Chefs rave about good meat. Do you know what else they rave about? Properly cooking meat. And that includes the correct way of cooking different meat cuts and what recipes you can make. Even Gordon Ramsay is crazy about good steak, right?
You don’t have to earn a degree in culinary arts and become a chef to know the proper way of cooking meat. You can do that in the comfort of your own home! All you need is Google, some patience, and a good skillet. Of course, the last ingredient is superb meat cuts that you just bought.
And while we’re at it, we’ll be telling you all about the excellent meat cuts chefs rave about, as well as the proper ways to cook them. They’ll be so good that you’ll feel like a private chef with your clients complimenting you. “Squisito!” they’ll say.
The T-Bone is a cut from the dorsal vertebrae found near the rib and part of the short loin. A single piece can weigh up to 400 grams, with the animals commonly around 48 months old. The steak tastes even better if the animal’s diet was only vegetables.
When cooking the T-bone, the meat must be taken out of the refrigerator 30 to 60 minutes before cooking to adjust to room temperature. Have the pan or the oven ready by pre-heating them. To achieve the correct doneness of the meat, sear one part first before flipping to the other side. Do not flip the cut too much, so it doesn’t lose its juices. Don’t use oil either; the meat already has enough fat to cook it.
Considered the top cut of meat by chefs, the pork or beef tenderloin is cut lengthwise from down the loin, above the kidneys, and the side ribs. This meat is lean and tender, which means that the cooking process is often delicate.
To cook the tenderloin, prepare the pan, oven, or grill at the right temperature. When cooking, never poke or remove it from the heat source to maintain juiciness. When checking its doneness, you can use a meat thermometer. If you’re an expert, then pressing the center of the meat with your finger will do. It’s rare or close to that if it’s soft, and it’s well-done if it’s firm.
Entrecote is the premium cut from the sirloin of the animal, nearest the kidneys and without touching the tenderloin. It is also an alternative to T-bone steak if you want a lighter option.
Cooking the entrecote uses the same principles as cooking the T-bone. You don’t cook it until it’s at room temperature and have your pan or oven ready. The main difference is that you can use oil for entrecote. Also, use tongs when cooking since a fork may compromise its juiciness. Sear the meat and flip it a couple of times to achieve the correct doneness.
Properly cooking meat cuts doesn’t have to be complicated. You just have to pay attention and enjoy the process to get your desired results. You don’t need a culinary arts degree either; if you want to learn about the proper way of cooking meat, you can take short culinary courses that focus on that skill.
If you want to learn how to cook meat or simply hire a private chef for your next event, Food Fire+Knives is the perfect place for you. We are a premier network of private and personal chefs across the United States dedicated to giving you an exquisite in-home dining experience. If you want good food the way it’s meant to be, Food Fire+Knives is at your call!