Text 27505, 66 rader
Skriven 2012-07-25 12:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: beef 14
===============
 ML> Why vary the degree of doneness?
 JW> I went from my usual medium rare down to blue rare and back, just to
 JW> see what I truly liked best.

That can be fun.

 Once I accidentally did one medium
 JW> well, but that was totally unintentional.

That can be less fun, unless the overdoneness was caused
by the cook being carried away to another dimension by a band
of lustful Amazons from Mars.

  I came to the conclusion
 JW> that I really do prefer medium rare with a hot red centre, lots of
 JW> pink and a really good outer char.

For me if a steak has a center above 100F or whatever cattle
body temperature is, I am disappointed; if it goes above 120
or so it is in danger of going back to the kitchen.

Yesterday I made three flank steaks, internal temp approximately
90, 125, and 140, pleasing all. I tasted the three with the
obvious result, the first being just done enough, the second
just barely overdone, and the last just barely edible. This
morning I took the remains of the 90, cut out the gristly center,
and did that to probably 175 - it was delicious, and that odd
gooey stuff was nicely melted. Today for lunch unless someone
has any clever ideas I'll chop up the overdone parts and make
peppersteak subs out of them.

The New York Times, back in the old days when people weren't
scared of their shadow, once had a recipe that called for a
roast to be cooked to an internal temperature of 90F for rare,
and I went, yay, but that wasn't fashionable for long. Depends
on the cut of course, with stewing cuts not tolerating anything
between 100 and 160-odd, though some of the more robust ones
such as brisket or flank are excellent raw.

Lemon-Marinated Chuck Steak
cat: meat, grilled, main
serves: 4

1 1/2 lb bone-in Harris Ranch chuck steak
- Marinade
1/2 c fresh lemon juice (about 3 lemons)
1 1/2 Tb grated lemon peel
1/4 ts salt
1/4 ts pepper
1 ts celery seed
1 ts thyme
1 ts oregano
1 ts rosemary leaves
2 cl garlic, finely chopped

Place steak in glass dish. Mix marinade ingredients and pour over
steak. Refrigerate, turning steak occasionally, 24-48 hr. Cook
steak on barbecue grill 4" from med-hot coals 8-10 min per side
for rare or until desired doneness. Baste with marinade during
cooking.

http://www.harrisranchbeef.com

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