It seems like the basic is simple to understand but the conditions on how it is being done is very much depending on the variables such as types of frying pans construction. I have tried to cook steak on the dry heat method with a stainless steel pan with a clad bottom and a stainless/copper pan. The result is that with the clad stainless pan, it took a long time to reach the temperature where the water droplet forms a ball and the oil did not quite burn so easily. When I use the stainless/copper pan, which conduct heat much faster I end up burning the oil where the steak did not reach. My question is should I just oil the part of the pan where the steak will rest on which is what the video seems to show rather than spread the oil all evenly over the pan where the dry heat method lesson shown?

A pan's exposed surface area will continue to heat up, and so will any film of oil on it. This is why there are the right sized pan for every job, especially if constantly cooking for 1, 2, or 4 people.

That's a good experiment, by the way. Copper pans will conduct heat that much faster, and your instinct to only oil the steak's surface area is quite correct. Thank you for this observation, as it points to a very important culinary skill: common sense. Your observations pointed you toward the logical conclusion. In cooking, errors need to be observed and analyzed. Though science plays an important role in how cooking works, our common sense plays an even more important role is solving its mysteries. Hope this helps.

1. On the porterhouse , what is the small peice called that is found on the edge of the striploin section?
2. When buying a Stiploin, is it preferred to pick the one cut from the T-Bone or Porterhouse?

1. The small piece at the head (end) of the striploin is part of the sirloin which is further back on the steer.

2. I personally prefer picking New York Strip from the T-bone section (without the Sirloin) because there is a piece of connective tissue between the sirloin and strip that can be a bit tough to eat. Just personal preference but good question because it's always something I look for. You can actually see it in most Striploin packages.

Thanks Joe, this makes sense. On a Porterhouse, I guess its a small hardship in light of the huge piece of tenderloin you get!

One of my friends wants to change careers and become a butcher. He was telling me that Thompson Rivers University offers a 9 month "Retail Meat Processing Certificate" but I'm wondering if it is possible to apprentice instead of going to school, and stay in Vancouver?

Hi Mary...to be honest I am not sure if this would be possible. I think the best bet is for your friend to phone around to the all of the butchers in Vancouver, as they would be better equipped to answer this question.

One of my favorite butchers is Armando at "Armando's Finest Quality Meats".
He is located on Granville Island and the number is 604-685-0359.

Hope this helps...good luck to your friend.

I don't know if this helps but when I was in cooking school in Vancouver, I volunteered for a Butcher shop near where I live. I asked if I could volunteer and they were happy to help me with it. Unfortunately, I only volunteered for a day as I was busy volunteering in school. This is another option you can consider too.

I heard somewhere that beef feed on grain (or finished off with) developed more pronounced marbling.
They said, for example that English beef which are pretty much grass fed have a much lower marbling.
Your thoughts?

Generally, grain or lot-fed steers will not have the same pronounced flavor as outdoor grass fed steers. As for marbling, much depends on the breed and type of feed. Many grain fed breeds are those that naturally produce more marbling within their flesh. A grain diet can produce more fat in the body than a grass fed one, but the question will always be to what degree has that feed been modified. When "they" say something, the question will always be "their" justification. Suffice it to say that to produce well marbled beef that also tastes good costs good money!

The bottom line is that I'd opt for better tasting beef than one with more marbled. If cooked with care every key step of the way, I can still produce tender results. Again, technique gives me more options. I don't mind an extra chew for flavor. It also means an extra sip of really good wine. Hope this helps.

I buy a whole rib of beef. Cook half and freeze half. Can I age the beef in a refrigerator? Both the fresh beef and the frozen beef?

Absolutely. I'd especially age the frozen (thawed) piece to dry it well.

Many thanks! For how long can I age a 4 rib piece of beef?

Unless your fridege has a fan and plenty of space, no more than a week. But in a cool wine cellar or walk-in fridge, a few days longer than that. Make sure to turn it every day. But even 2-3 days of aging helps.

Thank you for the great lesson!

Other than the marbling and grain versus grass fed, does the breed of beef have a significant effect on the end result: angus, limousine, etc ... ?

Glad you liked the lesson. As for what are the differences, for now we are focused on teaching you the indicators of what to look for when choosing a quality steak, not about the different breeds. Now it is up to you to try different breeds to see if you notice a difference in flavor and/or quality. Everyone will likely have their own preference. Cheers!

Hi Rouxbe,

I'm wondering what the best way to store premium steaks in the refrigerator and freezer is. For the freezer, can I just put them in a ziploc bag, or should I do something to them or wrap them in something else first. As for the refrigerator, I'm trying to keep them for 2-3 days and I don't want them to turn. Any help you can offer would be greatly appreciated.

Robert

To store steaks in the refrigerator, it is ok to air-dry them for a short time (as shown in the lesson on Prepping Premium Steaks for Cooking). If you need to store the steaks for more than 24 hours, you can then rub them with a thin coating of oil so the meat does not dry out. We don't recommend storing the steaks for longer than a couple of days.

If you need to freeze steaks, it is great if you can vacuum pack them. If you do not have a Food Saver, wrap each steak individually with plastic wrap. Place them onto a tray in a single layer (don't stack them) so they freeze as fast as possible. Once frozen, transfer to a freezer bag. Try to cook the steaks within 3 to 6 months. Hope this helps!

Hi all,

One of the benefits of aging beef (all meats?) is said to be that the meat loses moisture. Excess moisture is supposed to stretch the fibres and cause the meat to lose more than the difference in moisture during cooking resulting in a dryer piece of meat.

A benefit of brining is provided that the process adds moisture to the meat which results in a moister and more succulent piece of meat.

Can you please explain why these two explanations on what happens to meat due to the moisture content seem to contradict each other? Or have I missed something?

Thanks!

Usually, premium cuts of beef are aged (refer to the Premium Beef Cuts for Steak Cooking School lesson) and can still be very juicy. The moisture does not only come from the juices that remain within, but more importantly from the amount of marbling. This is how you determine one steak to be better than the other.

Brining is usually used for lean meats because they do not contain a lot of marbling/fat; therefore, they need some added moisture (refer to the lesson on How to Brine). Brining is not typically used for red meats or meats that containt plenty of marbling/fat/connective tissue because they will already be juicy. Hope this helps!

When I go to some restaurants I have received a steak that has a very distinctive charbroiled taste. I love this flavor. I cannot seem to replicate that flavor at home. Is there anyway to do this? I have tried cooing with wood chips and using steak spice but nothing comes close to that flavor. How is that achieved?

While this is a great question, it is beyond what a forum can achieve. Rather than precise methodology and a series of techniques, a forum is merely words which can create too many variables for the learner. This is why we use visual and auditory cues in our content to teach necessary skills and techniques.

Our focus is to help users by answering their questions and giving them feedback based on our content we have published to date. While we are sensitive to helping you with your culinary education, greater research and precise details are important to properly answer your question.

We recommend that you investigate further to find a trusted source on this subject. Unfortunately, the world of food is endless, so we cannot answer every question accurately in a forum context. Hope you understand. Cheers!

Hi there,

Absolutely loving the lessons.

Could you tell me what the difference is between these two cuts; sirloin and rump?

The rump is further back than the sirloin. Here are a few links to some beef charts. Cheers!

http://www.atlantasteaks2u.com/beefcharts.htm
http://members.shaw.ca/masterbutcher/meat_cuts.html
http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/beeboe1e.shtml

There is also a site (I think it's an app) called "Ssk the Butcher". I have not used it myself but I have heard good things about it.
You can select the animal (lamb, cow, calf, pig) and then click on the section for more info. http://www.vicsmeat.com.au/askthebutcher/ask-the-butcher.html

I've experimented with aging individual ribeye steaks (best done with boneless!) in the frig until the surface is quite dry (4 - 5 days), then trimming the dry portion off. However, I've been told it's not necessary to trim this off, that it will reabsorb moisture as it cooks. Your advise? (Great lesson, BTW!)