Butcher and Meat FAQ Part One
What is a butcher?A butcher is someone who has trained in the art of selecting, buying, ageing, preparing and cutting meat.
What is Delmonico steak?Delmonico’s Restaurant in New York popularised Rib Eye Steak as their signature dish in the late 19th century and it has carried their name since.
How do I buy steak?A.Look for recommendations from friends, family and the review websites locally. Find a good butcher and tell him what you are looking for. Explain your budget, your preferences and the numbers you are feeding, so your butcher can give you the benefit of his experience and you will get the best steak possible based on your criteria.
How do I prep a steak?A. For most steaks, allow to come to room temperature for 30 minutes or longer. If you cook a steak straight from the fridge, it will lower the temperature of the oil and you will get a miserable, grey steak and there will be no Maillard reaction.
What is the Maillard reaction?A. The Maillard reaction is when fresh meat is cooked in a pan in very hot cooking oil (140 to 165 C) and the reducing sugars and amino acids react and brown the meat and give it its desirable flavour.
What is Rib-Eye Steak?A. Rib-Eye Steak (also known as Scotch Fillet, entrecote or spencer steak) is cut from the rib section of a beef animal. The rib section runs from the 6th to the 12th rib. The Rib Eye is mainly made up of the longissimus dorsi muscle and also includes the spinalus and complexus muscles.
What is the best way to cook a steak?A. There is no best way, there are just personal preferences. Most chefs advocate searing on a hot pan followed by a spell in the oven to finish. Some say season before cooking, others say season afterwards. Three things every chef agrees with:
- Bring the steak up to room temperature first
- Make sure the pan is hot before you put the steak on. Use a high-quality cooking oil for steak like tallow.
- Allow 5 to 10 minutes resting after the steak finishes cooking.