A juicy steak, grilled flawlessly will make a delicious, satisfying meal. However have you figured out how to obtain a steak? All steaks aren't created equal-there's a major difference between cuts and cooking approaches. Learn how to distinguish from a steak that will be mouthwatering and one that will make you feel uninspired.
Cuts of Steak
Steak is available in a variety of cuts, which means that it's obtained from various parts of the beef. Cuts vary in tenderness, flavoring and price.
Steaks are generally prepared in one of 3 ways:
1) Broiled
2) Grilled
3) Braised
The process of cooking can vary, depending on the cut. The less tender the cut, the more likely it is to be braised instead of broiled or grilled. Less tender cuts are also more likely to be marinated.
How Do You Like That Cooked?
When the server questions how you'd prefer your steak prepared, she's expecting you to select from one of the following: rare, medium rare, medium, medium well and well done. Word on the road is that culinary chefs hate it whenever you order a steak prepared "Well-done." Why? Because you're ordering a really costly cut of beef, and a gifted chef prides himself on serving the perfect steak. A steak that is prepared to perfection: Is delicious, without overwhelming herbs, has a nice "bite"-not too chewy, though not mushy, is succulent, not dry, has the exact internal temperature requested.
Rare Steak
Once you order your steak rare, it has to have the following qualities: warm in the middle, internal temperature of 120 to 130 degrees F, bright red in the middle, soft to feel, and evenly browned on the surface. Rare steak is prepared at a minimal temperature than suggested by food health and safety authorities, who point out that steak must be cooked to an internal temperature of 145 degrees F.
Medium Rare Steak
Medium rare steak is: hot at the center, internal temperature of 130 to 135 degrees F, dark pink in the middle, evenly brown on top, firm on top and soft on the inside.
Medium Steak
Medium steak is normally prepared to U.S. Food Safety Standards, and must show up: very warm in the middle, internal temperature of 140 to 150 degrees F, some mild pink in the middle, dark, rich brown externally, firm at first glance and slightly less firm inside.
Medium Well Steak
A number of steaks which might be cooked medium well becomes tough. They will be: hot in between, internal temperature of 155 to 165 degrees F, simply a hint of pink in the middle, dark brown with charring on the outside, firm throughout and with just a slight give inside.
Well Steak
Steaks that happen to be cooked "well" are generally pretty chewy and tough-even the best chef can't get most steaks to turn out very edible when prepared this hot. Well steaks needs to be: hot in the center, internal temperature of 170 F. or higher, browned all through, including the center, dark brown with charring on the outside but not burnt.
Cuts of Steak
Steak is available in a variety of cuts, which means that it's obtained from various parts of the beef. Cuts vary in tenderness, flavoring and price.
Steaks are generally prepared in one of 3 ways:
1) Broiled
2) Grilled
3) Braised
The process of cooking can vary, depending on the cut. The less tender the cut, the more likely it is to be braised instead of broiled or grilled. Less tender cuts are also more likely to be marinated.
How Do You Like That Cooked?
When the server questions how you'd prefer your steak prepared, she's expecting you to select from one of the following: rare, medium rare, medium, medium well and well done. Word on the road is that culinary chefs hate it whenever you order a steak prepared "Well-done." Why? Because you're ordering a really costly cut of beef, and a gifted chef prides himself on serving the perfect steak. A steak that is prepared to perfection: Is delicious, without overwhelming herbs, has a nice "bite"-not too chewy, though not mushy, is succulent, not dry, has the exact internal temperature requested.
Rare Steak
Once you order your steak rare, it has to have the following qualities: warm in the middle, internal temperature of 120 to 130 degrees F, bright red in the middle, soft to feel, and evenly browned on the surface. Rare steak is prepared at a minimal temperature than suggested by food health and safety authorities, who point out that steak must be cooked to an internal temperature of 145 degrees F.
Medium Rare Steak
Medium rare steak is: hot at the center, internal temperature of 130 to 135 degrees F, dark pink in the middle, evenly brown on top, firm on top and soft on the inside.
Medium Steak
Medium steak is normally prepared to U.S. Food Safety Standards, and must show up: very warm in the middle, internal temperature of 140 to 150 degrees F, some mild pink in the middle, dark, rich brown externally, firm at first glance and slightly less firm inside.
Medium Well Steak
A number of steaks which might be cooked medium well becomes tough. They will be: hot in between, internal temperature of 155 to 165 degrees F, simply a hint of pink in the middle, dark brown with charring on the outside, firm throughout and with just a slight give inside.
Well Steak
Steaks that happen to be cooked "well" are generally pretty chewy and tough-even the best chef can't get most steaks to turn out very edible when prepared this hot. Well steaks needs to be: hot in the center, internal temperature of 170 F. or higher, browned all through, including the center, dark brown with charring on the outside but not burnt.
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