Arts & Entertainment
Amuse-bouche: Anatomy of a steak
Published
6 years agoon
Posted By
Outlaw PartnersBy Scott Mechura EBS Food Columnist
In my last column, I wrote about a key component of protein called myoglobin, and how it is commonly mistaken for blood in proteins, especially red meat.
Proteins are incredibly complex. At the most basic level, we learn that some cuts of beef are ideal for sautéing or grilling, such as tenderloin or ribeye; while others are better suited for low and slow cooking methods like braising, such as shoulder or chuck roast. An easy rule of thumb to remember is that the closer to the ends of the cow, or the head and feet, the tougher the meat. The middle of the animal is more tender.
So, without getting too technical and scientific, here is an overview of the anatomy of a steak.
Meat is a complex system of muscle fibers, connective tissue and fat. The muscle cells are about the thickness of a human hair and are surrounded by sheer connective tissue that binds the muscle fibers together. These fibers form bundles that are surrounded by more connective tissue, predominantly a protein called collagen.
More connective tissue creates ligaments and cements the bundles to the bones, which is mostly elastin—think “The Real Housewives of Beverly Hills.”
Scattered among the fibers are fat cells that store energy for the muscles. A lot of fat intermingled with the muscle is referred to as marbling because of the white striations that resemble actual marble.
As the animal grows, ages and exercises, muscle fibers get thicker and tougher, as does the connective tissue. When cooking, collagen begins to melt at about 160 degrees and turns into rich liquid gelatin. This gives meat a lot of flavor and a wonderful silky texture.
More internal activity is at play at lower temperatures.
At 95 to 110 degrees, fat starts to melt, and a steak begins to cook exponentially.
At 120 degrees the fat begins to turn opaque, almost milky.
Near 140 degrees, the capsule around the muscle cells begins to shrink rapidly and squeeze out moisture. Think of ringing out a wash cloth with your hands. The meat usually gets tough and chewy around this temperature.
Fat is the source of much of the flavor in meat. It absorbs and stores the aromatic compounds in the animal’s blood. As the animal ages, the flavor compounds intensify. After the animal is slaughtered, the fat can turn rancid if stored improperly or too long. So, we have a tradeoff. The muscle fibers and connective tissues get tougher as the animal ages, while the fat builds flavor.
Finally, one cooking tip. While cooking a steak or burger, never press on it. Since proteins are mostly water, you are actually steaming the meat when you cook it. When you press on it, you are pressing the water—your primary heat source—out, thereby slowing down the cooking time. As we professionals say in the kitchen, “never press!”
Scott Mechura has spent a life in the hospitality industry. He is a former certified beer judge and currently the executive chef at Buck’s T-4 Lodge in Big Sky.
The Outlaw Partners is a creative marketing, media and events company based in Big Sky, Montana.
Upcoming Events
march, 2024
Event Type :
All
All
Arts
Education
Music
Other
Sports
Event Details
Children turning 5 on or before 9/10/2024:
more
Event Details
Children turning 5 on or before
9/10/2024: Kindergarten
enrollment for the 2024-2025 school year can be completed by following the
registration process now.
Children
born on or after September 11, 2019: 4K enrollment is now open for
families that have a 4-year-old they would like to enroll in our program for
the 2023-2024 school year. Please complete the 4K Interest Form to
express your interest. Completing this form does not guarantee enrollment into
the 4K program. Enrollment is capped at twenty 4-year-olds currently
residing within Big Sky School District boundary full time and will be
determined by birth date in calendar order of those born on or after September
11, 2018. Interest form closes on May 30th.
Enrollment now is critical for fall preparations. Thank you!
Time
February 26 (Monday) - April 21 (Sunday)
Event Details
My Barking Dog is a nightmare comedy
more
Event Details
My Barking Dog is a nightmare comedy that tells the story of Toby and Melinda, two lonely people whose lives are forever changed the night they encounter a starving coyote at their apartment building. Over time they grow to expect him, leaving ritual offerings to entice the coyote every night. Toby and Melinda forge a connection over this visitor and share curiosity and concern about his presence in the city. The coyote expands their world–until, one night, their world is shattered. Their lives are pushed suddenly into uncharted territory, sending them on a surreal odyssey that changes their city–and the world–forever.
Directed by LX Miller. Starring Max Schneider and Denise Hergett
Verge Theater is continuing their mission to provide accessible theater to our community. Tickets for My Barking Dog are Pay What You Wish with a suggested price of $35. Audience members are offered the opportunity to select the price point that is comfortable for them when purchasing tickets.
My Barking Dog runs March 15-17, 22-24, 28-30
Performances on Thursdays, Fridays, and Saturdays begin at 7:00 p.m., with Sunday matinees offered at 3:00 p.m.
Suitable for ages 16 . No animals are harmed in the staging of this production.
Tickets are available online at www.vergetheater.com
Time
15 (Friday) 7:00 pm - 30 (Saturday) 8:30 pm
Location
Verge Theater
Event Details
Saturday, March 23rd 6:00-8:00pm We will combine the heart-opening powers of cacao with the transcendental powers of breathwork and sound. Together, these practices will give us the opportunity for a deep
more
Event Details
Saturday, March 23rd 6:00-8:00pm
Time
March 23 (Saturday) 6:00 pm - April 23 (Tuesday) 8:00 pm
Location
Santosha Wellness Center
169 Snowy Mountain Circle
29mar3:00 pm4:00 pmGood Friday Mass: St. Joseph Catholic Mission3:00 pm - 4:00 pm Event City:Big Sky
Event Details
Friday of the Passion of the Lord St. Joseph Catholic Mission
Event Details
Friday of the Passion of the Lord
St. Joseph Catholic Mission
Time
(Friday) 3:00 pm - 4:00 pm