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Food Secrets to Restaurant-Quality Steak at Home for Less Money

19:28  12 july  2018
19:28  12 july  2018 Source:   rachaelrayshow.com

Stop Calling That Juicy Steak ‘Bloody’ – Here’s What It Really Is

  Stop Calling That Juicy Steak ‘Bloody’ – Here’s What It Really Is You can be forgiven if you think that the pinkish liquid that makes a rare steak “juicy” is blood. We tend to call a rare steak “bloody,” after all, so it’s not exactly a stretch to think that the red liquid that drips out of your steak when you cut into it is blood. It’s also a great way to make people squeamish about eating a steak that’s anything less than well-done: “I don’t want to be eating all that blood!” Well, we have news for you: Even a completely raw steak contains no blood.

You’ll be able to host your own five-star steakhouse dinner at home (and save big) once you’ve mastered these tips for perfectly tender flavorful meat.

You'll be able to host your own 5-star steakhouse dinner at home (and save big) once you've mastered these tips for perfectly tender flavorful meat.

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Is there anything better than a perfectly seasoned steak cooked to your exact liking?

Few things, right?!

Well, what if we told you there's a way for you to get that at home — and for a lot less money.

Now, of course, a steak will always be less if you make it at home. But even then, there are levels. American chef, steak connoisseur and restaurateur Charlie Palmer broke down three cuts for less:

MOST EXPENSIVE: NEW YORK STRIP STEAK

"It's probably our most popular steak in our steakhouses," says Charlie. "

MEDIUM EXPENSIVE: FLAT IRON STEAK

Charlie's take? "VERY tasty! Not as expensive. But moist and juicy." And he says you can buy it everywhere these days!

What You Should Be Doing Instead of Marinating Your Meat

  What You Should Be Doing Instead of Marinating Your Meat Publican Quality Meats's Joe Frietze has a bone to pick with the way you're prepping meat.Whether you're cooking steak or chicken on the grill this summer, chances are you're going to be mixing up more than a few marinades. But marinades require advance planning, and, according to Joe Frietze, chef de cuisine at Chicago's Publican Quality Meats, they're not actually all that great.

You'll be able to host your own five-star steakhouse dinner at home (and save big) once you've mastered these tips for perfectly tender flavorful meat.

The Secret to Restaurant - Quality Steaks at Home - www.belgard.com. Sometimes with these steaks , less is more. However, it will give you a restaurant -style steak that’s pretty damn close to perfection for a lot less money . I’ve only used this technique for strip steaks , but The Secret to

LEAST EXPENSIVE: SKIRT STEAK

"This one's a great steak for fajitas and things like that, if you're slicing it. It's usually a lot less expensive." Hear, hear, Charlie!

But that wasn't the only key knowledge he shared! Charlie also dished three tips for making sure that once you have your meat, it's cooked like it came out of a restaurant kitchen, too.

MORE: You Should Be Asking Your Supermarket Butcher These Questions

"I think a lot of people say, 'Well, how do you get a steak like you have in your restaurant at home,'" says Chef Charlie. "And I think, it's not that hard! But there are some thing your have to do.” Including…

1. ALWAYS BLOT YOUR MEAT

"You got to dry it out well before you sear it," says Charlie.

Rach adds, "Any protein — not just steak — should be dry when it goes onto a very hot surface."

How to grill steak: The simple secrets to the best beef on the barbecue

  How to grill steak: The simple secrets to the best beef on the barbecue Whether you're grilling filet mignon, strip or skirt steak, these tips from a barbecue expert will help you make the best beef.Browne says that when it comes to steak, you can grill just about any cut, from filet mignon and strip to hanger and skirt steak. But his favorite is a juicy, flavorful bone-in ribeye. He says the bone gives the meat better flavor and transmits heat to the inside of the steak, which helps it cook evenly.

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Secrets to Restaurant - Quality Steak at Home for Less Money . Who Is Little Debbie? My Recipes 0:54. The Right Way to Send Food Back, According to Waiters and Chefs.

Also, you want your meat ice cold! "The reason you want your beef to be ice cold is that in order to achieve a rare steak with a highly seared exterior, you want the interior to heat up as slowly as possible while the outside becomes caramelized," Charlie explains.

You don't want to mess with that texture!

2. NEVER SALT TOO SOON

"When you season it," says Charlie, "season it just before it goes into the pan. This is another mistake that people make. They season it ahead of time, and then it starts to weep (i.e. it seeps water)."

3. DON'T OVERCROWD THE PAN

"For instance, if you are searing six 12-ounce steaks, you will have to either use two pans — three in each," says Charlie. "Or you can sear them three at a time in one pan and find a warm holding place, possibly your oven or on your stove to rest the first three. Crowding the pan results in bringing the temperature way down and creates a stewing affect as opposed to searing — not good!"

Can You Go to a Steakhouse and Order a Completely Raw Steak?

  Can You Go to a Steakhouse and Order a Completely Raw Steak? Believe it or not, there are some people out there who don’t prefer their steak medium rare, or even rare… they prefer it raw. As in, cold, uncooked, completely raw. We’re not passing judgment, and thankfully we live in a time when a high-quality piece of beef won’t make you sick if you eat it raw (just think about carpaccio and tartare).

Secrets to Restaurant - Quality Steak at Home for Less Money . You’ll be able to host your own five-star steakhouse dinner at home (and save big) once you’ve mastered these tips for perfectly tender flavorful meat. Rachael Ray Show.

Canadian Steak House Restaurant à La Mézière. 09:46. How restaurants and other food producers make "fake" steak made with "Meat Glue".. How to Make Restaurant Quality Pizza at Home . 21:35. Mahi Ray Episode 9 on Ptv in High Quality 8st March 2015.

And the perfect finish? Charlie's Green Peppercorn Sauce, which he whipped up on our show!

Finally, as promised on the show, click here for all 16 of Charlie's restaurants in the country!

IN NEW YORK:

Aureole Liberty Room

Aureole

Upper Story by Charlie Palmer

Charlie Palmer Steak

Crimson & Rye

Jake's @ The Knick

Charlie Palmer at The Knick

St. Cloud

Spyglass Rooftop Bar

IN WASHINGTON, D.C.:

Charlie Palmer Steak

IN LAS VEGAS:

Aureole

Charlie Palmer Steak

IN RENO:

Charlie Palmer Steak

IN NAPA VALLEY:

Charlie Palmer Steak

IN SONOMA COUNTY:

Dry Creek Kitchen

Spirit Bar

You Should Use a Cast-Iron Skillet to Grill Your Steak, Here’s Why .
Using a cast-iron skillet on the grill is the key to giving your steak the perfect crust and a tender, juicy inside. There's more than one way to grill a steak. Our Test Kitchen loves the reverse-sear method (starting over low heat and finishing with a super-hot sear). It's perfect, especially when we've got our hands on a thick-cut steak. Using a cast-iron skillet on the grill is very similar, and it works every time — no matter how thick your steak and whether you like your steak medium-rare, well-done or something in between.Plus, it's another excuse to use Grandma's hand-me-down cast-iron skillet.

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