Feeds:
Posts
Comments

Posts Tagged ‘cast iron pan’


These burgers owe their taste and texture to careful-chosen ingredients, technique, proper refrigeration, and cooking the burgers to medium rare.
Officially, we cannot recommend undercooking ground meat. But since we are buying from a trusted butcher, are starting with steaks that would have been cooked to the same doneness, grinding just before using, and are closely following safe food handling practices, we’re boldly going forward.
You’ll need a meat grinder, or should ask your butcher to prepare for you an 80% meat to 20% fat ratio of freshly ground Ribeye and Top Sirloin. Keep cold and use the same day.
For 4 burgers, we bought:
180g Ribeye
450g Top Sirloin
Trim steaks of fat and connective tissue, and discard connective tissue.
Next, weigh meat and fat to ensure desired ratio, then double grind, using a coarse grinding wheel, followed by a finer one, making sure to evenly distribute the fat with the meat.
Refrigerate 10 minutes. Season meat with kosher salt and fresh ground pepper, handling meat as little as possible so it doesn’t toughen.
Gently shape into thick patties. Refrigerate.
Heat oven to 375F. Heat oil in a cast iron pan over high heat. Char burgers on both sides and transfer to oven. Cook to med-rare, then allow to rest in pan while toasting buns.
Note: To test for doneness, stick a wire cake tester through the sides into the middle. Touch tester to your lips. If barely warm, it’s rare. If bathwater warm, it’s medium rare.

 

Advertisements

Read Full Post »


For the tomato confit:
9 oz heirloom cherry tomatoes
1 medium-large shallot, peeled and sliced
3 cloves garlic, peeled and sliced
extra-virgin olive oil
kosher salt/fresh ground pepper
2 tsp capers
2 anchovy fillets
Add tomatoes, shallot and garlic into a small cast iron pan. Season lightly. Add olive oil until tomatoes are half covered. Place in a 325F oven for 40 minutes to cook slowly. Remove from oven. Add capers and anchovies. Set aside.
For the halibut:
4 skinless halibut fillets, 5-6oz each
kosher salt/fresh ground pepper
canola oil
Add 1/4-inch oil to a medium skillet, heat over high. Pat dry and season both sides of fish. Add to oil, reduce heat to medium, cook until bottom side is golden and fish is cooked 3/4 of the way up. Remove fillets to a plate, upside-down. They will “carry-over cook” the rest of the way.
Serve with tomatoes and a little of the olive oil. Use or save remaining oil as a bread dip or drizzle.

Read Full Post »