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| | vinegar. Add any seasonings that you
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| You invest a lot of time and money into
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| | like such as garlic, freshly ground
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| the steaks for a special occasion and
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| | pepper, onion, or herbs. Place the steak
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| when dinner time comes, they are tough.
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| | in a ziplock bag, pour in enough
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| What happened? How can you cook steaks
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| | marinade to just cover it, and
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| as tender as your favorite restaurant?
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| | refrigerate overnight. Marinating a
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| The first step to cooking a good steak is
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| | steak like this will add flavor and
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| to choose the right grade of steak. The
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| | tenderness. If you routinely store steak
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| top quality beef is graded USDA Prime and
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| | in the freezer before cooking, try
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| commands top prices. USDA Prime grade
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| | pouring the marinade over the steak
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| meats are sold to the restaurant industry
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| | before freezing. The steak will marinate
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| and specialty markets and are not as
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| | when thawing and be ready to cook. There
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| likely to be found at your local grocery
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| | are meat tenderizers available to
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| chain. The next grade of beef is USDA
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| | sprinkle onto your steak, and they
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| Choice. USDA Choice is tender, flavorful
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| | certainly do tenderize the meat; however,
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| and only slightly lower in quality than
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| | meat tenderizers can sometimes over
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| USDA Prime. The meat is well marbled
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| | tenderize the meat, changing the texture
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| with fat and will be tender and juicy
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| | of the meat into mush. If you should
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| when properly prepared. USDA Choice
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| | choose to go this route, do it carefully.
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| makes up about 70% of all graded beef and
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| | When ready to cook, slash through the
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| is readily available in your supermarket.
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| | outside fat layer on the steak in a few
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| USDA Good graded beef is an acceptable
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| | places to prevent curling, but do not cut
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| grade of beef that has only minimal
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| | into the meat. The more tender steak
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| marbling of fat. It is leaner, but may
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| | cuts can be broiled, grilled, or pan
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| not be as tender as USDA Prime or Choice.
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| | fried. Less tender cuts should be pan
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| Next, look at the color and texture of
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| | fried or slow braised. Steak should
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| the meat. A good steak should be firm to
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| | never be cooked in liquid. When pan
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| the touch, moist, and bright in color.
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| | broiling, use a very heavy skillet such
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| It should be well marbled with thin
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| | as an iron skillet or griddle and heat
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| streaks of white fat throughout and a
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| | the pan before adding the meat. The
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| thin crust of steak on the outside. In
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| | heavy metal will hold the heat for proper
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| our fat conscious society, we tend to
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| | heat distribution and not cool down when
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| look for lean cuts of meat, but the thin
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| | the steak is added. A hot pan will
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| streaks of white fat marbled throughout
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| | quickly sear the outside, trapping the
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| the meat are the key to a tender juicy
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| | moisture inside. When cooking, try to
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| steak. The most tender and juicy steaks
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| | turn the steak only once. Cook the meat
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| come from the sirloin, the short loin,
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| | until browned on one side and half done,
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| and the rib. These steaks include the
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| | then turn and finish the other side.
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| sirloin steaks, porterhouse steaks,
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| | Turning too often will stew the meat
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| t-bone steaks, rib steaks, delmonico
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| | rather than searing it and produce a less
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| steaks, and the filet mignons. Steaks
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| | juicy steak. When the steak is done,
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| containing bone will weigh more than
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| | remove from the pan and allow to rest for
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| those without, but the bone adds flavor
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| | a few minutes before serving. While the
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| to the steak. Aging is a desirable
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| | meat rests you can make a sauce with the
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| process that intensifies the flavors and
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| | pan drippings if desired. Use your
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| makes the meat more tender. Aged steaks
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| | favorite sauce, or fry mushrooms and
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| are more expensive and usually only found
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| | onions in the pan. When nearly done, add
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| in high end supermarkets and specialty
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| | a tablespoon each of butter and flour and
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| markets. An aged steak is recognizable
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| | cook until lightly browned. Add a splash
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| by its darker color. Once you have
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| | of wine and loosen any bits that may be
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| purchased your steak, you can further
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| | stuck to the bottom of the pan. Allow to
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| increase the tenderness and juiciness by
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| | cook until thick, taste and adjust
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| marinating it. Try a marinade made of
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| | seasonings, and serve over the steak.
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| ½ cup each good wine and olive oil mixed
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| | Enjoy!
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| 2 Tablespoons of lemon juice or herb
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