Tenderloin Beef Steak

Tenderloin Beef Steak

4 Kinds of Beef Steaks and 4 Different Ways to Cook Them to Perfection

Tenderloin beef steak. Do you know that these are 4 of the best beef steak cooking techniques, using the finest classic cuts of steaks, that I have come across and tested? Follow these methods carefully, using the best cuts of meat you can find (from a butcher, and not the supermarket). Each technique will turn out deliciously perfect steaks every time, just the way the top chophouses do.

Two of these steak cooking techniques use outdoor grilling (one method is more rustic than the other) as their primary cooking method. One method uses the oven to cook the steak indoors. The last one, using the most expensive cut of chop, a whole beef tenderloin, is cooked indoors using a stockpot.

15-Minute Grilled New York Strip Steak

Season a 16-ounce New York strip with kosher salt and pepper. Get your grill to as hot of a temperature as you can, and cook the steak for 5 minutes, uncovered. Cover but watch closely. When the steak has a good char, flip, and grill for another 5 minutes. Remove the steak and let it rest for 5 minutes. Drizzle with melted butter and sea salt. Read: Beef Recipes for Dinner Grill

Santa Maria Open-Fire BBQ Grilled Flat-Iron Steak

Throw a flat-iron steak on a grill that has a hot open fire of oak built underneath it. Grill for 5 minutes on each side. For the seasoning, add half-tablespoons of granulated garlic, salt, and pepper while cooking. Let the steak rest for 5 minutes after pulling it off the grill.

Oven-Fried Cowboy Rib-eye Steak

Use a 16-ounce bone-in rib-eye chop. Cook for 10 minutes a side in a cast-iron frying pan in an oven preheated to 450 degrees F. The pan allows the meat to stew in its own flavorful fat, which then produces a very nice crust. After removing from the oven, let the steak rest for 5 minutes. Salt the steak to taste once it is on your plate, but not before. Read also: Recipes for Dinner Steak

Poached Whole Beef Tenderloin

Pour enough unsalted beef broth into a large stockpot to cover the tenderloin (do not put the meat in the pot yet). Heat over low heat so it is just below simmering, then put the tenderloin in the pot. Cook uncovered for about 10 minutes. When the temperature reaches 130 degrees, the tenderloin is right around medium-rare. Let rest for 5 minutes, and cut the tenderloin into 2-inch steaks. Serve with sea salt and prepared horseradish, or spicy mustard, on the side.

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