Overview of STRAKS
Bone In, or Out?
Talk to most chefs and they’ll tell you that it’s always better to cook meat with the bone-in because it adds flavor.I’ve always been pretty skeptical of this one for a number of reasons.First of all, the exterior of a bone does not have much flavor in it at all—you have to dig down into the marrow to get at it (just ask my dogs).Secondly, meat muscle fibers are pretty tough customers when it comes to allowing molecules to move around within them.
Do Other Cuts Work?
This method of pan-searing a steak would work with steaks that fall under one inch (flank, flat-iron) although the overall process of cooking these cuts happens much faster.This method of pan-searing a steak would work with steaks that fall under one inch (flank, flat-iron) although the overall process of cooking these cuts happens much faster.Be ready with your digital thermometer after the two-minute mark to begin testing for doneness.Be ready with your digital thermometer after the two-minute mark to begin testing for doneness.
Interested In Learning More?
Contact us today to learn more about Jake’s Steaks and our delicious menu options.
What are the best cuts of steak in the supermarket?
Need to beef up your knowledge of the best steak cuts before your next trip to the meat section of the supermarket? Follow this guide for some rare — and well done — advice.
What our customers have to say about us?
My favorite city steak shop.Great tasting food that is prepared just right.Perfect quantity and the staff is very nice.
What Steak Should I Use?
You can’t end up with a great cooked steak if you start with a crummy raw steak.For the record, we’re talking high-end steaks here—those are the tender ones cut from the loin of the cow that generally command the highest prices at the market.