Cajun-Style Rib-Eye Steak

Ingredients

1 cup vegetable oil

1 onion, thinly sliced

1 tablespoon garlic powder

1 tablespoon plus 1/2 teaspoon ground black pepper

6 small rib-eye steaks, approximately 3 pounds

1 tablespoon paprika

1 teaspoon cayenne pepper, or to taste

1 teaspoon salt

1/2 teaspoon white pepper

Direction

1. Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
2. Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture.
3. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.

Makes 6 servings.

Rib-Eye Steak with Dried Chile-Mustard Sauce and Chimichurri Marinade

Servings: 8

INGREDIENTS

Dried Chile-Mustard Sauce

* 2 cups Dijon mustard
* 1/4 cup whole-grain mustard
* 3 tablespoons ancho chile powder (see note)
* 3 tablespoons warm water

DIRECTIONS
Place all the ingredients in a small bowl and mix well. Makes about 1 1/4 cups. May be refrigerated for 1 day; serve at room temperature.

Chimichurri Marinade

* 6 cloves garlic
* 3 fresh bay leaves (dry may be substituted, but be sure to strain out any that do not get blended)
* 2 jalapeno peppers, coarsely chopped
* 1 tablespoon kosher salt
* 1/4 cup white wine vinegar
* 1 tablespoon ancho chile powder (see note)
* 1/2 cup finely chopped cilantro
* 1/2 cup finely chopped flat-leaf parsley
* 1/4 cup finely chopped oregano leaves
* 1/3 cup olive oil

DIRECTIONS
Place all ingredients in a food processor and process until smooth. Makes about 2 1/2 cups.

Steaks

* 8 rib-eye steaks (10 ounces each)
* Chimichurri marinade
* Kosher salt and freshly ground pepper
* Dried chile-mustard sauce

DIRECTIONS
Place the steaks in a large shallow baking dish or pan, cover with marinade, and turn to coat. Refrigerate covered for 1 to 4 hours.

Preheat a gas or charcoal grill to high. Remove steaks from the marinade, shaking off any excess and season with salt and pepper (discard the used marinade). Grill until golden brown on one side, 3 to 4 minutes. Turn over and continue cooking 3 to 4 minutes for medium rare.

Place the steaks on a platter and serve dried chile-mustard sauce alongside.

TIPS
Ancho chile powder is available at Hispanic or gourmet markets, or from Kitchen Market, 218 Eighth Avenue, New York, N.Y. 10011, 212-243-4433, which has a mail-order list.

Copyright 1999 Bobby Flay. Reprinted with the permission of Hyperion

Rib Eye Steak

The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.

Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking.

Fillet Mignon with Roquefort Sauce

1. Preheat your broiler or grill.

2. Rub 3 or 4 filet mignon with minced fresh garlic, salt and pepper. Cook on grill (or broil) until the steak is done to your liking.

3. While the steaks are cooking, combine the following in a medium saucepan:

4 oz. Roquefort crumbled
1 stick unsalted butter
2 cloves minced garlic
2 T Worchestershire sauce
1/2 t. caraway seeds

Stir until cheese and butter melt.

4. Add to the sauce 1/2c. sliced green onions and 8oz mushrooms thinly sliced. Continue cooking 2 or 3 more minutes.

5. Pour over steaks.

Filet Mignon With Goat Cheese and Balsamic Reduction and Asparagus With Morels

Ingredients

1 1/2 Cups balsamic vinegar
3 Tablespoons sugar
2 Tablespoons butter
6 (5ounce) Fillet Mignon steaks (each about 1-inch thick)
Salt & freshly ground black pepper
2 Ounces soft fresh goat cheese

Method

1. Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

2. Meanwhile, preheat the broiler.

3. Melt the butter in a heavy large skillet over medium-high heat.

4. Sprinkle the steaks with salt and pepper.

5. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare.

6. Transfer the steaks to a baking sheet.

7. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute.

8. Sprinkle with pepper.

9. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Asparagus with Morels

1lb White asparagus, cut in 2-inch pieces
1lb Green asparagus, cut in 2-inch pieces
6 Tablespoons butter
1/2 Cup shallots, chopped
1/2lb Morels, cleaned and halved
Sea salt and pepper, fresh ground
1 Tablespoon fresh tarragon, plus more
Fresh tarragon, for garnish
1 Tablespoon lemon juice

Method

1. Cook asparagus separately in boiling water or in microwave until tender, 3-5 minutes.

2. Refresh under cols water.pat dry.

3. Heat 3 tbsp butter in large skillet, add shallots and cook until softened. add morels and saute 5 minutes more.

4. Add asparagus, tarragon, salt and pepper and continue cooking until heated through.

5. Add remaining butter and remove from heat.

6. Stir in lemon juice and garnish with tarragon.

All photo’s taken by me unless otherwise stated.

Description

This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.

Fillet Mignon - With Oysters

Fillet Mignon

Beef fillet

Salt pork

Butter or other fat

Salt and pepper Flour

The fillet is the under side of the loin of beef, the tenderloin. The skin and fat should be removed with a sharp knife, and also every shred of muscle and ligament. If the fillet is not then of a good round shape, skewer it until it is so. Lard the upper surface with strips of fat salt pork and rub the entire surface with soft butter or other fat. Dredge well with salt, pepper and flour, and place the fillet, without water, in a small pan. Bake in a moderate oven (350° F.) to the desired degree of doneness, 40 to 60 minutes. Serve, cut into 2 inch slices, accompanied with mushroom sauce or sauteed mushrooms.

Broiled Steak

1 porterhouse, sirloin or club steak

Salt and pepper

2 tablespoons butter

Select a steak at least 1 to 1 1/2 inches thick. Heat the broiler for 10 minutes with regulator set at 3 50° F. Arrange steak on a rack. Place rack 4 inches under heat. Broil for half the specified time, season with salt and pepper, turn and broil on other side. Remove to a hot platter. Place butter on top of steak, sprinkle with salt and pepper and serve at once. Allow 1/2 pound of meat per person.

Broiling Time

Degree of Doneness	1 inch thick	1 1/2 inches thick
Rare	9 to 10 minutes	14 to 16 minutes
Medium	12 to 14 "	18 to 20 ,,
Well done	16 to 18 ,,	25 to 30 "

Pan Broiled Steak

Heat a heavy skillet until sizzling hot. Place meat in hot pan and brown well on both sides. Reduce temperature and cook until the desired degree of doneness, turning from time to time, being careful not to pierce meat. Pour off fat as it accumulates in the pan. Place meat on a hot platter, spread with butter and season with salt and pepper.

With Mushrooms

Use mushroom caps, whole or sliced. Saute slowly in hot butter 5 to 10 minutes, stirring frequently. Allow 2 tablespoons butter for 1/2 pound mushrooms.

With Onions

Slice onions into water and drain. Place in a shallow saucepan, cover closely, and cook over a slow heat for fifteen or twenty minutes, till tender. No water or fat should be used, as the onions contain both moisture and richness. Pan-broil the steak. Put the onions into the pan in which the steak was cooked and brown them. Serve steak with onions around it.

With Oysters

1 quart oysters

1 tablespoon sifted flour

3 tablespoons butter or other fat

Set the oysters, with a very little of their juice, over the fire; when they come to a boil, remove any scum and stir in the fat in which the sifted flour has been rubbed. Boil one minute, pour over the steak and serve at once.

Filet Mignon Recipe

Recipe for Filet Mignon

Ingredients:
3 POUNDS BEEF FILLET
SALT PORK
BUTTER
SALT AND PEPPER
FLOUR

THE FILLET IS THE UNDER SIDE OF THE LOIN OF BEEF, THE TENDERLOIN. REMOVE SKIN,
FAT AND LIGAMENT WITH A SHARP KNIFE. RUB THE UPPER SURFACE OF THE FILLET WITH STRIPS OF SALT PORK. THEN, RUB THE ENTIRE FILLET WITH SOFT BUTTER . DREDGE WELL WITH A MIXTURE OF FLOUR, SALT AND PEPPER.. PLACE THE FILLET IN A SMALL PAN. (DO NOT USE WATER) BAKE IN A SLOW OVEN AT 300 DEGREES F. COOKING TIME: Approximately 1-1/4 HOURS FOR RARE - 1-1/2 HOURS FOR MEDIUM
Serves 8
Recipe from 1940's CookBook, American Women's Cookbook

Filet Mignon

Filet mignon is considered the king of steaks because of its tender, melt in the mouth texture. A prime filet mignon can literally be cut with a fork. This beef cut can be quite expensive when dining out, but much more reasonable to make at home, especially if you purchase a whole tenderloin.

Filet mignon is French, of course, with filet meaning "thick slice" and mignon meaning "dainty." It first appears in American print in 1899. Filet mignon comes from the small end of the tenderloin (called the short loin) which is found on the back rib cage of the animal. This area of the animal is not weight-bearing, thus the connective tissue is not toughened by exercise resulting in extremely tender meat.

The tenderloin term (also erroneously called chateaubriand) applies to the entire strip of tenderloin meat, whereas slices of the tenderloin are termed filet mignon. Filet mignon slices found in the market are generally 1 to 2 inches thick and 2 to 3 inches in diameter, but true mignons are no more than 1 inch in diameter and are taken from the tail end. Although this cut is very tender, the beef flavor is proportionately lessened. As such, it is often served with an accompanying sauce incorporating the pan juices.

Breaded baked Pork steak

Ingredients

3-4 pork steaks, bone in 

2 cups cornflake crumbs 
1 cup sour cream 
4 tablespoons milk 
2 tablespoons cooking oil 
3 tablespoons melted butter or margarine, melted 
salt, pepper,garlic powder

Directions

1. Preheat oven to 375 degrees.
2. Put 2 tablespoons cooking oil in baking dish.
3. Tip dish to disperse oil.
4. Mix milk with sour cream.
5. Dip pork steaks in sour cream, covering both sides.
6. Place in corn flakes, and cover meat completely.
7. Put in baking dish.
8. Spread melted margarine or butter over meat.
9. Lightly season with salt, pepper and garlic powder to taste.
10. Bake 45 minutes.

Pork Steak Burritos

Ingredients

4 Lean Cut Pork Tenderloin Steaks

1 Can Condensed Mushroom Soup
1 Medium Onion Chopped
2 Cloves Minced Fresh Garlic
1 Medium Bell Pepper Chopped
1 Cup Mineral Water
1 Teaspoon Course Table Salt
1 Teaspoon Extra Virgin Olive Oil
1 Teaspoon Fresh Ground Pepper
1 Package Mexican Taco Mix
1 Pinch Of Chili Powder
1 Pinch Of Basil

Directions

In a medium to large frying pan brown Lean pork steaks on medium to high heat make sure they are cooked fully through in medium mixing bowl combine condensed mushroom soup and water mix well. Pour over lean pork steaks add cut veggies on top. Simmer on medium heat for around 1 hour. Cut pork steaks into strips. Serve on warm tortillas and top with lettuce, and tomatoes.

Information

Serving Size 5
295 Calories Per Serving
5 Grams Of Fat

Pork Steak, Sauerkraut & Noodle Casserole

Ingredients

2 pounds pork steak, cubed
1 medium onion, chopped
16 ounces sauerkraut, undrained
8 ounces noodles, cooked and drained
1 can condensed cream of mushroom soup, undiluted
4 ounce can mushrooms, drained
2 celery stalks, chopped
salt and pepper to taste

Directions

In a large skillet, brown meat. Add the onions and celery; cook until onions are transparent. Stir in sauerkraut, noodles, soup and mushroms; season with salt and pepper. Spoon into a reased 2-qt. casserole. Cover and bake at 350 degrees for 1-1/2 hours or until the meat is tender. Stir occasionally.

Simple Pork Steak Recipe

Ingredients


1. 2 tablespoons cooking oil

2. 4 pork steaks

3. Salt and pepper

4. Garlic Powder

5. 1 large onion chopped

6. 1 cup fresh or canned sliced mushrooms

7. 2 10 ¾ oz cans of cream of mushroom soup

8. 1 package dry onion soup mix

9. 1 tablespoon Worcestershire sauce.

10. 1 ¾ cups water

Directions

1. Preheat oven to 350 degrees.

2. Brown steaks in the oil on each side seasoning with the salt, pepper and garlic powder.

3. Place the steaks into a 9 x 13 baking dish or pan.

4. Sauté the mushrooms and onions in the same pan you used for browning.

5. Add the water, Worcestershire sauce and dry soup mix. Cook until a sauce is formed.

6. Pour the sauce over the steaks.

7. Cover with aluminum foil and bake for 90 minutes.

Enjoy

This is a simple recipe to prepare- but does take a little time to cook. The steaks come out very tender. The gravy is just great. I think your whole Family will love this one.Ingredients

Classic T-bone or Porterhouse Steak Recipe

Ingredients:

1 steak per person

extra virgin olive oil
cloves of garlic smashed

steak seasoning of choice

Directions:

Simple but classic. Have steaks at room temperature and rub with olive oil and then rub in seasoning to taste. I prefer Montreal Steak Seasoning. Have a skillet heated with a few tablespoons of olive oil and heat garlic to infuse flavor. Remove garlic and cook steaks several minutes on each side as preferred. Serve with roasted potatoes and roasted garlic.

Sliced Porterhouse Steak With Bourbon Sauce Recipe

Ingredients:

9 cloves garlic minced

4 tablespoons coarsely crushed peppercorns
2 porterhouse steaks, cut 2 inches thick
1 cup Savory Bourbon Sauce
***Marinade***
3/4 cup olive oil
6 tablespoons steak sauce
3 teaspoons Tabasco
3 teaspoons Worcestershire sauce
***Savory Bourbon Sauce***
1/4 cup Dijon mustard
1/4 cup steak sauce
1/4 cup bourbon
1/4 cup honey
1 lemon, juice of

Directions:

Combine the marinade and the peppercorns, and marinate the steaks in this mixture for 1 hour at room temperature or 3 to 4 hours in the refrigerator. If the steaks are refrigerated, allow them to return to room temperature before grilling. 

Cook the steaks for 4 to 5 minutes at high heat on each side for rare, turning only once. Remove the steaks from the grill and let them sit for 5 minutes on a warm platter before slicing. Serve with warm bourbon sauce. 

For Bourbon Sauce: On your side burner, combine all of the ingredients and heat until warm.

Porterhouse Steak And Italian Vegetables Recipe

Ingredients:

2 beef Porterhouse steaks, cut 1-inch thick

2 tablespoons grated parmesan cheese
2 tablespoons olive oil
1 teaspoon dried Italian seasoning
1 medium zucchini, cut in half lengthwise
1 yellow squash, cut in half lengthwise

1 medium red bell pepper, cut into 8 strips

Directions:

Combine parmesan cheese, oil and Italian seasoning. Brush mixture on cut sides of squash and inside of bell pepper. 

Place steak and vegetables, cut side down, on rack in broiler pan so surface of meat is 3-4 inches from heat. Broil 10-15 minutes for medium-rare (145ºF) to medium (160ºF), turning once. 

Season steak with salt and pepper, if desired. Carve steaks into thick slices.

Chili Rubbed Porterhouse Steaks Recipe

Ingredients:

1 teaspoon crushed hot red chilies

1/4 teaspoon crushed fennel seeds
1/4 teaspoon ground cumin
1 dried bay leaf, crumbled into tiny pieces
1/4 teaspoon crushed coriander seeds
1/4 cayenne pepper
3/4 teaspoon salt
1 teaspoon vegetable oil
2 porterhouse steaks (18-20 oz. size), each about 1" thick

Directions:

Prepare a hot fire in a grill. In a bowl, combine spices and salt; stir to combine. Place steaks on a large plate, rub both sides evenly with oil, and then rub steaks with chili mixture. 

Transfer steaks to hot grill. Grill 3-4 minutes per side for very rare to medium-rare, or 5-7 minutes per side for medium to medium-well. Let steaks stand 3-4 minutes before serving.

Porterhouse Steak

Ingredients

1 Porterhouse steak; 1 1/2" thick

  Coarse salt; to taste
  Freshly-ground black pepper; to taste

  Extra-virgin olive oil

Directions

Heat broiler on high. Season steak on both sides with salt and pepper, and brush with olive oil to lightly coat. Place in broiler pan and transfer to broiler. Broil for 9 minutes, turn, and continue to broil for another 9 minutes for medium-rare. Remove from broiler, and let rest for 8 to 10 minutes before serving. Serves 1. Source: "Martha Stewart Living - " S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

How To Cook Chuck Steak

Chuck steak is a rectangular beef cut that contains some portions of the bones in the shoulders. Knowing how to cook chuck steak is very easy. By reading and following the detailed instructions in famous recipes, anyone can easily prepare and cook dishes that use the steak as main ingredient. To help individuals who want to serve enticing dishes to their friends as well as loved ones, below are simple recipes that they can use when cooking delectable viands for special occasions.

Broiled Marinated Chuck Steak

Broiling is one of the cooking techniques that can be used in preparing this special beef cut. The recipe uses this technique to ensure that the meat is properly cooked. To start with, it is important to get all the ingredients to avoid experiencing delays. The dish contains three pounds chuck steak, ¾ cup soy sauce, ¼ cup white vinegar, three tablespoons Worcestershire sauce, two tablespoons salad oil and a teaspoon of ground ginger.

Mix all the ingredients in a medium size bowl. Add the meats and coat with the mixture. Marinate the meats for four hours. Be sure to refrigerate the meats and the mixture to prevent the food from being contaminated. Preheat broiler to medium setting. Arrange the meats on the broiling pan. Place inside the broiler and cook for an hour or one and a half hour. Brush the meats with excess marinate occasionally. The dish serves four individuals.

Deviled Chuck Steak

This enticing and scrumptious dish contains four pounds chuck blade steak, six tablespoons softened butter, a tablespoon of Worcestershire sauce and a teaspoon of dry mustard. In addition to these, it contains ½ teaspoon curry powder, ¼ teaspoon salt, ¼ teaspoon pepper and a cup of dried bread crumbs.

Heat the grill at least an hour before serving the dish. Remove excess fat from the meats. Use a meat tenderizer to enhance the texture of the steaks. Mix the butter, Worcestershire sauce, dry mustard, pepper, salt and curry powder in a clean bowl. Set the mixture aside. Arrange the steaks on the grill and cook for 45 minutes, at least 20 minutes for each side. Remove the meats from the grill. Spread each side of the meats with the mixture and pat breadcrumbs. Grill the meats for five minutes to 10 minutes. To be satisfied with this tasty dish, it is best to serve it with a healthy side dish like steamed asparagus or buttered vegetables. This simple recipe serves six individuals.

Meat Thermometers

Why Use A Meat Thermometer?

Have you ever cut into a roast or a turkey in the oven to see if it has finished cooking? It's an inconvenience, especially if you have to do it several times.

Use a meat thermometer! It takes the guesswork out of cooking.

A meat thermometer can help you:

• Prevent food borne illness;
• Prevent overcooking; and
• Hold foods at a safe temperature.

If you don't regularly use a meat thermometer, you should get into the habit of using one. A meat thermometer can be used for all foods, not just meat. It measures the internal temperature of your cooked meat and poultry, or any casseroles, to assure that a safe temperature has been reached and that harmful bacteria like certain strains of Salmonella and E. Coli O157:H7 have been destroyed.

A meat thermometer should not be a "sometime thing." Use it every time you prepare foods like poultry, roasts, ham, casseroles, meat loaves and egg dishes.

Which Type of Meat Thermometer Should You Buy?

These are several types of meat thermometers available at grocer, hardware or kitchen supply stores. They include:

• Regular, oven-proof types go into the food at the beginning of the cooking time and can be read easily. Some, like the Polder brand, have a long probe that inserts into the food while it cooks, yet the digital read-out sits outside the oven—hence, no need to open the oven door to check the food.
• Instant-read and digital types which are not intended to go into the food while it cooks; they give you a quick reading when inserted into the hot bfood for just a few seconds.
• Pop-up types, commonly found in poultry, but may be purchased for other types of meats.
• Microwave-safe types are especially designed for use only in microwave ovens.

Tip: Make sure the thermometer you buy is designed for meat and poultry. There are other types of thermometers, for example, candy thermometers. Read the package label carefully to make sure you are buying the type designed for use with meats.

When buying a meat thermometer, look for an easy to read dial, made with stainless steel and a shatter-proof clear lens. Meat thermometers that can be calibrated for accuracy and digital thermometers are also available.

How Accurate Are Meat Thermometers?

Most meat thermometers are accurate to within plus or minus 1-2 degrees F.

Tip: "Pop-up" thermometers are said to be reliable to within 1-2 degrees F if accurately placed in the product—but we also suggest that the temperature be checked with a conventional thermometer in several places.

The accuracy of the meat thermometer can be verified and the thermometer "calibrated" if necessary. Some thermometers have "test" marks on them at 212 degrees F, the boiling point of water at sea level. To test the thermometer, insert at least 2 inches of the stem into boiling water. It should read 212 degrees F. Some thermometers, especially the "instant-read" type, have a recalibration or adjustment nut under the dial. Turn the nut if necessary to adjust.

Note: Water boils at a lower temperature at higher altitudes, for example 202 degrees F at 5,000 feet.

Where To Place The Meat Thermometer?

Poultry

Insert the meat thermometer into the inner thigh area near the breast of the chicken or turkey but not touching the bone.

If stuffed, stuffing temperature must reach 165 degrees F. Do this near and at the end of the stand time.

Beef, Pork, Lamb, Veal, Ham, Roasts, Steaks or Chops

The thermometer should be inserted into the center of the thickest part, away from bone, fat and gristle.

Ground Meat & Poultry

The thermometer should also be placed in the thickest area of ground meat or poultry dishes like meatloaf. The thermometer may be inserted sideways in thin items such as patties.

Casseroles and Egg dishes

The thermometer should be inserted into the thickest portion.

When To Insert A Meat Thermometer

When should the thermometer be inserted—at the beginning of the cooking time or at the end? When you insert the thermometer will be determined by the type: oven-proof or instant-read. The important thing is to use a meat thermometer, no matter how the food is prepared-roasted, broiled, fried.

• An oven-proof thermometer may be inserted into the food at the beginning of the cooking time and remain there throughout cooking. The temperature indicator will rise slowly as the food cooks.
• Instant-read thermometers are not designed to stay in the food during cooking. If you are using an instant-read thermometer, pull the meat or poultry out of the oven far enough to insert the stem about 2 inches into the thickest part of the food but not touching bone; the temperature should register in about 15 seconds.

Other Safety Tips

Reheating Foods: Reheat thoroughly to a temperature of 165 degrees F or until hot and steaming. Soup and gravies should be brought to a rolling boil.

Serving Foods: When holding or serving a buffet, hot cooked foods must be held at 140 degrees F or higher. Cold foods should be held at 40 degrees F or lower.

Clean Up: After each use, wash the stem section of the meat thermometer thoroughly in hot, soapy water.

Minimum Internal Cooking Temperatures

Now comes the part that is most important—the minimum internal temperatures that foods must reach to be considered safe to eat, no matter how you prepare them.

Fresh ground beef, veal, lamb, pork	160 degrees F
Beef, veal, lamb-roasts, steaks, chops
Medium rare	145 degrees F
Medium	160 degrees F
Well done	170 degrees F
Fresh pork-roasts, steaks, chops
Medium	160 degrees F
Well done	170 degrees F
Ham
Cook before eating	160 degrees F
Fully cooked, to reheat	140 degrees F
Poultry
Ground Chicken, Turkey	165 degrees F
Whole Chicken, Turkey	180 degrees F
Breasts, roasts	170 degrees F
Thighs and wings	Cook until juices run clear.
Stuffing (cooked alone or in bird)	165 degrees F
Egg dishes, casseroles	160 degrees F
Leftovers	165 degrees F

Information courtesy the U. S Department of Agriculture Food Safety and Inspection Service

Buy a Thermometer

Beef Caesar Salad

Ingredients

450 g	lean rump or sirloin steak
1 tbsp	chopped chives
3 tbsp	olive oil
1 large	Cos lettuce, roughly chopped
75 g	bread croutons, toasted in a little olive oil
some	Parmesan cheese
	For the Dressing:
2 tsp	Dijon mustard
2 tbsp	lemon juice
4 tbsp	olive oil
2 tbsp	Parmesan cheese, grated
1 tsp	anchovy sauce
	salt & pepper

Steps

Mix together chives, seasoning and olive oil and brush the steaks with the marinade on both sides. Set aside for 5 minutes.

Cook the steaks under a preheated grill or in a griddle pan according to your preference. Transfer to a plate and leave to rest for 5 minutes. Slice on the diagonal and place in a large salad bowl. Add the lettuce leaves & croutons.

For the dressing, put all ingredients into a screw-topped jar and shake well. Drizzle over the salad, garnish with Parmesan shavings and serve.

Preparation time: ca. 10 min Grade of difficulty: medium Calories per portion: no information Released / Modified: 29/04/08

What exactly is a boneless top sirloin steak?

Which part of the cow the meat is cut from determines the tenderness and flavor.
The hindquarter provides the most tender meat. Especially the ribs, loins and sirloin are very tender. That's why these steaks are the most popular and expensive.

The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast. Source: wikipedia

how to cook boneless top sirloin steak

Step 1, Marinating the Boneless Top Sirloin Steak

Marinades are spice mixes that add flavor and in some cases tenderize the meat. Because top sirloin steak is a very tender type of beef it does not have to be tenderized further by using tenderizing hammers or other tools.

15 minutes to 2 hours is enough to marinade your top sirloin steak. Other, less tender meat needs longer marinating, sometimes up to 24 hours.

Marinate in the refrigerator in a glass bowl or a food save resealable plastic bag.

Marinade

Marination, also known as marinating, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.

It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant (aubergine), and courgette (zucchini). The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices.

Step 2: Grilling the Sirloin Steak

Grilling is my favorite sirloin steak cooking method. But you have to p

ay attention to ensure the steak will be grilled o

ptimally. Some tips from the how to cook boneless top sirloin steak lens:

Make sure the grill is very hot. This is necessary to sear the meat. Searing the steak will prevent the tasty juices from flowing out of the beef. Do not move the steak until the typical grill lines show up on the surface. You can check this by lifting one side of the meat up by using locking tongs. After the first side is seared lower the grill temperature. Then turn the steak and do the same for the other side. Never use a fork t

o turn the meat because this will result in loss of juices and flavor.

Take the steak of the grill when it is almost ready. This because it will cook a little more after it is removed from the grill. The temperatur

e inside the steak will increase with at least 5° F after cooking.

Step 3: Checking the steak if it is rare, medium rare or well done

In order to check if the steak really is like you want it you can use a meat thermometer or your fingers. The best way to do this is with your fingers because with the thermometer the steak will lose juices.

Take the steak of the grill at 120°F if yo

u want it to be rare.
for the steak to be medium rare, take it out of the oven, off the grill or skillet when its internal temperature is 140 degrees.
medium rare and 140°F to 145°F for medium

The finger test to check the doneness of the steak:

Well done: Gently press the tip of your pink

y and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it.

Medium: Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

Medium rare: Gently press the tip of your middle finger to the tip of your thumb.

Rare: Press the tip of your index finger to th

e tip of your thumb. this is how rare cooke

d meat feels when touching it with your finger tips.

Wait for 10 minutes, and then you can enjoy an ideally cooked steak.

3 Ways to Cook a GREAT STEAK

1. Fry: Simply put, you're tossing a hunk of beef into a frying pan. Fire up a pan on medium heat, and warm up a teaspoon of oil for a minute, and then lay your steak in the pan. (Make sure you turn on your stovetop fan and keep your pan covered because this tends to be a smoky job.) A 1-inch thick steak should cook for about 4 minutes on each side, depending on how you like it cooked.

2. Oven Roasting: Restaurants often use this method of cooking steak, but it requires two steps:

• Pre-heat the oven to 450 degrees F and grab a heavy frying pan that's oven-safe (like one of those black cast iron skillets your mom used to use).
• Turn the burner or element on high heat, and warm up that skillet until it's piping hot.
• Drop a teaspoon of oil in the pan and let it heat up
• Using tongs, gently put the steak in the pan and sear it for about 90 seconds on each side. This locks in the juices.
• Now, place the pan in the oven to finish cooking. Roast the meat for 6-9 minutes, depending on how you like it cooked.

If you don't have an iron skillet, all hope is not lost. Use a regular frying pan to sear the steak, and then transfer it and all the juices to an oven-safe pan to finish the roasting process.

3. Grill: This tends to be the method of choice for meat-lovers. Make sure your barbecue is piping hot (at least 450 degrees F). Pour a little olive oil on a paper towel or a small brush and rub the grill slats before you lay the steak down. Once it's on the grill, reduce the heat to medium and keep the lid down (and quit peeking!) After 4-5 minutes, it's time to turn the steak over and let it go another 4-5 minutes on the other side.

5 Tips for cooking a GREAT STEAK

1. Decide before you start cooking on how you want the steak done. A few people like "blue" (near raw!) but most tend to prefer their steaks from medium rare to well-done. If you decide in advance, you're more likely to pay attention to it and remove the meat in time.
2. Try to avoid turning the meat too many times. Ideally, you should have one flip — two at most. Resist the temptation to touch the meat too much.
3. Use a set of tongs to turn the steak. Poking it with a fork puts holes in it and allows the juice to seep out — and then you're just asking for dry beef.
4. Don't mash on the steak with your tongs. That's just as bad as poking it with a fork, and presses out all the juices. If you're testing for doneness, just gently press with the flat part of your tongs. The harder the meat is, the drier it will be.
5. Don't just gobble up the steak the moment you stop cooking it. Put it on a plate and let it rest for a few minutes. You'll notice that a lovely juice oozes out as it settles.

How to cook a PERFECT STEAK

Ingredients

• A 12″ full clad stainless steel skillet. No non stick!
• A digital instant read thermometer.

Steps

• First you need to get yourself a nicely marbled steak. Prime is the best and most expensive cut, but it’s pretty hard to find (less than 2% of all meat is prime). Even our local butcher, Willowside Meats, didn’t have any prime. Choice cuts are what you’ll probably find, so pick through them and try and grab the two of the best. You’ll also want to make sure that the cuts are of even thickness. If you are at a butcher, the ideal thickness is around an inch and a half.
  
• Preheat your oven to 275 degrees
• Liberally sprinkle all sides of the steak with plenty of salt and pepper. better Maldon Sea Salt, which is flakey and delicious and helps make a great crust. I also like to get whole peppercorns and either chop or crush them up.
• Pop the steak in the oven on a cookie sheet with a wire cooking rack until the internal temperature registers 90 degrees. Be sure to check the temp in the thickest portion of the steaks. Depending on the oven this should take about 20 minutes.
• Remove the steaks from the oven and let them rest for about 4 minutes. During this time the internal temp of the steaks will continue to rise, and the meat will continue to cook. You can take the time to prepare your skillet with a couple tablespoons of oil (olive oil is fine but vegetable oil has a higher smoking point, giving you a better crust). When the oil in the skillet is smoking, add the steaks.
• Cook for about 2 to 3 minutes on each of the two large sides, until the meat is nice and brown and you’ve got a killer crust. Then turn and sear each steak on the remaining 4 sides about for 30 – 40 seconds each.
• Finally, let the steaks rest for another 4 minutes so that the meat will reincorporate its juices. Afterward take a peek inside with a knife and revel in the luscious, moist, red meat awaiting you.

Tips

You’ll need equal parts butter and blue cheese (3-4 tablespoons worth is good for two – three streaks) and a minced shallot.

Just throw the shallot in the pan first to soften it up, then add the butter and finally the cheese.

How to Cook Steak in a Frying Pan

This method ensures the juiciest, tastiest, well-done steaks and chops, despite the howls of derision that will probably arise from the lips of "expert" chefs!

Ingredients

• Steaks or chops about 25mm (1 inch) thick; the choice is yours.
• Salt, pepper, garlic salt, or other spice.
• Cooking oil.
• Water and lemon juice
• Sometimes butter makes for a better steak.

Steps

1. This is for a well-done steak; cook for less time for rare or medium steaks.

   Check that guests want a well-done steak if cooking for someone else.

2. Rinse steaks with cold water, pat dry, and then puncture them with a table fork, stabbing them all over, turn over and stab the other side. Now sprinkle salt and pepper over one side and rub in well, using either your fingertips or the back of a spoon. Turn meat over and repeat on the other side.
3. Pour some cooking oil into a frying pan and heat up to medium heat, pack meat into pan and put a lid on it. Leave for one minute, remove from heat and wait until the sizzling stops before opening the lid. Flip meat over with a spatula or egg lifter, replace the lid and return to the heat for about ninety seconds.
4. Once again remove from heat, wait for sizzling to stop, lift lid, flip over, dust with just a hint of garlic salt or other spice of your liking, close the lid and return to the heat for five minutes. Remove from heat as before, wait for sizzling to stop, open lid, flip meat, dust that side with your spice and return to heat with lid on. Wait another five minutes, remove from heat and wait for sizzling to stop, take out your meat and eat.
5. This is the basic method and will ensure juicy, well-done steaks or chops. Cook for a shorter time if you want rarer meat.
6. Stabbing the meat with a fork makes channels in the meat, the ends of which are spread with seasoning when you rub it. These channels fill up with the juices of the meat.
7. Try it once and you will wonder why anyone uses any other method to cook steak or chops!

Tips

• If the pan dries out, add a half cup of water to which a squeeze of lemon juice has been added, not more oil! Allow the water to evaporate away by opening the pan after the sizzling has stopped and holding it over the heat until it has all disappeared. Then close the lid and keep over the heat for about thirty seconds.
• Sautee onions in the pan before adding the steak, and leave them in while cooking. This will add a lot of flavor to your steak.
• A splash of red wine can be added instead of water and lemon. This will serve the same purpose, add a distinct taste, and create a flavorful glaze. Depending on the wine, water can be added as well to offset the potentially strong flavor of the glaze.
• The reason for removing the pan from the heat and waiting for the sizzling to stop is to ensure that the cooking oil does not spatter all over the place and burn you.

Warnings

• This technique produces an extremely well-done steak when the meat is less than one inch thick. Even changing the time of the second section to three minutes on each side may overcook your meat. For steaks that are about 1 inch thick, try reducing the time of the second section to two minutes on each side if you want a rare to medium rare steak.
• Many steak eaters do not prefer their steak well-done. If you are cooking for someone else, please check with them for their doneness preference before cooking your meat in this fashion. There are other ways to pan-fry a steak, leave it flavorful, and medium-rare to medium-well done.
• Using a higher heat setting than what the instructions say may make the steak less tender.
• The addition of water at the end of this method essentially braises the steak, which can produce tough meat if care is not taken. The addition of papaya juice to the water will help tenderize the meat (thanks to the enzyme papain) and add a delicious flavor. Other juices, or alcohol, may be used instead of water for varying degrees of tenderness and flavor.
• Try this recipe without poking the raw steak with a fork. The forking of the steak can cause changes which may or may not be desirable for some diners.

Steak Nutrition

Steak, NS as to type of meat, cooked, NS as to fat eaten

Nutrition Facts

Amount Per 1 cup, cooked, diced

Calories 339.36 Calories from Fat 179.89

% Daily Value * Total Fat 19.99g 31% Saturated Fat 7.86g 39% Polyunsaturated Fat 0.728g Monounsaturated Fat 8.39g Cholesterol 110.92mg 37% Sodium 513.15mg 21% Potassium 484.96mg 14% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Protein 37.24g 74% Alcohol 0g

Vitamin A 0 % Vitamin C 0 % Calcium 1 % Iron 19 % Vitamin D 0 % Vitamin E 0 % Thiamin 6 % Riboflavin 15 % Niacin 30 % Folate 3 % Vitamin B-6 26 % Vitamin B-12 54 % Phosphorus 28 % Magnesium 8 % Zinc 46 % Copper 7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

About Steak

Many definition about steak :

1. Steak is A slice of beef, broiled, or cut for broiling; -- also extended to the meat of other large animals; as, venison steak; bear steak; pork steak; turtle steak.

2. steak Piece of meat cut from the fillet, rump, sirloin, or other lean part of the animal (normally beef). Also used for thick sections of fish such as salmon and cod.

Some Types of Beef You Should Know About:

Rare "red" cattle (the same breed that produces Kobe beef) raised in Texas by HeartBrand Beef--the only herd outside of Japan. They started with eleven head of cattle, which have been guarded by armed Texas Rangers for the past fourteen years while the herd has grown to more than five thousand. (heartbrandbeef.com) ·

Grass-fed: Healthier but, some say, less flavorful than corn-fed. Raised in open pastures. Not necessarily organic. (Grain-finished cattle--which are switched from grass to grain for the last few weeks before slaughter--develop more marbling.) ·

Heritage: From rare heirloom breeds, pasture-raised on small farms without the hormones or pesticides used in conventional agribusiness. ·

Angus: Aberdeen-Angus is a pure breed found in the U. S., England, Scotland, and Ireland. Certified Angus Brand is a brand name and may or may not include meat from Aberdeen-Angus.

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Steakdicted...

Hi, readers..
i really love steak
yeah.. maybe one of u will deliver me a tasty steak, just kiddin' ^_^
this blog contains some information 'bout steak, any steak
and some ways to cook a great steak and also a great steak sauces
just enjoy it..