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Recipe By
:
Serving Size : 0
Preparation Time :0:00
Categories
: Beef and Pork Main Dishes
Beef Main Dishes
Chapter 2
Amount Measure
Ingredient -- Preparation Method
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TYPES OF STEAK:
Porterhouse
Rib Eye
Sirloin
T-Bone
Tenderloin
Select a steak that is bright red in color. Vacuum-packed beef will have a
darker, purplish red color because the meat is not exposed to air. These
cuts of steak, porterhouse, rib eye, sirloin, T-bone and tenderloin, are
the most tender and are best for broiling, grilling and panfrying.
BROILING A STEAK
1
2
. Select a 3/4- to 1-inch-thick steak from those shown in the photos.
. You may need to move the oven rack so it is 5 to 6 inches below the
broiler. Set the oven control to broil.
3
. To prevent the steak from curling during broiling, cut outer edge of
fat on steak diagonally at 1-inch intervals with a sharp knife. Do not cut
into the meat or it will dry out during broiling.
4
. Place steak on the rack in a broiler pan. (For easy cleanup, line the
bottom of the broiler pan with aluminum foil before placing steak on
rack.) Place in oven with the top of the steak the number of inches from
heat listed in the chart.
5
the steak is brown on one side.
. Broil uncovered for about half the time listed in the chart or until
6
. Turn the steak and continue cooking until desired doneness. To check
doneness, cut a small slit in the center of boneless cuts or in the center
near the bone of bone-in cuts. Medium-rare is very pink in the center and
slightly brown toward the edges. Medium is light pink in center and brown
toward the edges. Or insert a meat thermometer in the center of the steak
to check for desired doneness. Sprinkle salt and pepper over both sides of
steak after cooking if desired. Serve immediately.
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