How to fry steaks on the bone? We will start with the most popular category — classic steaks from aged marble meat. Find out which types of classic steaks are worth trying first. And be sure to prepare at least one of them at home. Previous series of articles: Part 1, Part 2.
How do I grill bone-in steaks?
Frying a delicious steak is not an easy task, but it is possible. You will learn about the advantages of bone-in steaks and the subtleties of their preparation. We reveal six main cooking secrets, including how to fry steaks on the bone on the grill. With them, your dish will be delicious from the first attempt. How to fry steaks on the bone.
Tip #1: Choose the right meat. For steaks, it is better to buy marbled beef. It has a large number of small layers of fat, which give the meat a special softness. Moreover, such beef goes through the fermentation process in a dry or wet way, so that steaks on the bone are fried quite quickly. The meat acquires a more intense taste and aroma.
Tip #2: Choose the right thickness of steaks. This is a very important point, because if the piece is thin, the meat will dry up when frying, and the bone may be raw. Therefore, buy a cut with a thickness of at least 1.57-1.77 inches. And, if it has a side layer of fat, do not cut it off; it will give juiciness.
Tip # 3: Cook on the grill properly. Bone-in steaks are best for grilling or directly over the coals. To cook the meat correctly, you need to create two heating zones. In the zone of direct heat, the crust is given, and in the zone of indirect heat, the steak is brought to readiness. But for bone steaks, cooking starts with the cold zone. On it, the meat is warmed up, and then transferred to the direct heating zone for roasting. If it is not possible to use the grill, take a cast-iron pan – it will serve as an analog of the direct heating zone on the grill.
Tip #4: Take into account the features of steaks on the bone. For example, there are two types of meat in the Tibon steak: Striploin and tenderloin with a smooth, fine-grained structure. The steak is placed on the grill so that the Striploin is in the zone of greater heat than the tenderloin.
Tip #5: Use a meat thermometer. For frying steaks for the bone, it is especially necessary. Unlike boneless steaks, meat on the bone takes a little longer to cook. First, the bone picks up the temperature on itself, and then gives it away. For this reason, it is difficult to determine the degree of roasting purely by eye, and the thermometer makes it possible to control the entire process. To measure the temperature correctly, place the thermometer in the flesh near the bone.
Tip #6: Measure the degree of roasting. Cook the bone-in steaks on the grill until lightly browned, i.e., 129.2°F (54 °C), or an average of 136.4°F (58 °C). This roasting will preserve the juiciness of the meat. But, if you are cooking a large cut with good marbling, such as a Cowboy steak, hold it on the grill to an internal temperature of 147.2°F (63 °C) to maximize the fat.
What kind of steak on the bone to buy is up to you. This can be a Rib steak, a classic rib eye with a small rib bone. Or maybe a massive Tomahawk steak with a long bone.
We offer two recipes for cooking steak on the bone: one using a grill.
Cooking a beef steak on the grill
Take a Cowboy steak and heat it up after the refrigerator. Prepare the coals in advance using solid wood. Form two heating zones. When cooking a steak on the grill, choose the marinade at your discretion. However, do not use aggressive ingredients for classic steaks. Classic cuts can not be pickled.
When the meat has warmed up to room temperature, just rub it with sea salt and pepper. Before frying, brush with olive oil. Wrap the bone with foil; otherwise, it will burn and spoil the flavor of the meat. Cook the steak in a high-heat zone for 5 minutes on each side. Then continue cooking in the indirect heat zone for about 6 minutes, until the thermometer shows 131°F. Remove the steak and send it to rest under the foil. Meanwhile, prepare the Latin American chimichurri sauce. It will very successfully complement the taste of Cowboy steak. Use a blender to grind the mint leaves and coriander greens to a mushy state. Add the cumin, red pepper, and salt to the blender bowl. Add lime juice and cold-pressed olive oil.
Beef steak on coals
To begin with, take care of the coals. Do not take purchased ones; we need natural coals made of solid wood. Heat the Porterhouse steak to room temperature. Level the heat, blow the ash from the surface of the coals. Place the meat carefully on the coals. You do not need to salt and season with spices. Cook for about 6 minutes, then flip. For this purpose, it is good to have special forceps so as not to make unnecessary punctures in the meat.
The finished steak should have an internal temperature of 136.4°F. After removing the meat from the coals, shake off the ash, salt with coarse sea salt, and pritrusit with ground black pepper. Then, using a brush, brush the steak with olive oil and cover with foil for 10 minutes. This “wild” steak will appeal to real gourmets. It is also called the “dirty” steak or the President’s steak in honor of President Eisenhower, who loved this method of cooking steak over coals. To give the meat a bit of modernity, you can prepare a sauce or serve a side dish of vegetables. For the sauce, mix the olive oil with salt and smoked paprika. Add the cumin, Cayenne pepper, and crushed garlic. This spicy blend will perfectly complement the refined beef flavor of this steak.
T-bone and Porterhouse steaks
Taste of steaks: T-bone and Porterhouse steaks have a similar structure and taste. You will never confuse these types of classic steaks with others. Both T-bone steak and Porterhouse steak have a T-shaped bone running through the middle. It divides the cut into two parts: on both sides of the bone, there is a fillet. The sirloin part of each steak is a piece of tenderloin and a thin edge. The difference is that the amount of tenderloin in a T-bone is noticeably less. How to fry steaks on the bone.
The taste of Porterhouse is richer and richer, and its marbling is usually higher. This is due to the fact that the Porterhouse steak is cut from the center of the Shortloin, and the T-bone steak is closer to the tapering part. Each part of the cut has its own unique taste: the tenderloin has a creamy and soft aftertaste. At the thin edge, the taste is more meaty, and the texture of the meat is more elastic.
Best cooking methods:
— grilling/frying pan-grill;
— baking in the oven using a grill.
Cooking tips:
Classic T-bone steaks and porterhouse on the bone are prepared in two temperature zones. It is convenient to do this on the grill.
First, the steak is fried at a high temperature until a thick crust forms on both sides. Then, using tongs, the meat is moved to a zone with a more moderate temperature and brought to the desired roasting. To avoid over-drying the steak, lay it out so that the tenderloin is further away from the heat source. Depending on the marbling, it can be medium rare or medium. Before serving, allow the steaks to rest for 7-8 minutes. Put a slice of butter on each T-bone or Porterhouse steak and let it melt – the butter will complement the rich meat taste of the dish. How to fry steaks on the bone: 6 valuable tips T-bone and Porterhouse steaks.
