A tough, rubbery steak can ruin a meal but a tender, juicy steak is a wonderful treat. Since you don't want to eat steak every day, due to the fat content, as an occasional indulgence it should be cooked well for maximum enjoyment. There are several types of steak taken from different cuts of beef and all offer different flavor profiles. Steaks with lots of marbling -- veins of fat in the meat -- are prized for tenderness, but do keep the fat content in mind when choosing a steak. A 4 oz. serving of lean tenderloin contains 9 g of fat, while the same serving of lean top sirloin contains 5 g of fat.
Grilling
Grilling a steak is the best way to obtain a crunchy exterior that seals juices in a steak. In a "New York Magazine" article, chef David Walzog revealed that coating a steak with oil and melted butter before grilling creates a nicely charred coating. After coating, cover the steak with coarse salt and pepper, chili powder or dried herbs, and place over a very hot grill. The USDA recommends grilling steaks that are 3/4-inch thick for four to five minutes on each side until the meat reaches a temperature of 145 F to produce a medium-rare steak.
Broiling
Broiling enhances the natural flavor of meat, and sirloin steak works well with the broiling method. Brush both sides with olive oil and season with salt and pepper, or marinate for a few hours before broiling to add extra flavor. Try marinating in red wine and garlic, or in teriyaki sauce.
Start broiling with your steak on the oven rack in the middle of the oven. After broiling on both sides for five minutes, move the oven rack with the steaks to the top of the oven, recommends Alton Brown of the Food Network website. Cook a few more minutes on each side until done to your taste.
Braising
Braising is the best way to cook a steak that has less fat or is a little lower in quality than high-end cuts. The meat is browned first and then slow-cooked in liquid to tenderize the meat and add flavor. Rub your steak with spices and herbs before browning. After browning, transfer it to an oven-proof pot with a tight-fitting lid. Add your braising liquid until half the meat is in liquid.
Cover the pot and cook over low heat in the oven, on the stove top or even on a covered grill for an hour or two, until the meat is tender. Red wine works well for braising, but consider mixing soy sauce with pineapple juice and diced chilies, or beef broth with balsamic vinegar and herbs, for a rich steak.
Pan Frying
Pan frying a steak on the stove top offers less fuss than other methods of cooking. If you cook a rib eye, Chef Alain Ducasse points out in a "New York Times" article that first standing the steak up on the outer rim renders the fat rimming the steak, which you use to cook the rest of the steak.
Ducasse recommends not cooking the steak on high heat. Medium heat will caramelize the steak without charring. While the steak is cooking on the flat side, add a knob of butter and some crushed garlic to the pan to flavor the meat. Let the steak stand and rest after cooking so the juices reabsorb back into the steak.
Member Comments