Mastering the Art of Cooking Salmon Cut Beef

As a longtime foodie and amateur home cook, I’m always seeking out new ingredients and techniques to take my culinary skills to the next level. One item that recently caught my attention is salmon cut beef – also known as salmon steak or salmon fillet. This unique cut provides incredibly moist, tender beef with a supple, steak-like texture similar to salmon.

In this article, I’ll share everything I’ve learned about how to buy salmon cut beef and the best methods for cooking it. My goal is to provide helpful tips and step-by-step instructions so you can master cooking this delicious, versatile cut of beef at home. Let’s get started!

What is Salmon Cut Beef?

Salmon cut beef comes from the tenderloin section of the cow. It gets its name from the distinctive reddish-pink color which resembles the flesh of salmon. The tenderloin is one of the most tender cuts of beef because it receives minimal movement and stress during the cow’s life.

When fabricated into steaks, the tapered shape of the tapered tenderloin creates an oval, fillet-like shape rather than the more typical rectangular steak profile Salmon cut steaks are cut across the grain of the tenderloin to maximize tenderness. They are also known as filet mignon steaks if cut from the smaller, tapered end of the tenderloin

Purchasing High-Quality Salmon Cut Steaks

When buying salmon cut beef choose steaks that are bright red in color with minimal marbling. White fat streaks should make up no more than 10% of the total area. The surface should look moist but not slimy. Pass on steaks with dark spots or dry dull areas.

I recommend purchasing steaks that are at least 1-inch thick. Thinner cuts will cook too quickly and dry out. Plan on approximately 1/2 pound per person.

For the best flavor and texture, only buy salmon cut steaks graded “Choice” or “Select.” Lower quality grades may turn out tough after cooking.

Preparing Salmon Steaks for Cooking

Always allow thick salmon steaks to come up to room temperature before cooking, Cold beef requires more time to cook through which can result in overcooking the exterior before the interior is properly cooked Pat the steaks dry with paper towels and lightly brush both sides with oil This helps promote browning,

Season the salmon steaks just before cooking. Salt early on draws out moisture so only apply it right before hitting the heat. For simple seasoning, use only coarse salt and cracked black pepper. Or experiment with spice rubs and herbs for more complex flavors.

Cooking Methods for Perfectly Cooked Salmon Steaks

The rich, buttery flavor of salmon cut beef deserves to take center stage. Use these methods to cook salmon steaks so they turn out juicy and tender.

Pan Searing

This is my favorite way to cook a salmon steak with a nice crust and pink interior.Use a heavy stainless steel or cast iron skillet preheated over high heat until very hot. Add just enough oil to coat the bottom – around 1 tsp. Carefully lay the steaks in the pan without overcrowding.

Cook for about 3 minutes per side. Use tongs to lift a corner and check the crust development. Resist urges to poke or move the steak for best browning! When done, the steaks should register 125°F internally for medium-rare doneness.

Grilling

Grilling brings out great charred, smoky flavors. Preheat gas or charcoal grill to high. Clean grill grates thoroughly.Brush both sides of the steaks with oil to prevent sticking. Place steaks on the grill and cover. Grill for approximately 4 minutes per side for medium-rare steak. Check temperature with a meat thermometer, not by cutting into the steak.

Broiling

For broiling, position oven rack 6 inches from heating element. Preheat broiler to high. Place steaks on a broiler pan or sheet tray and broil for about 4 minutes per side until 125°F for medium-rare. Watch carefully to avoid overcooking.

Sous Vide

For the most tender, evenly cooked salmon steak, I highly recommend using the sous vide cooking method. Vacuum seal the seasoned steak in a bag then cook in 131°F water for 1 to 4 hours depending on thickness. Finish with a quick sear.

Roast

Low, slow roasting keeps salmon steaks incredibly moist and tender. Preheat over to 275°F. Place steaks on a wire rack set inside a rimmed baking sheet. Insert meat thermometer into thickest portion of meat. Roast until the thermometer reads 125°F for medium-rare, about 25 minutes. Tent with foil and let rest 10 minutes before serving.

Doneness Temperature Guide

Use an instant-read thermometer to determine the doneness of salmon steaks. Remove from heat when the thickest part of the steak reaches:

• Rare: 120°F
• Medium-rare: 125°F
• Medium: 130°F
• Medium-well: 135°F
• Well-done: 145°F+

After cooking, let the steak rest for 5-10 minutes before slicing into it. This allows the juices to redistribute evenly.

Serving Suggestions

The mild flavor and tender texture of salmon steak goes well with all kinds of sauces and accompaniments. Here are some tasty serving ideas:

• Top with a red wine reduction, chimichurri sauce, or savory compound butter.
• Serve alongside roasted, grilled, or sautéed veggies.
• Pair with garlic mashed potatoes or roasted new potatoes.
• Top a salad with sliced, chilled leftover salmon steak.
• Slice and use for steak sandwiches with caramelized onions and blue cheese.
• Dice into kabobs along with veggies and mushrooms.