A steak refers to a cut of meat that is actually cut perpendicular to the fibers of the muscle. There are a number of ways of preparing a steak. It can be grilled, pan fried, broiled, baked, cooked in sauce and the like. If applied without any specification then it refers to beefsteak.
The more tender the cuts of a beef are, the more easily are they cooked. The levels of cooking a steak vary from the dish that you are preparing with it. It however can range from very rare, rare, medium, medium well done or well done. Unlike other meats, beef do not require to be cooked through.
The reason for steakhouses dotting every town in America is that most of us cannot resist our taste buds from dancing to the calls of a juicy and perfectly cooked steak. Based on what you are looking for and how much you exactly want to pay depends what cut of steak you chose. Let us explain this in details:
• Flank steak has a killer flavor. This however is tough and needs to be cooked and sliced properly.
• It should not surprise you if we say that tenderloin is true to the “tender” label! However, this is expensive and can be a little insipid
• Rib eyes are a great steak for grilling as they have a lot of fat marbled around and they are very tender as well.
• A T-bone or Porterhouse has got tenderloin on one side of the bone and a strip steak on the other.
• A sirloin steak is large but is thin and lean like a flank steak.
Steaks are a great choice for any kind of occasion. In fact preparing a steak for dinner or lunch does not call for any occasion. There need not be a particular reason for your cooking a deliciou dish with steaks. You can cook for friends, family or for yourself. Let us have a look at one such recipe that does not require an occasion to be prepared.
Sirloin steak with chunky chips
Ingredients for the chips
• 3 large potatoes
• Vegetable oil for deep frying and brushing the steaks.
Ingredients for the steaks
• Sirloin steaks that need to be removed from the fridge around 15 minutes before cooking.
• Salt and freshly ground black pepper.
Ingredients for serving
• Grilled tomatoes
• For the chips, you need to peel the potatoes and cut into square chips. These cuts can be about 7cm long. You must ensure that the chips are more or less of the same size so that they are evenly cooked. You need to rinse the chips in cold water as this removes the excess starch. Then you must dry them thoroughly with kitchen towels.
• The next step is to fill a deep-fat fryer pan two-thirds full with vegetable oil. The oil is to be heated to 140C-160C/285F-300F.
• Now, the chips can be placed in the hot oil and cooked until just cooked through. You can after a certain time turn the heat up slightly to increase the temperature of the oil to 160-180C/320-355F.
• The next step is to heat a ridged grill pan until hot. This is done for the steak. You require brushing the steaks with some of the vegetable oil. Seasoning is required on both sides with salt and freshly ground black pepper.
• Now you can place the steaks on the hot grill pan. With the passage of a few minutes, turn the steaks 90 degrees in the pan. This gives the diamond-patterned grill marks.
• You can continue the process by turning the steaks over and repeat on the other side until they are cooked to your liking. For rare steaks, you can brown them on both sides as described and cook for an additional minute. For medium rare you can cook for an additional 2-3 minutes or 4-5 minutes for well done. The exact cooking times however depend on the thickness of the steaks.
• The next step is to remove the steaks from the pan allowing them to rest while you cook the chips for a second time.
• Cook the chips in the oil and fry for 2-3 minutes or until crisp and golden. Remove from the hot oil with the help of a slotted spoon and drain on kitchen paper.
• You can now serve the steaks and chips with tomatoes that are grilled and mustard on the side.
This recipe is a major hit among steaks lovers all across the world. When served with lots of beer, you will feel your taste buds getting stirred like never before.
This is a guest post by Andrew Fraser.