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Stabbing At Steak Cuisine







Serving up steak is not for amateurs  – Sous Vide, Brasserie-Style . . . There is no shortage of methods to prepare steak in the culinary universe, and no scarcity of chefs to create them.
Chef Tesar of Dallas’ restaurant Knife, has developed a seering technique using canola or grapeseed oil, that he features in his new book, Knife: Texas Steakhouse Meals at Home. His method relies on a a cast iron, or carbon steel pan. It is also dependent on removing as much liquid from the meat as possible before cooking. Three to four days in the refrigerator unwrapped, lying on a regularly refreshed swath of paper towel, will do the trick. Tesar’s method is supposed to yield up the most succulent steak ever tasted.
This method honestly reminds me of cooking tofu – the steak alternative, which also relies on liquid removal with paper towels before cooking. But steak is not tofu and tofu is not steak. More on tofu later…
If you are looking for the ultimate experiment in prime rib, Chef Joshua Smookler can show you how to prepare a dry-aged prime rib. He does this by placing the entire rib roast in lard and then popping it into the oven for what is known as a reverse sear. It is a combination of dried beef and prime rib. Chef Smookler uses a 200 day beef confit and creates a unique steak experience that has perhaps never before been attempted. However, in the end, the chef does not endorse his own cooking method, or its results.
Watch him give it a go:
Or perhaps a return to the 1700’s to resurrect chef Richard Briggs, whose cookbook, The English Art of Cooking 1788 can still be purchased, would be a worthwhile bit of time travel to discover a historic best method for steak preparation. Brigg’s recipe for Steak Pudding ostensibly tastes like a delicious roast beef. The steak is contained in a pie shell, which holds in and absorbs all of its meaty juices. Watch two historic recreation cooks, Jon and Kevin, who rate this recipe in their all time “top-tier of recipes.” The two deftly combine 14 ounces of beef suet, and flour, to create this dish that is served up with a pour of mushroom ketchup.
You have most certainly never tasted the likes of this Steak Pudding – unless it was in a past life.
As we dig up valuable steak secrets from the past, we must also mourn the present day loss of one of the world’s preeminent steak dining experiences: Chef Chris Shepherd has closed his highly acclaimed Houston restaurant, One Fifth Steak, for eternity this month, in order to transform it into One Fifth Romance Languages – featuring menu cuisines of France, Italy, and Spain. A short requiem is in order.

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