Top blade chuck steak (Flat Iron Steak) is popular in the West but somewhat less available in other parts of the country. The great advantage of top blade and the other chuck steaks is their combination of good flavor and economical price. Less tender than the premium steaks, top blade steak is still the best of the chucks. Top blade steak is cut from the chuck, a heavily exercised part of the beef animal. Top blade is also known as Flatiron steak, probably because the untrimmed cut has a triangular shape, reminiscent of the solid irons once used to press clothing. These pieces are cut crosswise into individual steaks. Each half resembles a flank steak in shape. This shoulder top blade steak is cut in a way that eliminates the connective tissue that runs through the center. Shoulder Top Blade (Flat Iron) Steak – Cut from the Chuck. Heavy or Bulky Items May Be Shipped by UPS. Sampling the steaks side by side, tasters unanimously preferred the cooked-from-frozen steaks to their thawed counterparts.SALE Until Midnight, Sunday, July 27 - Receive We also found that these steaks lost on average 9 percent less moisture during cooking than the thawed steaks did. Furthermore, they had thinner bands of gray, overcooked meat directly under the crust than the thawed steaks had. What was surprising was that the frozen steaks actually browned in the skillet just as well as, and in the same amount of time as, the thawed steaks. Not surprisingly, the frozen steaks took longer to finish cooking through in the oven (18 to 22 minutes versus 10 to 15 minutes for the thawed steaks). To track moisture loss, we weighed each steak before and after cooking. We then thawed each steak half in the refrigerator overnight and kept the other half frozen. We seared both sets of steaks in a hot skillet for 90 seconds per side and then transferred them to a 275-degree oven until they reached 125 degrees, or medium-rare, on an instant-read thermometer. We cut a strip loin into eight steaks, cut each steak in half crosswise, put the pieces in vacuum-sealed bags, and froze them. We've all forgotten to defrost meat ahead of time-but when you're cooking steak, that's not necessarily a bad thing. We conducted an experiment to determine the best way to cook frozen steaks.
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