When it comes to steak, there’s no shortage of opinions. Whether you’re a steak connoisseur or a person with a passing interest in the culinary arts, it’s hard to deny the appeal of a juicy steak cooked to perfection. But with so much conflicting information out there on the internet, it can be hard to tell what’s myth and what’s fact.

In this blog post, we’ll take an in-depth look at steak, exploring the myths and facts surrounding this classic dish.

Myth 1. Don’t Salt Steak Before It’s Cooked

This is a long-standing culinary myth that has been passed down from generation to generation. Food scientist Kenji Lopez-Alt writes in The Food Lab about experimenting with different salting intervals before and after cooking. He found that salting steak is best done either at least 12 hours prior to cooking, or as close to cooking time as possible.

Adding salt to steak prior to cooking allows for the salt molecules to penetrate into the fibres of the steak, causing it to be more tender when cooked. And a longer salting time allows the salt to penetrate more deeply.

The process of salting also helps reduce moisture loss in meat, meaning that it will stay tastier over time. This can be especially beneficial with steaks, as its texture can become dry if overcooked or not seasoned properly.

The sodium in salt also acts as a flavour enhancer, helping bring out more of the flavours of the beef itself. And adding salt prior to cooking can also help caramelize and brown the outside of steak quickly, giving it a delicious crusty texture.

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Myth 2. Only flip your steak once

Kenji Lopez-Alt did another experiment where he grilled identical steaks under the same conditions, and flipped them each a different number of times, from just one flip, to as many flips as possible. His taste testers couldn’t tell the difference between any of them.

So there’s really no need to leave your steaks untouched on the grill. If anything, flipping them more often helps to keep an eye on how evenly they are getting cooked on both sides.

Like a lot of the steak cooking wisdom that has been passed around, this myth has no basis in fact. Flip your steaks as much as you want.

Myth 3. Use the Poke Test to Tell When Your Steak is Done

The poke test, which involves pressing the steak with a finger or utensil, has been used for generations as an indicator of doneness. But this method is actually very unreliable compared to using an instant-read thermometer to measure the internal temperature of the steak.

A steak’s tenderness and juiciness are determined by its internal temperature — the hotter it gets, the more well done it will be. A thermometer can give you accurate readings within seconds, ensuring that your steak isn’t over- or under-cooked.

On the other hand, the poke test isn’t precise and can give inconsistent results. There are many factors — such as marbling or fat content — that can affect its feel.

On top of that, cooking a steak past medium can result in an overly dry and chewy texture. Especially with fully grassfed beef, it’s incredibly important not to overcook.

The only way to guarantee that your steak comes out perfectly cooked every time is by using an accurate instant-read thermometer. The thermometer will tell you what temperature your steak should reach (usually between 135°F and 145°F) depending on how you like it prepared.

Myth 4. Serve Your Steak immediately after It’s Cooked

Resting your steak after it is cooked helps to allow the juices and flavours from the meat to be re-absorbed, resulting in a more tender and juicy steak. You want those juices inside the steak, not running out over your plate.

By allowing your steak to rest for 5-10 minutes after cooking, you’ll not only get a better tasting steak, but also allow the internal temperature of the steak to even out as well. This will ensure that the steak is cooked evenly all the way through without overcooking or undercooking any parts of it.

And resting your steak will give you time to focus on other aspects of your meal while the steak reaches its optimal temperature and texture.

Order premium dry-aged steaks here, with delivery throughout Southern Ontario.

Beef Soup

Beef soup is the perfect winter comfort food — it’s hearty, warming, and filling. This classic soup is made from beef bone broth, vegetables, and a variety of herbs and spices. The beef is usually slow-cooked for several hours in order to create a tender and flavorful broth. This delicious soup can be served with a variety of sides such as garlic bread, mashed potatoes, or a side salad.

Beef soup is a great winter meal choice for people who are looking for something hearty and filling. Not only is it a great comfort food, but it is also packed with essential vitamins and minerals from the vegetables and herbs. The slow-cooking process helps to break down the proteins in the beef, making it easier to digest. Additionally, the beef stock adds a rich flavor to the soup that can’t be achieved with other soup bases.

Chicken Soup

When it comes to chicken soup, there’s nothing more comforting than the classic recipe. It’s a staple for any winter supper. Not only does it warm the soul with its classic flavor, but it also helps to fight off winter colds and flu with its nutrient-packed ingredients.

To make chicken soup, start by roasting organic chicken in the oven with some olive oil, salt, and pepper. Once the chicken is cooked, set aside and use the same pot to sauté some onions, garlic, carrots, and celery. Once the vegetables are cooked, add chicken stock and the cooked chicken to the pot and bring to a boil. Once boiling, add in some fresh herbs, such as rosemary and thyme, for additional flavor. Simmer for about 30 minutes, or until the vegetables are tender. Finally, adjust seasoning to taste and enjoy a warm and comforting bowl of organic chicken soup.

Chicken soup has been a part of home remedies for centuries, and for good reason. Not only does the classic recipe contain nutrient-rich ingredients like chicken stock, vegetables, and noodles, but it also provides an array of health benefits. The broth in chicken soup contains a number of anti-inflammatory compounds, which can help to reduce symptoms of colds and flu. The vegetables provide an array of essential vitamins and minerals, while the noodles act as a source of energy. All these components make this soup a powerhouse of nutrition. Additionally, chicken soup is a low-calorie and low-fat meal, making it an ideal choice for those who are looking to lose or maintain weight.

In addition to its health benefits, chicken soup is a great comfort food that is sure to please even the pickiest eater. The classic version of the soup contains a combination of flavorful ingredients like carrots, celery, onions, and garlic, which are sure to make your mouth water. If you want to add some more flavor and complexity to the soup, there are plenty of variations.

Lamb Soup

Lamb soup has been around for centuries due to its ability to provide sustenance during cold climates where fresh vegetables weren’t always readily available during the winter months. To create this hearty dish start off by browning cubes of lamb shoulder in organic lard before adding chopped vegetables such as onions, carrots and celery into the pot along with stock or water to cover everything up — add herbs and spices of your choice for extra flavor.

Lamb is an excellent source of high quality protein which supports muscle maintenance as well as zinc which fuels immune system functioning so make sure you don’t skip out on this delicious meal this winter.

Pork Soup

Pork soups are often overlooked but they really shouldn’t be.

To make this delicious dish start by searing diced pork shoulder or loin before adding onions, carrots and celery into the pot followed by liquid such as broth or beer — dark ales work best.

Allow everything to simmer until tender then finish off the soup by adding canned beans or pasta for added heftiness — add herbs and spices to taste prior to serving.

Don’t forget about the nutritional benefits either; pork contains thiamine which aids in carbohydrate metabolism among other things.

Pork soup is sure to be a hit with your family. It can easily be customized to suit individual tastes and preferences, making it an ideal soup for any winter occasion. With its rich, comforting flavor, Pork Soup is an ideal choice for those seeking a delicious and satisfying meal during the cold winter months.

Goat Soup

Goat meat isn’t always top-of-mind when it comes time for dinner but goat soup can really hit the spot during those long winter evenings. Start by sautéing aromatics like onions and garlic before adding cubed goat meat followed by bone broth plus additional liquid (such as coconut milk). Simmer away until everything has softened, then finish off with fire-roasted diced tomatoes and potatoes – feel free to experiment here.

As far nutritionally beneficial goes goat meat packs plenty B12 which helps keep our nerve cells healthy while maintaining energy levels too – something we could all use during those dark days of winter.

You can also add beef broth and chicken stock in your soups to bring out the natural flavors of your ingredients, giving them a savory and flavorful boost. Beef broth has a deep, rich flavor that adds depth to the soup. Meanwhile, chicken stock provides a light base for all of the additional ingredients you may be adding to the soup.

Beef Liver Benefits

Promotes and Supports Energy

Beef liver is high in vitamin B12, which is essential for energy production. Vitamin B12 helps convert carbohydrates into glucose, the fuel your body uses for energy. It also helps your body break down fats and proteins to be used as energy.

Additionally, beef liver is a good source of iron, which is needed to carry oxygen to cells to create energy. Iron helps the body make adenosine triphosphate (ATP), the energy “currency” of the body. Beef liver has a good amount of other B vitamins, such as thiamine and riboflavin, which promote energy metabolism. Eating beef liver can help keep your energy levels up throughout the day.

Heart Health

When it comes to heart health, beef liver can be an excellent addition to your diet. Not only is it packed with essential vitamins and minerals like iron, B12, and folate, but it’s also rich in polyunsaturated fatty acids, which are known to help reduce cholesterol levels and improve overall heart health. By adding beef liver to your diet, you can help reduce your risk of heart disease and stroke.

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Beef liver is a great source of protein, providing 8.2 grams per 3-ounce serving. It’s also a good source of polyunsaturated fatty acids, which are known to help reduce bad cholesterol levels and improve overall heart health. Studies have shown that consuming polyunsaturated fatty acids in the form of beef liver can help reduce the risk of heart disease and stroke. Additionally, beef liver is a good source of iron, B12, and folate, which are all essential for proper heart health.

Iron helps red blood cells carry oxygen throughout the body and is critical for energy production. B12 helps keep red blood cells healthy and helps prevent anemia, which can lead to fatigue and weakness. Folate helps reduce the risk of stroke and other heart problems by helping the body form new cells and break down old ones.

Including beef liver in your diet can be an easy way to get the essential vitamins and minerals you need for a healthy heart. It’s also low in calories and fat.

Is it safe to eat raw beef liver?

Eating raw beef liver is generally not recommended due to the risk of foodborne illness. However, cooked beef liver can be part of a nutritious and balanced diet. Eating beef liver can provide several health benefits, including improving the immune system, aiding in digestion, and aiding in weight loss.

It is also a great source of essential fatty acids and can help reduce inflammation.

How to cook beef liver the right way

The key to cooking beef liver the right way is to make sure that it doesn’t become tough and chewy. The best way to cook beef liver is to start with high heat. Heat up a pan or skillet on the stovetop over medium-high heat for about two minutes, then add oil or organic lard.

Once the oil or lard has melted, add in just enough pieces of thinly sliced beef liver. Let them sear for about 1 minute per side, flipping them with tongs. Beef liver should be cooked until it’s lightly browned on both sides but still slightly pink in the middle. If you overcook it, the liver will become tough and chewy, so aim for an internal temperature between 150-160°F (65-70°C).

Once you’re done cooking, transfer the food onto a plate lined with paper towels. This will help absorb any excess oil. Adding some flavor to your beef liver can make it even more nutritious. You can season your beef liver with salt and pepper before frying or try adding herbs such as oregano or thyme.

Another popular option is to combine 1/4 cup each of balsamic vinegar and white wine with 1/2 teaspoon of sugar and add it into your skillet while cooking the beef livers—the acidity helps tenderize them while they’re frying.

When preparing beef liver at home, remember that quality matters just as much as quantity: always opt for beef liver with no antibiotics or synthetic growth hormones, which you can order from Whispering Meadows.

What are Some Creative Ways to Incorporate Beef Liver Into My Diet?

If you’re looking to add beef liver to your diet but don’t want to eat it in its most traditional form (pan-fried or boiled), there are plenty of creative ways to incorporate this nutrient-rich food into your meals without sacrificing taste. One easy way is to add small chunks of cooked beef liver to a stir fry or salad. The mild flavor of the liver will provide a nice contrast to the bolder flavors of vegetables like peppers, onions, or mushrooms. You can also use ground beef liver in place of traditional ground beef in dishes like tacos or burgers.

If the flavor is too strong for you on its own, try mixing it with other ground meats like turkey or chicken for a more subtle flavor that still packs all the nutritional benefits.

If you’re feeling adventurous, you can try adding cooked shredded beef liver to your favorite pasta dishes. This will add extra flavor and important nutrients like B vitamins, which are needed for energy production during the day. Plus, it pairs well with sauces like alfredo or pesto, making it an easy way to get kids interested in eating their greens.

How to get kids to eat beef liver

Beef liver meatballs photo by fcaphotodigital

One way to get kids to eat beef liver is to start by introducing small amounts mixed in with other dishes they already enjoy.

For example, you can finely chop the liver and mix it into a spaghetti sauce or ground beef for meatballs or burgers. If the texture still isn’t appealing, try grinding the liver into a paste and adding it to sauces like pesto or hummus. This method also makes it easier to sneak in larger amounts without compromising flavor.

Another tactic is to serve smaller portions of fried or baked beef liver bites as an appetizer alongside preferred vegetables and dip options.

There are lots of ways to make beef liver more appealing to kids. You can add sauces for flavor, mix it with egg whites and cheese, or get creative with presentation. Arranging the beef liver in fun shapes on the plate with colorful side dishes might just do the trick.

Beef liver provides so many valuable nutrients that are essential for children’s development; just remember—start small, use lots of creativity in presentation and flavorings.

Conclusion

In conclusion, beef liver is an incredibly nutrient-dense food that can be a great addition to your diet. It is rich in vitamins and minerals, as well as other important nutrients, that can help support your overall health. Eating beef liver in moderation can provide you with a variety of health benefits, including improved digestion, better heart health, and even a boost in energy. With its delicious taste and easy preparation, there’s no reason not to give beef liver a try and enjoy the many health benefits it has to offer.

Click here to order antibiotic and hormone-free grassfed beef liver.