Mount Street, North Sydney, NSW 2060 Phone 02-9463-9333

Email: [email protected] Website: beefandlamb.com.au

Editor: Evelyn Lloveda [email protected] Art Direction and Design: Mash mashdesign.com.au

Printing: Southern Colour (Vic) Pty Ltd southerncolour.com.au Paper Stock: Cover: Nordset 250gsm by Raleigh Paper

Text: Grange Laser 120gsm by K.W. Doggett Food Stylist: Simon Bajada simonbajada.com& Deborah Kaloper [email protected]

Food Photographer: John Laurie johnlauriephoto.comProp Stylist: Sonia Rentsch soniarentsch.com

Illustration: Bradley Jay bradleyjay.co.uk

05

14The Veal Deal 24In Conversation:Beef from the Red Centre

26Chef 's Secrets to Steak Success

Issue No.4–– Summer ‘14

3Introduction

Recipes

10Butchers' Review: Raise the Steaks

Contents

C O N T E N T S

Sticky Beef Short Ribs 6

Grilled Flat Iron Steak 8

Char-Grilled Veal Cutlet 16

Beef Wellington Sambo 18

Grilled Vadouvan-Spiced Hanger Steak 20

Black Angus Rump 22

image below:–– Mt Riddock Station, Northern Territory 24

image above:–– Grilled Flat Iron Steak 8

R E C I P E S

07

Sticky Beef Short Ribswith Balsamic, Garlic

and Rosemary Marinade

Serves ––––– 8

R I B P R E P A R A T I O N

Method: To marinate the ribs, smash garlic to a paste with 1 tsp salt. Stir in rosemary, brown sugar, vinegar, cayenne, 1 tbsp salt and 1 tsp pepper. Rub evenly all over ribs and transfer to two roasting pans. Marinate in fridge for 8 to 24 hours. To cook, preheat oven to 200°C. Add ½ cup water to each roasting pan and tightly cover each with foil. Roast ribs until meat is very tender, about 1¾ hours. Remove pans from oven and transfer ribs to a platter. Keep pans for next step.

G L A Z E

Method: Add 1 cup of hot water to each roasting pan and scrape up brown bits. Skim off fat and discard, then transfer liquid to a frypan. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil for about 15 minutes until reduced to about 1 cup.

T O S E R V E Brush glaze onto both sides of ribs. Grill on high heat, turning occasionally until ribs are hot and caramelised, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side.

R E C I P E S

RIBS3.5kg short beef ribs8 large garlic cloves

2 tbsp rosemary,finely chopped2 tbsp packed

dark brown sugar2 tbsp balsamic vinegar

1 tbsp salt1 tsp pepper

1 tbsp cayenne pepper1 cup water

GLAZE2 cups hot water

1 cup balsamic vinegar½ cup packed

dark brown sugar

◆ ◆ ◆

These sweetly-seasoned meaty ribs are perfect for a satisfying, sticky-

finger snack. Slow roasting results in

pull-apart tenderness, while their grill finish

delivers a delicious caramelisation.

BEEf4 x 180g flat iron steaks,

cut from the oysterblade, trimmings saved2 large brown onions,

finely slicedolive oil

1 knob of butter4 large royal blue

potatoes, peeled andcut in half

100g salted butter100ml pure cream, heated

large pinch,chopped parsley

4 largeswiss brown mushrooms

RED WINE JUS2 eschallots, chopped

1 clove garlic, chopped1 small sprig thyme

100ml red wine250ml veal jus

08

R E C I P E S

B E E F P R E P A R A T I O N

Method: Season the flat iron steaks with salt and pepper, then cook on a hot grill to desired doneness. Cook the sliced onions in a heavy-based pan over medium heat with a little olive oil and a knob of butter. Keep the onions moving in the pan and continue to cook until golden brown, soft and caramelised. Cook the potatoes in boiling salted water, drain and mash. Gently stir in butter and hot cream using a rubber spatula, without over-mixing. Season to taste and add parsley. Place the Swiss Brown mushrooms in a small roasting tray and drizzle with olive oil. Season with salt and pepper and roast in the oven for 5 minutes.

R E D W I N E J U S

Method: Caramelise any saved beef trimmings in a heavy-based pan. Add the eschallots, garlic, thyme and red wine and reduce until jus is syrupy. Add the veal jus, bring to a simmer and skim off any fat. Reduce the jus by half, then pass through a fine sieve.

T O S E R V E Place mash on middle of each plate, arrange Swiss Brown mushroom and caramelised onions alongside. Place the grilled Flat Iron steak over the mash, then drizzle jus lightly around the plate.

Grilled Flat Iron Steak with Herb Mash,

Caramelised Onion, Roast Swiss Brown Mushrooms

and Red Wine Jus


◆ ◆ ◆

This variation on the classic steak and mash is the ultimate comfort dish for serious foodies who relish

a tender cut, full of magnificent flavour.

R E C I P E B y

Chef Andy Ball

B U T C H E R S ' R E V I E W

10

R A I S E T H E S T E A K SB U T C h E R S ’ R E V I E W

> RECIPE:

Discover the chef’s cut of choice in our exotic recipe

- p. 20

This cut is so damn fine that butchers keep it for themselves, which is why it’s also called ‘butcher’s cut’. It’s rare as

there’s only one per animal, and while it’s not quite as tender as other cuts, it makes up for

it in robust flavour.

> RECIPE:

Impress your guests with the extraordinary Beef Wellington Sambo - p. 18

Prepared from a boneless beef rib set, scotch fillet is from a support muscle that hasn’t done the heavy work of moving the animal around. It is tender, tasty

and moist and performs best with fast, hot cooking methods such as pan-frying, barbecuing or stir frying,

especially when thinly sliced.

With its beefy flavour and ease of preparation, flank steak is a

favourite with the Meat & Co. team. This long, flat cut from just below

the short loin is quite lean and has a distinctive longitudinal grain — which means it is imperative to slice the steak thinly across the grain before serving. This coarse grain also means that the flank

steak is very porous so perfect for marinating. Plus, there is no waste due to any gristle, fat or bone.


11

> RECIPE:

Experience the rich, charred

smoky flavours of Black Angus Rump in our recipe

- p. 22

Rich in flavour, this traditional pub fave is made up of four

different muscles, which is why it’s meltingly tender with a

satisfying chew.

The T-bone comes from the short loin and is tenderly rich and full of flavour. With little or no fat or connective tissue, it has a fillet on the smaller side of the T-shaped bone and a sirloin on the other, making this quintessential Aussie steak perfect for pan-frying

or barbecuing.

Typically, the most tender cuts of beef with the least amount of connective tissue are those cuts that sit along the spine of the

animal because there they do the least amount of work. The tenderloin (as the name suggests) is one such cut. As a result of its lazy life the tenderloin is also delicate in flavour. The tenderloin is best suited to portioninginto steaks for pan-frying and barbecuing.

12

12


> RECIPE:

Chargrill our veal cutlet and experience the same tenderness

as eye fillet - p. 16

Sliced from a standing rib roast, rib eye steaks (or rib cutlets) are tender, full of flavour and

become a scotch fillet when removed from the bone. They perform best when cooked in a pan, on a

barbecue, or sliced thinly for a beef stir-fry.

One of the 5 muscles that make up the whole rump, eye of rump is a short, lean, log-shaped muscle ideally suited to cutting into

medallions. These appealing medallions are perfect

for fast cooking on a hot surface like a barbecue or pan and have the tenderness of tenderloin as well as the beefiness of the rump. It can also be kept whole and tied with string to form a uniform shape for

roasting. Perfect for a Beef Wellington or wrapped in

bacon for mignons.

The often overlooked chuck eye steak is separated from the rib eye at the sixth rib, and it shares many characteristics with the rib eye, but for a more economical price.

With many different muscles running through it, the boneless chuck eye steak is not a particularly pretty

piece of meat, but it is well-marbled with fat, quite tender, and very tasty. Chuck eye steak is often braised because it has some gristle,

but it also takes happily to the grill if it is not overcooked.

13

The striploin is located along the spine in the hindquarter and runs from the ribs to the rump, sitting above the tenderloin. Sirloin steaks are cut from the rump end of the striploin. The rib end of the striploin forms the large piece of

beef on the T-bone steak. Located along the spine where the muscles do less work, sirloin steaks are tender and best suited to high temperature

cooking such as pan-frying or barbecuing.


> RECIPE:

Try our chef’s inspired twist on the classic steak and mash - p. 8

Wide, long and flat (hence the name), the flat iron is from the oyster blade. Full of flavour, it’s the second most tender cut on the animal (after tenderloin) and stays juicy and extremely

tender even when cooked to medium-well.

The Tomahawk is one of the largest steaks in Australia, weighing up to 1.9kg. The Tomahawk is essentially a rib-eye and takes its name from the 30cm rib bone that is left when

served to the table. A standard sized Tomahawk is generally shared by more

than 4 guests.

When you order a Tomahawk steak from your wholesaler make sure you specify

that it is from a carcase weight range of 390-420kg as you’d like the

average weight of your Tomahawk to be 1.2-1.6kg. Each rib is frenched leaving

the intercostals intact, however the intercostals can be removed if required and rib bones cleaned.

Sear the steaks on both sides before transferring to indirect heat for 30-35 minutes, depending on degree

of doneness required.

14

T H E V E A L D E A L

Veal is the meat of young cattle, and its popularity is steadily growing thanks to its remarkable flavour and supreme tenderness. In Australia, our traditions of veal rearing are different from those in Europe. Our strict code of animal welfare practices ensures the animals are reared in the open, in small groups and fed on a diet of milk and grass or grain.

T H E

13

12

1

11

Know Your Veal Cuts: 1 Rump 2 Striploin 3 Tenderloin 4 Rib Eye 5 Short Ribs 6 Chuck 7 Blade 8 Shin 9 Brisket 10 Flank 11 Shin 12 Knuckle 13 Silverside

L E G –––– Made up of the shank, knuckle and rump, this choice cut is celebrated for its versa- tility. Veal leg steaks from the rump, schnitzel from the silverside and thinly-diced veal from the knuckle for stir fries are popular cooking choices. Osso buco also comes from veal leg.

L O I N –––– Veal rack, cutlets, tenderloin, back strap and the eye of short loin are derived from the loin. Veal T-bones come from the short loin and fillet medallions from the tenderloin.F O R E Q U A R T E R –––– The forequarter provides the chuck, blade, forequarter chops, forequarter shin and osso buco. Veal mince is prepare from veal trim while diced veal can be prepared from veal chuck and blade.

T h E C U T S

15

T H E V E A L D E A L

2 4 5 63

10 98

7

T h E F L A V O U R O F V E A L

With its sweet, delicate flavour, veal is a great red meat alternative to chicken. Lean, light and

succulent, veal will beautifully absorb natural flavours such as lemon and fresh herbs.

Know Your Veal Cuts: 1 Rump 2 Striploin 3 Tenderloin 4 Rib Eye 5 Short Ribs 6 Chuck 7 Blade 8 Shin 9 Brisket 10 Flank 11 Shin 12 Knuckle 13 Silverside

> RECIPE:

Char-Grilled Veal Cutlet with Crushed

Baby Spinach Potatoes and Blood Orange Béarnaise - p. 16


Char-Grilled Veal Cutlet with Crushed Baby

Spinach Potatoes and Blood Orange Béarnaise

17

R E C I P E S

V E A L P R E P A R A T I O N

Method: Remove cutlets from fridge half an hour before cooking. These need to be served medium rare or medium at most to retain the maximum flavour of the veal. Heat a chargrill to high and cook each cutlet for approximately three minutes each side. Leave to rest.

P O T A T O E S

Method: Steam potatoes, cool, dice into 2cm squares. Place potatoes, spinach and butter in a bowl and mix gently until butter has melted. Keep warm until required.

B é A R N A I S E

Method: Pour the blood orange juice, white wine and vinegar into a pan. Add peppercorns, eschallots, tarragon leaves and stems and reduce by half. Strain off the liquid into a bowl or jug. Place another pan of water over high heat and bring to the boil. Reduce heat to low so the water is barely simmering. Place the egg yolks and 2 tbs of the strained liquid in a heatproof bowl, reserving the remaining strained liquid. Use a balloon whisk to whisk the egg yolk mixture until combined. Place over the simmering water and whisk constantly for 5-7 minutes or until a ribbon trail forms and holds its shape for about 15 seconds when the whisk is lifted. The bowl should be warm, but not too hot to handle. Add the butter to the sauce one cube at a time, whisk-ing constantly, adding each cube only when the previous one melts and is thoroughly combined (this process should take up to 10 minutes). The sauce will lose some volume, but should still have a thick, aerated texture. When all the butter is added, remove the bowl from the pan and stir in the extra tarragon. Season with pepper but taste before seasoning with salt. If you would like a stronger flavour, add a little reserved strained liquid to your liking. Serve immediately. Béarnaise sauce is not a hot sauce – it is usually served warm.

T O S E R V E Place the crushed baby spinach potato on one side of the plate, rest asparagus near the middle. Add the veal cutlet, spooning over the Béarnaise sauce. Garnish with cut blood orange and cracked black pepper.

VEAL4 x 200g veal cutlets12 asparagus spears,

blanched

POTATOES4 medium potatoes,

washed200g baby spinach,

stems removed120g salted butter,

diced

BéARNAISE3 blood oranges(2 to squeezeand 1 cut)

60ml blood orange juice(from the 2

blood oranges)60ml dry white wine

60ml white wine vinegar10 black peppercorns60g (about 2 large)eschallots, peeledand finely chopped

3 tbsp fresh tarragonleaves and stems,

finely chopped3 egg yolks

(at room temperature)125g butter, cubed

(at room temperature)1 tbsp fresh tarragonleaves, finely chopped

◆ ◆ ◆

> CHEF’S TIP:

If the butter is added too quickly, the sauce may lose some of its volume. As you add the butter, keep checking that the bowl is not

over-heating.

R E C I P E B y

Chef John Alexander, Norman Hotel, QLD.

18

Beef Wellington SamboServes ––––– 4 t o 6

BEEf1kg cube roll/scotch fillet120g dried

porcini mushrooms70g shallots12g garlic

50ml vegetable oil10ml truffle oil

crusty white breadsalted butter

baby watercress

ICE CREAM450ml whole milk

900ml double cream200g fresh horseradish,

grated200g caster sugar

12 egg yolks

CHUTNEY50ml vegetable oil

100g shallots, diced50g caster sugar

8g brown mustard seeds500g beetroot,finely diced300ml water

100ml white wine vinegar80g brown sugar,

unrefined

◆ ◆ ◆

19

R E C I P E S

B E E F P R E P A R A T I O N

Method: Blitz the Porcini mushrooms in a food processor until you have Porcini dust. Add shallots, garlic, oils and seasoning. Blitz until you have a paste. Place beef on cling film and rub in the marinade. Wrap and leave to marinate overnight. Roast to your liking, rare is preferred for this recipe.

I C E C R E A M

Method: Place the milk, cream and horseradish in a large saucepan and heat gently. Bring the mixture to scalding point, then remove from heat and pass mixture through a sieve, catching liquid in a bowl placed underneath. Meanwhile, whisk sugar and egg yolks together until sugar has dissolved and the mixture is smooth. Steadily pour the hot cream mixture over the eggs, whisking continuously. Remove from heat and leave to cool. Churn the mixture in an ice cream maker following the manufacturer's instructions. Alternatively, pour into a freezer-proof container and freeze for an hour or until the sides begin to solidify. Stir to break up any ice crystals. Return to the freezer and repeat the process once more, leaving the ice cream until firm; turn into a bowl and beat quickly, or whizz in a food processor. Return to the freezer and leave until completely frozen. Soften the ice cream in the fridge 30-45 minutes before serving.

C h U T N E y

Method: Heat oil in pan, add shallots and stir until softened. Add caster sugar and caramelise. Add mustard seeds, beetroot and water, bring to a sim-mer then add white wine vinegar, sugar and seasoning to taste. Reduce until sticky and nearly dry. Serve at room temperature.

T O S E R V E Butter a thick slice of white crusty bread. Fry in a dry pan until golden brown. Top the hot bread with a handful of baby watercress for a great peppery flavour. Place freshly-carved beef slices over the watercress. Add a dessertspoon of beetroot chutney. Once you have tempered the ice cream in the fridge, use an ice cream scoop to make a nice ball and rest it on the chutney. Add a tiny twist of black pepper on the ice cream.

Nothing short of extraordinary, this

hot and cold combination is the epicurean sambo to

serve when you want to impress a crowd.

R E C I P E B y

Chef Thomas Allen

21

P R E P A R I N G V A D O U V A N

Method: Preheat oven to 175°C. Pulse onions in a food processor until very coarsely chopped (there may be a few large pieces remaining), then transfer to a bowl. Repeat with shallots, then garlic. Heat oil in a deep 12-inch heavy non-stick frypan over high heat until it simmers, then sauté onions, shallots and garlic, stirring often, until golden and browned, 25 to 30 minutes. Grind fenugreek seeds with mortar and pestle. Add to onion mixture with remaining spices, adding salt and pepper to taste, and stir until combined. Transfer to a large 4-sided sheet pan lined with baking paper and spread as thinly and evenly as possible. Bake in the middle of the oven, stirring occasionally to separate onions, until well browned and barely moist: 1 to 1¼ hours.

h A N G E R S T E A K

Method: Roll hanger steak in Vadouvan spice mix. Preheat chargrill and cook hanger steak to no more than medium-rare. Leave to rest before serving.

T O S E R V E Place hanger steak in centre of plate and serve with thinly cut fries on the side. Add your own vibrantly fresh green garden salad, lightly dressed before serving.

BEEf200g hanger steak

fRIES125g angel hair fries

VADOUVAN4 onions,

cut into 1-inch pieces450g shallots, halved

12 garlic cloves, peeled¼ cup vegetable oil

1 tsp fenugreek seeds1 tbsp thinly slicedfresh curry leaves

(optional)1 tbsp ground cumin

1 tsp ground cardamom1 tsp brown

mustard seeds¾ tsp turmeric

½ tsp grated nutmeg½ tsp hot redpepper flakes

¼ tsp ground cloves

◆ ◆ ◆

Grilled Vadouvan- Spiced Hanger Steak with Angel Hair Fries


R E C I P E S

Hanger steak is prized for its rich flavour, and this easy peasy recipe gives it an exotic boost that’s perfect

for warm weather entertaining.

Like a BBQ in a wok, kids and adults will love the rich, charred smoky taste of this tender black

angus rump.

R E C I P E B y

Chef Mark Jensen, Red Lantern, Sydney N.S.W.

22

R E C I P E S

T O P R E P A R E

Method: Cut the beef into 1.5cm cubes, then marinate by massaging lucky sauce into the beef and letting it stand for 5 minutes. Drain excess marinade from the meat before cooking. Heat a wok over the highest heat until smoking hot. Drizzle the oil around the top of the wok, allowing it to run down the side and into the middle. Add beef in small batches, shaking and tossing often to seal beef well on all sides. This should be done quickly so the beef is charred and the wok flaming. Add garlic, onion and butter to wok and continue to stir-fry, using a wooden spoon or wok ladle. Finish the beef to your liking, ensuring you don’t overcook it. Medium-rare should take 3-5 minutes. Add a pinch of salt and cracked black pepper and serve immediately.

T O S E R V E Dress cucumber and tomato with fish sauce and add to plate, along with a generous serve of rice and beef.


Black Angus Rump Wok-Tossed with Soy

and Sesame

BEEf500g black angus beefrump or eye fillet3 tbsp lucky sauce(see recipe below)

1 tbsp oil1 garlic clove, crushed

½ small onion,thickly diced

50g butterrice, to serve

LUCKY SAUCE125ml oyster sauce3 tbsp hot water2 tsp sesame oil

2 tsp caster sugar(mix all ingredients

until combined)

SALAD1 punnet cherrytomatoes, halved

1 lebanese cucumber,thinly sliced

tbsp dipping fish sauce

◆ ◆ ◆

> CHEF’S TIP:

Cook the meat in small batches to maintain the highest possible heat in the wok and prevent stewing. The

meat will keep cooking even after the heat is switched off.

B E E F F R O M T h E R E D C E N T R E

W O R D S B y Steven and Rebecca Cadzow

I N C O N V E R S A T I O N

I N C O N V E R S A T I O N:

M t R i d d o c k s t a t i o n • n o R t h e R n t e R R i t o R y

24

25

25

I N C O N V E R S A T I O N

Mt Riddock is our family-run property locat-ed 200km north east of Alice Springs in the Northern Territory. Since we purchased the property 27 years ago, it has been a continuing labour of love to keep on top of the natural resource issues facing Centralian pastoralists like us. We manage the property with the help of a bore man, head stockman, three station hands, a teacher, handyman, cook and truck driver and of course Dick and Ann (Steven’s parents). It’s a real little community that works together to deliver consistent quality Australian beef in tune with a healthy, natural environment.Our cattle are Poll Herefords, and we selected this breed because of their ability to withstand the harsh environment, while still producing a premium product. The cattle consume native grasses and leaves from Mulga trees. Due to the conditions, we’re continually assessing the state of the land to optimise feed for the cattle, as well as preserving the environment for the future. Our pasture management means our cattle can happily graze, even in an area so remote you might not think it’s possible! We don’t get a lot of rainfall in the area, so we introduced ponding banks to capture what little rain we do get, and then use the water

captured for grass growth. We also installed a remote system to monitor water, so we can check tank levels for the cattle from our house (or anywhere in the world). This has significantly reduced our fossil fuel consumption as we were sometimes driving up to 400km a day just to check the troughs! This year is the driest year on record so far, and initiatives like these give us peace of mind. We love being progressive farmers who can be environmentally sustainable and simul-taneously produce great tasting and tender beef. For us, it’s important to take care of every aspect of the land for future generations so we can hand it back in much better condition than we received it.

> TARGET 100

The Cadzow family is part of the Target 100 Initiative, which aims to deliver sustainable cattle and sheep farming

by 2020. To connect with Australian farmers and learn more about the source of the beef we're consuming, visit:

target100.com.au

> MEAT STANDARDS AUSTRALIAMt Riddock Station beef achieves MSA grading, which guarantees its tenderness, quality

and juiciness. Introduced in 2000, MSA sets the standard for best practices in beef production from paddock to

plate, ensuring a top quality end product. Look for the MSA symbol on-pack, and take the guesswork

out of buying and cooking quality Australian beef.

S T E V E N A N D R E B E C C A C A D Z O W run Mt Riddock Station in the Northern Territory – a 2,633 square kilometre property with 7,000 Poll Hereford cattle. When Steven’s parents

first purchased the land in 1986, it was a red dust bowl, destabilised by a lunar surface of rabbit warrens and devoid of vegetation. Not to be daunted, they rolled up their sleeves

and so began a remarkable transformation...

C h E F S ’ S E C R E T S T O S T E A K S U C C E S S

Rare –––– Cook for a few minutes per side, depending upon thickness. Turn once only and cook until steak feels very soft when pressed with the back of tongs. Medium –––– Cook on one side until moisture is pooling on top surface. Turn once only and cook until moisture is visible and the steak feels springy with the back of your tongs. Well Done –––– Cook on one side until moisture is pooling on top surface. Turn only once and cook until moisture is pooling on top.

h O W T O C O O K T h E P E R F E C T S T E A K

26

C H E F S' S E C R E T S T O S U C C E S S

The Proof: 1. The sizzle of the steak in the pan. The sound comes from juices dropping off the steak and steaming off the hot pan. If searing seals in juices, there would be no sizzle. 2. When turning your steak you can see red droplets of moisture pooling on the surface as the other side cooks. If searing sealed in the juices – how are these little gems escaping? 3. When lift- ing your steaks out to rest, who here hasn’t left behind some brown juice? Don’t mistake it for the butter you used to baste the steak while cooking – this juice has leaked out of your meat! 4. The cloud you see wafting from the surface of a seared steak is nothing but moisture evaporating from your steak. 5. Brown juices on the resting plate. Even before you cut into the steak, it’s leaking some of its juices.

S E A R I N G A S T E A K D O E S ' N O T ' S E A L I T S J U I C E S

W E S E A R B E C A U S E O F T h E L O V E Ly B R O W N C R U S T I T C R E AT E S . . .

Nathan Myhrvold, Chris Young & Maxime Bilet. Modernist Cuisine: Animals and Plants, 2011

M y T h B U S T I N G

Cook your steaks to perfection

with our FREE app, SteakMate.

Available on theApp Store and on

Google play.

28

B E E F A N D L A M B . c O M . A U

F O R M O R E I N F O R M A T I O N A N D R E C I P E S V I S I T :

What did you think of MEAT & CO?

Tell us and you

could win an iPad! Just log on to:

beefandlamb.com.au/meatandco

Documents

Meat & Co Summer 2014