you are a meat lover, nothing beats a great steak. In fact,
if you talk to many chefs and ask what they cook for
themselves when they are not at work or not preparing a dinner
party, they will often say a great steak and a simple
salad with the freshest ingredients. This is definitely
true at the homes of the Glutenfreeda chefs as well.
So what makes a great steak? Success relies
on a naturally tender cut of meat. Tender, mild-flavored steaks
come from the top and middle sections, while less tender but
more flavorful steaks come from the front and hind quarters.
Stick to prime or choice grade steaks for optimal tenderness
Whether your preferred preparation for steak
is grilling, broiling or pan-frying, wed like to offer
a few tips that will help you to prepare the perfect steak.
The number one key to cooking a great steak,
regardless of the cooking method, is in knowing when to stop.
Many cooks have their own individual ways of telling when
a steak is cooked just right. A sure-fire way is to check
the internal temperature of the steak to know when it has
cooked long enough. The internal temperature for a rare steak
is 135 degrees F; for medium-rare its 145 degrees F;
and for medium its 155 degrees F. If youre wondering
what the temperature is for well-done, you wont find
it here because we believe no steak should be cooked past
medium. If you like your meat well-done, we suggest you choose
a different cut of meat. The only problem with the thermometer
method is that steak will continue to cook after it has been
removed from the heat source. So, to end up with a rare steak,
the steak should be pulled off the heat when it registers
about 125 degrees F.
An easier way to test a cooking steak is
by touch. To those who are not outdoor barbecue kings and
queens, this may sound like unproved science, but it is actually
very accurate and it doesnt require fussing with a thermometer.
The touch test:
For rare: The steak, when touched
or lightly pushed on will give easily and feel soft.
For medium-rare: The steak will feel
firmer than that of a rare steak but not hard.
For medium: The steak will feel firm
and give only slightly.
To get a feel for the touch test method,
try cooking a steak to what you think is rare and touch it,
then let it cook a little longer and touch it again. You will
quickly get a sense for the difference.
next tip is to always cook steak over high or medium-high,
direct heat. This sears the outside making it crisp and keeps
the inside moist and juicy. There is nothing less appealing
than a steak cooked over medium or low heat on a grill. The
steak will lack flavor, be gray in color and will probably
be stiff and leathery. High heat searing is what causes that
great steak flavor, just as in pan-frying, high heat produces
browned bits that are the flavor and the base of any great
Choose your steak based on how you intend
to prepare it. Here are some helpful details about several
different cuts of beef to help you make the best steak possible.
The Filet: The most popular and also
most expensive steak comes from the short loin. These steaks
are ideal for grilling and pan searing.
Porterhouse & T-Bones: Cutting
the short loin into bone-in steaks will yield the large porterhouse
steak and the T-bone steak. The porterhouse will be more expensive
because it contains a larger section of tenderloin. Great
New York Strip: Another popular steak
containing no tenderloin and no bone. Great for grilling,
pan searing & broiling.
Rib steaks and boneless rib-eye steaks:
These steaks are cut from the rib section of the beef. These
often have more fat marbled throughout the meat which gives
more flavor than you will find in a filet. They may be less
tender than a filet but they are rich and juicy great
for grilling and broiling.
Top sirloin steak: Comes from the
top section of the sirloin (hence the name). These steaks
are good grill steaks and are sometimes cut into large sections
enough to serve 3-4 people.
Top round steak: This steak comes
from the hind leg portion. For many steak lovers, this steak
offers the best combination of texture and flavor. Avoid the
tough eye-of-the-round steaks these are best braised
until tender. These steaks take well to marinades.
steak: This steak is a lean, flat, boneless cut from the
underside of the beef. It has tremendous flavor but must be
cooked quickly and sliced very thin across the grain to be
tender. This steak does very well when marinated.
Skirt steak: This long, narrow steak
is also referred to as fajita steak. It is more tender and
contains more fat than the flank steak. Like flank and top
round this steak is best quickly broiled or grilled and takes
well to marinades.
Buying tips: In the supermarket choose
steaks that are at least _ inches thick. If you have the luxury
of a butcher request steaks that are about 1-1/2 to 2 inches
thick for the best results. Steaks thinner than _ inch tend
to dry out and toughen quickly.
Cooking Time: Use the chart below
for approximate cooking times. All steaks should be flipped
halfway through the cooking time. Keep in mind that the second
side will cook faster than the first.
Filet, Flank or Skirt
Boneless top loin, rib, sirloin, top
Bone-in T-bone, porterhouse, rib,
top loin or skirt steak
Here are some of our favorite steak recipes
using different cuts of meat and different cooking methods:
Stuffed Flank with Chilean Rub
Filets with Pepper Sauce
Dianne with Home Fries
Steak with Pico de Gallo & Feta
with Pears & Gorgonzola
with Passilla Chili Sauce
with Gorgonzola Butter
Steaks with Fennel & Tarragon
Flank Steak with Chimichurri Sauce
Porterhouse Steaks with Olive Butter
Steaks with Caramelized Onions & Feta
Steak with Fresh Herbs
Seared Steak with Cherry Wine Sauce
Eye Chili Steaks
Steak with Cajun Rub
We hope you enjoy these great steaks as
much as we do!