Enough about potatoes—time to brush up on your butter-basting skills!
The grades continue to go down all the way to, which generally comes from very old cows with little fat in their tough meat. Luckily for us, you won't find that grade in stores. really
Flavorwise, almost all of the compounds our tongues sense that give us the thought, "Ooh, that's beefy," are found in the fat. In fact, if you take the fat out of a piece of beef and replace it with lamb fat, it'll taste like lamb. Want chicken-flavored beef? Cook lean beef in chicken fat.Choose Thick Steaksabout portion control. Without an adequately thick steak, it's very difficult to get that contrast between exterior and interior that is so desirable.
If an overnight marinade can only penetrate meat by a few millimeters, it's a fat chance that flavor from a relatively flavorless bone is going to make much difference.Indeed, I have tested this with prime rib roasts. One I roasted bone-in, another I removed the bone and tied it back on, a third I removed the bone and tied it back on with a layer of aluminum foil in between , and the fourth I roasted boneless.
With pan-seared steaks, bones pose another problem. As the meat heats, it contracts a bit, so while the meat of a raw, cut steak may be flush with the bone, as soon as you start cooking it, it shrinks away, causing the bone to protrude. This, in turn, elevates the meat from the pan, making it difficult to brown the areas of meat directly around the bone.
Give it a bit more time, and eventually that brine will begin to break down some of the muscle tissue in the meat, allowing the juices to be re-absorbed, and taking the salt right along with it.more tender and moist when you cook it.
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