How to cook a steak tender

They invest time and money steaks for a special occasion, and when it's time for dinner, they are hard. What happened? How can you cook steaks as tender as your favorite restaurant?

The first step in cooking a good steak steak is to choose the right note. The highest quality beef USDA Prime is classified and commands the best prices. are of the highest quality USDA beef for restaurants and specialty markets are not soldIt is likely that your local grocery chain. The following notice of beef is USDA Choice. USDA Choice is tender, spicy and slightly lower quality USDA Prime. The meat is well marbled fat and tender and juicy when properly prepared. USDA Choice is about 70% of all beef graded, and is readily available in your supermarket. USDA noted an acceptable quality of meat is beef, which has a minimum of marbling fat. And 'thin, but not so delicate as to beUSDA Prime or choice.

Then check the color and texture of the meat. A good steak should be firm, moist and bright colors. It 'also suitable for outdoor marble with thin streaks of white fat and a very thin crust on the steak. In our society aware of fat, you tend to try and lean meats, but the thin strip of white marble in the fat of meat is the key to a good tender steak.

The most tender and juicy steakcome from the loin, short loin and rib. These steaks are sirloin steaks, Porterhouse steaks, T-bone steaks, steak, Delmonico steak, and filet mignon. Fiorentina, not weight more than this, but the bone adds flavor to the steak.

Aging is a process that enhances the flavor and makes it desirable to supply more meat. Aged steaks are more expensive and more often thanlocated in supermarkets, hypermarkets and luxury. A steak is undeniable old darker color.

Once you buy your steak, you can further increase the tenderness and juiciness of marinated. Try a marinade made of ½ cup each of wine and olive oil 2 tablespoons lemon juice mixed with vinegar and herbs. Add all the ingredients you like, like garlic, pepper, onion and herbs. Place steak in an airtight bag, poursufficient to cover and marinate in refrigerator overnight. As for steak marinade that adds flavor and tenderness. If you always put steaks in the freezer before cooking, try to pour the marinade over the steak before freezing. Steak is marinated and thawing to prepare for boiling.

It 'available for viewing on your steak tender meat, and certainly supply of meat, but tender meatsometimes gently over the meat, changing the structure of boiled meat. If you decide to go this route, do so carefully.

When ready to cook through the outer layer of fat on the steak in a few places to avoid slash, but not curling the cut of meat. The tender cuts of beef can be roasted on the grill or fried. Less tender cuts should be pan fried steak or braised slowly. It should never be cooked in liquid. When hot pan, usea heavy pan like a cast iron pan or skillet and pan before adding the meat. The distribution of heavy metals will take the heat for heating and cooling when the steak is not properly added. A hot pan quickly grasp the outside, trapping moisture inside.

During cooking, try using a single steak. Cook the meat is browned, then one side and the other half, and finished his round on the other side. Irish stew as is too often ratherBurning to produce a juicy steak and down. If the steak is ready, served from the pan and let stand several minutes before.

While the meat rests, you can make a sauce with the demand for meat juice. Use your favorite sauce or mushrooms and sauteed onions. When almost finished, a tablespoon each of butter and flour and cook until golden brown. Add a little 'wine and loosen all the bits on the bottom of the pot can be pasted.Cook the ingredients until thick and smooth taste, and serve with steaks. Enjoy!

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