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Steak is a thick fried piece of meat, previously cut across the fibers. This dish is very ancient. The first mention of the steaks appeared in the annals of Ancient Rome.
The dish is very ancient, the inhabitants of ancient Rome knew how to cook steak. You can use different types of meat for cooking: pork, beef, chicken, and turkey.
Types of steaks
Few people know that there are many different types of steaks. The classic option is dishes of well-roasted beef. Chefs distinguish 18 completely different varieties of steaks:
- Classic steak. To prepare such a dish, you need to choose the best and softest pieces of meat. Due to the high price of such meat, cooking a classic steak is quite an expensive process.
- Ribeye. It is the most popular steak in the world. For cooking, you will need a thick edge of the dorsal part of the rib cage of the bull. The steak turns out soft and tender.
- Cowboy steak. This dish is similar to the previous version, but you have to take the meat on a short rib. The best way to cook such a steak is to use a grill.
- Striploin. Cooks cut out a steak from a thin fillet edge located in the lumbar region of the carcass after the 13th rib. Many cut off the fat, but some like to leave it. Striploin consists of a distinguished large number of meat fibers. It is more aromatic than rib eye, with a pronounced meat flavor.
- Filet mignon. Chefs prepare this steak from the meat of the lumbar muscle. There are no connective tissues in this part, so the meat turns out tender and juicy.
- Chateaubriand. You can cook such a steak from a wide part of the back. A distinctive feature of the dish is that you have to cook it in a whole piece.
- Tibon. The steak consists of 2 parts of muscles. Chefs believe that these are two different steaks in one, you should carefully monitor the cooking process so as not to over-dry the meat.
- Alternative steak. Cooks call the parts of meat that are not originally intended for frying. However, with proper preparation, you will receive the appropriate dish.
- Skirt-steak. Cooks prepare it from the diaphragm, the unpaired girdle muscle separating the thoracic and abdominal cavities. This steak is also considered an alternative.
- Machete. It is a thin and long steak from the diaphragm, which looks like a knife or machete. The cooking method is similar to a Skirt-steak.
- Flank steak. It is a dish made from the inside of the carcass. The dish turns out to be thick and tough, so you should cook it longer and more carefully.
- Butcher’s steak. It is a dish made from the fleshy part of the diaphragm. The name came from the fact that butchers often did not let it on sale, but kept it for themselves.
- Chuck roll. The steak consists of a neck fillet and a long dorsal muscle between the shoulder blade and ribs. The taste of the steak resembles a rib eye. The meat turns out to be quite tough. This cut is ideal for stewing and pickling.
- Top blade. It is a steak from the outside of the shoulder blade, a wide piece of meat. The second part of the carcass in terms of tenderness and softness (after cutting).
- Flatiron. It is the outer part of the scapula. Cooks fry the meat for this steak either in whole pieces or divided into two halves.
- Denver. It is a steak made from a small muscle located between the cervical spine and the shoulder blade. It is the most tender part of the neck cut and a soft steak.
- Vegas strip. It is the newest steak invented by American meat expert Tony Mata. You can cook it from a spatula.
- Picanya. This is a triangular-shaped steak from the sacrum, from the upper part of the thigh, covered with a uniform fat layer on top.
What temperature should you stop cooking steak?
A significant point in cooking a steak is to stop cooking it in time. It is also valuable to always turn the meat over. Adjust the temperature – 10 degrees to the desired temperature, reduce the heat to low, and add a new portion of oil.
How long should I let my steak rest?
After cooking, let the meat “rest” for 3-5 minutes. This time is enough for the steak to distribute the juices inside the meat evenly. But why should the meat stand after the final cooking?
The protein inside the meat heats up and hardens. The longer you roast the meat, the harder the protein becomes. When the proteins harden, they cause the meat juice to accumulate in the center of the steak. If you give the meat a “rest” after cooking, the juices will be able to be evenly distributed around the perimeter of the meat.
What is the best oil to grill a steak?
The question of choosing the oil is very significant when cooking steak. Unrefined sunflower and linseed oil are not suitable for cooking steaks. They begin to smoke already at 107 ° C, while the temperature of a well-heated frying pan is 150 ° C and above. Extra virgin olive oil and unrefined peanut oil are tolerated up to 160 °C. Butter, coconut, unrefined sesame do not smoke up to 170 ° C.
How long do you cook a 2-inch steak on the grill?
The thickness and cooking time of the steak are interrelated. The necessary information can see in the table:
Thickness of meat | Rare | Medium |
1.25 | 4.5 minutes | 6.5 minutes |
1.5 | 5 minutes | 7 minutes |
1.75 | 5.5 minutes | 7.5 minutes |
2 | 6 minutes | 8 minutes |
Should you put butter on steak?
There is a good life hack – the use of oil. You should oil the steak. It makes no sense to add oil to the pan – it will not help the formation of a crust. There are types of meat for which you do not need to use oil. For marbled meat, in most cases, no oil is needed.
Marbled meat contains a lot of fatty veins. They will be enough to make the meat juicy.
How does Gordon Ramsay season their steak?
The famous chef Gordon Ramsay believes that it is necessary to cauterize the meat to the frying pan. Then the dish will turn out juicy and crispy. Another significant component is the correct selection of seasonings.
It is significant to use garlic. It is absorbed into the oil and spreads its aroma throughout the dish. Even inside the meat will have a special taste. In addition to garlic, Gordon Ramsay adds thyme, a fragrant herb.
Should you put olive oil on the steak before grilling?
Do not add olive oil to the steak. Meat during frying will absorb a lot of fat from it. The best and alternative option is to grease the steak with olive oil before cooking. But make no mistake: you should add butter to the steak, not to the pan.
Grill temp for sirloin steak
As we know, sirloin steak is a Striploin. Cooks fry such meat on high heat (up to 300 degrees). The frying time is usually calculated on each side. For this type of meat, it’s about 8-10 minutes. Pay close attention also to the thickness of the steak.
How to grill steak on a gas grill
Before you start cooking, choose good meat. Preferably take beef. If you want to get soft and juicy meat, buy meat from the back. Choose pieces no more than 2 cm thick, otherwise, the meat will take a long time to cook and will be tough.
Step-by-step cooking instructions:
- Prepare the meat for cooking. You can not cook just thawed meat, let the pieces warm up to room temperature. Cut the meat, remove excess fat and streaks.
- Prepare the grill grate, put it on a gas fire. Wait 15-20 minutes, then brush it with a steel bristle brush so that the meat does not stick during frying.
- Take the meat, rub salt, pepper, and the necessary spices into it. Brush the steak with oil so that it cooks faster and better.
There are several important points that you should know when frying meat:
- Never wash meat with water. If you want, wipe it with paper napkins.
- Use the right tools. You will need a brush, forceps, and a thermometer needle. You can use a regular frying pan or a grill pan. The thermometer will help to control the uniform cooking of the dish.
- Pay attention to the fast frying of meat. Otherwise, it will get too dry. Another important point is to turn the meat over regularly.
Ribeye steak gas grill temperature
The time and temperature of cooking steak on gas are very important. The temperature should be high enough (about 450 °). At this temperature, you should cook the meat for about 15 minutes.
However, a lot depends heavily on the thickness of the meat and the thickness of the grill.
Best grilling temp for steaks
There are different degrees of roasting steaks. Everyone chooses for himself the necessary and successful degree of roasting. When frying, the protein coagulates and blocks the withdrawal of liquid. Therefore, first, you must quickly fry the meat at a high temperature, and then finally fry it at a lower temperature.
When the stack reaches a temperature of 40 ° C, proteins begin to break down, then, after 50 ° C, collagen shrinks, at 70 ° C the meat ceases to retain oxygen and turns gray.
The recipe for the most delicious steak
Chefs with experience easily prepare delicious and tender steaks. But how can a beginner repeat the same success? Prepare the following ingredients:
- Beef – 500 g
- Salt
- Ground black pepper
- Spices
- Vegetable oil
Step-by-step instructions:
- Prepare all the necessary ingredients.
- Cut the meat into 2 large pieces. Beat off the meat with a kitchen hammer.
- Grease the meat with oil on both sides. Sprinkle with salt, pepper, and spices. Let the meat absorb all the ingredients.
- Preheat a frying pan, put pieces of meat on it. Fry for 5 minutes on each side. Then you need to repeat the same process and fry for another 5 minutes. In total, fry the meat for about 20 minutes.
- Remove the meat from the pan and let it “rest” and cool down a little for another 10 minutes.
How to fry steaks properly: tips
Several general tips will help you cook the best steak, juicy and tender. Here are the most important provisions:
- Take only beef. It is this meat that is the best option for cooking steak.
- Determine in advance what kind of steak you want to cook: marbled, lean, or alternative. All further cooking technology will depend on this.
- Buy only the parts of beef suitable for cooking steak – the dorsal and rib parts. The neck also fits well.
- Carefully check the quality of the meat before buying. It should not be brown and smell unpleasant.
- You can use frozen meat to cook steak. The main thing is to let it defrost to room temperature naturally.
Closing
Cooking meat is a complex and skill-demanding process. Professional chefs easily prepare tender and juicy steaks. However, by following some rules and tips, you will also be able to repeat their success.
The most important thing is to choose good and fresh meat from the right part of the animal. The most suitable parts are the dorsal and neck meat.
Another important point is the choice of temperature, time, and cooking method. However, before this stage, you also need to choose the type of steak. It is best to choose meat up to 2 centimeters thick to fry it faster. The roasting time should not exceed 10-15 minutes on each side.
The cooking method should include the ability to fry meat on an open fire. It can be a regular frying pan or grill. Now there are many alternative grill pans on sale in stores that can speed up the process of cooking meat.
1 comment
I like new york grilled till medium rare with wedges of lime.