Learning on How to Cook Tender Juicy Steak will save you the headache for a special day or when time for dinner comes. So how are you going to prepare dinner steaks as tender as your favourite restaurant?
Step one to cooking steak is to decide on the best grade of steak. The fine quality beef are graded USDA Prime and is very expensive. USDA Prime grade meats are serve at the restaurant business and specialty markets. Prime grade usually are not available at your native grocery chain. The following grade of beef is USDA Choice. USDA Choice is tender, flavorful and only slightly lower in quality than USDA Prime.
Choice is nicely marbled with fats that is tender and juicy when correctly prepared. USDA Choice makes up about 70% of all graded beef and is available in your grocery store. USDA Good graded beef is a suitable grade of beef that has only minimal marbling of fats. It’s leaner, however will not be as tender as USDA Prime or Choice.
Next, take a look at the colour and texture of the meat. A very good steak needs to be firm to the touch, vibrant in color and moist. The meat should be properly marbled with thin streaks of white fats all through and a skinny crust of steak on the surface. In our fats conscious society, we are likely to look for lean cuts of meat, however the skinny streaks of white fats marbled all through the meat are the important thing to a tender juicy steak.
Essentially the most tender and juicy steaks come from the rib, the short loin and sirloin. These steaks include the rib steaks, sirloin steaks, t-bone steaks, porterhouse steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than these with out, however the bone adds taste to the steak.
Ageing is a desirable process that intensifies the flavors and makes the meat extra tender. Aged steaks is expensive and often only found in high-end supermarkets and specialty markets.. An aged steak is recognizable by its darker shade.
You can further enhance the juiciness and tenderness of the steak by marinating it. Attempt a marinade made from ½ cup each good wine and olive oil combined 2 Tablespoons of herb vinegar or lemon juice. Add any seasonings that you just like corresponding to garlic, freshly floor pepper, onion, or herbs. Place the steak in a zip-lock bag, pour in sufficient marinade to simply cover it, and refrigerate overnight.
Marinating a steak will add tenderness and flavor. We normally like to store steak in the freezer before an event comes. Pouring the marinade before freezing will allow the taste to stick to the meat. Meat tenderizers are widely accessible in the grocery store. Tenderizers can sometimes over tenderize your steak and changing the texture of the meat. Be careful if you choose to go this route.
When starting to cook, slash via the skin fats layer on the steak in a couple of places to stop curling, however don’t cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried. Pan-fried or slow braised for less tender meat cuts. You should never cook the steak in liquid.
When pan broiling, use a really heavy skillet similar to an iron skillet or griddle and heat the pan before including the meat. The heavy metal will maintain the heat for proper heat distribution and never cool down when you put the steak. A scorching pan will trap the moisture from the inside and rapidly sear the outside part of the meat.
Flip the steak once when cooking. Cook the meat till browned on one side and half done, then flip and finish the opposite side. Turning too often will stew the meat rather than searing it and produce a much less juicy steak. When the steak is finished, take away from the pan and allow to rest for a couple of minutes before serving.
When resting your meat you can make a sauce with the pan drippings if desired. Use your favorite sauce, or fry mushrooms and onions within the pan. When almost done, add a tablespoon each of butter and flour and cook till evenly browned. Add a splash of wine and loosen any bits stuck to the bottom of the pan. Allow to cook till thick, taste and adjust seasonings, and serve over the steak. Enjoy!