A good steak meal could mean many different things, but people are still asking how to cook the perfect steak. For every person, that is going to be a little different, but these tips can be a big help for anyone who wants to make their meat better. Let us take a look at some of the basic techniques that will help you make great steak.
Step one is thinking about the cut of meat you will be using. Good beef that is produced in a humane way is getting more popular for its greater tenderness and flavor. Even traditionally tough cuts of meat from quality producers may be better than the better cuts from a large commercial producer.
The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.
Once you know you have purchased good beef, it is time to pay attention to the heat source. Charcoal grilling remains a great and popular choice, but grill pans on a stove stop, broilers, and other options are still great choices. Use steak cooking charts and high heat to get a piece of beef that is done throughout.
Then, it is time to prepare the steak. It should be lightly oiled, instead of oiling the pan or grill, to prevent smoking and seasoned lightly. Use your favorite marinade to give your steak a lot of flavor, or just a little salt and pepper - whichever you prefer.
When you place your steak in the hot pan or on the hot grill, it should sizzle. If it does not, you do not have enough heat. Do not turn the steak more than once - it needs some undisturbed time to cook most of the way on one side. Turning too early will be a real problem. Make sure you do not overcook, though. Rare steaks are turned three to four minutes in, before red juices form. Medium rare steaks are turned when those juices first show up, and medium well is done when the juice starts running together.
The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.
After you have successfully cooked your meat, it is time to rest the steak. Place it fat side down and standing at ninety degrees to the pan it was cooked in, or to a plate. The pan should be away from the heat source. Propping the steak up keeps the juices in and allows them to redistribute. Steaks should be rested for half the time it took to cook them. - 30241
Step one is thinking about the cut of meat you will be using. Good beef that is produced in a humane way is getting more popular for its greater tenderness and flavor. Even traditionally tough cuts of meat from quality producers may be better than the better cuts from a large commercial producer.
The good news is that it is getting a lot easier to find a good steak, so do not be afraid of asking for it. For many people, grass fed and finished beef is tastier and has a stronger flavor, making it preferable. Just remember that beef from these producers is not as reliable or consistent as beef from the big factory farms.
Once you know you have purchased good beef, it is time to pay attention to the heat source. Charcoal grilling remains a great and popular choice, but grill pans on a stove stop, broilers, and other options are still great choices. Use steak cooking charts and high heat to get a piece of beef that is done throughout.
Then, it is time to prepare the steak. It should be lightly oiled, instead of oiling the pan or grill, to prevent smoking and seasoned lightly. Use your favorite marinade to give your steak a lot of flavor, or just a little salt and pepper - whichever you prefer.
When you place your steak in the hot pan or on the hot grill, it should sizzle. If it does not, you do not have enough heat. Do not turn the steak more than once - it needs some undisturbed time to cook most of the way on one side. Turning too early will be a real problem. Make sure you do not overcook, though. Rare steaks are turned three to four minutes in, before red juices form. Medium rare steaks are turned when those juices first show up, and medium well is done when the juice starts running together.
The other side of the steak should generally be cooked for about two minutes less than you spent cooking the first side. Of course, the temperature is what really counts. Use an instant read thermometer to find out if your steak is ready to come off the heat.
After you have successfully cooked your meat, it is time to rest the steak. Place it fat side down and standing at ninety degrees to the pan it was cooked in, or to a plate. The pan should be away from the heat source. Propping the steak up keeps the juices in and allows them to redistribute. Steaks should be rested for half the time it took to cook them. - 30241
About the Author:
New York strip is a favorite cut of steak. You will want to know how to grill a New York strip steak to get tasty results. If you want some great cooking hints for New York strip, go to EasySteakMarinades.net and peruse their useful articles. You will learn a lot about steak that will help you become a great cook.
