Steak is the most expensive meat however arguably the most difficult to cook. Sure we can all barbecue a steak however can cook is on request or is it a constant guess to see if the steak is ready?
When cooking tender cuts such as steaks high heat is the only way to go! Once our barbcue is set to 350 to 400 degrees we are ready to cook our "Perfect Steak"
The time needed to cook a steak varies depending on its thickness, and how you like it. Don't be tempted to cut into a steak to see if it's done. This allows the precious juices to escape, making the meat tough. Instead, press the centre of the steak with the back of your tongs - if it's medium the meat will spring back. Use this guide for cooking times and to tell when it's ready.
For steak 1.5cm-thick:
Rare - 1-1 1/2 minutes each side
Medium - 2-3 minutes each side
Well done - 3-4 minutes each side
For steak 2-3cm-thick:
Rare - 2-3 minutes each side
Medium - 4-5 minutes each side
Well done - 5-6 minutes each side
Tongs test:
Rare - soft
Medium - slightly firmer and springy
Well done - very firm with no spring
Source:http://www.taste.com.au/how+to/articles/795/how+to+barbecue+the+perfect+steak
A Great Butcher will always stear you in the right direction however this timeline will ensure that our end result will be perfect.
Macelleria Potenza ensures that our steak is perfect everytime.
Our Veal Chops are Dry aged a minimum of 14 days in order for the perfect grilling experince
Our Rib Steaks are Dry aged 45 days and are always the right amount of flavour with remarkable tenderness
Our T-Bone Steaks are Dry Aged 14 days, the back strap is removed to ehnache the grilling experince
Our Striploin Steaks are wet aged 45 days we trim the tail to one inch and never leave move then five eights back fat on, the back strap is removed one inch so the steak cooks to perfection
Our Beef Tenderlion is aged 14 days and we cut it on request to the exact specifications of our clients
The Orgin of our Steaks
Our Beef is Ontario Raised and Corn Fed. We deal with a farmer who is 3rd generation owner. He does not focus on the processing of the beef however outsources his transportation and processing so he can devote his time to his beef. It has plenty of room to roam the feild (except for the winter months).
Our Veal is also raised on a family farm. It is pasture raised(except for the cruel winter season) ensuring they have plenty room to be raised the way nature intended them to. They are fed milk for the first three months of thier life, after that they are fed a milk and grain diet. The Veal is no older that 5 to 6 months old. All these factors enhances the tender consistency of the veal.
Thank you, I hope you enjoyed this article.
If you have any questions, or concerns feel free to e-mail me @ potenzameats@gmail.com or call me on my direct line at 416-543-9213.
Warmest Regards,
Stephen
