Feed your Carnal Desire....with Steak!
This Saturday, March 14, is approaching, a very special day. Not only is it "Pi" Day, it is Blowpaste's favorite day: Steak and a BJ Day! ARE YOU READY?
So make that sexy playlist and go buy some meat. Tease your lover with a text the day before about how delicious Saturday will be.
We took some questions from our readers regarding making the perfect steak. The sexy Sean Swift, chef extraordinaire, has given us some answers. So don’t fret, oh CheekyChaCha readers, dress up in that sexy apron and warm up that grill
1. What’s the best cut/type to serve for a romantic meal?
The best cut for a hot date I would say it is definitely the Filet Mignon ("Cute Fillet" in French ). It is super tender with almost no marbling, like butter in your mouth. However, a simple and sexy sauce (Demi, Béarnaise, Romesco, anything you want). It would be a nice touch due to the fact that the cut isn't as flavor-packed and juicy as one with marbling.
2. Which cut for different cooking methods
When you’re talking about cuts and methods, it's all about knowing where the cut is on the cow. This can get pretty elaborate. Luckily, most stores I've gone to (or a butcher’s shop if one is still thriving near you) have it in the name. If something says "roast" at the end of it, (for example, rib roast, tenderloin roast, pot roast) those are best for roasting in an oven. When a cut ends in "steak" (T-Bone Steak, Strip Steak, Porterhouse Steak), you want to throw those bad boys on the grill or in a hot skillet.
3. What foods would you serve with a rare steak to make it a romantic meal?
A rare steak is romantic. A great touch to that is either a classic, garlic butter mashed potatoes with some brown buttered veggies. Or you could even throw some pan seared scallops, shrimp, lobster or crab for a "surf & turf", maybe even broiled oysters! Set the mood. To get creative, make a small side of risotto or pasta. With this, your lanes open. "Fennel and mushroom risotto/pasta, roasted plum and red wine risotto," you could always make the same as a sauce for the pasta. The combinations are endless.
4. What drink to pair?
I haven't ventured too far into the beverage world, but for me personally, I find that the best drink to pair with steak is, of course, wine. Red or white, it's really up to you.
5. Best way to grill?
For steaks that have been in marinades, you want to make sure that the majority of the marinade is off the filet. This will make sure that the oil from the marinade doesn't drip down onto the flame and cause the flame to rise, burning and darkening the meat unpleasantly. For cuts not marinated, it's fancy to make grill marks by rotating the steak once before you flip it. Another good tip is once your steak is flipped and blood rises to the top it is roughly a "medium rare" at this point. When the blood starts to run it is then a "medium" the blood will run clearer, making it a "mild well" and last a "well". Once steaks are off the grill, let them rest for a couple of minutes so the juices can redistribute back into the steak. This is flavor baby.
6. Grading | Prime vs. Angus vs. Choice.
Meats are graded by the U.S.D.A. (United States Department of Agriculture). The meats are determined by tenderness, juiciness, and how much flavor is in the meat. In short, they look at how mature the meat was and how much marbling (intramuscular fat) is in the cut.
-Prime- Fro younger beef and has an abundance of marbling great juiciness and flavor. The top quality.
-Choice- less tender cuts and less marbling. Still a high quality but still a good cut.
-Select- The lowest quality but still good. its just not as tender or flavorful as other grades. However it works well for marinating and can be braised.
8. What’s your favorite?
My favorite steak personally is a T Bone. I guess only because it was my dad’s favorite and I felt like a baaaadddd dude when I would eat a steak that would seem as big as my head. Mama Swift always made it with a mustard and mushroom cream sauce and it was a knockout.
9. How to finish steak in an oven
When you finish your steak in the oven, it’s important to remember that it’s all about the presentation. Make sure you give it either a hard sear in a hot skillet or grill marks on the grill before throwing it in the oven. Once in the oven let it cook until your desired temperature is no less then 145 degrees. If you don't have a thermometer simple go by touch. Let your steak rest once you pull it out of the oven.
Sean Swift is a small town kid from Delaware who loves the sounds of Sinatra and Ella. He’s a saucier by day and a personal chef by night.