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Cooking & Baking

Major Nikon

(36,827 posts)

8. That wouldn't be a problem with the Jaccard method

Reply to Aerows (Reply #6)

Sat Jul 2, 2016, 11:00 AM

Jul 2016

Knifing a tough cut of meat severs fibers that make it tough. It will also allow the marinade to penetrate better. For rare to medium rare you'll probably want about a 1" thick steak. After knifing a 1" thick steak will be about 3/4", so you'll need a high temperature and fast sear, so best to use a really hot skillet. Dry the meat thoroughly with a paper towel, season about 1 hour before cooking and leave it out at room temperature. If you can keep the sear to about 2-3 mins per side, you should wind up with a reasonably rare steak. Pull it off the heat source at about 130F internal temp measured with an instant read thermometer and let it rest for about 10 minutes and you should get medium rare.

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8 replies

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Blade steak [View all] Aerows Jul 2016 OP

I agree with your assesment Kali Jul 2016 #1

I've read about that method Aerows Jul 2016 #2

well I assume you can use it for other stuff Kali Jul 2016 #3

Sous vide is the best method for what you want to do Major Nikon Jul 2016 #4

I know that my butcher can do that Aerows Jul 2016 #6

That wouldn't be a problem with the Jaccard method Major Nikon Jul 2016 #8

With skirt or flank, 2theleft Jul 2016 #5

Cook it sous vide at 125f for 8-10 hours. flamin lib Jul 2016 #7