Best Way to Cook a Steak sSs Style

This is our opinion after cooking millions of steaks, and developing a sheer feel, plus enormous feed back over the years

Start with a great steak, an awesome young under 18 month old on the hoof yearling, boss Taraus English decendant or cross meat that has been aged, hung or cryovaced, and has been on a feed ration of grain for a minimum of 100 days. The butchery is ultra important as the steaks need to be denuded of sinew and definitely cut across the grain, the meat also needs to be nicely marbled as this acts like a moisturizer as the meat cooks.

Cook Steak

Now for the cooking, we prefer flame grill to bring out the awesome bbq flavours, slight smokiness and caramelizing, this flame grill needs to be very hot so it seals the meat both sides. This meat by the way should be at least an inch thick after it has had a very slight tap with a meat mallet to make sure it has an even thickness all over. Now this is where most people disagree, cause we believe once all the moisture is sealed in, you can season for flavour with salt, pepper paprika etc; or sSs flame grill seasoning BBQ mate, turn the steak until the correct amount of doneness is achieved.( as some may say not to turn the steak until the blood starts to come through from the top, then turn) we believe this dries the steak out.

Now to tell if the steak is cooked please don't cut the steak to see, as this lets all the juices out, and what you are after is a big juicy steak, if you have a great piece of tender meat, as it is cooking, touch it, thin food grade gloves on of course, and if it feels soft like your cheeks (soft), it will be somewhere around rare, if it feels a little firmer something like the flesh on your chin,(slightly firm) it is somewhere around medium, and if it feels even firmer like your forehead, (firm and not spongy) then it is around well done. This is why the best way to eat your steak is around rare to medium, so not to toughen and firm with no juices, like well done.

Now for the final touch before serving up to your friends and guests, we like to lightly brush our famous BBQ glaze on just before it comes off the grill, it caramelizes and brings out the amazing country flavours, ( sSs is famous for) straight on the to the real hot sizzle for a bit of theatre which brings all your senses to experience the sound, the sweet smells, wow it is getting my tongue salivating right now! The biggy now is to under cook it slightly on the grill, let it rest and set, because it will keep cooking on the hot sizzle!! One thing for sure, it will be hot, juicy and tasty, just the way you like it.

Best Way to Cook a Steak sSs Style

Graham Manvell is a multi-Internationally award winning culinary Olympian, and the franchisor sSs BBQ Barns. Learn more about his Steakhouse Restaurant at www.sssbbq.com.au

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How to Cook Buffalo Meat

Buffalo was the main meat for the Plains Indians until the time when almost seventy million of them were slaughtered almost to the point of extinction in the late nineteenth century. They also provided the Plains Indians with the raw materials for clothing, tools, and shelter. Buffalo, which are also known as American bison, are now raised on private ranches and there are about a quarter of a million buffalo in the United States.

The flavor of buffalo is similar to that of beef, but it is sweeter and lighter. Buffalo has similar muscle groups to beef, so it is available in the same cuts including T-bone, rib-eye, porterhouse, rib steaks, sirloin and so on.

Buffalo is also healthier than beef because it has fifty percent less cholesterol and about eighty percent less fat. Buffalo is also high in iron, protein, and important amino and omega acids. Buffalo do not need all the growth hormones and antibiotics prescribed for beef cattle because they are fast growing and resistant to disease, making buffalo meat a healthy option as well as a tasty one. If you enjoy red meat but seldom eat it for health reasons, you can indulge in buffalo without the guilt.

Where to Buy Buffalo Meat

Buffalo meat is sometimes hard to find. There is more beef slaughtered each day in the United States than buffalo slaughtered in a whole year! You can buy fresh or frozen buffalo meat and it is vacuum packed to maximize its shelf life. Vacuum packed frozen buffalo will keep for a year. Try looking for buffalo meat online if your local grocery stores do not stock it.

Tips for Cooking Buffalo Meat

Buffalo is cooked in the same way as beef, although its lower fat content means that it cooks faster. Fat works as an insulator and slows down cooking time, which is why leaner meat cooks more quickly. You can roast buffalo or grill or pan fry it. It is important to keep an eye on it though, so you do not overcook it, especially if you are using to cooking beef steaks and the timing associated with those recipes.

If you are broiling buffalo steaks, use a rack one notch lower down than what you would use for beef steaks, and check the meat sooner. For roasting it, turn the heat down fifty degrees less that if you were roasting beef, and use a meat thermometer to check for doneness. The buffalo steak temperature needs to read the same as for beef but it will cook faster.

Marinated Steak Recipes for Buffalo

Unlike with some cuts of beef, it is best to use a very simple steak marinade when preparing buffalo meat because this meat has a naturally sweet flavor and a complex marinade might overpower it. Combine a bottle of rich red wine with a tablespoon of dried thyme, a couple of bay leaves and a couple of juniper berries to make a great buffalo steak marinade recipe.

Let a five pound buffalo steak sit in this marinade for a day or two, and then grill, saute or broil it to rare or medium rare. Cook it to medium if you have to. Cooking it beyond medium will make it tough. This wonderful marinade can also be used on beef steaks. If you like red wine steak marinades, try adding some olive oil and fresh rosemary to it to make a different-tasting steak marinade recipe.

There are marinated steak recipes for every cut of steak, whether you are using beef steaks or buffalo steaks. Sometimes a very simple steak marinade is all you need to infuse your meat with the most delicious flavor. Easy Steak Marinades Help Make a Truly Mouthwatering Meal - EasySteakMarinades.net.

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Steaks - The Different Cuts You Can Use on Your Outdoor Grill

What cuts of steak are the most tender?

When a steer (cow) is taken to the meat processing center, the meat is cut from eight quadrants of the steer. The quadrants are called the Chuck, Rib, Loin, Sirloin, Round, Shank, Brisket, Plate & Flank. The most tender steaks come from the Loin part of the animal. The Loin is where the Porterhouse, T-Bone (my favorite), Top Loin & Tenderloin are cut. The most popular way to cook these are on a gas grill or charcoal grill. When grilling the steaks I recommend cooking the steaks on low heat, which keeps the steak from drying out. On my gas grill I like to only turn the steak once, this helps to keep the juices of the steak in the meat. The more times you turn the steak over the more juices you loose to the grease pan at the bottom of the grill. Never us a fork to turn the steaks, use a pair of tongs.

Cook Steak

Other cuts of steaks:

Chuck - Chuck Eye, Shoulder Top Blade, Flat Iron, Ranch Steak & Shoulder Petite Tender

Rib - Rib Steak & Ribeye

Sirloin - Tri-Tip Steak & Top Sirloin

Round - Top Round & Sirloin Tip Center

I happen to live in a part of the country that can be considered cattle country. My Dad happens to raise cattle, so I have access to the many cuts of meat. Every year my Dad will take a steer to the local meat processor and will have it cut into many cuts of beef which include the many steaks listed plus ground beef etc. If you have the opportunity to do this I would recommend it. The flavor of these steaks are hard to match by any restaurant. In fact when we go out to eat, I usually don't order steak, because I know it cannot match what I have at home in the freezer.

You can cook steaks on your gas grill, charcoal grill or with the broiler in your range. Cooking the steaks is very important, this will determine the flavor and texture. Using a gas grill is the quickest, but some people love the flavor of charcoal. You can also use natural wood such as Mesquite to add flavor when you barbecue.

Steaks - The Different Cuts You Can Use on Your Outdoor Grill

You can get more information about Gas Grills or Charcoal Grills at http://www.outdoorgrillsandsmokers.com

Brad Vitosh
Owner

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