Black pepper Angus steak
One of the tastiest breeds of cattle is Aberdeen Angus. Angus meat is certainly one of the most valuable in circulation. It is divided into Red Angus and Black Angus and the most famous is certainly the Alberta Black Angus. Although the grade of beef is important, the true quality of a tasteful steak lies in the days aged. Like all the best steakhouses, steaks are aged 40+ days to perfection. Although they have a touch more fat, the fat also provides a tremendous amount of flavor. Aged Beef: Aging is a process where beef is hung in a controlled temperature cooler to drain the excess blood & water weight, and to let the muscles relax. The longer beef hangs the more the muscles relax, the more tender and flavorful your steak will be. Store-bought beef is seldom aged more than 10 to 14 days, a butcher most often ages 21 days, the best of steakhouses age 35+ days. All steaks are flash-frozen & vacuum-sealed to maintain freshness and eliminate any chance of freezer burn.
Angus beef is known for its superb marbling, tenderness and juiciness that makes the meat exceptionally tasty. The term “Angus” refers to a breed of cattle that originated from Scotland. Due to the cold winters, the cattle had to be sturdy enough to survive and hence they have high muscle content with great marbling qualities. Black pepper Angus steak is a simple yet tasty dish that can be prepared in 2 main ways. It can involve a quick stir-fry of the beef in the wok, together with some onions, bell peppers, black pepper sauce and veggies of your liking. You can use any cut of meat that you prefer, but I would recommend going with tenderloin for the soft and tender texture since the black pepper sauce is already providing plenty of flavor! It can also be a dry spice-rubbed version on the meat before searing or roasting it. Either method will guarantee a dish that is fragrant and smells absolutely amazing!
As I said, the Angus, from which the homonymous meat is obtained, is a bovine native to the homonymous Scottish county of Angus (its full name is, in fact, "Aberdeen Angus"), although this variety was also widespread in the neighboring county of Banff. In Scotland in the last century this cattle was not only used as a meat animal, but also for the production of milk and cheese. This animal was then saved from extinction and transplanted to Kansas by the Scottish George Grant, and, thanks to its particular resistance and adaptability, in America it reproduced quickly. Currently the Angus variety in America is bred mainly in Kansas, Oklahoma and Nebraska, but has also spread to the rest of the world, and especially in Ireland, Argentina and Australia.
INGREDIENTS
Entrecote (sirloin) 800 gRocket 100 gCherry tomatoes 100 gSalt flakes to tasteBlack pepper to tasteExtra virgin olive oil to taste
PREPARATION
To prepare the cut of beef with rocket and cherry tomatoes, be sure to take the piece of entrecote out of the fridge at least an hour before cooking because the meat should not be cooked cold. Wash and dry the rocket well. Then wash and cut the cherry tomatoes in half. Switch to meat: remove the parts of fat if present on the surface, then divide the piece of meat into slices about 4 cm thick. Place the grill on the fire and let it heat well, over high heat. When the grill is hot, place a piece (or maximum two) of meat, then reduce the heat that should be medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use the fork, so as not to pierce it and let out the juices) and cook for another 3-4 minutes. To make sure the cooking is bloody, you can use a cooking thermometer: when the temperature at the heart will be around 52 ° -54 ° the meat will be ready. Remove from the grid and leave a minute on the cutting board to make it relax so that the juices are better retained (if you have to leave it longer you can cover with aluminum foil). Then cut crosswise to obtain several slices with a well-sharpened smooth-blade knife. Arrange on a serving plate a bed of rocket, the cut and some cherry tomatoes. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper and your sliced beef with rocket and cherry tomatoes is ready to be served!
PRESERVATIONThe sliced beef should be consumed at the moment.
ADVICEThe cut of meat to be used is the sirloin (entrecôte) or the part that is obtained between two ribs of the animal. It is a precious part, soft and with little fat.
CURIOSITYIt is said that the inspiration for this dish was Maximilien François-Isidore Robespierre, the famous revolutionary French who was a great admirer.
One of the tastiest breeds of cattle is Aberdeen Angus. Angus meat is certainly one of the most valuable in circulation. It is divided into Red Angus and Black Angus and the most famous is certainly the Alberta Black Angus. Although the grade of beef is important, the true quality of a tasteful steak lies in the days aged. Like all the best steakhouses, steaks are aged 40+ days to perfection. Although they have a touch more fat, the fat also provides a tremendous amount of flavor. Aged Beef: Aging is a process where beef is hung in a controlled temperature cooler to drain the excess blood & water weight, and to let the muscles relax. The longer beef hangs the more the muscles relax, the more tender and flavorful your steak will be. Store-bought beef is seldom aged more than 10 to 14 days, a butcher most often ages 21 days, the best of steakhouses age 35+ days. All steaks are flash-frozen & vacuum-sealed to maintain freshness and eliminate any chance of freezer burn.
Angus beef is known for its superb marbling, tenderness and juiciness that makes the meat exceptionally tasty. The term “Angus” refers to a breed of cattle that originated from Scotland. Due to the cold winters, the cattle had to be sturdy enough to survive and hence they have high muscle content with great marbling qualities. Black pepper Angus steak is a simple yet tasty dish that can be prepared in 2 main ways. It can involve a quick stir-fry of the beef in the wok, together with some onions, bell peppers, black pepper sauce and veggies of your liking. You can use any cut of meat that you prefer, but I would recommend going with tenderloin for the soft and tender texture since the black pepper sauce is already providing plenty of flavor! It can also be a dry spice-rubbed version on the meat before searing or roasting it. Either method will guarantee a dish that is fragrant and smells absolutely amazing!
As I said, the Angus, from which the homonymous meat is obtained, is a bovine native to the homonymous Scottish county of Angus (its full name is, in fact, "Aberdeen Angus"), although this variety was also widespread in the neighboring county of Banff. In Scotland in the last century this cattle was not only used as a meat animal, but also for the production of milk and cheese. This animal was then saved from extinction and transplanted to Kansas by the Scottish George Grant, and, thanks to its particular resistance and adaptability, in America it reproduced quickly. Currently the Angus variety in America is bred mainly in Kansas, Oklahoma and Nebraska, but has also spread to the rest of the world, and especially in Ireland, Argentina and Australia.
INGREDIENTS
Entrecote (sirloin) 800 g
Rocket 100 g
Cherry tomatoes 100 g
Salt flakes to taste
Black pepper to taste
Extra virgin olive oil to taste
PREPARATION
To prepare the cut of beef with rocket and cherry tomatoes, be sure to take the piece of entrecote out of the fridge at least an hour before cooking because the meat should not be cooked cold. Wash and dry the rocket well. Then wash and cut the cherry tomatoes in half. Switch to meat: remove the parts of fat if present on the surface, then divide the piece of meat into slices about 4 cm thick. Place the grill on the fire and let it heat well, over high heat. When the grill is hot, place a piece (or maximum two) of meat, then reduce the heat that should be medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use the fork, so as not to pierce it and let out the juices) and cook for another 3-4 minutes. To make sure the cooking is bloody, you can use a cooking thermometer: when the temperature at the heart will be around 52 ° -54 ° the meat will be ready. Remove from the grid and leave a minute on the cutting board to make it relax so that the juices are better retained (if you have to leave it longer you can cover with aluminum foil). Then cut crosswise to obtain several slices with a well-sharpened smooth-blade knife. Arrange on a serving plate a bed of rocket, the cut and some cherry tomatoes. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper and your sliced beef with rocket and cherry tomatoes is ready to be served!
PRESERVATION
The sliced beef should be consumed at the moment.
ADVICE
The cut of meat to be used is the sirloin (entrecôte) or the part that is obtained between two ribs of the animal. It is a precious part, soft and with little fat.
CURIOSITY
It is said that the inspiration for this dish was Maximilien François-Isidore Robespierre, the famous revolutionary French who was a great admirer.
No comments:
Post a Comment