One more thing for everyone: steaks always come out more tender if you do not put salt on them until after they are cooked. Cut each steak in half vertically to create four 8-ounce steaks. This technique is applicable to both rib-eye (market) and New York steaks, and is also helpful in slicing a single steak in two thin halves. Thanks! It probably depends on the amount you buy. you can cut thick new york steaks in half either across the middle or longways. I prefer a strait blade personally. Share it with us! Join Yahoo Answers and get 100 points today. If the fat is on the top, the butcher needs to exert more effort to get the knife through it, and the meat get mashed underneath. That's actually a really tasty way to cook steak. Simply put, that can be the difference between selling it and not as well. (King Cut is a 16oz Filet) Make sure to trim any remaining connective tissue, there won’t be much at this point. hahaha. (I am 99% sure that this is a 'loin' primal.). At The City Cook, one of our consistently most popular searches is for ways to cook less costly cuts of meat, especially steaks. she still likes hers done a bit more than me though, and i was tired of hoofing it back to toss hers on again or (worse) hearing her microwave it for 30 seconds. The first rule of cooking a great steak is starting off with great meat. It is typically not necessary to add oil or seasoning to the ham steak due to its high fat and sodium content. The PSMO yields 6 center cut Filet. You don’t ... 2. Place one half to the side and with the remaining half; remove a small portion of the rounded end so that both sides of the half primal are nicely squared. 1.5-inch-thick steaks are also easier to cook than extra-thick cuts (2.5 to 3 inches), which require a little more skill and some specialized techniques to achieve even doneness. Make sure to put a little garnish on the tray, as the green will make the meat look redder and hide imperfections. The easiest way to cook steak is to sear it on a grill or under a broiler. anyone else hate the taste of onion and garlic and think it taste off putting. She does a nice job with a pork-tenderloin, cutting nice chops, cubes for stew and fatty parts for slow-cooking. This will make for a rough looking cut. This is the part we are all waiting for, right? Like previous answers say, just use one large, sharp knife, but be very careful not to cut yourself. Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. Is the meat too hard to cut raw? Cook the ham steaks for 5 to 6 minutes on each side until the steaks become opaque. This recipe is designed for very large steaks, at least one and a half inches thick and weighing 24 to 32 ounces (700 to 900g) with the bone in. The butcher would be on the right in the photo. Porterhouse, T-bone, ribeye, and New York strip will all work. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Grilling Steak: 6 Professional Secrets to Cooking a Thick Cut. Have fun! The next time … A thick steak has so much of surface area, so you might want to season the sides as well. Fat down and cut through the bottom to the top( not vice versa). Tasty Ible, I'll take seconds.Cool to see this posted. on Introduction. How do you think about the answers? Having a little experience can really make the most out of the portion, exactly as you show! The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. pop them in the freezer for 15 minutes, then use a very good sharp knife. Rest your steaks for 5 minutes before serving, covering lightly with foil. Especially if you are cooking them in a pan - brown them well on each side, and then turn down the burner and cover them. I'm a former pro cook, and part-time butcher, and your tips are right on. You cannot cut a proper steak with a straight-bladed chef's knife, as the blade will not contact the cutting board at the proper angle. Deciding the desired flavor and texture of the steak (whether crispy or slightly browned), should determine how the meat is prepared and cooked. Could we eliminate the gray zone? steaks. Did you make this project? You can cut these steaks into thinner pieces.Tou need a super sharp filet knife, and the steaks will be easier to cut if you actually put the meat in the freezer for about 10 minutes that way the meat is firmer and you can get a nice clean cut. and then cut in half i end up with the perfect size for me 7-8 oz. You can cut this section into anywhere from 4-8 steaks. so i cook her a steak … The cut featured is a rib-eye (prime rib if ti had the bone). 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