Dodonpa! - Vol. 1 Ch. 24 - Wasabi Soy Sauce Steak Don
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interesting to see 'american sirloin' but i feel like it'd be pricey just bc it's imported even if it's not necessary expensive if local unless they're just calling it american for some reason (tho i live in the south so meat hasn't been too expensive vs prime cuts/getting it by the pound at a butcher or going to a bbq place cooking for you would charge you more than just doing it at home but i think that's how it usually is for a lot of meals)
using beef suet to flavor beef is interesting even if it's basically its own fat or so lol
using beef suet to flavor beef is interesting even if it's basically its own fat or so lol
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I suspect that's a reference to the cut rather than the origin. The use of beef suet is an interesting choice since that's the visceral fat from around the organs, so it will give it a different flavor than using tallow.
For everyone though, leaving the beef out to "reach room temperature" doesn't actually do anything unless you leave it out literally overnight; it takes that long for the interior to fully equalize, and in that time all manner of bacteria and microbes cover the surface. Don't do it.
If you find that you must, pat it dry and make sure you give the entire exterior a good coating of salt; this will also help tenderize and flavor it. If the cut is liable to be tough, then your best options are either sous vide or dry brining.
For sous vide, you need to keep the meat out of air at a constant temperature for a long time, so this is easiest if you have an actual sous vide machine and a vacuum food preserver, but if you don't then put the meat into a channel locking storage bag ("Ziploc") and remove as much of the air as you can, then put it into a water bath at the temperature you want the meat cooked to (135° Fahrenheit for medium-rare). It needs to stay in there for at least an hour, but 2-4 is best, so if you don't have a machine you need to watch the temperature constantly and add/remove water to maintain the temperature (an insulated container makes this easier). Obviously, season it first.
To dry brine, season the meat first with the usual spices you would (pepper, garlic powder, etc.) and then cover with salt on all sides; use more than you think you need. Then, put it in the refrigerator for at least an hour, but overnight will give you the best results; put it on a wire rack if you can, or make sure you turn it over partway through so that it dries as evenly as possible. Don't rinse it afterwards or you'll undo all that work; brush off excess salt with a paper towel.
Either way, pat dry before cooking to get the best sear, and if you find that you can't get a good sear, it means the pan is not hot enough. You want this thing to be screaming hot; you want it so hot that if you throw a few drops of water in the pan, they start dancing around trying not to burn their feet. They should look like the T-1000 trying to come back together after it was frozen, shattered, and then melted. You also should be using a nonstick pan for this; they can't get hot enough before the nonstick coat starts to degrade and give you cancer.
Then, put in enough oil to just coat the bottom of the pan, wait 10 seconds, and then add the meat and don't touch it. Let it scream at you for at least a minute before you even try to move it; this will allow it to release itself from the bottom of the pan, and you'll feel like you're cooking in nonstick even though you aren't (you aren't, right???). It can take a little time to get the hang of it, so you might want to practice with a cheap cut.
