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Hello Steemit friends I am a chef and I would like to help you learn or improve your cooking skills. Today in lesson 1 from 5 I would like to share the methods behind a perfect pink steak at home, for friends, at a dinner party or for your loved one! 

I hope You enjoy and please leave me any feedback or wishes for what classes you may like me to put up.

So cooking a perfect steak it all about temperature control, feel and calmness. We are going to look at the following topics with in this class

1. What kind of meat to choose.
2. What equipment to use.
3. How to prepare the steak for frying.
4. The cooking and resting procedure.
5. The eating bit.

What kind of meat to choose.

As you may be aware there is a whole array of meat to choose from some of these may be grass fed or grain fed. The aging styles could be dry aged, wet aged or salt aged. I will briefly explain each of these below.

Grain fed: Generally the cow is only fed grain normally of a soy or corn base. This feed helps too rapidly plump up the cow. Whilst certain grain fed beef such as Omaha beef are very tasty I have not tasted that many.

Grass Fed: This cow would be able to move freely on luscious pasture being able to select and eat that the cow such loves. Cows love clover and when the cow is eating what it loves this can only means that it is happy. That will reflect in the flavor and nutrient levels of the meat. This variation is though slightly more pricey but sure as hell worth it.

Dry Aging: This involves preparing the cow after slaughter the cow will be hung as a 1/2 or 1/4 cuts  for roughly 21 days in a large refrigerated room. After this period they will be broken down in to there various cuts. Some parts will be minced, roasted, rolled etc but some or most of the steak cuts will be further aged for up to 48 days or even 96 day is becoming popular though this meat is extremely rich.

Wet Aging: After the slaughter process the cuts will all be prepared to the cuts and will be vacuum packed and refrigerated. This meat will then be aged in the bags and will not dry out or lose any weight. This is there for a preferred method for large scale producers. One of the advantages with wet aging is it can in mature whilst being transported.

Salt dry aging: This is a very similar procedure to dry aging but the butcher will utilize Himalayan salt plates to further assist with keeping the air dry. 

When you are looking for a steak you should look for signs of marbling. Marbling is an even distribution of fat that runs through the meat giving it a marble effect. The bonus of marbling is that when you fry the meat this fat dissolves and liquefies thus aiding the steak during the cooking process. 

The color of the meat should be reddish and appealing. If it the meat is dark brownish or looks dry then this is not so good and can effect the end product in a serious way.

The steak list.

• rib eye
• sirloin
• rump
• tomahawk
• fillet
• chateau
• porthouse
• flat iron
• bavette
• flank

The list goes on but those listed above are the most common in UK.

My personal favorites are porterhouse, rib eye on the bone and bavette as I feel that these particular cuts each have there own personalities. A Rib eye has all those delicious sections, the porter house is basically a cross cut and the rib on the bone has the delicious rib cap the gold and butchers butter of any good meat counter!

Thanks for reading.

In my next post I will be putting a rib eye to the test. I hope you join me for that and feel free to comment below.