It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as 'Sir Loin', which became notoriously famous as the sirloin steak. The sirloin steak is cut from the lower portion of the ribs, which continues onwards to the rump and the tenderloin. The muscles of this region are a bit exercised and hence, the sirloin steak is a tad bit tougher than the other premium steak, the filet mignon. In fact, the sirloin steak is the cheapest of the premium cuts of steak.
Sirloin steaks are always cut with a bit of the bone attached to it. This bone adds flavor to the steak. Based on the region of the bone which is cut with the sirloin steak, they may be pin-bone or hip-bone, flat-bone, round-bone and wedge-bone sirloin steaks. The wedge-bone sirloin steaks are closest to the rump and they are the least tender. There is variation in the size of the bone and the steak. Sirloin steaks are also sold without the bone. Boneless sirloin steaks are called as rump steaks or butt steaks. Normal sirloin steaks are 2.5 to 3.5 inches in diameter and 1 inch in thickness.
Even depending on the region of the loin from where the steak is cut, there may be different type of sirloins. Sirloin steaks may be top sirloin and bottom sirloin. Bottom sirloin is less tender and it is what is commonly available in stores. The bottom sirloin connects to the top sirloin butt roast, which is a tough sirloin steak and better eaten roasted.
Sirloin steaks are generally cooked by dry-heating methods such as grilling, sautéing or broiling after trimming the excess fat. Sirloin steaks are considered to be the most popular barbeque items and grilling maintains all their natural flavors. Top butt roast steaks are also good for roasting. However care must be taken while cooking them as over-cooking will kill the nutritional value and the palatability of the steak. Ideally, sirloin steaks must be cooked to no more than medium rare.
A sirloin steak weighing about 3 ounces will have 219.3 calories, including 27% of protein and 15% fat. Sirloin steaks contain no carbohydrates and fibers.
Sirloin steaks provide big cuts and they are the cheapest of the premium steaks. For this reason, they are the most favored variety of steak for family get-togethers and backyard barbeques.
Kamis, 23 Desember 2010
How to Tenderize a Steak
Most people love steak but not everybody knows how to tenderize it properly, for the best results. Tenderizing a steak is very easy and it is worth doing, in order to ensure your steak is juicy, tender, and delicious.
If you are using a good cut like Filet Mignon, the steak will not need tenderizing. If you are using a cheaper cut like New York strip or sirloin steak, it probably will.
A meat mallet has a spiked side and a flat side. With steak, you should first use the spiked side. This breaks down the tough fibers. The flat side gives the meat a good texture. If you do not have a meat mallet, you can use a fork and make tiny holes all over the steak. This obviously entails more work than using the mallet.
With some meats, you should never use the spiked side. If you are flattening a chicken breast, for example, you should only use the flat side because the spiked side will rip it apart.
Another way of tenderizing a steak is to score it. This means you should make crisscross diamond patterns, one inch apart, on both sides of the steak. Do not forget the sides, else the steak will curl up. Each of these methods is good but it depends on what type of steak you are using, how thick it is and how you are going to cook it.
The best way to know how to tenderize a steak to perfection if you are new to cooking steak is to find a good steak recipe and follow the instructions in it.
Using Easy steak Marinades
Another way to tenderize steak is to use a steak marinade recipe. Combine your chosen steak marinade ingredients with the meat and leave it for a couple of hours. You can do this in addition to using the meat mallet or instead of it.
The acidic ingredients in the steak marinade help to break down the fibers in the meat, which is what makes it tender and succulent. Wine, pineapple, lime, lemon or papaya juice or any kind of vinegar will all have this effect on the steak.
You can get salt-based tenderizers from the grocery store, which works in a similar way, but homemade steak marinade recipes give the steak a great flavor so it is nice to make your own.
Careful with the Cooking Time
Remember that overcooked steak is dry and tough. No matter how much you used the meat mallet or whether you used the best steak marinade recipe in the world, overcooked steak is not something that you can rescue, so watch it carefully and do not overcook it!
It is easier to give an undercooked steak another few minutes in the pan or on the grill than do anything about overcooked meat. Always let your steak rest for five or ten minutes after cooking it. The juices will redistribute themselves and the steak will be extra juicy and tender.
If you are using a good cut like Filet Mignon, the steak will not need tenderizing. If you are using a cheaper cut like New York strip or sirloin steak, it probably will.
A meat mallet has a spiked side and a flat side. With steak, you should first use the spiked side. This breaks down the tough fibers. The flat side gives the meat a good texture. If you do not have a meat mallet, you can use a fork and make tiny holes all over the steak. This obviously entails more work than using the mallet.
With some meats, you should never use the spiked side. If you are flattening a chicken breast, for example, you should only use the flat side because the spiked side will rip it apart.
Another way of tenderizing a steak is to score it. This means you should make crisscross diamond patterns, one inch apart, on both sides of the steak. Do not forget the sides, else the steak will curl up. Each of these methods is good but it depends on what type of steak you are using, how thick it is and how you are going to cook it.
The best way to know how to tenderize a steak to perfection if you are new to cooking steak is to find a good steak recipe and follow the instructions in it.
Using Easy steak Marinades
Another way to tenderize steak is to use a steak marinade recipe. Combine your chosen steak marinade ingredients with the meat and leave it for a couple of hours. You can do this in addition to using the meat mallet or instead of it.
The acidic ingredients in the steak marinade help to break down the fibers in the meat, which is what makes it tender and succulent. Wine, pineapple, lime, lemon or papaya juice or any kind of vinegar will all have this effect on the steak.
You can get salt-based tenderizers from the grocery store, which works in a similar way, but homemade steak marinade recipes give the steak a great flavor so it is nice to make your own.
Careful with the Cooking Time
Remember that overcooked steak is dry and tough. No matter how much you used the meat mallet or whether you used the best steak marinade recipe in the world, overcooked steak is not something that you can rescue, so watch it carefully and do not overcook it!
It is easier to give an undercooked steak another few minutes in the pan or on the grill than do anything about overcooked meat. Always let your steak rest for five or ten minutes after cooking it. The juices will redistribute themselves and the steak will be extra juicy and tender.
Grilling Steak
steaks are the most palatable when they are grilled. The best steak for grilling is the sirloin steak, but it tends to be a bit tough. The T-bone steak and the porterhouse steak are both excellent choices and the bone in them give them an added flavor. Rib-eye steaks also grill well, as do the rib steaks. Filet mignon steaks do not generally find their way to the backyard barbeques owing to their steep prices. Thick steaks grill well than thin ones - the thin ones tend to form a hard crust, which interferes with the cooking of the interior of the steak.
There's nothing comparable to a backyard barbeque on a pleasant summer day - and what better ingredient to barbeque than a steak!
For grilling, a good marbled steak is preferred. The marbling of a steak is the shreds of white fat that are visible in the red meat. More the specks of fat; better will be their flavor. Most of the fat liquefies while cooking and the steak simmers in its own fat giving it an incomparable taste.
The basic trick of a good grilled steak is not in the actual grilling process, but in the marinade. Marinating must be done not earlier than 2-3 hours of the grilling, unless it is a flank steak, in which case it can be marinated overnight. Acidic liquids are the best marinades, such as curds, lemon juice and tomato juice; even whiskey and wine. Marinades make the steaks tender and easier to grill.
Another important factor for the grilling is the barbeque grill. It is wise to buy decent charcoal and lighter fluid. Cheap varieties would burn non-uniformly and this would not grill the steak evenly. The coals should burn with bright steady flames and should turn white when the steaks are ready to be placed on the grill. Ideally, steak grilling requires constant attention and someone must be beside the grill throughout the process to turn the steaks. steaks are to be turned a couple of times depending on the type of steak that is used. Thrice is usually enough.
steak aficionados know that basting a steak with butter as soon as it is done gives it an extra flavor. Properly grilled steaks do not require much garnishing. A dash of salt and a sprinkling of peppercorn are usually sufficient. steaks should be let be for a couple of minutes before serving to allow the juices to settle. Grilled steaks are usually eaten with boiled potatoes, salad and sauces such as Worcestershire and mustard.
Before arranging for a barbeque, it is necessary to check out with the local authorities as some neighborhoods have regulations concerning the use of charcoal grills. These regulations may be about the distance that a grill should be placed from the house and that someone tends the fire constantly.
There's nothing comparable to a backyard barbeque on a pleasant summer day - and what better ingredient to barbeque than a steak!
For grilling, a good marbled steak is preferred. The marbling of a steak is the shreds of white fat that are visible in the red meat. More the specks of fat; better will be their flavor. Most of the fat liquefies while cooking and the steak simmers in its own fat giving it an incomparable taste.
The basic trick of a good grilled steak is not in the actual grilling process, but in the marinade. Marinating must be done not earlier than 2-3 hours of the grilling, unless it is a flank steak, in which case it can be marinated overnight. Acidic liquids are the best marinades, such as curds, lemon juice and tomato juice; even whiskey and wine. Marinades make the steaks tender and easier to grill.
Another important factor for the grilling is the barbeque grill. It is wise to buy decent charcoal and lighter fluid. Cheap varieties would burn non-uniformly and this would not grill the steak evenly. The coals should burn with bright steady flames and should turn white when the steaks are ready to be placed on the grill. Ideally, steak grilling requires constant attention and someone must be beside the grill throughout the process to turn the steaks. steaks are to be turned a couple of times depending on the type of steak that is used. Thrice is usually enough.
steak aficionados know that basting a steak with butter as soon as it is done gives it an extra flavor. Properly grilled steaks do not require much garnishing. A dash of salt and a sprinkling of peppercorn are usually sufficient. steaks should be let be for a couple of minutes before serving to allow the juices to settle. Grilled steaks are usually eaten with boiled potatoes, salad and sauces such as Worcestershire and mustard.
Before arranging for a barbeque, it is necessary to check out with the local authorities as some neighborhoods have regulations concerning the use of charcoal grills. These regulations may be about the distance that a grill should be placed from the house and that someone tends the fire constantly.
Steak Recipes
steaks are the easiest to prepare among all the meats. Tender steaks like the sirloin and the T-bone (filet mignon is the tenderest but it is very expensive and not easily available in the markets) are usually grilled. Most recipes differ in the marinade that is to be applied to the steak. Marinades use wine, lemon juice, soy sauce, tomato juice, etc; or even fruits like papaya and pineapple. steaks are marinated for 6 to 24 hours, depending on the recipe and then placed on the grill. A charcoal grill is the best bet to get the restaurant-like flavor. Based on the tenderness of the steak, they are turned twice or thrice to get the desired level of doneness. steaks should not be disturbed when they are grilling, as this does not allow the crust to form on their sides. Also they should not be poked with forks as this would allow the juices to run out of the steak.
Among the best known recipes of steak preparation is the Bæuf au Poivre, literally meaning 'Beef with Peppercorn', a traditional French recipe. This is an exotic dish, which uses only the prime cuts of the filet mignon. Beef steaks from the tenderloin (four of them of about 1" thickness should serve four people) are first sprinkled with salt like kosher. Then peppercorns are crushed and patted onto both sides of the steak. steaks readied in such a manner are then placed on a 12" skillet pan over a medium fire. They are cooked for 8 to 10 minutes on one side, without disturbing. Then they are turned over. Desired doneness is checked with a meat thermometer or just by touching if the person is experienced. Then mustard and Cognac is added to the skillet and further cooked for about 30 seconds. Each filet is then cut in four slices and served with Dijon sauce.
Almost all countries have their own traditional steak recipes. Asian recipes with porterhouse steaks are spicier, using a lot of soy sauce and peppers; cooked in the rotisserie style. They specialize in various types of kebabs. The Irish blend steak and bacon together with raisins to make a spicy-sweet recipe called the steak and Guinness Pie. As in most other dishes, the Swiss use salsa in their steaks and serve it with mushroom soup. But the best and the most exotic dishes come from La France. The French have experimented and mastered several gourmet dishes. Despite there being several hundreds of steak recipes all over the world, Americans specialize in the humble grilled steak, which is just as flavorful as any of the other high-brow names going around.
Among the best known recipes of steak preparation is the Bæuf au Poivre, literally meaning 'Beef with Peppercorn', a traditional French recipe. This is an exotic dish, which uses only the prime cuts of the filet mignon. Beef steaks from the tenderloin (four of them of about 1" thickness should serve four people) are first sprinkled with salt like kosher. Then peppercorns are crushed and patted onto both sides of the steak. steaks readied in such a manner are then placed on a 12" skillet pan over a medium fire. They are cooked for 8 to 10 minutes on one side, without disturbing. Then they are turned over. Desired doneness is checked with a meat thermometer or just by touching if the person is experienced. Then mustard and Cognac is added to the skillet and further cooked for about 30 seconds. Each filet is then cut in four slices and served with Dijon sauce.
Almost all countries have their own traditional steak recipes. Asian recipes with porterhouse steaks are spicier, using a lot of soy sauce and peppers; cooked in the rotisserie style. They specialize in various types of kebabs. The Irish blend steak and bacon together with raisins to make a spicy-sweet recipe called the steak and Guinness Pie. As in most other dishes, the Swiss use salsa in their steaks and serve it with mushroom soup. But the best and the most exotic dishes come from La France. The French have experimented and mastered several gourmet dishes. Despite there being several hundreds of steak recipes all over the world, Americans specialize in the humble grilled steak, which is just as flavorful as any of the other high-brow names going around.
Steak Seasoning
My mom is a good cook, but she is also a very basic cook. When I was young and we would eat steak, she would simply put salt and pepper on it and throw it on the grill. In my opinion, she was missing out on one of the best parts of steak - steak seasoning!
A good steak seasoning can really improve the taste of your meal. If you choose to make a moist steak marinade, it can also improve the texture. In my opinion, it is always best to make your own steak seasonings and marinades because fresh garlic and spices really have a way of imparting flavor and when you make your own you can tailor it to your specific tastes. But, if this is a little more that you are prepared to do in the kitchen don't forget that there are many great commercially prepared seasonings and marinades that you can try. Higher end butcher's and places like Whole Foods even have premium blends that are actually quite good.
If you want to make your own steak seasoning, here are some very basic ones to try.
In a small bowl, combine 1 T olive oil, 2 tsp cumin, 2 tsp minced garlic, 1/8 tsp dried chipotle chili powder and fresh ground pepper. Rub over all sides of the steak. Allow the steak to sit at room temperature for 30 minutes, or you can return it to the refrigerator until 30 minutes before you are planning on cooking. This seasoning works great on any cut of steak, and can even be used if you are planning on making steak tacos. It works for a pound of meat, so you can adjust the quantity depending on how much steak you are planning on making.
Another simple seasoning to try is to simply combine 2 tsp fresh garlic, mesquite seasoning, salt and pepper. Rub it over the steaks and allow it.
If you would like to make your own blend that mimics what you will get in the store, combine 1/4 of black freshly ground pepper, 1/4 sea salt, 1/4 cup garlic powder, 2 T paprika, 1 T chili powder, 1 t chipotle chili powder, 1/4 cup onion powder, 2 T salt free seasoning blend and 1 T of celery salt. Keep this on hand so that you have it whenever you prepare steaks.
I think you will agree with me that a good seasoning can really improve the flavor of your steak!
A good steak seasoning can really improve the taste of your meal. If you choose to make a moist steak marinade, it can also improve the texture. In my opinion, it is always best to make your own steak seasonings and marinades because fresh garlic and spices really have a way of imparting flavor and when you make your own you can tailor it to your specific tastes. But, if this is a little more that you are prepared to do in the kitchen don't forget that there are many great commercially prepared seasonings and marinades that you can try. Higher end butcher's and places like Whole Foods even have premium blends that are actually quite good.
If you want to make your own steak seasoning, here are some very basic ones to try.
In a small bowl, combine 1 T olive oil, 2 tsp cumin, 2 tsp minced garlic, 1/8 tsp dried chipotle chili powder and fresh ground pepper. Rub over all sides of the steak. Allow the steak to sit at room temperature for 30 minutes, or you can return it to the refrigerator until 30 minutes before you are planning on cooking. This seasoning works great on any cut of steak, and can even be used if you are planning on making steak tacos. It works for a pound of meat, so you can adjust the quantity depending on how much steak you are planning on making.
Another simple seasoning to try is to simply combine 2 tsp fresh garlic, mesquite seasoning, salt and pepper. Rub it over the steaks and allow it.
If you would like to make your own blend that mimics what you will get in the store, combine 1/4 of black freshly ground pepper, 1/4 sea salt, 1/4 cup garlic powder, 2 T paprika, 1 T chili powder, 1 t chipotle chili powder, 1/4 cup onion powder, 2 T salt free seasoning blend and 1 T of celery salt. Keep this on hand so that you have it whenever you prepare steaks.
I think you will agree with me that a good seasoning can really improve the flavor of your steak!
Steak
A steak is a slice of meat that is cut from the flesh of an animal or a large fish. Beef steaks are by far the most popular type of steak. However, steaks of chicken, turkey and lamb are also ordered in restaurants. steaks may be cooked by grilling, roasting, pan-frying or broiling. steaks take little time to cook and can be eaten both as an entrée and as a main course. They are eaten with rice, noodles, bread or pasta, usually with a vegetable or mushroom side-dish.
The United States Department of Agriculture (USDA) voluntarily grades steaks according to the marbling and the tenderness of the flesh. Marbling refers to the flecks of white fat that are seen within the steak. Almost all the steaks available in the market fall into the first three grades. The best grade of steak (and the tenderest!) is the prime cut. Filet mignon is the best quality and the softest variety of steak, followed by the sirloin. Only about 2% of steak available in the market falls under the prime category and that too winds up in hotels and restaurants. After the prime cut, there is the choice cut. These cuts are what are generally available in the stores. A little tougher than the choice cut is the select cut. The other grades are standard, commercial, utility, cutter and canner in the decreasing order of their qualities.
The manner of cutting the steak from the flesh of the animal is of importance. Usually the steak is cut perpendicular to the striations on the muscle. This makes the steak tender and easy to chew. The tenderness of steak also depends on which part of beef the slice has been cut from. The sirloin, or the portion of the beef located in the mid portion of the hindquarters, and the filet mignon from the small end of the tenderloin are supposed to be the tenderest. The filet mignon is the most expensive beef cut.
Among steaks, the trend noted is that as the tenderness increases, the flavor reduces. Filet mignon is the tenderest steak, but it has the mildest flavor. Chuck steaks, flank steaks and rib steaks are tougher to chew, but they have more beefy flavors.
steaks may have originated in France, but every country has developed several indigenous recipes to prepare steaks. King Henry VIII of England was a steak aficionado. In fact it has been supposed that the word 'sirloin' has been coined by him. In Asia and Africa, steak kebabs are popular and there are scores of methods of preparing these kebabs.
Raw steaks are available in butcher shops and grocery stores. While buying steak, the red hued ones must be preferred. Like all other meats, steaks need cold storage. steaks that are aged for long times get an enhanced flavor.
The United States Department of Agriculture (USDA) voluntarily grades steaks according to the marbling and the tenderness of the flesh. Marbling refers to the flecks of white fat that are seen within the steak. Almost all the steaks available in the market fall into the first three grades. The best grade of steak (and the tenderest!) is the prime cut. Filet mignon is the best quality and the softest variety of steak, followed by the sirloin. Only about 2% of steak available in the market falls under the prime category and that too winds up in hotels and restaurants. After the prime cut, there is the choice cut. These cuts are what are generally available in the stores. A little tougher than the choice cut is the select cut. The other grades are standard, commercial, utility, cutter and canner in the decreasing order of their qualities.
The manner of cutting the steak from the flesh of the animal is of importance. Usually the steak is cut perpendicular to the striations on the muscle. This makes the steak tender and easy to chew. The tenderness of steak also depends on which part of beef the slice has been cut from. The sirloin, or the portion of the beef located in the mid portion of the hindquarters, and the filet mignon from the small end of the tenderloin are supposed to be the tenderest. The filet mignon is the most expensive beef cut.
Among steaks, the trend noted is that as the tenderness increases, the flavor reduces. Filet mignon is the tenderest steak, but it has the mildest flavor. Chuck steaks, flank steaks and rib steaks are tougher to chew, but they have more beefy flavors.
steaks may have originated in France, but every country has developed several indigenous recipes to prepare steaks. King Henry VIII of England was a steak aficionado. In fact it has been supposed that the word 'sirloin' has been coined by him. In Asia and Africa, steak kebabs are popular and there are scores of methods of preparing these kebabs.
Raw steaks are available in butcher shops and grocery stores. While buying steak, the red hued ones must be preferred. Like all other meats, steaks need cold storage. steaks that are aged for long times get an enhanced flavor.
Langganan:
Postingan (Atom)