My Meat Technique – recipe

I tested meat over and over and basically relied on traditional information including the Modernist Cuisine, the bible in cooking these days. I explained to a blogger yesterday, an Air France employee, my technique for maintaining the steak’s juices.

Most people learn to keep the meat at room temperature before cooking it, but I do the opposite and for a very good reason. I start with meat at 3-4°C before I sear (color) it. The reason is, if you let the meat get to room temperature, it will bleed the meat. The meat will sit in a pool of its own juices. The reason is simple, the water molecules expand and they push the cells and break out.

If the meat is cold, the meat in the center doesn’t cook, and consequently the meat only gets colored and that is it! Then let the meat rest at room temperature until the center is warm. Then you are ready for cooking.

The key is a good searing with some de-glazing and then add a simple “dry rub” to cover the meat’s outer surface. The key is a fast coloration, use some aged mirin or vermouth, or red wine to de-glaze the meat, and keep the meat out of the pan when you evaporate the alcohol. This will yield a faster coloration as the temperature rises above 80°C and the meat contact in the pan involves less time.

After you finish, you can cool it in the fridge to hold it, or leave it at room temperature for eventual cooking. Pay attention to bacteria tables if you leave it too long.

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