Wednesday, October 1, 2008

Sirloin

Yesterday, I was just craving steak. I love beef. Good aged beef has that gaminess and North American beef is sweet and can be quite tender. I buy my sirloins from Costco. $17.99 a pound, it comes three to a package, and are about 18-20 ounces each. They're big steaks, but the cuts are nice - a bit marbled but keeps the ring of fat on the outside, perfect for searing.

I hate grilled steaks. I don't understand why you would put it over an open fire like that. You burn the outside in 5 seconds, without any heat going inside. Once meat chars, it becomes bitter. I prefer pan searing, on high heat. You sear it hard, basting it with butter. No sauce, none of that nonsense. You want to be able to taste the beef, so all you need is salt and pepper.

I've picked up an interesting way to eat steaks. It's a way I learned in Japan, and it's how they eat their wagyu steaks. You mix wasabi with a touch of soy sauce until it thickens, and use it as a dipping sauce. The wasabi brings out the beef flavour quite nicely.

Should have taken a picture. Whenever you pan sear something in high heat, you make a mess. I think I did a great job cooking. Perfectly caramelized on the outside, rare to medium-rare on the inside. Pan-seared sirloin steak, absolutely delicious.

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