062-Cooking The Perfect Steak
Chef Keith Snow
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PLease Thank Tattler Lids On Their Facebook Page Each Week I will give away Free Lids (Just Say Thanks for sponsoring the Harvest Eating Podcast) and I will pick somebody each week.
Art Culinaire-distributors of Lacanche custom-made French Ranges from Burgundy. I cook on a Lacanche Range and highly recommend these iconic ranges for their durability, classic looks, raw power and simple design. Please join the conversation at Lacanche's Facebook Page The Perfect steak is hard to come by. Of course you need great meat...that in itself is a very debatable issue....grass-fed or gain-fed? NY Strip or ribeye? Whatever you prefer there are some cooking methods that are helpful to getting you close to steak perfection...depending on what type of meat and cut you prefer bringing the steak to room temperature before cooking helps to control the internal temperature and the outer crust you can achieve....so..pop in those earbuds and give a listen as I discuss cooking the perfect steak...something many people are interested in.
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Thanks for the tips on cooking a grass fed steak. I just ripped off the band-aid and stopped buying meat from stores and visited a nearby farmer's market for some 'real' meat. Grass fed beef, insect eating chickens, rooting pigs, etc. This podcost was very timely since I probably would have created a mess with my flank steak. Appreciate the reasoning behind having a really hot skillet and that the sizzling is a good thing. Always kind of scared me before and I would turn down the heat - ha!
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