Truly exceptional meat and supermarkets are not often mentioned in the same sentence but is the horizon moving as consumer education drives improvement in quality?
Once you've purchased your steak from your supermarket shelf of choice, what do you do next? Chop it up for fajitas? Throw it on the BBQ? How do you turn that polystyrene packet into a restaurant quality meat experience?
We can let you in on a few tricks of the trade to help!
Firstly, it very much depends on what you are doing with the steak. If you are doing a stir fry or fajitas you can get away with using the cheaper options. If you are doing a steak for that special Saturday night supper, then go premium. It will be worth it!
The difference is in the amount of time the beef has been hung or aged which has a massive impact on flavour and the tenderness of the steak.
The cut of the steak will also vary and a thick cut is essential if you like your steak rare but with a caramelisation on the outside.
The colour of the meat should also be considered. Ideally, you are looking for something that is a deep red. Bright red meat tends to suggest it hasn't been hung for as long, although that is not always the case
So too the trimming. Fat = flavour, marbling offers juicy tenderness but is probably not something you will see when buying supermarket steaks. But if you do, then that is the one to buy as the fat will render down during cooking and give you a lovely, juicy steak.
But enough with the cosmetics, how do you cook them to enhance their varying properties?
Tips on cooking- remove the steak from the fridge at least 30 mins before cooking. Whatever you are using to cook the steak on, make it is hot. Rub with oil, season well and allow to rest for the same amount of cooking time in a warm place.
And enjoy!
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