Steak
One of the finest meals on this planet. Simple to prepare, endless in variety, absolutely delicious.
The number of steak types and cuts of beef is very large and everyone has their favourite cut. I am a big fan of T-bone and Filet Mignon. The latter is cut from the tenderloin and is the most tender of all the beef cuts. It therefore does not require marinading.
Marinading has 2 primary purposes: to tenderise the beef and to add flavour. Since the number of recipes for steak marinades are endless, it is best you use your favourite.
Another important aspect of steak is maturing or ageing. Either the whole carcase is "dry-matured," which is the best method but not done at home, or "wet matured" where individual steaks are packed in vacuum bags and left for up to 14 days. The reason for this is to allow the meat's natural enzymes to break up certain proteins, tenderising the beef.
As far as cooking methods go, most steak is best grilled or on a hot rock, but can be fried. Filet Mignon is different and this is the one I will explain how to cook.
Ingredients:
Filet Mignon beef cut
Butter
Garlic
Baked potato
Sour Cream
Salad:
Lettuce
Cucumber
Tomato
Olives
Feta cheese
Onion (thinly sliced)
Red or green bell peppers
Olive oil
Vinegar
Oregano(optional)
Procedure:
1. Chop up vegetables for salad, sprinkle with olive oil and vinegar, salt and pepper to taste, mix, top with feta cheese and a optionally a tiny pinch of oregano. Onions can be substituted with garlic.
2. Heat frying pan till very hot and throw on a cube of butter and let it melt. The trick to keeping the steak juicy is to first fry it on both sides on a very hot pan. This will create a crust which will keep in all the juices. Avoid poking the steak with a fork as this will break the seal and juices wil escape. Turn with a spatula.
3. If you do not like your steak rare or medium rare, finish it on a lower heat or in the oven.
4. Top immeadiately with a little bit of garlic butter. Serve with the baked potato and cream and salad on the side. Provide proper steak knives to maximise the pleasure.
Pamela Anderson has just eaten some steak Tex-Mex as you can see:
The number of steak types and cuts of beef is very large and everyone has their favourite cut. I am a big fan of T-bone and Filet Mignon. The latter is cut from the tenderloin and is the most tender of all the beef cuts. It therefore does not require marinading.
Marinading has 2 primary purposes: to tenderise the beef and to add flavour. Since the number of recipes for steak marinades are endless, it is best you use your favourite.
Another important aspect of steak is maturing or ageing. Either the whole carcase is "dry-matured," which is the best method but not done at home, or "wet matured" where individual steaks are packed in vacuum bags and left for up to 14 days. The reason for this is to allow the meat's natural enzymes to break up certain proteins, tenderising the beef.
As far as cooking methods go, most steak is best grilled or on a hot rock, but can be fried. Filet Mignon is different and this is the one I will explain how to cook.
Ingredients:
Filet Mignon beef cut
Butter
Garlic
Baked potato
Sour Cream
Salad:
Lettuce
Cucumber
Tomato
Olives
Feta cheese
Onion (thinly sliced)
Red or green bell peppers
Olive oil
Vinegar
Oregano(optional)
Procedure:
1. Chop up vegetables for salad, sprinkle with olive oil and vinegar, salt and pepper to taste, mix, top with feta cheese and a optionally a tiny pinch of oregano. Onions can be substituted with garlic.
2. Heat frying pan till very hot and throw on a cube of butter and let it melt. The trick to keeping the steak juicy is to first fry it on both sides on a very hot pan. This will create a crust which will keep in all the juices. Avoid poking the steak with a fork as this will break the seal and juices wil escape. Turn with a spatula.
3. If you do not like your steak rare or medium rare, finish it on a lower heat or in the oven.
4. Top immeadiately with a little bit of garlic butter. Serve with the baked potato and cream and salad on the side. Provide proper steak knives to maximise the pleasure.
Pamela Anderson has just eaten some steak Tex-Mex as you can see:
Labels: beef
posted by rubalo at
10:44
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