Part 6/9:
Different cuts of steak demand varying techniques and temperatures due to their unique structures. For instance, a filet mignon is best served medium-rare, while more robust cuts like skirt steak thrive when cooked to medium. The chef emphasizes the importance of knowing one’s preferred doneness and adjusting cooking techniques accordingly.
Saucier Adventures: The Red Wine Reduction
Once the steak is successfully seared, the chef introduces a lesson on sauces. A red wine reduction can elevate a steak dish significantly, but one must complement the wine with stock to soften the harshness. A delicious sauce requires consideration of flavor balance, as the chef learned the hard way with past failed attempts at sauce-making.