RESTAURANT SECRETS

The Keys to a Perfect Steak Dinner

The How To Guide I: Love Your Meat II: Accompaniments III: The Menu IV: Tools V: Recipes

Love Your Meat Grades

3 Major Grades○ Select-The least amount of marbling; tends to

have much more undesirable qualities (gristle, toughness, etc.)

○ Choice- Middle of the road; shows more marbling; small amounts of undesirable qualities; most common among major grocery stores

○ Prime- Best available; the most amount of marbling; hardly any, if at all, undesirable qualities

http://www.boqueteguide.com/?p=9203

Love Your Meat (cont.) Cuts

How to decide?!○ Cooking method- i.e. some cuts are perfect for

grilling but not braising○ Texture- something that melts in your mouth or

to withstand hearty accompaniments○ Final product- after contemplating the first

two, find your direction; some cuts are better for different meals

http://www.edmundsonbeef.com/beefweightscuts.htm

Love Your Meat (cont.) Key Areas

Chuck○ The area just after the neck○ Majority of these cuts are best when prepared

“low and slow”○ Typically tough○ i.e. Short ribs, chuck roast, etc.

Plate/Flank○ The “belly”○ “Fibrous” and can see the muscle striations○ Chewy if cut wrong!○ i.e. Flank steak, skirt steak

Love Your Meat (cont.) Round

○ The butt and hind leg○ Similar to the chuck○ Usually tough with gristle○ Inexpensive○ i.e. “Rump roast,” top and bottom round roast,

etc. Rib/Short Loin

○ The BEST!○ Between the chuck and the sirloin of the cow○ Most flavor because of the amount of bone and

fat located in this region○ You will find the most tender cuts here○ i.e. Ribeye, back ribs, export rib (prime rib

roast), tenderloin, hanger steak, etc.

Love Your Meat (cont.) Temperature

The Range○ Rare (125-130°F)- RED, cool center, fat has just begun

meltingCulinary Opinion: always recommended for a true meat

lover

○ Medium Rare (130-135°F)- Red, slightly warm center, fat has meltedCulinary Opinion: the standard and middle ground for the

balance of texture and flavor; please do not go any further

○ Medium (135-140°F)- Pink, warm center, fat has completely melted and renderedCulinary Opinion: the safe temp., integrity of the meat

begins to diminish and texture becomes more firm

Love Your Meat (cont.)

○ Medium Well (140-150°F)- Slightly pink, hot centerCulinary Opinion: integrity of the meat is essentially

gone and you have ruined the texture

○ Well Done (150°F +)- Completely cooked through, hot centerCulinary Opinion: No.

Accompaniments Starch

Common○ Mashed Potatoes

One of the great blank canvases of the culinary world

Go classic with a roasted garlic and butter baseBe Creative! Caramelized onion and thyme (my

favorite), loaded baked potato (bacon, cheddar, scallion), basil/lemon, etc.

New Trends○ Roasted Fingerlings

Small, finger looking potatoes that are similar to Yukon Gold’s

Simply roasted at high temperatures with herbs

Accompaniments (cont.)○ Sweet Potato Mash

A great combo with BBQ or Spicy foodsAdd a touch of nutmeg, cinnamon, clove and brown

sugar or molasses

○ Potatoes Anna (A classic re-introduced)Thinly sliced and layered with butter, cheeses and

seasoningsGreat accompaniment to any dishThe hard work pays off (it is labor intensive)

http://www.jeffruby.com/cincinnati/menu

Accompaniments (cont.) Veg.

Common○ Asparagus

Adds color and crisp textureMany ways to prepare for the perfect sideGrilled, steamed, poached... You cannot go wrongFinish with Sauce Béarnaise (stay tuned) for a classic

touchBe Creative! Honey/balsamic reduction, or tempura

battered○ Carrot

Easy and classicSteamed carrots finished in a pan with a sugar based

glaze (usually honey) and seasoningBe Creative! Carrot purée (adds great color), or simply

roasted with herbs (for a concentrated and sweet flavor)

Accompaniments (cont.)

New Trends○ Broccolini

Looks like broccoli, tastes like broccoli, but it’s not broccoli

Hybrid between broccoli and a Chinese broccoli called Kai-lan

Smaller florets an longer stems with a flavor profile similar to the combination of both broccoli and asparagus (slightly bitter)

Treat simply like the asparagus example or steam it followed by a quick sauté in butter, garlic and red pepper flake

http://www.foodismmom.com/2010/05/broccolini.html

Accompaniments (cont.)

○ SeasonalSeasonal cooking in general has taken off as a huge

food trend in the restaurant industry; so much so, it has almost become a standard

Purées, roasted combinations and succotashes are common preparations

Accompaniments (cont.) Sauce

Common/Classic/Best○ Demi, demi, demi!

Start with a well-made, gelatinous beef stock and reduce it by half

Usually a 48 hour process; tack on an additional 4-12 hours if you make the stock too (depending on the yield)

Your patience will be rewarded with the most delicious, rich, meaty, liquid heaven

The stem of many sauces

http://www.insidecolumbia.net/Chefs-Corner/January-2013/Veal-Stock-Demi-Glace/

Accompaniments (cont.)○ Hollandaise

An egg yolk and butter sauce always with a hint of lemon and spice (usually cayenne)

Heavy, rich, decadent accompaniment that makes just about anything amazing

Throw in tarragon for the classic filet accompaniment (Sauce Béarnaise) or get creative and add your own combination of herbs and spices

○ Sauce Au Poivre The only thing that many be better than a straight-

forward Demi-glace (DEMI Gl-ahh-ss) Start by sautéing shallots and cracked pepper corns with

a pad of butter. Add brandy or cognac. Cook out the alcohol and add the demi

Do not be creative with this sauce. You will ruin it by making any additions or substitutions.

The Menu

18 oz. Center Cut, 28 Day Dry-Aged RibeyeSauce Au Poivre

 Herb Roasted Fingerling

 Broccolini

http://www.foodnetwork.com/recipes/bobby-flay/coffee-rubbed-rib-eye-recipe/index.html

Tools Cutting board Chef Knife Kitchen Towels Mixing Bowls Tongs Sauté pans Sheet pan 3 qt. sauce pan Grill Oven Stovetop burners

http://thechefsknives.blogspot.com/2009/10/8-inch-chefs-knifeshun-classic-8-inch.htmlhttp://nycfireplaces.com/productgallery.php?level=album&id=130&plog_page=2http://www.cookswarehouse.com/all-clad-stainless-saute-pan-3-qt.htmlhttp://www.melcottons.com/products2.cfm/ID/1011464/name/HD-SS-TONGShttp://www.houzz.com/photos/5756612/BlueStar-Platinum-Series--PrimaNovaTM-burners-with-25-000-BTU-flame-modern-gas-ranges-and-electric-ranges-philadelphia

RecipesRibeye

Yield: 2

2-18 oz. Prime center cut, bone-in, 28 day dry-aged ribeye

TT S&P

1. Pre-heat grill to 500°F+ (the hotter, the better). 2. Liberally season the room-temperature ribeyes with salt and pepper. 3. Grill 3-4 minutes per side, or until internal temperature reaches 120°F. 4. Remove from grill and cover with foil. Let rest for 10 minutes

Sauce

1 tbsp Shallot, minced

2 tbsp Pepper corn, cracked

1 oz. Butter, unsalted

1 sprig Thyme

2 oz. Brandy

4 oz. Demi-glace

TT S&P

1. In a small sauté pan, sweat shallots, thyme and pepper corns in butter for 2 minutes 2. Add brandy and cook out the alcohol. 3. Add demi-glace and season to taste with salt and pepper.

http://www.thekitchenhacker.com/?p=1217http://andrewhillman.me/tips-for-grilling-the-perfect-steak-2/

Recipes (cont.)

Roasted Fingerling Potatoes

Yield: 2

6-8 oz. Fingerling potatoes

4 sprigs Thyme

2 sprigs Rosemary

3 cloves Garlic, smashed

TT S&P

*Olive oil to coat

1. Preheat oven to 450°F. 2. After washing the potatoes, toss with garlic, salt and pepper to taste and olive oil to coat. 3. Spread evenly on metal sheet try. Top with thyme and rosemary. 4. Roast in oven for 30-40 minutes, stirring occasionally, or until potatoes are fork tender

Broccolini

Yield: 2

6-8 oz. Broccolini

2 oz. Butter, unsalted

TT S&P

TT Lemon

*Blanching water and ice bath needed1

1. In a 3 qt. sauce pan, bring 2 qts. of water and a liberal amount of salt (gag test) to a boil.

2. Blanch broccolini for 2-3 minutes, or just before done. 3. Immediately shock in ice bath. 4. In a sauté pan on high heat, sauté broccolini in butter. 5. Season with salt, pepper and lemon to taste

1 http://colourfulappetite.avantagepoint.com/blanching-healthy-cooking/

http://colourfulappetite.avantagepoint.com/blanching-healthy-cooking/