"A very important thing to realize is that tougher or fattier meats always have better flavor; this is why osso buco and the short rib are so delicious and filet mignon will never be found on a menu where I am chef.” - Mario Batali
I will be cooking a few lots of Short-rib beef this Christmas. When cooked the Sous Vide way, it turns into a stunning piece of beef which belies its price and is a great party-pleaser.
So, what is your idea of a good steak? This will work for me:
- Good flavour
- Good marbling
- Succulent & Meltingly tender
- Firm texture (as your knife cuts though it, the steak - though pink - stays firm)