Perfect 2-inch Cow Chops Preparation Methods
When it comes to preparing a perfectly cooked 2-inch cow chop (steak), there are various methods to choose from. Whether you prefer a sear-and-bake approach or an oven-roast followed by a sear, each technique offers unique flavors and textures to enhance your dining experience.
Sear and Baking Method
The first method to consider is searing both sides of the steak with high heat and then finishing it in the oven. This technique helps to achieve a beautifully caramelized exterior while ensuring the interior of the meat cooks evenly. For this method, you should preheat your oven to 300°F (149°C).
Step-by-Step Guide
Salt and Pepper: Rub salt and pepper into both sides of the chops and let them sit at room temperature to enhance the flavor. Heat the Pan: Heat a flat fry pan with a thin layer of oil, making sure the oil is very hot. Searing: Sear each side of the steak in the oil for approximately 3 minutes on each side. This gives the steak a flavorful and slightly browned exterior. Transfer to Oven: Once each side has been seared, transfer the chops to a moderate hot oven. Bake them until the interior of the meat is cooked through. Rest: Let the chops rest for 5 minutes before serving, covered lightly with foil to help the meat retain its moisture and warmth.Grill and Oven Method
An alternative and equally delicious method is to grill the steak first and then finish it in the oven. This technique is popular for its smoky flavor and overall tenderness. Start by grilling the steak over coals or under a broiler on both sides for 5 minutes per side.
Step-by-Step Guide
Grill: Place the steak on a hot grill or under a broiler and cook for 5 minutes on each side to achieve a good sear and grill marks. Oven: Transfer the steak to a 300°F (149°C) oven. Cook for an additional 15-25 minutes, depending on the desired level of doneness. Determinate Doneness: Use a meat thermometer to ensure the steak reaches the desired internal temperature. For medium-rare, aim for 130°F (54°C). Rest: Allow the steak to rest for 5-8 minutes before slicing or serving, to allow the juices to redistribute evenly.Well-Done Cow Chops
Another approach to preparing 2-inch thick cuts of steak is to oven roast the meat first and then sear it. This method ensures that the interior of the steak is well-cooked, while the exterior is still flavorful. Preheat your oven to 350°F (177°C).
Step-by-Step Guide
Salt and Pepper: Season the steak liberally with salt and pepper, and optionally add a few grinds of fresh black pepper and a drizzle of agave nectar for sweet and spicy flavor. Grill: Sear the steak over a high heat for 2 minutes on one side and 90 seconds on the other to create a nice crust. Transfer to Oven: Place the seared steak in a preheated oven at 350°F (177°C). Cook: Cook the steak for 10-15 minutes, ensuring the interior reaches the desired doneness using a meat thermometer. Rest and Finish: Remove the steak from the oven and let it rest for 8 minutes, then sear it for an additional minute to enhance the flavor.Additional Tips and Variations
For a fancy touch, you can deglaze the skillet with a splash of red wine and add some flavorings like a splash of hot sauce or a drizzle of sweet agave nectar. This creates a simple yet delicious sauce to drizzle over your steak. Ensure you let the steak rest for a few minutes to allow the juices to redistribute and the meat to rest. Remember, a well-rested steak is always more flavorful and tender.
When it comes to cuts of steak, a "chop" could refer to any of several cuts from the primal or the ribs above it. Common cuts include rib-eye, NY strip, top sirloin, bottom sirloin, and more. One cut known as a "chop," specifically, is the tomahawk chop, which is large and expensive. For a tender and flavorful 2-inch thick steak, the French bistro style is highly recommended. Season the steak with salt and pepper, sear it on a hot stove-top in a cast-iron skillet, and finish it in a 450°F (232°C) oven for about five minutes.
Using a digital meat thermometer, pull the steak out at about 126-128°F (52-53°C) for a perfect medium-rare. After resting for about 8 minutes, the internal temperature should rise to 134°F (56.7°C), achieving the desired level of doneness. This method ensures a nicely tender and flavorful 2-inch cow chop every time!