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Cooking Steaks

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On Feb 05, 2020 I was going through my daily routine as usual on the cruise ship with 2600 guests and 900 crew. We were sailing the Caribbean Islands, and bracing for the upcoming busy Alaska season from mid March. Covid was spreading its fangs in Europe, while we were eagerly following Diamond Princess which was stuck with Covid virus onboard and docked near Tokyo.

Covid at this point of time had not been found in the Americas. But CDC had warned that its inevitable and just a matter of time for it to strike in USA.

Second week of March our Company paused all its sailings, the guests with 7 days cruise package had to disembark on the second day. The events that unfolded in next 6 months was pure shocking and painful.

It took another 3 months for our Company to send the crew members back home safely as all flights were suspended and the world was in lockdown, with every country sealing it`s borders.

While selecting a steak look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to a tender juicy steak.

The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone adds flavor to the steak.
The tenderness and juiciness of a steak can be increased by marinating it. A very common and simple marinade is made of coarse salt, crushed black peppercorn, chopped herbs in oil.

Begin by searing a steak until it gets a caramelised brown crust. For this, the pan and the fat need to be hot enough. Sear it on one side, then cook it for the same amount on the other side.

A cooked steak should rest at room temperature for at least five minutes and ideally around half the cooking time. During resting – the fibres of the meat will reabsorb the free-running juices, resulting in a moist and tender steak.The resting juices should be poured over the steak before serving.

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Different Grades of cooking steaks...

  • Blue: Should still be a dark colour, and just warm.
  • Rare: Dark red in colour with some red juice flowing.
  • Medium-rare: Pink in colour with juice.
  • Medium: Pale pink in the middle with some juice.
  • Well-done: Only a trace of pink colour but not dry.

Serve your steak with the perfect side dish – choose from classic sauces - Bearnaise, peppercorn, redwine, flavoured butter, chimichurri, crispy onion rings, chips and vegetable sides.


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