Steak with bones, i think you know it too.
Tomahawk steak, bone-toned steak, T-bone steak
Our current demand for good food is not just delicious, but also good-looking. Bone-in steaks loved by diners and chefs look atmospheric, add visual impact, and look bold. Compared with the great rivers and mountains of the circle of friends and the wonderful snacks from all over the world, a piece of steak with bones can make you a popular player in the circle of friends food competition.
© GOZEY
At the table, steak with bones is definitely the protagonist of the feast, but it also means taking on a higher cost.
It is undeniable that "eating well" is a very laborious thing, but what use is this bone other than good looking and adding money?
Can bones make a steak tastier?
We often see statements such as:
Before we can determine whether this statement is accurate, let's look at what the beef bones are and the effect on the steak.
The outer layer of the cow's bone is attached to the connective tissue and some fat, followed by hard bone and then bone marrow.
© WebstaurantStore
When the outermost layer of connective tissue and adipose tissue is heated, the main components become soft and gelatinous.
We all know "Fat is flavor", when nibbling on the bone, the taste is really good, but there is not much fat attached to the bone, and the auxiliary effect on the steak is very small.
© Booths Food To Order
Bone dense is dense, hard, basically tasteless, and in terms of flavor, it has no effect on steaks in a limited cooking time.
And bone marrow in the cracks of the bones is definitely a pleasant eating experience, it is a soft substance with a rich beef aroma. But because he was locked inside the bone, he could not penetrate the steak through the bone mass unless the bone was sawn in half.
Compared to boiling the broth with bones for a long time, the steak is cooked in a way that can hardly let the bone marrow overflow.
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The food lab conducted an experiment on "whether bones can make steaks tastier":
Four identical pieces of the naked eye are cooked at the same temperature, time, and method, but some distinctions are made in the treatment of the bones.
© thefoodlab
The first is boneless and naked; the second is shaved off the bone and tied together with a food-grade rope; the third piece shaves the bone and clips a layer of tin foil between the bone and the meat; the fourth piece is the bone with the naked eye.
Yes, the first three pieces of steak are not significantly different from tenderness, juice and flavor in the mouth of diners, while the fourth piece is bone-to-bone, and the area close to the bone will be more tender than the other areas.
This experiment proves that bones cannot add a distinct, discernible flavor and juice to a steak.
The bones act as an "insulating" in the cooking process. Inside the bone, there are many gaps, which can effectively control temperature fluctuations, and the heating of beef near the bone is reduced and slowed down, and the beef near the bone is cooked at the same cooking time and temperature, and the beef near the bone is cooked less than on the outside.
Just like high-quality dry-cooked beef, it will also choose to retain the bones as a protective layer of beef, inhibiting the loss of moisture.
If you want to get a juicy and tender experience near the bones when cooking a steak with bones, one is:
If you like a steak that is about 3 minutes cooked or more raw, the area close to the bone will be less ripe than expected, and even lead to a more difficult to chew situation.
*The World Beef Guide recommends that you need to be aware if cooking at home:
▷ It may be difficult to obtain the desired perfect brown skin, and the bone steak will be affected when cooked.
▷ Usually the bone-in steak is cut according to the width of the beef ribs, which is thickly cut, and it is recommended to cooperate with the oven for cooking at home, while the bones take longer to heat and cool than beef.
▷ When cooking steak with bones, to calculate the beef near the bone and the outside, remember to measure it with a kitchen thermometer.
▷ Another one is that you need to pay for the weight of the bones.
This bone may seem useless to the pragmatists, but whether or not it makes the steak more delicious, its unique shape and visual signals add food pleasure to diners and give us a good mood, which is enough.
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TEXT: Zhang Xiaode Cora/World Beef Guide
DESIGN: Cora Zhang/World Beef Guide
First published on the official account World Beef Guide
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