Raising the steaks ;)
Welcome back! Time for another blog entry, this time it's all about steak.
It's a meat that causes innumerable debates, family feuds, and may have even started the odd war. We all know somebody that wants their steak somewhere between well done and cremated, can we trust these people, are they ok? Sooooo many questions! Then we have the folk that like their steak still mooing, where even a half decent vet could probably resuscitate it, how people can eat it like that is beyond me, but each to their own.
So, what does a 'properly' cooked steak look like? Well, as above, there's no single answer. Of course, we all have our preferences, but here, for your reference, is a summary of roughly how each is cooked.
When you buy meat from the farm shop, we don't just sell you something, we are passionate about it, we believe it to be of fantastic quality, and good value for money. Our products are priced to compete with, or even beat the major supermarkets in the area, especially if you purchase our multi packs!
If you're not sure how to prepare and cook any of our meats, just ask us! We're not just butchers and retailers, we're also foodies, and love to think that every mouthful is a premium experience for all of our customers.
1. Always bring your steak close to room temperature, take it out of the fridge a good 30 to 60 minutes before cooking.
2. Pat the meat dry with a paper towel, excess moisture on the meat will cause the meat to boil and be soft, losing that amazing crust from searing it.
3. Seasoning, now this one is up for debate. Some people say to season with both salt and pepper before cooking, but others believe that the pepper can burn and prefer to season with black pepper post cooking.
4. Use a pan with a heavy bottom, or even better, an iron skillet, to sear your meat. Ensure the pan is smoking hot, with a high temperature oil like vegetable or avocado. Sear for a minute on each side.
5. Basting. Add some unsalted butter, crushed garlic cloves, and fresh herbs (Traditionally Thyme or Rosemary) spoon the mixture over the meat continuously.
6. Temperature. Use a good quality meat thermometer to ensure the internal temperature matches your preferred finish.
7. Resting. Leave the meat for 5 to 10 minutes after removing from the heat, this allows the juices to redistribute through the steak.
We look forward to seeing you soon!
The farm shop
Cambs.
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