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Steak Perfection… Kalo Paleo Style!

By September 8, 2016 Uncategorized

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The perfect Steak!

Every thing we cook has a different amount of time and temperate it wants to be prepared. At Kalo Catering we call this it’s happy place! Depending on the dish your preparing will determine its happy place. Best example is BEEF, so many chefs and home cooks try for that perfectly cooked Fillet, NY, Ribeye ect. Each one of these cuts has its own happy place. Fortunately, good ol’ Chef George is here to break it down for ya. So here we go!

PULL YOUR MEAT OUT OF THE FRIDGE! You want a perfect steak!? Patience and prep’ are key. Letting your cut of steak come to room temperature before cooking is crucial (roughly 2-3 hours for a 10 to 16 oz. fully thawed fillet). Throwing your steak that is still cold on your heat is going to give you a cooked outside and a rare if not still cold center. Burning your exterior before the center has even begun to heat up.

PRE-SEASON! Self-explanatory, salt and pepper are all you need for a high-quality piece of steak to shine. The steak will absorb the seasoning while still raw but once cooked, you might as will season the sidewalk.

PREHEAT! If you properly preheat your grill there will never be a need for oil to keep your cow from sticking to it. Oil also causes flame ups and sooty burnt smoke to stick to your meat. If your cow does not scream when it hits that surface it’s going to stick. Bye bye beautiful grill marks.
If your pan searing your steak you certainly want to use a bit of oil WITH A HIGH BURN POINT! Avocado oil for example (explained in one of our previous blogs).

LET IT REST! Resist all temptation to stab your steak with a fork or slice it open with a knife after coming off the grill for 3 to 5 min. Think of it this way. Your steak is boiling on the inside like a pressure cooker. If you open your pressure cooker while it still on the heat it will explode and most of your content with it. Let it rest, let the juices settle and redistribute themselves.

Here is a short guide to some cooking times and temps. Enjoy!
FILETS MIGNON & CENTER-CUT RIBEYES
Thickness Rare 110° To 120° F Medium Rare 120° To 130° F Medium 130° To 140° F
1.5″ 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE
1.75″ 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE
2″ 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE

SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS

Thickness Rare 110° To 120° F Medium Rare 120° To 130° F Medium 130° To 140° F
1″ 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE
1.25″ 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE
1.5″ 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE
1.75″ 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE
2″ 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE

Phone: 210-441-2054
Email: info@kalocatering.com