Cooking Pork Tenderloin on the Grill

Preparing a pork tenderloin on the grill has got to be one of my favorite meals of all time.  It was a regular staple of my cooking arsenal years ago, but over the past few years I have been dealing with a charcoal grill rather than a gas grill, and for the way I like to grill pork tenderloin, it was just too much trouble with the small, portable charcoal grill I had (it was all I had access to).  I tried it several times, but not only was it a challenge getting a full pork loin to fit on that little grill, but I was never able to control the heat well enough to handle the cooking the way I wanted it done.  Now that I have a new Viking gas grill to work with... oh boy, oh boy, oh BOY!

The thing about cooking a pork tenderloin on the grill is that it's really easy to get really good results, and to really impress your friends, family or whomever else might be sitting at your table.  On top of that, cooking pork is actually quite healthy.  Pork is very low in fat, and is very adaptable to many different recipes.  It also takes on flavors very well, so if you want to add a wet or a dry rub, or perhaps a marinade (from a simple store-bought Italian dressing, which is something I like a lot, to more fancy, home-made concoctions handed down through the generations...)  The one thing you do need to be careful about is that because pork is such a low fat content meat, it has a tendency to dry out quickly if it's not prepared properly.

So how do you prepare it properly?  Well, one thing you can do (other than the store bought Italian dressing technique I just mentioned), is to soak your tenderloin in brine for anywhere from 10 to 12 hours, or even as much as 24 hours if you want to.  Brine is simply salt water.  You can add 2 to 3 tablespoons of good salt (I prefer Kosher salt, but many people swear by sea salt) to a quart of water and just let the pork loin soak in that, covered, in the fridge.  Doing this will help ensure you have a nice, juicy pork loin when you take it off the grill.

As for grilling, you will need to cook on 2 different temperatures.  This is why I like my new gas grill so much; I can crank it up to get it good and hot, then just turn the dial down when it's time to slow cook.

You'll want to use very high heat at first to sear the outside. And remember, as opposed to chicken breasts or steaks where you are cooking 2 sides of meat, this cut is more like a tube, so you can think of it as having 4 sides to sear. On high heat it should take about 3 to 4 minutes per side to get some nice, dark grill marks on the meat. After that, turn the heat down and finish it off. This will insure that you have a tasty, crunchy outer layer of meat and still a very tender, juicy and delicious inside.

When you're done cooking it, simply cut into slices of about a half inch thick. I'm willing to bet that no matter how you prepared your meat before hand, you're going to love this dish and will become a real fan of grilling pork tenderloin from here on out (if you weren't already). If you want more information about grilling chicken steaks and more, just visit http://grillingchickensteaksandmore.com

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How to Cook Goat in a Crockpot

Goat might not be as common as beef or chicken but it is equally great for making crockpot recipes. Goats have been used for their meat, milk, skins, and hair all over the world for centuries and there are more than three hundred goat breeds.

This animal is closely related to the sheep. The meat tastes like spring lamb meat and the word "mutton" is used to describe both sheep and goat meat in India, Pakistan and on some Caribbean islands. The flavor can also be reminiscent of venison or veal, depending on the condition and age of the goat.

The meat can be barbecued, stewed, curried, grilled, baked, canned, minced, or made into sausages. The New Zealand Kiko, which originated in Tennessee, is a popular breed of goat for eating, as is the South African Boer, which was introduced to North America in the early 1990s.

Goat is wonderful for making casseroles and stews and if you fancy a change from the kinds of meat you normally use in your crockpot recipes why not try some goat? You can buy the meat fresh or frozen in larger grocery stores or Caribbean grocery stores.

Slow Cooked Goat Leg with Garlic and Vegetables

This is a very simple recipe, combining the goat meat with potatoes, carrots, garlic, wine, shallots, and tomato paste. Most of the flavor comes from the goat; if you like hearty dishes you will love this one because it is simple yet very satisfying and flavorful.

What you will need:

1 goat leg, de-boned or folded
3 red potatoes
3 cloves garlic
3 carrots
1 cup water
1 cup white wine or chicken stock
8 oz tomato paste
8 shallots
Salt and black pepper

How to make it:

Put the water, wine, goat and tomato paste in your crockpot and stir the mixture. Cook it for four hours on low. Peel and chop the carrots, potatoes, garlic, and shallots and add these to the pot as well as the salt and black pepper. Cook for another three hours or until the meat is falling off the bone. Serve with couscous or rice.

Recipe for Goat in Red Wine

You can adapt this recipe if you have other vegetables to use up. Carrots, mushrooms, zucchini, eggplant, and squash are all good. The goat will come out very tender and moist and you can serve this taste recipe with mashed potatoes or rice. If you want the gravy to be thicker, you can stir a teaspoon of cornstarch into the beef stock before you add it to the crockpot.

What you will need:

1 lb goat stew meat
1/2 bottle red wine
3 bay leaves
6 oz tomato paste
6 peeled, chopped carrots
1 chopped onion
1 teaspoon chopped fresh thyme
14 oz beef stock
1/2 teaspoon salt
1/4 teaspoon black pepper

How to make it:

Put the vegetables and herbs in the bottom of the crockpot, then pour in the liquids and tomato paste and stir the mixture well. Add the goat and make sure it is covered in liquid.

Add the salt and pepper, cover the crockpot and cook the stew on high for three hours, then low for two hours. Alternatively, you can cook it on low for eight hours or nine if you are using frozen meat.

Many people would list beef or chicken as the main ingredient in their best crockpot recipes but goat is also nice to work with and it falls off the bone after being slow cooked. For a more traditional dish, what about making a hearty and delicious crockpot beef stew for dinner?

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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T Bone Steak Recipes - Picking the Best Cut of Meat

It's summer, it's warm and it's time to get the grill going. Time to invite the friends over, ice up a cooler of beer and cook some steaks. Nothing to it right? Do you have one of the great T Bone steak recipes? Do you need one? If you've been cooking steaks on the grill, you might know the answer, but for sure there are a few tips you need to follow, even for the most seasoned backyard BBQ king.

Picking the right steak is very important. The T-Bone steak is one of the cornerstones of beef so it's a good choice. Tenderloin, strip and porterhouse steaks are more tender, T-bone falls in the middle, but don't worry, it's good.

The U.S. Department of Agriculture or the USDA grades beef and the highest quality if prime, that's what you want to go for. Choice is the next best and what is found usually in grocery stores. You might have to call around to find prime, but some good butcher shops and Whole Foods carries that quality of steak.

To get the tastiest cut of meat look for good marbling, which is tight, evenly spaced, flecks of fat in the meat. Remember, marbling in meat is like the flavor crystals.

When it comes to the actual cooking, I like to keep things simple: salt, pepper and a little olive oil spread on each side of the steak. I think the pure flavor of steak and charcoal is the best, especially if you've got yourself a great T-bone steak.

Just cook it on each side for a few minutes depending on how you want it cooked.

For more information on cooking and T Bone steak recipes, check out my information on it at http://culinaryschoolnewyorkny.com/

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French Culinary Schools

French food is one of the most delicious cuisines in the world. With the passage of time and the modernization of society, western eating habits have had a huge amount of influence on the masses. Thus, the traditional French cuisines are slowly fading away. To keep the cultural delicacies alive, many culinary schools have been established to teach the art of cooking French food to individuals seeking career opportunities in this field. Cooking requires a lot of expertise and innovation and to acquire that, students need to undergo proper training. Culinary schools offer certificate or degrees to the students who successfully complete the entire training and secure minimum required grades. The students are required to complete traditional apprenticeship in various hotels during their training period.

Read About Study Abroad and also read about British law Schools and Engineering courses in the UK

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Hamburger Steaks With Brown Gravy Recipes

A hamburger steak is a perfect comfort food, and hardly even requires poring through recipes.  At its most basic, it’s just ground beef, after all, maybe with a little bit of salt and pepper or garlic powder mixed in.  But that makes for a pretty bland meal, doesn’t it?  A hamburger steak with brown gravy recipe, however -- now that’s what you need to turn a simple meal into a perfect dinner.
When I make hamburger steaks with brown gravy, my recipe calls for Rawleigh Steak and Hamburger Seasoning Mix, as well as Rawleigh Onion Flakes -- they are well worth mail ordering for, as nothing in ordinary grocery stores is comparable.  A pinch of kosher salt, a touch of Worcestershire sauce, and the patties are ready to be cooked; in the winter, you have to resort to frying or broiling, but in summer you definitely want to grill!  
The brown gravy for my hamburger steak, too, must have Rawleigh’s Brown Gravy Mix -- no other mix can compare.  You can make it according to the package directions (and isn’t that a great jar, by the way, rather than those packets that spill powder everywhere when you tear them open?): 2/3 cup gravy mix combined with 1 cup cold water, then whisked into 3 cups boiling water until thickened.  But I like to tinker a bit, so here’s how my hamburger steak with brown gravy recipe looks:
2 pounds ground beef
3 tablespoons Rawleigh Steak and Hamburger Seasoning Mix
2 tablespoons Rawleigh Onion Flakes
1/2 teaspoon kosher salt
2 tablespoons Worcestershire sauce
Combine ingredients, divide into 6 patties, and cook to desired doneness.
1 tablespoon butter
8 ounces sliced mushrooms
1/3 cup red wine (one that’s worth drinking!)
2/3 cup cold water
2/3 cup Rawleigh Brown Gravy Mix
3 cups boiling water
Heat butter in a skillet, and add mushrooms; sauté until golden brown.  Meanwhile, combine wine and cold water; stir in gravy mix.  Whisk mixture into boiling water and cook until thickened. Stir mushrooms into brown gravy. Place hamburger steaks onto a serving platter and top with the brown gravy.  Serve hot to a hungry family!
This is easy enough to make for a quick weeknight dinner, but also sophisticated enough to be served at a dinner party.  My hamburger steak with brown gravy recipe is an all-purpose hit!

Rawleigh Products was founded in the late 1800s to create a line of "Good Health Products" that possessed both strength and quality. Visit http://www.rawleigh-products.com or Call # 1-800-992-1089

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The Features That Influence the Price Swiss Steak

When buying steak cuts one has the great advantage of choosing from the most expensive to the cheapest without fearing that the dishes will be less tasty or well prepared. The features that influence the price of meat are usually related to the tenderness of the texture: the tenderer the cuts, the higher the costs. However, many of the harder steak cuts make delicious dishes that would not be possible otherwise; this is the very case of the Swiss steak, a meat dish that relies on beef cube steaks. The preparation process includes beef pounding and rolling, followed by braising afterwards.





Though the first thing that comes to mind when we hear the name of Swiss steak is to associate it with Switzerland and consider it to be a traditional type of food from that perticular country, the meaning is totally different. Swissing is the very process of rolling and pounding steak cuts in order to make the beef a lot softer; it is widely used not just in restaurants but at home too. More tenderizing is achieved afterwards in the braising process, when all the juices left from the Swiss steak contribute to a unique taste specific only to food that has been kept a long time cooking on a medium fire.





Together with the beef you can add several slices of ham or bacon to the combination to enhance the aroma and allow further unique taste when time comes to add the seasonings. You will notice that as the meat softens, its volume decreases considerably, for example a Swiss steak that is one and a half inches thick only gets to a quarter of an inch during the braising process. Unlike for grilling and broiling when volume reduction often brings a harder tissue, the Swiss steak gets softer and softer during braising.





At the end of the Swiss steak cooking process, remove the beef from the remaining sauce and add some chopped or grated vegetables to boil several minutes: onions, red or green pepper, garlic and celery work best for the purpose. It should not take longer than five or six minutes before you may add some tomatoes and Worcestershire sauce in the broth and stir the combination. When the composition looks homogeneous, you can add the meat back to the pot, cover it and cook it for one or two hours more. The resulting Swiss steak will be so tender and delicious that it will make a true delight to eat.

Muna wa Wanjiru Has Been Researching and Reporting on Steak for Years. For More Information on Swiss Steak, Visit His Site at SWISS STEAK

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Wine And Beef: A Good Tasting Combination

One of many people's favorite foods is a good cut of beef cooked to perfection.  Many also enjoy a good glass of wine along with the beef.  The question for a lot of us is what wine to pour to go along with your perfect beef selection.  What wine would enhance the flavor of beef if accompanied with a heavy sauce?  Of course, it matters what one's personal wine preference is, but it also matters how the beef is cooked. 

Ronald Senn is currently Vice-president of Ideal Wine Coolers.  Ron served in the U.S. Navy from 1966-1970.  Ron graduated from the University of Arizona with BS and MS Degrees.  Ron is retired from the U.S. Forest Service after serving over 30 years.

Come visit our website: http://www.idealwinecoolers.com/page/home/index.html

Also visit our blog: http://www.winecoolerblog.com

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Simple Tips For Roast Beef Cooking - Holy Cow!

With internet access these days you can find answers to anything under the sun. So is the case of tips for beef roasting. It is a fact that you will find online cooking tips on roast beef and using these you can improvise on your cooking time. Given below are a few such common tips which any one can make using of them.



How to choose the cut:

Some of the most preferred cuts during the holiday season are Rib and Short Loin but the leaner cuts like round tip, tip steak, round roast, and round steak are luscious too if prepared properly and they are quite cheap for everyday meals.



How to decide about the weight:

A few of the practical roast beef cooking tips include knowing the quantity to buy. Here are a few of the roast beef cookery ideas which can assist you consider this.



Generally, lean boneless roasts, such as short-loin, rib eye and round will normally give four 3-ounce portions of cooked, trimmed beef for each pound. Putting it differently, three-pound roast will give twelve 3-ounce portions. Rib roast has more fat, hence will give about three 3-ounce portions of cooked, trimmed beef for each pound.



Knowledge about roast beef cookery tips for bone-in meat can also be very helpful. Bone-in rib roasts will give two and half 3-ounce portions of cooked, trimmed beef per pound. Putting it differently, a three-pound bone-in roast will give about seven 3-ounce portions.



It is always better to decide in advance in case you want surplus when taking a decision on what quantity to buy. Some people love having something surplus to nibble on later while others do not like leftovers. One of the most helpful roast beef cookery tips include smart shopping. Always buy your meat last when shopping. This lets the meat to remain colder for long. Also buy only the meat that is cherry-red in color, devoid of any gray or brown blotches. A darker purplish-red color is specific of vacuum-packaged beef. When exposed to oxygen, beef turns from darker red to bright red.



There are some more ideas and hints accessible online if you want to look for them. Many of these websites are specially cater to meat products and meat preparations. These professionals are glad to share their expertise with you through useful roast beef cookery ideas and information. These sites are quite easy to find and they are written in simple language.



Utilizing these roast beef cookery ideas will not only save your money but you will also benefit from your choice. Your dishes will turn out tastier. Try some of these tips

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Cooking with Kosher Wines

You can do a whole lot more with your kosher wines than just drink them — you can cook with them as well! Here are a few recipes to try out at your next dinner party or family gathering. Once you try these delicious dishes you'll be buying separate bottles of kosher wine just to cook with! Penne with Chicken and Eggplant



Whether you're looking for premium kosher liquor or affordable kosher wines, LiquorsGalore.com provides the selection and quality to fit your needs.

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BBQ Grills and Smokers - the Benefits of Owning Both

Do you love to grill on a hot day? What about a cold day? Any day at all? Some people just can't stay away from their barbeque grills. If you're one of them, we understand. Nothing beats the flavor of meat cooked on a grill, except, maybe meat cooked in a smoker. Learn the difference between bbq grills and smokers and the benefits of owning both.

With HiEndGrill.com's one-stop shopping, superior quality bbq grills and smokers at incredible prices, you are sure to find exactly what you are looking for and much more.

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Careers In Cooking

If you find yourself right at home in the kitchen, perhaps a chef career would be right up your alley. When the thought of a chef career comes to mind, it may project thoughts of slaving over a hot, smelly grill, flipping burgers and hearing endless orders shouted through a loud speaker. While that may be the scenario for some chefs, there are actually many different options for this occupation.
Cooks for fast food and restaurant chains are always in demand because quick employee turnover is almost guaranteed. Many high school students take on these less-paying jobs solely as a summer gig. Others use the opportunity to bring in income until a more profitable job is found. However, restaurant, fast food and short order cooks are still categorized within the chef career spectrum and having the skill of producing high quality, tasty food is a talent that not everyone has. Everyone has to begin somewhere, and working for one of these kitchens provides cooking experience, looks good on resumes, and can act as a jumping off point for beginning a chef career.
If baking will be your forte in your chef career, perhaps a job at a cafeteria or nursing home would be a good job selection. While fast-food workers are constantly frying up and scooping out the same food products daily at a lickety-split pace, an institution kitchen is a more relaxed atmosphere where a variety of traditional, slightly more healthy dishes are prepared.
For instance, many cafeteria kitchens designate two or three items in which an employee is responsible for preparing and baking daily, such as a cook who makes bread products, one who creates casseroles, and others who hand-bread and roast chicken. Having a set food prep schedule gives a cook or chef the opportunity to ease into their specialty and, over time, perfect their craft.
After a few years of experience, it may be possible to advance to a head chef position at a prestigious eatery, such as a steak house or hotel restaurant. This chef career is a bit more stressful, as you are not only in charge of a kitchen full of employees; you are also required to insure the food going out to the paying customers is first-rate and superlative. A chef career at this high status will pay a higher income because cooking skills must be paramount and management skills proficient.
Possibly the most sought-after chef career is as a personal or private household chef. To be selected as a personal chef because of your impeccable cooking skills, creative dishes and flawless meal presentations is the height of honor for a chef after years of hard work and practice.
If you are considering a chef career, knowing how to cook is not enough. You must perfect your craft and stand out from all the rest who are your competition. Enrolling in a vocational school which provides cooking instructions or even a specialty college or institution could help mold you into the cooking expert that will send you on your way to the world of chef careers.

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Awesome Eats to Spice Up Your Bodybuilding Diet!

Here is the complete list!





* Oatmeal & Whole Eggs (Hardboiled)





* Brown Rice & Chicken





* Brown Rice & Steak Or Other Red Meat





* Brown Rice & Cod





* Brown Rice & Tuna





* Eggs And Oatmeal





* Chicken And White Rice





* Top Round Steak And Waffles





* Lean Ground Beef And Pasta With Low Fat Sauce





* Tuna And Broccoli





* Chicken And Broccoli





* Canned Chicken And Broccoli





* Chicken Salad





* Whey & Creatine & L-Glutamine Shake.





* Salmon Filet And Asparagus





* Boneless Chicken Breast Stuffed With Non-Fat Cheese And Steamed Spinach





* Top Round Tonkinese Soup (No Oil Added)





* Rolled Top Round Roasts (Use Top Round Scaloppini) Stuffed With Mashed Potato And Corn Niblets





* Boneless Chicken Breast Slow Cooked In Apple Juice With Apple Fried Rice





* Raw Eggs Cooked In Oatmeal





* Steak & Vegetables





* Tuna & Baked Beans





* Raw Eggs & Cottage Cheese





* Double Quarter Pounder





* Tuna/Hot Sauce And Whole Wheat Tortilla





* Scrambled Egg Whites And Salmon





* Low Fat Cottage Cheese, Wheat Germ And Walnut Oil





* Ezekiel Bread And Sliced Turkey Breast





* Sharp Cheddar Cheese And Natural Peanut Butter





* Chicken Breast And Brown Rice





* Fine Grade Mince Burritos On Low Carb Whole Meal Wraps





* Omelet With Low Fat Cheese





* Chicken Parmesan Without The Crumbs And Low Fat Cheese





* Chicken Breast Tenders





If your bodybuilding meal plan has grown stale, print this list and take it with you to the supermarket next time you go shopping. Perhaps stealing a few meal ideas from the top guys in the sport might be the change of pace you're looking for!

Dane Fletcher is the world's most prolific bodybuilding and fitness expert and is currently the executive editor for BodybuildingToday.com. If you are looking for more bodybuilding tips or information on weight training, or supplementation, please visit www.BodybuildingToday.com, the bodybuilding and fitness authority site with hundreds of articles available FREE to help you meet your goals.

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How to Pick and Cook Popular Steak Cuts

In moderate amounts eating beef, including steak, is a good choice providing many health benefits. Protein in steak, or from some other source is necessary in building strong muscles and bones. In fact a 4 ounce serving provides over 60 percent of the recommended daily amount of protein.

Steak is an excellent source of many other essential vitamins and minerals. B12 and B6 are vitamins that help the body convert food to fuel. Selenium is a mineral that helps the immune system produce antibodies. Zinc prevents damage to blood vessel walls and aids in proper functioning of the immune system. Steak is also rich in phosphorous which builds strong teeth and bones, and iron that helps carry oxygen in the blood to cells and muscles, and prevents fatigue.

There are some differences with grass fed meat but it's not clear that these have any significant health benefits that can't be matched by proper cooking of meat from grain fed cattle. Their meat has somewhat less fat. It has higher levels of conjugated linoleic acid and Omega-3, fatty acids that may reduce heart disease and cancer risks, and might play a role in weight loss and bone health.

The advantage of grilling or broiling a steak is that the fat drains out. Recently there's been concern that high temperature cooking methods create cancer causing carcinogens. The marinade inhibits the build up of carcinogens associated with cooking at high heats. Research suggests that red wind or beer marinades are particularly effective at inhibiting the development of carcinogens. Also when grilling don't let the flames touch the meat as this burning of the meat increases carcinogen compounds. When grilling only turn the meat once to reduce toughening.

It's best not to fry because this allows the meat to cook in it's own fat. Better to broil or grill. If you must fry use a small amount of butter and olive oil, and make cuts in the meat as it cooks to let the fat drain out. Since you're adding calories and fat with this cooking method, be sure to serve with a low fat side like salad with low-fat dressing, or steamed vegetables.

Unfortunately, steaks that considered well-done have been associated with higher than normal rates of stomach cancer. Medium-rare to medium is preferred. It is safe to eat a rare cooked steak as long as the exterior is cooked to 105 degrees. Also a complete meal can be made with cuts of beef added to a plate of vegetables. Try brushing with olive oil for flavor. A slice of tenderloin on wheat bread is a tasty and healthy alternative.

Cooking steak using a low fat method is the key to including steak in a healthy low fat and cholesterol diet that won't increase risk factors for heart disease and stroke. A rule of thumb is to eat 6 ounces of meat, or 170 grams daily. To make a healthy and tasty meal when cooking steak, marinade first then cook using a low fat method, like grilling or broiling.

Chef Shawn Bucher is a seasoned chef that also teaches full-time for the Art Institute in Salt Lake City. He also is the author of First Timer's Cookbook and a thorough 24 week training program to learn to cook correctly!

Study cooking from a expert. In his unique web-based teaching program he discusses every aspect from easy salads to cooking steak the right way.

An Overview of Different Types of Outdoor Grills

Who doesn't love grilling a steak or a few sausages on your backyard during the weekend?  The smell of grilling meat is a mouth-watering aroma that is only beaten by the taste of the beautifully grilled steak itself.  That's why we're going to talk about the types of outdoor grills, so you can make the right choice.  Grilled foods are healthier even, so this is a great choice for cooking.

Bob Sbarro likes to write about Weber gas grills and outdoor products among other things.

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Let's Know How To Cook Steak

There are several methods to cooking steak but there is usually an optimal method for each steak cut, which include pan-fried, braised, broiled, baked, grilled etc. The tenderness of the steak influences the proper cooking method; cooking methods are generally classified as dry heat or moist; dry heat methods are usually applied for more tender steaks like filet mignon and sirloin, while moist heat methods are more appropriate for tougher cuts of beef. The water helps in softening the steak.

Steak can be cooked to different degrees which are classified as raw, very rare, rare, medium rare, medium, medium well-done and well-done. The tenderness of cooked steak is influenced by how much it is cooked, the closer it is to well-done, the less tender the meat is. Rare steaks are cooked for a very short time. They still preserve their rawness and are very pink in color. Rarely done steaks preserve their original beefy flavors, but they are not very healthy as they still contain microorganisms. As the cooking time intensifies, the pinkness of steak is changed to brownness and its juiciness also minimizes. Well-done steaks are brown all through and also tough to chew. Each steak cut has different traits. The unfailing attribute to steak cut is the marbling. The marbling of the steak should be evenly spread throughout the steak. The amount of marbling will differ per steak.

Before cooking steak, bring to room temperature for at least 30 minutes. If the steak was frozen first thaw it in the refrigerator as cooking the steak while still cold will cause a longer time to reach its optimal internal temperature. Marinate the steak if required. The better the steak cut the less marinating it will require. Marinating is particularly recommended for lean steak cuts with no fat. Meat tenderizer should be used in moderation or not at all if you are not sure of its correct use. A good marinade of red wine, lemon juice and olive oil will tenderize the meat, and create flavor and moisture.

Use steak seasoning to supplement the steak cut's natural taste, salt and pepper are generally the only seasoning needed. When using other components ensure they improve the steak's flavor and not overpower it. When cooking steaks, refrain from needlessly poking the meat as this may destroy its flavor and texture. When browning steak let it to sit still for a good amount of time for the browning. Use a pair of tongs or a spatula to handle the steak.

The most common way of cooking steak is to grill it. When grilling a steak - the tenderness of steak, the marinade, the quality of the coal and lighter fluid - should all be taken into consideration. Most steaks require about 8-10 minutes grill time. Tender cuts can be broiled. Broiling is done in the oven without the use of liquids. Thin and tender cuts of steak such as the sirloin, T-bone and rib-eye are best pan-fried. Steaks are fried in an open pan placed over flame with no oil. The steaks cook in their own fats.

Bigger cuts of beef are good for roasting which is also a dry heat cooking method that uses no liquid and no cover. Braising, a moist-heat cooking method done with a little amount of liquid in an oven with a closed lid, is good tougher cuts of beef such as chuck, round, briskets and blade. Stewing is an another method for tough cuts.
Feeling the middle of the steak with your finger can tell if it's cooked.

If there is no bounce back, then the steak is still not cooked. A small bounce back, suggests the steak is medium raw. The more bounce received, the more well cooked the steak is.Before serving, place the steak to rest for at least 10 minutes to redistribute the juices back into the meat. This will stop the steak from losing some of its internal juices when cut.