How to Cook Steak

Steak, though a grill favorite, can be cooked in some other ways. They can be pan-fried, braised, broiled, baked, etc. Selecting the allowable formula for cooking steak depends on its tenderness. There are dry heat methods and moist methods. Dry heat methods are commonly applied for more tender steaks such as filet mignon and sirloin, while moist heat methods are more qualified to tougher cuts of beef. The water helps in tenderizing the steak.

The tenderness of cooked steak is influenced by how much it is 'done'. Depending on the time for which the steak is cooked, it may be raw, very rare, rare, medium rare, medium, medium well-done and well-done. Rare steaks are exposed to the flame for a very short time. They still pronounce their rawness and are very pink in color. Rarely done steaks pronounce their original beefy flavors, but they are not very wholesome as they still include microorganisms. As the cooking time increases, the pinkness of steak gets converted to brownness and its juiciness also reduces. Well-done steaks are brown throughout and also tough to chew. For commonplace palates, medium rare steaks are the best bets.

Cook Steak

The best way to cook a steak is certainly grilling it. All things matters while grilling a steak - the tenderness of steak, the marinade, the capability of the coal and lighter fluid and even the attentiveness of the man cooking. Most steaks require about 8-10 minutes on the barbeque. The time will depend on the degree of doneness required.

How to Cook Steak

Tender cuts can also be broiled. Broiling is done in the oven with no liquids used. It gives a distinct flavor from grilling as in an oven the heat surrounds the meat from all sides. Less tender cuts can also be broiled in case,granted they are marinated earlier.

Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye taste very well when they are pan-fried. Steaks are fried in an open pan settled over a flame. No oil is added. The steaks cook in their own fats.

If the cut of beef is bigger, then it is ideal for roasting. Roasting is also a dry heat cooking formula that uses no liquid and no cover. Tender cuts roast great and they are to be sliced before serving.

Tough cuts of beef such as chuck, round, briskets and blade are commonly braised. Braising is a moist-heat cooking formula done with a diminutive estimate of liquid in an oven with a done lid. It is a slow process as it slowly allows the meat to tenderize.

Another formula for tough cuts is stewing. Beef is completely covered in water and cooked slowly over a medium flame. Stewing is not a very popular formula for steaks; but if the cut is large enough and tough, then it great be put into the stew pot.

In all the methods of cooking steak, the degree of doneness is measured by using a meat thermometer. However, by practice, one can also judge the doneness by merely touching the steak externally.

How to Cook Steak

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