When, Why & How to Torch a Steak скачать в хорошем качестве

When, Why & How to Torch a Steak

We show you when, why and how to use a blowtorch to give extra flavours and smokiness to your steaks, cooking a piece of ribeye and garnishing it with a chilli, lemongrass and lime leaf jus. Many moons ago, I remember watching Heston Blumenthal’s "In Search of Perfection" on the BBC. For his perfect steak, he used something I had only seen in Japanese sushi restaurants - a blowtorch. He torched the outside of a grass-fed Longhorn rib steak, then proceeded with his version of the reverse sear, trimming off all the burnt bits in the process. I, of course, immediately bought a blowtorch and did the same. While I may never be able to definitively tell you what works in cooking, I can certainly say this does not. The flame is way too hot and scorches the meat immediately, depriving the meat of any meaningful Maillard reaction (what makes meat taste meaty, which takes place at around 140°C to 165°C). The grass-fed beef has little marbling, leaving the torch very little fat to burn. And we all know burnt fat is what gives the good kind of smokiness. Having had the privilege to go to the Fat Duck on many occasions, I am sure Heston knew and knows what he is doing, and the torch was just for the TV audience. And it worked; it introduced this audience member to a blowtorch. So, when should you use a blowtorch? For me, it’s when you want to achieve the right kind of smokiness. The reason why food from a charcoal barbecue is so irresistible is precisely because rendered fat drippings hit the coals and turn into aromatic smoke that intensifies the grilled flavours. To emulate that effect, the easiest way is to torch only the fat of the meat. This not only helps the fat render but also creates the right kind of smokiness. I personally do not like torching the lean flesh of a piece of meat, as I find the burnt flavours overpowering and undesirable. If you must do it, I recommend continuously oiling the surface while torching to increase the desirable smokiness. In this video, we are dressing the steak with some Thai flavours to balance the smokiness, but the principle of this method applies to most fatty steaks. Ingredients Ribeye steak Vegetable oil Salt Black pepper Lemongrass Lime leaf Mixed chilli pepper Oyster sauce Fish sauce Lime Garlic Directions 1. Season the steak generously with salt. Heat vegetable oil in a hot pan until it shimmers. Add the steak to the pan, pressing down with a spatula to maximise contact with the hot pan. 2. Using a blowtorch, run the flame along the visible fat of the steak, moving constantly so that it does not burn. Turn the steak and repeat on the other side. You can be more liberal on the second side as the steak is now coated in fat. 3. Once the core temperature of the steak has reached 48°C (118.4°F), remove it from the pan and leave it to rest until the core temperature reaches 54°C (129.2°F) for medium rare. 4. While the steak is resting, slice some garlic, lemongrass, and mixed chilli peppers to taste. Skim off most of the fat from the pan and add the ingredients to sauté at medium heat until fragrant. 5. Mix the ingredients with the oyster sauce, add a dash of fish sauce and a generous dash of lime juice. Taste and adjust the seasoning. 6. Carve the steak and spoon the sauce on top. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #blowtorch #ribeyesteak