Steaming Steak: Epicure's Quick, Tender, And Juicy Method

Steaming steak is a less common cooking method, but it is possible and has its advantages. It is a fast cooking method that preserves the natural flavours and nutrients of the meat. It also requires minimal oil, making it a healthier option. However, it may result in a less tasty outcome due to the low temperature and lack of the Maillard reaction, which gives meat a crispy texture. To steam a steak, you can use a bamboo or stainless steel steamer basket placed over a pot of boiling water. Ensure the beef slices are thin, marinated, and arranged in a single layer. Cover and steam for about 8-10 minutes, depending on the desired level of doneness. You can also use an Epicure steamer, which is a kitchen appliance that can be used for various cooking tasks, including steaming.

Choose the right cut of steak

Choosing the right cut of steak is an important step in the cooking process. Here are some factors to consider when selecting your steak:

Location on the Animal

The tenderness of the steak is influenced by the location from which the cut is taken. Cuts closer to the legs and shoulders, such as brisket and beef shanks, are typically tougher due to the constant movement and exercise of these muscles. On the other hand, cuts from the back, like ribeye, strip steak, tenderloin, and T-bone, are more tender as these muscles are not worked as hard.

Marbling

Marbling refers to the white flecks and lines of intramuscular fat distributed throughout the steak. Marbling adds juiciness and tenderness to the meat as it cooks, enhancing the overall flavour and texture. Cuts like ribeye and strip steak are known for their excellent marbling.

Aging

Aging beef involves letting it sit in controlled conditions after it has been cut. During this process, the toughness of the tissue naturally breaks down, making the meat more tender. Dry-aged meat, in particular, develops richer, earthier flavours but is a less common practice these days.

Diet of the Animal

The diet of the animal can impact the flavour and texture of the steak. Grass-fed beef tends to be leaner with less marbling, while grain-finished beef offers superior marbling and texture.

With these factors in mind, here are some popular cuts of steak to consider:

Filet Mignon

Cut from the tenderloin, filet mignon is known for its exceptional tenderness and mild beef flavour. It has less marbling than other cuts but can be cooked to a perfect medium-rare. It pairs well with seasonings, sauces, or a bacon wrap.

Ribeye

Ribeye is a favourite among steak enthusiasts due to its rich marbling, buttery flavour, and tender texture. It is best cooked to medium-rare using high heat to achieve a great sear.

New York Strip

Also known as strip steak, this cut has a firmer texture and bold, beefy flavour with excellent marbling. It is considered the ultimate grilling steak and is best cooked on a super-hot grill or pan-roasted.

T-Bone

T-bone is a classic steak that offers two unique flavour profiles in one. It combines the bold, beefy flavour of the New York strip with the mild, tender filet mignon, separated by a T-shaped bone.

Top Sirloin

Top sirloin is a naturally lean cut with a bold, beefy flavour. It is tenderized by aging and is best cooked to medium-rare for maximum tenderness. This cut is perfect for marinades and sauces.

Flat Iron

Flat iron is a newer cut that has gained popularity for its big, bold beefy flavour and excellent marbling. It is the second most tender steak after filet mignon and is versatile enough to be enjoyed on its own or in recipes.

Prepare the steak

Firstly, choose the right cut of steak. Opt for cuts that are tender and have some marbling. Good choices include sirloin, ribeye, or tenderloin. Remember to trim any excess fat from the meat.

Next, prepare the steak by cutting it into thin slices. This will ensure that it cooks evenly and quickly during steaming. You can then marinate the beef slices with your preferred seasonings. A combination of soy sauce, garlic, ginger, and a hint of sesame oil will make a flavoursome marinade.

If you want to add extra flavour, you can also season the beef with salt, pepper, or other spices just before steaming.

Now you're ready to set up your steaming equipment. You can use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Make sure there is enough water in the pot, but ensure that it doesn't touch the bottom of the steamer basket.

Arrange the marinated beef slices in a single layer on the steamer basket, making sure they are not touching each other. Cover the steamer with a lid and let the beef cook. The cooking time will depend on the thickness of the slices and your desired level of doneness. For medium-rare steak, the internal temperature should be 145°F (63°C); for medium, 160°F (71°C); and for well-done, 170°F (77°C).

Set up your steamer

To set up your steamer, you'll need to choose between the three Epicure steamers available: the Epicure Multipurpose Steamer, the Epicure Rectangle Steamer, or the Epicure Omelet Maker. The Multipurpose Steamer is ideal for a variety of dishes, while the Rectangle Steamer is perfect for specific dishes like sourdough bread.

If you're cooking steak, the Multipurpose Steamer is likely your best option. To set it up, start by combining water and rice in the steamer. Place the tray on top and microwave uncovered on high for around 16-18 minutes or until the rice is tender. You can also add your favourite Epicure Broth Mix to the rice for extra flavour.

If you're steaming steak, you'll need to follow a slightly different process. First, choose a tender cut of meat like sirloin, ribeye, or tenderloin, and trim any excess fat. Cut the beef into thin slices to ensure even cooking. Prepare a marinade with soy sauce, garlic, ginger, and sesame oil, and let the beef slices soak up the flavours.

Now, it's time to set up your steamer. If you're using the Epicure Multipurpose Steamer, you can use it directly in the microwave. Otherwise, you'll need a pot with boiling water and a steamer basket or rack. Ensure there's enough water in the pot, but it shouldn't touch the bottom of the steamer basket.

Arrange the marinated beef slices in a single layer on the steamer basket, ensuring they don't touch. Cover the steamer and let the beef cook for about 8-10 minutes, depending on your desired level of doneness. You can use a meat thermometer to check if the steak is cooked to your liking.

Remember, steaming steak is an unconventional method, and you may need to experiment to find the best results.

Steam the steak

Steaming steak is a great way to cook it while retaining its natural juices and flavour. It is also a healthy option as it requires minimal oil. Here is a step-by-step guide to help you achieve the perfect steamed steak:

Step 1: Choosing the Right Cut of Beef

Select a cut of meat that is suitable for steaming. Opt for tender cuts with some marbling, such as sirloin, ribeye, or tenderloin.

Step 2: Preparing the Beef

Cut the beef into thin slices to ensure even and quick cooking. You can then marinate the slices with your preferred seasonings. A combination of soy sauce, garlic, ginger, and sesame oil can make a delicious marinade.

Step 3: Setting Up Your Steaming Equipment

Use a traditional bamboo steamer or a stainless steel steamer basket placed over a pot of boiling water. Ensure there is enough water in the pot, but make sure it doesn't touch the bottom of the steamer basket.

Step 4: Steaming the Beef

Arrange the marinated beef slices in a single layer on the steamer basket, ensuring they don't touch. Cover the steamer with a lid and let the beef cook. The cooking time will depend on your desired level of doneness and the thickness of the slices, but it usually takes around 8-10 minutes.

Step 5: Checking for Doneness

Use a fork or a meat thermometer to check if the beef is cooked to your liking. A safe internal temperature for medium-rare is 145°F (63°C), 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Step 6: Serving the Steamed Beef

Once your steak is cooked to perfection, it's time to plate and enjoy! Serve it with a side of steamed vegetables, rice, or noodles. You can also garnish with fresh herbs like cilantro or green onions for an extra burst of flavour.

Tips for Steaming Steak:

• Steaming steak is a gentle cooking method that preserves the natural flavours and nutrients of the meat.
• To enhance the taste, you can add seasonings or marinades before or after steaming.
• Steaming is a fast cooking method, so keep an eye on your steak to avoid overcooking.
• For a more intense flavour and a crust, consider searing the steak in a hot pan or grill after steaming.

Check for doneness

Checking for doneness is an important step in the steak-cooking process. It ensures that your steak is cooked to your desired level of doneness, whether that be rare, medium-rare, medium, or well-done. Here are some detailed instructions on how to check the doneness of your steak when cooking with an Epicure steamer:

Use a Meat Thermometer:

• Insert a meat thermometer into the thickest part of the steak. Avoid touching the bone if your steak has one, as this can give an inaccurate reading.
• For a rare steak, aim for an internal temperature of 135°F (57°C).
• For medium-rare, which is recommended for optimal taste and texture, the internal temperature should reach 145°F (63°C).
• A medium steak should be cooked to 160°F (71°C).
• Well-done steaks are cooked to an internal temperature of 170°F (77°C).

Check with a Fork:

• If you don't have a meat thermometer, you can also check the doneness of your steak by inserting a fork into the steak and pressing down lightly.
• For a rare steak, the steak should feel soft and yield easily to the touch.
• A medium-rare steak will have a little more resistance but will still be soft in the center.
• Medium steaks will have a firmer texture and will spring back slightly when pressed.
• Well-done steaks will be very firm and will have no resistance when pressed with a fork.

Rest and Re-Check:

• After removing your steak from the heat, let it rest for 5-10 minutes before checking the doneness again. This allows the juices to redistribute and will give you a more accurate reading.
• Insert the meat thermometer or fork into the steak again and check that it has reached your desired level of doneness.

Remember, it's always better to undercook your steak slightly and then put it back in the steamer or on a hot pan to finish cooking. Overcooking a steak can result in a dry and tough texture, so it's important to monitor the doneness closely and remove it from the heat just before it reaches your desired level.

Additionally, keep in mind that the steaming method may alter the flavor profile of your steak, and you may want to finish it with a sear on a hot pan or grill to achieve the desired crust and texture.

Frequently asked questions