A Mandoline Slicer For Consistent Cuts
A mandoline slicer will give you precise, even cuts.
If knife-work isnt your forte, a mandoline slicer can help you achieve restaurant-quality consistency when prepping vegetables and other ingredients. This mandoline from OXO comes with four blades, allowing you to make straight, wavy, small julienne, and large julienne cuts, and it even offers four thickness settings. Plus, it comes with a food holder that will protect your fingers during operation, so you can feel confident in your cutting.
Dirty Bones Holiday Kit The Ultimate
Indulgent festive burgersScore: 9/10
A Christmas kit for the non-traditionalists, Dirty Bones have created their Ultimate holiday kit for two made up of two signature truffled Mac Daddy burgers, sides and drinks. Youll create quite a bit of washing-up whilst cooking, with multiple baking trays or saucepans on the go to reheat each element, but the steps are straightforward and the results are worth it.
The star of the show are the two generously loaded burgers: stack up the double patties, double American cheese, melt-in-the-mouth pulled beef shortrib and generous spoonfuls of truffled mac and cheese in between buttery brioche buns. Excessively indulgent, but worth every bite. We sprinkled the pot of garlic salt over the super crispy tater tots youll be fighting over who gets the last one. Bread sauce and aioli and a whole bottle of chilli ketchup give plenty more dipping opportunities. Theres a nod to a classic Christmas dinner with the second side of crispy roasted Brussels sprouts, brought to life with tangy sweet and sour cranberries tossed through. Drinks are included too, with two Dirty Bones beers and a super smooth Rum Baby Rum cocktail pouch, a festive mix of butter-washed rum, gingerbread liqueur and salted caramel that tastes like pure Christmas in a glass. Lucy Roxburgh
Classic turkey feastScore: 9/10
Some Steaks Are Thick Others Are Thin
They all weigh the same, but many steakhouses cut their steaks to different widths to make it easier to accommodate different cooking temperatures. Thicker steaks are much easier to cook to medium rare, whereas thinner cuts will reach well-done temperatures more quickly. Learn the secret to cooking a thick-cut steak at home.
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At A Glance: Selecting The Right Steak Prepping It And Cooking It
1) Buy the best grade of steak. You want something that has filigrees of fat woven through the meat called marbling. The top grade in most groceries is USDA Choice or Certified Angus which is USDA Choice or above. If you can special order it, and if you can afford it, get USDA Prime or Wagyu beef.
2) Select the proper thickness. 1.5 thick bone-in grade ribeye is my favorite.
3) Dry brine. About two hours in advance, liberally salt both sides and put back in the fridge. Let the salt melt and be pulled into the meat. Salt tenderizes and amps up the flavor. No pepper yet.
4) Preheat. Setup a grill for 2-zone cooking with one side scorching hot and the other about 225°F, no water pans. If you are not familiar with the concept of 2-zone cooking, now is the time to learn this crucial technique.
5) Cook the interior. Place the meat on the indirect side, lid down. Add wood to the charcoal. This allows the meats interior to slowly warm up evenly and prevents the banding of colors with dark outer layers. This makes it more tender as it slowly cooks and adds smoke flavor. When you cook hot and fast there is no time for smoke to do its magic.
6) Flip. Stand by your grill and check the meat temp every 5 minutes or so with very thin probe very fast thermocouple thermometer. Flip it when it get to about 95°F. You dont have to be precise on this. DO NOT rely on touch until you are very experienced.
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Recipe & Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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How To Cook A Steak To Perfection Just Like The Restaurant
Theres something about restaurant-style steak that makes people start to drool. Steakhouses have the steak cooking technique down to an art, and they also take advantage of premium equipment, such as charcoal grills. That being said, if you cant afford to visit a steakhouse every time you have a steak craving, never fear there are ways that you can achieve the perfect steak at home. Here are seven steps for how to cook a steak to perfection, just like that restaurant steak youve been dreaming about.
What To Do To Prepare Your Cut
Henderson trimming excess fat. Photo: courtesy Antonio Diaz
If Henderson is buying a steak, shes either cooking it that night or the next. She wants it to be fresh. So before cooking, she pulls it out of the refrigerator, brushes it with extra-virgin olive oil and then seasons it with her secret stash of CUTs signature steak salt.
Its running low and Im starting to panic, she said.
When shes out of that, she relies on her tried-and-true seasoning blend: minerally gray sea salt, coarse-ground black pepper, granulated onion and granulated garlic, which she says chars a bit during cooking and is the key to getting a really nice crust on the steak. Then you let it rest.
The longer you let it sit, its going to come up to room temperature, which means its going to cook faster, she said. If youre prepping the rest of your meal, pull your steaks out and let them come up to room temp theyre going to take less time to cook and theyre not going to be the one thing youre waiting for. Im very impatient when Im cooking at home and I just want to get it over with. Im going to let mine sit for probably 10 minutes at most.
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Since Were Cooking More Weve Put Together A Handy Guide On How To Cook The Perfect Michelin Star Quality Steak At Home
However you like your steak from still mooing to grilled all the way through we have you covered thanks to the top tips shared by the wonderful team at The Smoking Joint in Adelaide.
Top tip for cooking the perfect steak: The best way to accurately cook a steak is by using a digital thermometer with a thin probe, however, you can also get it right by cooking it for precise periods of time.
This handy table will get you started before we break down each level of cooking.
Getting The Same Results At Home
The solution is to use two cooking temps, one for the interior and one for the exterior. We will begin by low temp smoke roasting the meat with the lid down and bring it up to about 115°F gently so the meat remains uniform in heat and color throughout. Then we will move it over high heat with the lid up and darken the exterior quickly, flipping often, so it doesnt build up energy and overcook the interior. This method is called the reverse sear or sear in the rear.
Reverse searing produces more tender meat since low heat doesnt bunch up the proteins. It also allows smoke to do its magic, and it allows enzymes to tenderize the meat. High temp cooking moves too quickly for smoke to flavor the meat. It can also deliver a crispier surface because the meat is served after coming off the high heat. But this method is a little tricky because you absolutely must have a precise thermometer and you really need to practice to get the timing right. Click here to read more about the concept and watch a fun video of Chef Jamie Purviance and Meathead cook dueling steaks seared both ways.
Remember, searing has nothing to do with sealing the meat and preventing moisture loss. This is a common misunderstanding. Searing does not weld shut the muscle fibers or do anything to keep in moisture.
So the goal is to give everything an even deep mahogany brown hue, as dark as possible without charring. For more, read my article on grill marks.
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How To Cook A Perfect Steak At Home Without The Restaurant
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The Cheese Bar Cook At Home Cheese Fondue Kit With Bottle Of Wine
A cheese lovers dream night inScore: 8/10
Cheese lovers, listen up this is the kit for you and your social bubble. The team behind the Cheese Bar in London are now delivering in addition to their make-em-at-home toasted sandwich offering DIY fondue kits, to bring apres-ski in the Alps to your kitchen. Each two-person kit comprises of a grated Irish gouda-style cheese called coolea and Gloucestershire Alpine-style kingham cheeses , a bottle of Frangy Alpine white wine , a lemon, garlic clove, nutmeg and pot of cornflour . For dipping, theres crusty bread, new potatoes and cornichons, plus two shots of Kirsch cherry liqueur. Theres also a stand for a pan and a tealight to keep the cheese at its stringy, gooey best. An accompanying leaflet gives you all the history, etiquette and instructions for a romantic evening, as you cheesily declare to your loved one, Im very fond-of-due! Keith Kendrick
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Rosas Thai Diy Pad Thai Kit
Generous portions of authentic pad Thai ready in less than 30 minsScore: 7/10
To really nail an authentic Pad Thai at home, you need a couple of specialist ingredients that can be tricky to get hold of, like palm sugar, tamarind and dried pickled turnips . The new meal kit from Rosas Thai contains everything you need to make four extremely generous portions of authentic pad Thai, including noodles, beansprouts, dried turnips, lime, spring onions, Rosas pad Thai sauce , as well as large, juicy king prawns or tofu. All you need at home is a large wok or saucepan and some oil for frying, plus eggs, chilli powder and peanuts are recommended as optional extras .
The instructions are extremely simple to follow but you can also scan the QR code provided to watch an online how-to video by Rosas founder Saiphin Moore. Dinner is on the table in around 25 minutes, and with only one pot to wash up. Anna Lawson
Grilled Vs Cast Iron Steak
The secret to cooking restaurant-quality steaks at home? A trusty ol cast iron skillet! While it may seem bold to state that cast iron steak is so much better than grilled steak, I stand behind it 100%! Heres why Theres no disputing that a grill absolutely imparts steak with wonderful smoky flavor. However, the beautifully golden & crusty sear you expect on a steakhouse steak is created when the steak comes into direct contact with an extremely hot surface . Thats a job for which cast iron is built.
A good cast iron skillet will retain its heat well & evenly. When you place a steak in a very hot cast iron skillet, its entire surface takes on a beautifully caramelized sear. When you grill a steak, the only part of the steak that takes on the sear is the little bit that comes into direct contact with the grill grates.
Cast iron steak cannot be beat.
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Foodthis Is The Best Way To Cook Steak From Rare Or Well
Only flip the steak once or the meat will dry out: False! Don’t fear the flip. Flipping the meat will not affect whether or not your steak is dry. Again, it’s all about the technique: Cooking your steak properly to the desired temperature will result in a juicy steak. Flipping and rotating the steak will allow you to control which part of the steak is getting the most heat. If one side of the steak is cooking faster than the other, flip!
Use the “finger test” to judge if a steak is done: This is partially false. Hear me out: This can be a good way to get a feel for the doneness of the steak, but given that everyone has different hands, it’s not as universally accurate as a thermometer.
This step is crucial to ensuring you develop a great crust when searing your steak.
Diamond Crystal Kosher Salt is the best, in my opinion, because of the size of the salt granules. It allows you to season your steak appropriately without fear of it becoming too salty.
Always use freshly cracked pepper to coax the most flavor from your peppercorns.
Add steak to preheated skillet and allow to cook, undisturbed, for about three to four minutes before flipping.
After about three to four minutes, the steak should be deeply caramelized and ready to flip. Cook for an additional two minutes on the other side for medium-rare. Adjust cook times for desired doneness and thickness of the steak.
Slice steak against the grain and serve with your favorite sides. Mashed potatoes, perhaps?
Where The Pancakes Are
American style pancake feastScore: 9/10
This kit provides everything you want for an indulgent American style pancake day feast! Big on flavour and portions the kit provides you with pre weighed ingredients to make large, thick buttermilk pancakes as well as a bunch of bananas, punnet of fresh blueberries, a whole bottle of rich maple syrup, butter for frying and smoked steaky bacon! The main thing we loved about this was the quality of the pancakes themselves, they are some of the lightest, fluffiest pancakes weve tried. Paired with toppings we thought it was a fun and delicious way of eating. The method was easy to follow and there were enough pancakes to serve 4-6 with leftovers the following day. £45 may seem like a lot but for the quantity and quality we thing its totally worth it! Esther Clark
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Oil The Steaks Or The Pan
Do you always oil your pan before frying? Thats the case for many foods but the general consensus is that its better to brush steaks not the pan with oil or fat, and massage it in before cooking. If you prefer the other way, dont use too much oil and make sure its so hot it separates before adding the steak to the pan.
Patty & Bun P& b Diy Kit
Make your own top of the range burgers at homeScore: 9/10
This kit makes four burgers, two Ari Gold and two Smokey Robinson, and includes brioche buns, HG Walter patties, smoky mayo, freshly made pickled and smoky onions, bacon and cheese slices. The instructions are easy to follow and theres an Instagram video if you get stuck. The whole thing takes about 10 minutes to prep and cook, so its an easy win on a Friday night or over the weekend . The ingredients are very high-quality and the finished burger is much better than anything you could get delivered because its so fresh. A vegan version is also available. Lulu Grimes
Luxurious family classics with high-quality ingredientsScore: 7.5/10
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A Special Covered Baker For Delicious Homemade Bread
This covered baker will deliver crispy Italian bread to eat with your meal.
Pretty much every restaurant brings you a basket of bread to munch on before your meal, and you can recreate this same tradition at home with the Italian Bread Baker from Emile Henry. The beautiful ceramic covered baker will help you achieve crisp, golden crusts and chewy, airy interiors, as the lid helps to trap steam while cooking. The baker comes in three colors to suit your style, and it will undoubtedly take your bread-baking to the next level.
Burger & Beyond Bacon Butter Burger Kit
Super-meaty burgers made from top-quality beefScore: 9/10
Food truck turned Shoreditch restaurant, Burger & Beyond serves up decadent burgers and over-the-top sides. Their bacon butter burger kit comes with everything you need to recreate one of their signature dishes: 35-day aged minced beef blend, pancetta, brioche buns, American cheese, burnt butter mayo and pickled onions. Its simple enough for beginners to cook: form the beef into patties, fry to your liking and assemble. It comes with four generous portions but we wish a side dish was included in the price. Were so glad we added the truffle tots to our order they were the stand-out favourite. Think crispy potato tots covered in indulgent truffle mayo, parmesan and fried sage leaves. Burger & Beyond certainly knows how to take street food to the next level. Emily Lambe
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A Subscription To Masterclass To Learn From The Pros
Masterclass has cooking classes taught by culinary pros like Yotam Ottolenghi.
Have you ever wished that you could learn cooking techniques from Gordon Ramsay or Wolfgang Puck? It turns out you canfor a lot less than you might think! Masterclass, which costs just $15 a month, has an impressive library of food courses taught by some of the best chefs in the world. Theres even a class called Restaurant Recipes at Home taught by Gordon Ramsay himself!