Broiling the meat will help sear the outside of the patty and create a distinctive dish that goes beyond the traditional burger. For the best browning, use a very hot skillet or grill. Take a break. This helps it cook more evenly. Prepare the grill for direct cooking over high heat (around 550°F). For example, if you’re going for a Thai-inspired BBQ burger, consider making a sauce that combines garlic, ginger, and lemon peel, and then brush that over the burger toward the end of the cooking time. Allow 3 to 4 minutes per side for a 1-inch-thick steak. Let it sit. The steak will continue to cook a little as it rests. Regular ground beef can go from fridge, or even from freezer, to heat without much change in flavor quality. Here are the steps to make it happen: You can also opt for broiling or using an electric grill, using these same fundamentals. Or consider spices that complement whatever add-ons you’re planning. Take the risk. Get the Latest News and OffersLearn More >, Stay Updated on COVID-19 PreparednessLearn More >. This gives you the freedom to treat it more like a steak by adding gravy and sauces. After seasoning your steak, let it stand at room temperature for 15 to 30 minutes before cooking. Steaks are often too thin for an instant-read thermometer to suffice, so you’ll have to rely on your sense of touch. We asked Director of Meat and Seafood Peter Mayes for the 411 on top-notch beef, along with some of his go-to cooking methods for our favorite cuts. All prices in USD. Season less. Tasty deals. Rare steak feels slightly soft, medium is somewhat resilient and well done is firm to the touch. Best of all, you can have these burgers year-round, not just when the grill is ready. Avoid continuously turning the steak so a crust can form. Another difference between Wagyu beef burgers and other types is a pre-cooking thaw. Add 1 to 2 tbsp unsalted butter to the top of the steak during the last minutes of cooking. Wagyu’s higher fat content—which gives it all that juiciness, tenderness, and flavor— lends itself to faster cooking times and means the burger is at its best when served medium-rare. This cuts through the steak’s richness while adding texture and flavor. Roll the meat into a ball and then press it between your palms to create the patty. That’s likely a change for most burger-makers, who tend to cook their patties until they’re well-done. For something quick-cooking, try a thinner cut like skirt steak or flank. Serve the best with perfectly-cooked USDA Prime beef. The steak is a patty served without a bun. A mouth-watering 10% off your first order. Heat a large, heavy skillet (cast-iron is best) over medium high heat for at least 2 minutes. Keep it hot. Use your hands to mix the ingredients throughout the ground beef. If you’re leaning towards lean, opt for filet mignon, whole beef tenderloin or New York strip. You will probably only be able to fit 2 steaks (or 4 filet mignons) in the average skillet. Cook until the underside is nicely browned, 3 to 4 minutes. When you make a Wagyu beef burger, you get the ultimate burger experience, right from your very own kitchen. Use ground beef within 2 days of purchase, and use frozen ground beef within 4 months to prevent bacteria from having the chance to grow. © 2020 Lone Mountain Wagyu. Grab approximately 3/4 cup of the seasoned beef in one hand. Regular ground beef can go from fridge, or even from freezer, to heat without much change in flavor quality. Because Wagyu beef burgers are so incredibly flavorful, many people choose to go light on the seasonings so they don’t mask the taste of the patty. Just before serving, sprinkle a pinch of coarse, natural finishing salt on top of your steak. There is no right or wrong mix of seasonings. Other options include chopped onion, Worcestershire sauce or steak sauce to enhance the flavor of the beef. Flip the steaks and continue cooking to your desired doneness, 3 to 4 minutes more for medium-rare. Cast Iron Steak with Jus Butter: Season steaks generously with coarse salt and freshly cracked black pepper. Insert an instant read thermometer into the thickest part of the steak. Remove the packaging around the ground beef and crumble the meat into a mixing bowl. Set the pan inside the broiler. So, use your common sense and keen eye for adjusting the heat and timing as needed, rather than sticking only to the clock when gauging doneness. // Leaf Group Lifestyle. Both techniques create a mouthwatering browned exterior and deep, meaty flavor. She has been published in "Mezzo Magazine" and Diet Spotlight, as well as various online magazines. All for getting on our mailing list.

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