What makes a good steak depends on whom you talk to, but everywhere you go, someone wants to know how to prepare his or hers perfectly. While that will be a little different for everyone, these tips can really help if you are looking for ways to make a better meal. Here is a look at some of the most basic techniques for making a good steak.
One thing you will want to think about is the cut you will want to use. Remember that good beef that is humanely raised is preferable for those who want tenderness and flavor in their meat, and can make even a cheaper cut a lot better than ones from a larger, commercial farm can.
The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.
Once you know you have the right meat, it is time to look at your heat source. Charcoal grilling is a popular option, and one of the most traditional, but a grill pan over an electric or gas stove, a broiler, or learning how to cook a steak on a gas grill are also great options. Just make sure you are using high heat.
Then, it is time to prepare the steak. It should be lightly oiled, instead of oiling the pan or grill, to prevent smoking and seasoned lightly. Use your favorite marinade to give your steak a lot of flavor, or just a little salt and pepper - whichever you prefer.
When the steak goes on the hot surface, it needs to sizzle. If it does not, your pan or grating is not hot enough. Leave a steak where you have placed it for several minutes, since it will need to be undisturbed for a while to cook most of the way. Avoid overcooking meat, however. Turn a rare steak three to four minutes into the cooking process, before that telltale red juices form on the upper surface. Turn a medium rare steak when you first see those juices and a medium well one when the juices begin to run together.
The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.
After cooking, it is time to rest your steak. Place it fat side down, at 90 degrees to the pan you cooked it in. Do that by taking the pan away from the heat source and propping the steak up to keep it from sweating. Do not be tempted not to rest the steak, or you will lose the juices. Wait half the time you took cooking and you will have a great piece of meat.
One thing you will want to think about is the cut you will want to use. Remember that good beef that is humanely raised is preferable for those who want tenderness and flavor in their meat, and can make even a cheaper cut a lot better than ones from a larger, commercial farm can.
The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.
Once you know you have the right meat, it is time to look at your heat source. Charcoal grilling is a popular option, and one of the most traditional, but a grill pan over an electric or gas stove, a broiler, or learning how to cook a steak on a gas grill are also great options. Just make sure you are using high heat.
Then, it is time to prepare the steak. It should be lightly oiled, instead of oiling the pan or grill, to prevent smoking and seasoned lightly. Use your favorite marinade to give your steak a lot of flavor, or just a little salt and pepper - whichever you prefer.
When the steak goes on the hot surface, it needs to sizzle. If it does not, your pan or grating is not hot enough. Leave a steak where you have placed it for several minutes, since it will need to be undisturbed for a while to cook most of the way. Avoid overcooking meat, however. Turn a rare steak three to four minutes into the cooking process, before that telltale red juices form on the upper surface. Turn a medium rare steak when you first see those juices and a medium well one when the juices begin to run together.
The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.
After cooking, it is time to rest your steak. Place it fat side down, at 90 degrees to the pan you cooked it in. Do that by taking the pan away from the heat source and propping the steak up to keep it from sweating. Do not be tempted not to rest the steak, or you will lose the juices. Wait half the time you took cooking and you will have a great piece of meat.
About the Author:
Flank steak makes a wonderful meal. By applying a flank steak marinade you can transform this tough piece of meat into a delectable dish suitable to serve royalty. Get a great marinade recipe at EasySteakMarinades.net and get your flank steak soaking and tenderizing. Once it is done, cook as desired and you will be rewarded with a great meal.
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