Prepping Premium Steaks for Cooking

1. Never pat steaks dry before cooking.

• a)  True
• b)  False

2. Tempered steaks result in:

• a)  steaks that cook quicker.
• b)  steaks that will take longer to cook.
• c)  steaks that are juicier.
• d)  all of the above.
• e)  both a) and c).

3. After bringing steaks home from the store, you should unwrap them:

• a)  just before cooking.
• b)  immediately, if cooking within 24 hours.
• c)  4 days before cooking.

4. The easiest way to temper steaks is to bring them to room temperature for 1-2 hours before cooking.

• a)  True
• b)  False

5. You can temper steaks by placing them directly into warm water.

• a)  True
• b)  False

6. Steaks are best cooked straight from the refrigerator.

• a)  True
• b)  False

7. You can temper steaks by:

• a)  resting them on a cooling rack and leaving them at room temperature for 1-2 hours.
• b)  placing them in a sealable, plastic bag into warm water for 30 minutes to an hour.
• c)  preheating your oven to 200º Fahrenheit, turning it off and placing them into the oven for 30 minutes.
• d)  all of the above.

8. Salting a steak 10-15 minutes prior to cooking is beneficial for:

• a)  penetrating and flavoring the meat.
• b)  tenderizing the meat.
• c)  drawing out excess moisture.
• d)  all of the above.

9. Tempering steaks speeds up the cooking process and results in juicier steaks.

• a)  True
• b)  False