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1. Gourmetrecipe
Collection
Steak

2. Steak
A steak refers to any of a variety of meat cuts
usually grilled, pan-fried, or broiled. It is among
the few foods that are widely consumed and
enjoyed by many people during special occasions
especially since prime meat cuts that can cost a
hefty sum. Some restaurants serving this as their
most special item sometime call themselves a
steakhouse though other dishes are frequently on
the menu.
Though there are many eateries and steakhouses serving affordable steaks marinated with other
ingredients, serious fine dining steak restaurants showcases the finest beef meat cuts like rib eye,
prime rib, tenderloin and Tbone from expensive breeds of cattle. Wagyu is highly regarded by chefs
as the royalty of beef. It is raised in Japan, massaged and fed with beer developing amazingly tender
meat. Such fantastic meat lends itself to be prepared rare, medium or well done.
Another different quality of Wagyu and other prime kinds of beef like Black Angus is the bizarre
marbling of the meat that marks for the juiciest steak. Though animal fats are usually cholesterol
laden, those found in Wagyu marbling is made up of monounsaturated fats which melts at room
temperature making it a part of a rational diet when consumed in modest quantities – which is good
because a single Wagyu steak can cost hundreds of dollars!

3. Other less tender meat cuts are better served rare to medium rare as cooking it through can
toughen the meat. Affordable flank steaks are usually cooked as a large slab and cut across the
grain yielding tender slices.
Unlike chicken and fish which can be prepared freshly butchered of caught, beef, other red meats
and game develop a better texture if these are allowed to age. Established steakhouses know the
welfares of ageing which ultimately yields a tenderer flavourful dish. Dry aging demands the meat
to stand in a carefully prepared environment to allow natural enzymes in the muscle to break down
hard connective tissues and evaporate excess fluids.
Though this increases the meat considerably per pound, gourmets easily identify the flavour and
texture nuances of a fine aged steak especially if it is from choice USDA graded cattle. Steaks of
this quality are usually arranged in very simple ways–a quick pan fry or grill and served with a
starch and vegetable siding like mashed potatoes, French fries, a salad or buttered vegetables.
Asian restaurants sometimes offer rice as a siding. Surf and turf is usually the most expensive item
on a Continental restaurant’s menu mixed a sizable cut of meat and a portion of seafood usually
lobster or fish.
Modernizations in steakhouses include serving game
meats like deer and wild boar. And though steaks are
usually served in a single striking cut, some
restaurants offer all-you-can-eat steak promotions or
include it in a buffet spread.

4. Degree of Cooking Meat:
The amount of time a steak is cooked is based upon personal
preference; shorter cooking times retain more juice, whereas
longer steak cooking times result in drier, tougher meat but
reduce concerns about disease. A vocabulary has evolved to
describe the degree to which a steak is cooked. The following
terms are in order from least cooked to most cooked:
Raw — Uncooked. Used in dishes like steak tartare,
Carpaccio, gored gored, tiger meat and kitfo.
Seared, Blue rare or very rare — Cooked very quickly; the outside is seared, but the inside is
usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes
asked for as "blood rare" or "bloody as hell". In the United States, this is also sometimes referred
to as 'Black and Blue' or 'Pittsburgh Rare'. It is common for chefs to place the steak in an oven to
warm the inside of the steak. This method generally means 'blue' steaks take longer to prepare
than any other steak degree, as these require additional warming time prior to cooking.
Rare — (52 °C [125 °F] core temperature) The outside is grey-brown, and the middle of the steak is
red and slightly warm.

5. Medium rare — (55 °C [130 °F] core Medium well done — (65 °C [150 °F] core
temperature) The steak will have a fully red, temperature) The meat is light pink
warm center. This is the standard degree of surrounding the center.
cooking at most steakhouses, unless
specified otherwise. Well done — (71 °C [160 °F] and above core
temperature) The meat is grey-brown
Medium — (60 °C [140 °F] core temperature) throughout and slightly charred.
The middle of the steak is hot and red with
pink surrounding the center. The outside is Overcook — (much more than 71 °C [160 °F]
grey-brown. core temperature) The meat is dark throughout
and slightly bitter.
A style exists in some parts of North America
called "Chicago". A Chicago-style steak is
cooked to the desired level and then quickly
charred. The diner orders it by asking for the
style followed by the doneness (e.g. "Chicago-
style rare"). A steak ordered "Pittsburgh rare" is
rare or very rare on the inside and charred on
the outside. In Pittsburgh, this style is referred
to as "black and blue" (black, i.e. sooty on the
outside, Blue rare on the inside).

6. Tangy T-Bone Steak
Ingredients:
4 T-bone steaks, 1 to 1 ½ in. thick, ½ cup
catsup, 2 tablespoons melted butter, 1
tablespoon Worcestershire sauce, ½ teaspoon
chopped ginger, 2 tablespoons wine vinegar, 2
tablespoons honey, 1 tablespoon freshly
squeezed lemon juice, 1 tablespoon strong
mustard, Salt, Freshly ground pepper
Preparation Instructions:
Cut slashes through the steak’s fat strips to
prevent curling. Pat dry. Let steaks come to room
temperature. Prepare the grill; if using a gas grill,
preheat on high. In a saucepan placed over low Few things are better than a well grilled
heat, pour the catsup, butter, and Worcestershire steak, but this sauce offers a better-than-
sauce. Heat for about 3 minutes. Add the ginger, store-bought barbecue flavor.
vinegar, and honey. Cook for another 3 minutes.
Remove the saucepan from the stove and add Servings: 4
the lemon juice and mustard, blending well. Cooking Time: 20 minutes
Brush the catsup mixture over the steaks and grill Difficulty Level: Easy
until desired doneness is achieved, basting
occasionally.

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bone-steak
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steak