Steaks are the easiest to prepare among all the meats. Tender steaks like the sirloin and the T-bone (filet mignon is the tenderest but it is very expensive and not easily available in the markets) are usually grilled. Most recipes differ in the marinade that is to be applied to the steak. Marinades use wine, lemon juice, soy sauce, tomato juice, etc; or even fruits like papaya and pineapple. Steaks are marinated for 6 to 24 hours, depending on the recipe and then placed on the grill. A charcoal grill is the best bet to get the restaurant-like flavor. Based on the tenderness of the steak, they are turned twice or thrice to get the desired level of doneness. Steaks should not be disturbed when they are grilling, as this does not allow the crust to form on their sides. Also they should not be poked with forks as this would allow the juices to run out of the steak.
Among the best known recipes of steak preparation is the Bæuf au Poivre, literally meaning ‘Beef with Peppercorn’, a traditional French recipe. This is an exotic dish, which uses only the prime cuts of the filet mignon. Beef steaks from the tenderloin (four of them of about 1” thickness should serve four people) are first sprinkled with salt like kosher. Then peppercorns are crushed and patted onto both sides of the steak. Steaks readied in such a manner are then placed on a 12” skillet pan over a medium fire. They are cooked for 8 to 10 minutes on one side, without disturbing. Then they are turned over. Desired doneness is checked with a meat thermometer or just by touching if the person is experienced. Then mustard and Cognac is added to the skillet and further cooked for about 30 seconds. Each filet is then cut in four slices and served with Dijon sauce.
Almost all countries have their own traditional steak recipes. Asian recipes with porterhouse steaks are spicier, using a lot of soy sauce and peppers; cooked in the rotisserie style. They specialize in various types of kebabs. The Irish blend steak and bacon together with raisins to make a spicy-sweet recipe called the Steak and Guinness Pie. As in most other dishes, the Swiss use salsa in their steaks and serve it with mushroom soup. But the best and the most exotic dishes come from La France. The French have experimented and mastered several gourmet dishes. Despite there being several hundreds of steak recipes all over the world, Americans specialize in the humble grilled steak, which is just as flavorful as any of the other high-brow names going around.
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T-Bone Steak
10 August 2010 8:30 PM |
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T-bone steaks are named for the characteristic T-shaped bone with which they are cut. They are cut from the portion between top loin and the tenderloin. The specification to be a T-bone steak is that the tenderloin part in it should be at least ½...
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Filet Mignon Steak
10 August 2010 8:30 PM |
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The word ‘filet mignon’ means small boneless piece (in French ‘mignon’ means small and ‘filet’ means a boneless piece). It is considered to be a premium cut of beef, taken from the small end of the tenderloin. Filet mignon steaks are called by different names...
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Steak
10 August 2010 8:30 PM |
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A steak is a slice of meat that is cut from the flesh of an animal or a large fish. Beef steaks are by far the most popular type of steak. However, steaks of chicken, turkey and lamb are also ordered in restaurants. Steaks may...
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How to Cook Steak
10 August 2010 8:30 PM |
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Steak, though a grill favorite, can be cooked in several other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the proper method for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are generally applied...
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Sirloin Steak
10 August 2010 8:30 PM |
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It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as ‘Sir Loin’, which became notoriously famous as the sirloin steak. The sirloin steak is cut from the lower portion of...
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Grilling Steak
10 August 2010 8:30 PM |
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Steaks are the most palatable when they are grilled. The best steak for grilling is the sirloin steak, but it tends to be a bit tough. The T-bone steak and the porterhouse steak are both excellent choices and the bone in them give them an...
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Flank Steak
10 August 2010 8:30 PM |
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The underside of the belly is called the flank. It is the part directly below the sirloin and the short loin. Steaks cut from this area are grainy any chewy. Hence, special cooking methods are employed for flank steaks to reduce their graininess and chewy...
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Turkey Recipes
10 August 2010 8:30 PM |
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The Turkey is a bird that is used in many delicacies. It is a North American bird that is closely associated with Thanksgiving dinners. However, it is also consumed on other occasions. Turkey is generally preferred because it is high in protein and low in...
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Salmon Recipes
10 August 2010 8:30 PM |
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Salmon can be prepared in various styles. However, before you attempt to cook salmon it is essential that you actually know how to buy good, fresh salmon. Which type to buy will depend on your style of cooking. If you are planning to grill them,...
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Macaroni And Cheese
10 August 2010 8:30 PM |
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“Mac ‘n’ Cheese” is a common comfort food in the United States. In 1937, Kraft Macaroni & Cheese dinner was introduced in the U.S in its packaged form. Over the years, various companies have ventured into this business. Competition and increased popularity has helped manufacture...