Ingredient of the Week: Steakon September 17, 2013 @ 10:48 am (Updated: 3:04 pm - 9/17/13 )
"A good New York, number one, is marbleized," says chef Thierry Rautureau. "Which means there's little fat pockets in the meat. To me, that's where the flavor comes from."
He says without the fat, the meat itself is just beef. When cooking, however, the fat will melt and caramelize, giving it a great flavor.
A rib-eye, on the other hand, is a cut neither Thierry nor Tom recommend. It's a big steak, Thierry argues, and is usually as lean as a tenderloin. That means it's not very flavorful, and you have a lot of not-very-good steak to eat.
If you're going to avoid the grill, Tom recommends searing the steak in a cast-iron skillet, "with a teaspoon of bacon grease." The grease will give it the smoke flavor that you would normally achieve on the grill.
Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.
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