Angus Convention 2016
Comprehensive coverage from the Angus Media team.
Grilling Tips, Samples Highlight Booth Activities
By Miranda Reiman | Certified Angus Beef LLC
INDIANAPOLIS, Ind. (Nov. 5, 2016) — When you start with good beef, the goal is not to mess it up.
Chef Peter Rosenburg, with theCertified Angus Beef®(CAB®) brand, gave 2016 Angus Convention booth visitors tips for doing just that. At the Nov. 5 demonstration in Indianapolis, Ind., the chef talked about the basics.
“The better the cut of meat, our rule is just salt and pepper,” said Rosenburg. He reserves marinades for lesser cuts, such as a sirloin flap. “It’s not as tender as the strips and things like that, so putting a little marinade on that helps put a little bit of moisture on it.”
When grilling outside, he likes to brush the raw meat with an olive oil-canola blend, but indoors he sticks with a flavor spray to avoid smoke.
As the steaks sizzled in the foreground, the chef shared these tips:
- Don’t flip out. Only flip that steak once or twice, Rosenburg said, to preserve juiciness. “What you’re doing is that you’re forcing the juice to the center of the steak, so that if you brown it on one side it runs to the center. Then when you flip it, we have a nice, warm juice level in the middle,” he said.
- Use your tools. “When you’re grilling steaks and you want them perfect, there’s only one way to do that: an insta-read thermometer,” he said, noting the “hand check” method is not accurate and could cause food safety issues. In addition, he suggested a set of tongs, a sharp knife and a steel file, “one of the best things for bringing back the edge on your blade.”
- Relax. “What I’m looking for is a temperature of about 120 degrees,” the chef said. “When you take it off, it might be rare, but it’s going to travel about 8 degrees. That carryover temperature as it sits will just continue cooking the steaks.” Taking the beef off 8 to 10 degrees before desired doneness and letting it rest 5 to 8 minutes uncovered will yield the best result. “All the juice inside is going to redistribute out,” he said. Leaving the steak uncovered allows the steam to escape, preserving the caramelized crust.
As Angus breeders and others in attendance sampled the strip steak, Rosenburg talked about the brand’s culinary team and the Education & Culinary Center at CAB headquarters in Wooster, Ohio.
“Our licensees will travel in, and we’ll problem-solve for them, give them different ideas and concepts,” he said, noting that there are three other chefs on the team and they all bring different skill sets. “When you put the four of us together, watch out. It’s pandemonium in the kitchen.”
Two meat scientists, Phil Bass and Diana Clark, help round out the culinary team. “They’re integrally, super-important to what we do,” Rosenburg said.
For more cooking information and recipes, visit www.certifiedangusbeef.com.