How to Cook Steak

Steak, though a grill favorite, can be cooked in any other ways. They can be pan-fried, braised, broiled, baked, etc. Choosing 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 distinguished 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 assert their rawness and are very pink in color. Rarely done steaks assert their former beefy flavors, but they are not very wholesome as they still consist of 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 without fail grilling it. all matters while grilling a steak - the tenderness of steak, the marinade, the ability of the coal and lighter fluid and even the attentiveness of the someone cooking. Most steaks need 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 located 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 good and they are to be sliced before serving.

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

Another formula for tough cuts is stewing. Beef is wholly covered in water and cooked gradually over a medium flame. Stewing is not a very popular formula for steaks; but if the cut is large adequate and tough, then it good 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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