They invest much time and money on steaks for a special occasion, and as dinner time, they are hard. What happened? How can you cook steaks as tender as your favorite restaurant?
The first step to cooking a good steak steak is to choose the right note. The highest quality beef USDA Prime and controls classified rates. USDA Prime grade meat sold to restaurants and specialty shops and are not as likely to find under yourlocal food chain. The next grade of beef is USDA Choice. USDA Choice is tender, spicy and only slightly lower than that of the highest quality USDA. The meat is well marbled with fat and is tender and juicy when properly prepared. USDA choice makes about 70% of all beef graded and are available in supermarkets. USDA rated good meat is an acceptable quality of beef, which has a minimum marbling of fat. E 'leaner, but not as tender as USDA Prime orChoice.
Then, look at the color and texture of the flesh. A good steak should be under control, moist and light in color. Should be in marble on the outside and thin strips of white fat throughout, and a thin crust of steaks. In our fat conscious society, we tend to look lean meat, but the thin strip of white fat marbled throughout the meat of the key to a tender and juicy steaks.
The most tender and juicy steaks come from beef, the short loin andRib. These are the steaks sirloin steaks, Porterhouse steaks, steak, rib steak, Delmonico steak, and filet mignon. Steaks with the bone will be heavier than those without, but the bone adds flavor of the steak.
Aging is a process that reinforces desired flavor and makes the meat more tender. Steaks are more expensive and usually are found only in high-end supermarkets and specialty markets. A steak is recognizable by its darker color.
Once youBought your steak, you can further increase the tenderness and juiciness of the marinade is. Try a marinade made of ½ cup each of wine and olive oil mixed with 2 tablespoons of lemon juice or vinegar with herbs. Add all ingredients such as garlic, pepper, onion, or herbs. The steak in a sealable bag Pour enough marinade to cover alone, and in the refrigerator overnight. Marinate steak caused it the taste and tenderness. If you save regularlySteak in the refrigerator before cooking, pour the marinade over the steak before freezing. Marinate the steak will thaw and be ready for cooking.
There are too widely available on the steak meat tenderizer, and certainly want the meat tender, but sometimes tender soft flesh of the flesh, changing the texture of the meat to mush. If you decide to go this route, be careful.
When ready to cook, through the barto prevent the outer layer of fat on the steak in a few places, curling, but do not cut the meat. The most tender steak cuts can be roasted, grilled or fried. Less supply cuts should be pan fried or braised. Steak should never be cooked in liquid. If grill pan, use a heavy skillet, such as an iron pan or skillet, heat the pan before the meat. The heavy metal takes the heat for proper heat distribution and not cool when the steak is added. A warmPan sear out quickly, trapping moisture inside.
When cooking, try to turn the steak alone. Cook the meat until cooked golden on one side and a half, then turn and finish the other side. Turning too often will stew the meat rather than searing steak and produce less. If the steak is ready, remove from pan and let rest for a few minutes before serving.
While the meat rests you can make a pan with lard, if desired.Use your favorite sauce, fried mushrooms and onions in the pan. When almost done, add a tablespoon each butter and flour and cook until lightly browned. Add a splash of wine and to remove any bits that can hang the bottom of the pan. Let cook until thick, taste and adjust seasonings and serve over the steak. Have fun!
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