How to cook a steak, Steak marinade, How to cook round steak
When asking " how to cook a steak ", you can expect a wide variety of answers. The term “steak” covers many different steaks from the tough round steak to the tenderness of the tenderloin.
Most of us know how to cooking a steak by dry heat, which is dry heat roasting, broiling, grilling, pan frying or pan broiling. Since none of these methods do any tenderizing during cooking, the steak must be of a good tender cut or tenderized well before cooking.
DRY HEAT ROASTING is done in the oven with circulating air. The steak is placed in a shallow open pan without any liquid. BROILING AND GRILLING is cooking by direct heat over charcoal, gas burner or under electric unit. PAN BROILING is placing the meat in a heavy skillet, uncovered without fat or liquid. This is good for thinly cut steaks. The cooking is done slowly. PAN FRYING is similar to pan broiling with the addition of some kind of fat.
MOIST HEAT COOKING is primarily for the tougher cuts of steak. With these techniques, the meat can be coated with flour and browned in a little fat. For BRAISING take this meat in the skillet, cover with a lid and allow steam to form. Cook slowly until steak is tender. SIMMERING OR STEWING is placing this browned steak in a skillet, add a little water, cover and cook slowly until tender.
Knowing how to cook a steak also means know how to identify the quality of the steak. The most tender and the most expensive of the steaks come from the loin. These include the sirloin, porterhouse and top loin steaks. The round portion of the steaks, which include top round, eye round, bottom round and tip steaks are not as tender and must be marinated for dry heat cooking or cooked by moist heat. Steaks from the chuck are not suited at all for dry heat cooking. These steaks are the chuck, arm shoulder and blade.
It is important to know how to cook a steak. Below is a list of steaks and how they can be cooked.
Below is a general timetable for how to cook a steak. BROILING OR GRILLING Porterhouse: 1 in thick; Rare 12 min; Med 16 min; Well done 15 min Rib: 1 in thick; Rare 10-12 min; Med 14 min; Well done 16 to 18 min Sirloin: 1 in thick; Rare 16 to 18 min; Med 20 min; Well done 20 to 25 min Tenderloin:1 in thick; Rare 6 to 8 min; Med 10 min; Well done 12 to 14 min BRAISING Flank Steak 1 ˝ to 2 lb Brown & simmer for 1 ˝ hours Swiss Steak 2 lb Brown & simmer for 1 ˝ to 2 hours Tips are always helpful when learning how to cook steak like choosing steaks that have little speckles of fat through the meat. This little fat will melt away but add juiciness and flavor to your final product. If a lot of fat is around the steak, trim some of it off. If you like your steak cooked “rare” buy it about 2 inches thick and make sure it is cut evenly. Don’t salt the steak before cooking. It will draw out the juices and make the meat tougher. Look below for some delicious steak recipes.
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