The steak science
From the interview of the GOODMAN brand-chef, Vyatcheslav Delberg.
- You have just explained why Australian beef is the best meat for steaks. If the meat quality is OK could one say that cooking steak is simple?
As all the best things steak is simple. But one needs a lot more besides the high-quality meat to achieve the best steak results. First, the meat must be well-matured at a certain temperature and for a certain period of time, not to mention other conditions. This is a very important thing and professional steak-houses are very punctilious about it. Only well-matured meat can reach the heights of taste.
For how long should the meat be matured?
Different techniques require different time-spans. We have experimented a lot and are content with our results. And we are not telling.
What, are you afraid of steak-spies?
No, it's just that there is no sense in fragmentary information. Observing the same maturing period won't work if one can't repeat other necessary steak techniques.
- But grilling is easy. Fire an a good piece of meat what more there is to it? One can't go wrong with grilling, can one?
- Nevertheless you can't achieve a classic steak using a simple grill, and that's a fact! In GOODMAN we use a Josper-grill. It is a unique grilling oven, high-tech and natural at the same time – running on charcoal
- What are the advantages of a professional grilling oven?
- Perfect temperature control is the most important one I should say. We need our steaks to form a nice crust at 350 and seal the juices inside them. And after that the next important thing is to chose he right temperature to achieve the ordered grade of doneness.
- Do you sometimes miss out on that?
- Our grillers are the best specialists in the field and mistakes of this kind are very rare. They test inside temperature of the steak with a professional meat thermometer. And anyway, any reclamations about the grade of doneness are accepted only if our guest cuts the steak immediately, right before the eyes of the waiter...
– To know, whether the doneness grade is right, you must cut your steak in the middle as soon as it is brought to you, because the steak continues to "cook" on your plate...