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I'm taking this science/cooking course from Coursera, and there was a big section on cooking steak. I don't eat a lot of steak. And I cook it even less, because I'm intimidated. Yes, you see me cooking all sorts of food, but I'm not that great with beef .... Especially when not following a recipe.

This course taught me a few tips, so I was willing to give it a try. First step was to pick the right cut of steak. I learned that the tenderloin is the most tender part, because the muscle is not exercised much. Sirloin is also a good choice, and was what I could find at the market.

Salt can help tenderize meat, so after cutting the steak into individual portions, I seasoned it liberally with salt and pepper, then let it sit for 5 minutes.

I used to think that steak was cooked either on the pan or in the oven. I learned that I should sear the steak in the pan, and cook it in the oven. Carmelized onions can also tenderize the steak, so I sautéed onions before browning the steak.

I finished the steak in a 300F oven, using a meat thermometer to tell when it was done.

Roast corn, baked potato, and salad completed the meal.

The steak was tender, but cooked slightly longer than I would have liked. Next time, I'll account for the additional cooking while the steak rests. The sauce was a bit too thin, but I'm only half-way through the lesson on sauces!

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( 3 comments — Leave a comment )
mmarques
Aug. 14th, 2013 02:56 am (UTC)
My LJ client didn't let me post with 3 pictures. So, I put this one in a comment.

baggyk
Aug. 14th, 2013 12:49 pm (UTC)
That course sounds really interesting. The dinner looks very, very summer. I know what you mean about being intimidated by steak and not being good with beef. I was a vegetarian for 10 years and missed out on some meat cooking skills myself.
mmarques
Aug. 15th, 2013 03:51 am (UTC)
It has been interesting, and I learned a few tricks. There's a Harvard edX course starting in October about science and haute cuisine. https://www.edx.org/course/harvard-university/spu27x/science-cooking-haute-cuisine/639

This one looks even more interesting..... Each week will include a different restaurant in a different country. Looks like more recipe assignments.
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