It is definitely not exaggerate that cooking steak sometimes can be challenging, even for top chefs. That is because the smaller cuts of steak meat can dry out easily or cook too quickly so that they turn dry, tough or leathery. However, if you know something about the cooking techniques, everything will turn out to be easy. The following steak cooking tips will help you cook the sort of steak that you think only professional chefs could create!
A Nice Tasty Steak Serving Usually Done By Professional Chefs
You have to know most important steak cooking tips is to begin with a good steak in the beginning. Searching a good and desirable steak will guarantee that it’s tasteful and remains juicy. You need to decide which steak you opt because each cut is vastly different in both taste and tenderness. Though there are different names, there are really only several premium steaks worth considering. Fillet Steak is thought as the best steak because it is the tenderness cut of beef. It is also the dearest cut of steak. Considered one of the cheaper of the premium steaks, the sirloin is easily described as a long steak with a strip of fat across the top. It’s a very popular steak which is very tasty. Nevertheless, on occasions the sirloin steak can be a little tough.
If you have not ever tried cooking steak at home, it is time for you to have a start from making marinated grilled flank steak.
Marinated Grilled Flank Steak
- juice of 1 lemon
- 1/2 cup soy sauce
- 1/4 cup dry red wine
- 3 tablespoon oil
- 2 tablespoon Worcestershire sauce
- 1 large clove garlic, sliced, pepper to taste
- 1 1/2 lbs. flank steak.
The first step is to mix all the above mentioned ingredients except steak in a shallow glass pan. Then, score steak and add to the cooking pan. Marinate in the icebox for 2 to 12 hours, turning steak over now and again. Broil over hot coals for 5 minutes or more per side. Cut meat on the diagonal across the grain and serve.
Grilled peppered steak is one of my beloved dishes.
Grilled Peppered Steak
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 4 1/2 tablespoon Dijon mustard
- 4 large garlic cloves, minced
- 2 large shallots, chopped
- 1 tablespoon
- 1 teaspoon coarsely ground, black pepper
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 1 teaspoon salt
- 3 flank steaks (about 1 1/4 lb. each)
- fresh thyme sprigs and fresh rosemary sprigs.
First, whisk first 9 ingredients in a medium bowl to mix slowly. Lay the steaks in single layer in a big baking dish. Pour marinade over and turn steaks to coat. Cover and refrigerate nightlong. Prepare barbecue at a medium-high heat. Place steaks on grill and flavor all sides with pepper. Grill steaks nearly 4 minutes per side for medium-rare. Thinly slice steaks diagonally across grain. Put slices on platter and garnish with thyme and rosemary sprigs. Finally, we recommend using a heavy frying pan or griddle rather than an electric grill as you can control the temperature more easily.