Find Healthy Choices Fresh Mixers Steak @ Amazon.com
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You invest a lot of time and cash into the steaks for a particular occasion and when dinner time comes, they are tough. What happened? How may you cook steaks as tender as your bestloved restaurant? The firstborn step to cooking a good steak is to choose the right grade of steak. The top quality beef is graded USDA Prime and commands top prices. USDA Prime grade meats are sold to the restaurant industry and distinguishing trait markets and are not as likely to be found at your local grocery chain. The next grade of beef is USDA Choice. USDA Choice is tender, flavorful and only more or less lower in quality than USDA Prime. The meat is well marbled with fat and will be tender and juicy when decently prepared. USDA Choice makes up when it comes to 70% of all graded beef and is readily available in your supermarket. USDA Good graded beef is an worthy of acceptance or satisfactory grade of beef that has only minimal marbling of fat. It is leaner, but may not be as tender as USDA Prime or Choice. Next, look at the color and texture of the meat. A good steak ought to be firm to the touch, moist, and bright in color. It must be well marbled with thin streaks of white fat allround and a thin crust of steak on the outside. In our fat conscious society, we tend to look for lean cuts of meat, but the thin streaks of white fat marbled allround the meat are the key to a tender juicy steak. The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak. Aging is a desirable procedure that intensifies the flavors and makes the meat more tender. Aged steaks are more costly and normally only found in high end supermarkets and special line of work markets. An aged steak is recognizable by it is darker color. Once you have purchased your steak, you may further increase the tenderness and juiciness by marinating it. Try a marinade made of ½ cup each good wine and olive oil mixed 2 Tablespoons of lemon juice or herb vinegar. Add any seasonings that you like such as garlic, freshly ground pepper, onion, or herbs. Place the steak in a ziplock bag, pour in sufficient marinade to just cover it, and refrigerate overnight. Marinating a steak like this will add flavor and tenderness. If you routinely store steak in the freezer before cooking, undertake pouring the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook. There are meat tenderizers available to sprinkle onto your steak, and they surely do tenderize the meat; however, meat tenderizers may now and then over tenderize the meat, altering the texture of the meat into mush. If you must choose to go this route, do it carefully. When ready to cook, slash through the outside fat layer on the steak in a few places to prevent curling, but do not cut into the meat. The more tender steak cuts may be broiled, grilled, or pan fried. Less tender cuts will have to be pan fried or slow braised. Steak ought to never be cooked in liquid. When pan broiling, use a very heavy skillet such as an iron skillet or griddle and heat the pan before adding the meat. The heavy metal will hold the heat for proper heat distribution and not cool down when the steak is added. A hot pan will speedily sear the outside, trapping the moisture inside. When cooking, undertake to turn the steak only once. Cook the meat until browned on one side and half done, then turn and finish the other side. Turning too many times will stew the meat rather than searing it and invent a less juicy steak. When the steak is done, remove from the pan and grant to rest for a few minutes before serving. While the meat rests you may make a sauce with the pan drippings if desired. Use your favored sauce, or fry mushrooms and onions in the pan. When closely done, add a tablespoon each of butter and flour and cook until lightly browned. Add a splash of wine and loosen any bits that may be stuck to the bottom of the pan. Allow to cook until thick, taste and adjust seasonings, and serve over the steak. Enjoy!
3 of 3 people found the following review helpful. 2 of 2 people found the following review helpful. Sparty On! Dr.’s orders 1 of 1 people found the following review helpful. If you’re tempted to try this, I’d suggest trying Marie Callender’s Home-Style Creations Classic Stroganoff instead (10 grams of fat, 310 calories). |
key to my diet!
Edible, but won’t buy it again…
