A steak is any kind of meat usually cut across the fibrous muscle tissues, possibly including a tendinous bone in some cases. It’s normally grilled, although can also be fully cooked in a pan on the stove. In many ways it’s like a cross between a chicken and a normal piece of beef, and is usually cooked by either wrapping it in aluminum foil before cooking, or grilling it directly on the hot coals.
The biggest problem with a steak is that it’s not a good steak unless it has good marbling. Marbling is the process of darkening the exterior surface of the meat by marinating it. Marbling can be done using a method such as a rub, marinade or even just using a coating of oil. The kind of marbling you choose will depend on what kind of meat you’re making and the preparation method.
There are several kinds of fat that can be used on a steak. It’s up to the person cooking the steak which one they’re going to use. Some people prefer the more natural flavor of the fats while others like the taste of the heavy-duty kinds, which provide a good amount of protein but tend to give steak a somewhat dry and tough texture. You can change the texture of your steak simply by rubbing it with seasonings, applying spices and/or herbs, or cooking it in varying degrees of heat.
A good steak can be tenderized in several different ways. The most traditional method is by letting it sit overnight in a refrigerator before you cook it the next morning. This process tends to give steak a good, almost fluffy texture, and can be very difficult to overcook if you don’t have a good knife to work with. However, this can be a long process, so it might not be the best choice for fast and easy cooking.
If you’re looking for the most tender steak possible, you’ll want to grill it. While direct heat is great for tenderizing the beef, it also leads to a lot of smoke and can make it tough to cut properly. indirect heat allows the steak to get a more even burn, so you’ll get a better result and have less smoke. To counteract the lack of direct heat, a good idea is to rub the meat with olive oil just before you’re about to flip it.
Another way to make a sirloin steak more tender is to add a little liquid to the pan before you do anything else. The best type of liquid to use is something that goes down easily like stock. Anything with an odd texture can cause difficulty when you’re removing it from the pan. Something like apple juice works well, as does yogurt. Be careful, however; some types of fruit can soak up a little bit of the oil and then clog your firesides if you add them to the pan too soon. Soaking can also take a few hours depending on how soaked up the fruit was.
The best way to cook a steak on the flat-iron is by flipping. Because of the shape of the iron, this makes it impossible to cut through the thin slice of fat directly on the surface of the steak. Instead, the steak should be cooked around the outside, where the thinner slices of fat tend to reside. Once the steak is cooked through and the exterior texture is done, use a fork to pull it apart and to push the juices out of the steak. You’ll find the juices are much easier to extract when the steak is done this way, which results in a better texture and a more delicious taste.
The key to steak on the flat-iron is not to overcook it. Don’t open the steak up too quickly, or you’ll have a case of mushy steak at dinner. Steaks need to be pulled apart and cooked in varying amounts of oil over varying periods of time. If you’ve never cooked steak on the high heat of a skillet, it can be tricky to master, but it’s also not very difficult. Just remember, you’re looking for medium rare, not steak perfection.