You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness. Medium-rare (129☏/54☌): Your steak is still nice and red, but muscle proteins have begun to tighten and firm up.I recommend cooking only very lean, tender cuts, like tenderloin, to rare. Fat has not yet started to render, so fattier cuts will have a waxy texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Muscle proteins have not started to contract much and will have a slippery, wet texture. Rare sous vide steak (120☏/49☌): Your meat is still nearly raw.Marinade for at least 1 hour prior to cooking. Mix all marinade ingredients together and cover steaks in a shallow bowl or ziploc bag with the marinade. The marinade on its own is flavorful and delicious which makes it a perfect flat iron steak recipe! Not from the actual marinade, but from the spicy jaew sauce. To make crying tiger beef, we marinaded our flat iron steak in a simple Thai steak marinade.Ĭrying tiger steak is known to be spicy. (You also can read more about the cooking school and get their Thai Tom Kaa Gai soup recipe!). Flat iron steak marinadeįor this recipe pictured, we are dusting off what we learned while at a cooking school in Chiang Mai, Thailand. Remove the flat iron steak from heat and let rest for at least 5 minutes, this will cause the temperature to rise to your desired internal temperature of 130 degrees F. Next, place the meat on the grates for 3-4 minutes on the first side, then flip and cook it another 2 minutes on the other side or until the internal temperature reaches 125 degrees F. Leave your steaks out at room temperature while you clean your grill grates, preheat your grill to high heat, and coat the grates with oil. Start by seasoning your flat iron with pepper and a coarse salt or you may choose to marinade your steak like we have for this crying tiger beef recipe. Taking this into account, you’ll need less cook time to achieve that medium rare doneness of 130 degrees F. A flat iron steak is a thinner cut compared to other cuts of meat.
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