- Get the best quality meat that you can.
- Don't Fuck It Up.
Thursday, April 3, 2014
I am a firm believer in the time-honored, two-step method for cooking steak:
I believe I successfully followed this code of ethics this evening.
I fulfilled Step One by buying a quarter cow (~125lbs split into a variety of cuts) from Haiwick Heritage Ranch (www.haiwickheritageranch.com). They sell hormone free, pasture raised, grain finished Angus. No feedlots, no stress, no unnecessary antibiotics. Plus, it is dry aged for several weeks, which I haven't seen from any other grass fed beef suppliers online. Awesome. The quarter cow arrived today, and of course we had to try it immediately. We decided to thaw out a pack of two New York Strip steaks and give them a shot.
I fulfilled Step Two by treating the steaks with simple care. First, I sprinkled a little salt and pepper, then put them on a very hot grill. I cooked them for a total of about 8.5 minutes, 5 on the first side and 3.5 on the second side, rotating them 90 degrees halfway through each side. Then, they rested for about 5 or 6 minutes in foil (normally I would let them rest longer, but I was hungry!). Then, we ate it with a side of salad.
The steaks were a perfect medium to medium rare throughout, with a respectable crust. This might have been the juiciest steak I've ever made. The high quality of the meat was fully on display. The strip of fat was perfectly done and just melted in your mouth. This steak was easily on par with any I've had in high end steakhouses (and yes, I've been to Keens and Peter Luger's in NYC). The dry aging and high quality grass fed meat is definitely the key. Luckily, I was able to pull off Step Two and didn't overcook it or, worse, cover up the meat's inherent taste with a bunch of seasoning or sauce.
This is the first time I've bought meat in bulk and so far have zero regrets. Quite the opposite. If you don't have a chest freezer full of awesome meat, you should seriously re-examine your priorities in life.