Yes, we are working here— promise! It just so happens today’s agenda included taste testing our newest client’s product… beef. More specifically, beef from a rare breed of cow known as “Randall Lineback.”
This is us in the kitchen, cooking the meat according to our client’s instructions. Like the prep for most great foods, the main objective was to add the fewest ingredients possible… salt, pepper, and a little olive oil.
While prepping our samples in the kitchen here at HUB LA, we started talking beef strategy. Everyone seems to have their own tricks for making great burgers and steak, but here are four we all agreed upon:
- Play nice: Ground beef is not bread; there’s no need to knead it. (See what we did there?) Plus, it will toughen the consistency if you do.
- Bring it up to temp: Don’t put a refrigerator-cold steak right on the grill. That will dry it out. Spend some quality time with your food before cooking it.
- Salt and pepper beforehand: Tastes better.
- Let it rest: Do NOT cut into the meat right when you take it off the grill/skillet. It's still cooking when you take it off the heat. But it looks so good, right? NOPE, don’t do it!!
Yes, life is hard here at verynice. We do the dirty work (taste testing really good meat) and talk about the tough issues (discussing the really good meat and how amazing it tastes). Oh well, if we must, we must!