Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [245]
Flip the steaks with tongs or a large spatula (never poke them with a meat fork—this allows the juices to leak out). Put the skillet(s) in the oven. Roast without disturbing until an instant-read meat thermometer inserted diagonally into the central, thickest part of a steak registers
120°F (our definition of rare; the USDA does not recommend rare beef), 4 to 5 minutes
125°F (our definition of medium-rare—and our preference for these cuts), 5 to 6 minutes
145°F (the USDA’s definition of medium-rare),7 to 8 minutes
160°F (the USDA’s definition of medium), 9 to 10 minutes
or 170°F (the USDA’s definition of well done), about 12 minutes
Remove the skillet(s) from the oven, transfer the steaks to a cutting board, and let them stand at room temperature for 5 minutes. (See section Breakfast and Brunch for hints on the care of cast iron.)
If you’re cooking the steaks on the grill:
Heat a gas grill to high heat or build a well-ashed, high-heat coal bed in a charcoal grill.
Place the steaks on the grill directly over the heat, 4 to 6 inches above it. Cover and grill undisturbed for 4 minutes.
Flip the steaks (as indicated in step 5 on section Fish and Shellfish), cover, and continue grilling until an instant-read meat thermometer inserted diagonally into the thick center of a steak registers
120°F (our definition of rare; the USDA does not recommend rare beef), 2 to 3 minutes
125°F (our definition of medium-rare and our recommendation), 3 to 4 minutes
145°F (the USDA’s definition of medium-rare), about 6 minutes
160°F (the USDA’s definition of medium), about 8 minutes
or 170°F (the USDA’s definition of well done), about 9 minutes
Transfer the steaks to a carving board and let them stand at room temperature for 5 minutes before serving.
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Tips for Success
• Coarse salt and crushed peppercorns make a crunchy crust. Crush peppercorns in a mortar with a pestle or in a sealed plastic bag with a rolling pin or the bottom of a heavy saucepan.
• Untrimmed strip steaks have a fatty “tail” that curls around one end. Trim this off for a more classic look—and a leaner steak. Also trim off the fatty, outer rind; you don’t need it for this high-temperature, fast-cook method.
• Use a cast-iron or other heavy-duty skillet. Nonstick coatings may not be safe at these temperatures.
• While larger cuts of meat should be removed from the oven when they’re a few degrees below the recommended temperature, these steaks are really too thin to worry about the degree or two they’ll rise off the heat.
• Keep in mind that thinner steaks cook more quickly; shave several minutes off the cooking time.
• Let the steaks rest at room temperature so that the juices have time to reincorporate into the meat’s fibers.
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Six Tips for Safety When Working with Meat
Wash your hands and all cutting surfaces with hot, soapy water before and after handling meat.
Chop meat and vegetables on separate boards with separate knives.
Do not return cooked meat to a dirty cutting board or platter.
Use an instant-read meat thermometer to tell if the meat’s cooked to the proper temperature.
If working with a barbecue sauce, wash the mop or other utensils between uses; keep any barbecue sauce hot over low heat. At the end, bring the sauce to a simmer for 3 minutes before using any additional for dipping at the table.
Refrigerate leftovers promptly.
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Rib-Eye Steaks
A rib eye is the boneless round eye of meat attached to the ribs. Although you could call the round eyes of meat on a standing rib roast “rib eyes,” these popular steaks are usually taken from the bones farther along the rib cage than those chosen for the best roasts. Use the same cooking technique as for strip steaks, but cook the rib eyes a minute or two less. The extra honeycombs of fat cook the meat more quickly.
Delmonico Steak
In the Midwest, a Delmonico is usually a boneless