Father’s Day is approaching, and I always say your father just wants to spend some time with you and have a good meal.
Knowing how steaks sell during Father’s Day week, it’s a good indication he might like a delicious steak. After many years of selling great steaks, I've heard all kinds of suggestions on how to cook the best steak. I’ll take you through a few of the steak myths I’ve heard:
1. You should always let a steak rest at room temp before cooking it
Not true. This procedure can actually make your steak cook unevenly cooking a steak directly from the refrigerator will help to ensure it cooks more evenly and stays juicy.
It is although important to let a steak rest after you cook it. Give it just 5 minutes and you will notice how much more tender and juicy it will be.
2. You should sear your steak with high heat to lock in the juices
Another common myth. Cook your steak over a medium-high heat and it will help to retain its juices.
3. You should flip your steak only once
In fact, flipping your steak multiple times creates an even sear. I like flipping 3 times - It cooks evenly and creates even grill marks.
4. You should not season your steak until after it is cooked
Major myth. Seasoning your steak before cooking helps enhance the flavor. There is no need to season ahead of time. As dry seasoning does not permeate into the meat even if it sat for hours. Just season and cook.
5. You can tell how done your steak is by cutting into it
Well, you can. But not recommended it will actually release some juices and consequently making it less juicy on your plate.
The best way to tell when a steak is cooked is with a stick thermometer. Insert the thermometer in the thickest part of the steak and follow these temps for how you like it done: Rare is 120 degrees, medium rare is about 130 degrees, medium is 140 degrees, medium well is 150 degrees, and for well-done it's 160 degrees. And of course, in Fahrenheit.
What kind of steak? Well, that’s a personal preference. Sure, couldn’t go wrong with a delicious ribeye, New York strip, fillet mignon, or T-bone to name a few.
Now all that being said. Here’s another thought: Beef short ribs – one of my favorites. It's a labor of love, but so worth the effort. I’m sure dad would love this recipe.
Beef short ribs should be available in your favorite meat shop. Look for meaty three-bone ribs, check for good marbling and have your butcher cut in to 3-4-inch pieces.
Dad will love them. Enjoy!
Ingredients
Serves 4
12 pieces of bone-in 3–4-inch cut beef short ribs
All-purpose seasoning salt
Pepper
2 cups of your favorite BBQ sauce
1 cup beef broth
Directions
Place short ribs in a metal baking dish. Season each piece generously, along with the beef broth, and space the pieces apart a couple of inches.
Pour 1 cup of barbecue sauce over the short ribs and seal tightly with foil. Place in oven or barbecue, that you can control the heat well, at 225 degrees for 4 hours.
After 4 hours peel back foil, brush the rest of the sauce on the ribs and cook uncovered for another half hour. Then serve. Short ribs take a while to cook and break down all the tissue, but it is so worth the wait.
David Theiss is owner of Butler Gourmet Meats in Carson City.