Great Steak — Three Ways
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. Select a 3/4- to 1-inch-thick steak from those shown in the photos.
2. 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. Broil uncovered for about half the time listed in the chart or until
the steak is brown on one side.
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.
GRILLING A STEAK
1. Select a 3/4- to 1-inch-thick steak from those shown in the photos.
2. Prepare the coals or a gas grill for direct heat. Heat to medium heat,
which will take about 40 minutes for charcoal or about 10 minutes for a
gas grill.
3. Cut edges of fat on steak as described in step 3 of Broiling a Steak.
4. Place steak on the grill the number of inches from heat listed in the
chart.
5. Turn the steak and continue cooking until desired doneness. Check for
doneness as described in step 6 of Broiling a Steak.
TIMETABLE FOR BROILING OR GRILLING STEAKS
APPROXIMATE TOTAL
APPROXIMATE TOTAL
BROILING TIME (MIN)
GRILLING TIME (MIN)
TYPE INCHES FROM 145ş 160ş
145ş 160ş
HEAT (medium-rare) (medium)
(medium-rare) (medium)
______________________________________________________________________
Porterhouse
& T-Bone 3 to 4 10 15
19 14
______________________________________________________________________
Rib Eye 2 to 4 8 15
7 12
______________________________________________________________________
Sirloin
(boneless) 2 to 4 10 21
12 16
______________________________________________________________________
Tenderloin 2 to 3 10 15
11 13
______________________________________________________________________
PANFRYING A STEAK
1. Select a 1/2- to 1-inch-thick steak from those shown in the photos.
2. If the steak is very lean and has little fat, coat a heavy skillet or
frying pan with a small amount of vegetable oil, or spray it with cooking
spray. Or use a nonstick skillet.
3. If the steak is more than 1/2 inch thick, heat the skillet over
medium-low to medium heat 1 to 2 minutes. If the steak is 1/2 inch, use
medium to medium-high heat.
4. Place the steak in the hot skillet. You do not need to add oil or water
or cover the skillet; covering will cause the steak to be steamed rather
than panfried.
5. Cook for the time listed in the chart. If the steak has extra fat on
it, fat may accumulate in the skillet; remove this fat with a spoon as it
accumulates. Turn steaks thicker than 1/2 inch occasionally, turn steaks
that are 1/2 inch thick once, until brown on both sides and 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 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.
TIMETABLE FOR PANFRYING STEAKS
APPROXIMATE TOTAL
COOKING TIME (MIN)
THICKNESS RANGE-TOP 145ş to
160ş
TYPE IN INCHES TEMPERATURE (medium-rare to medium)
___________________________________________________________
Porterhouse
& T-Bone 1/2 Medium 8
to 10
___________________________________________________________
Rib Eye 1/2 Medium-high 3 to
5
___________________________________________________________
Sirloin
(boneless) 3/4 to 1 Medium-low to Medium 10 to 12
___________________________________________________________
Tenderloin 3/4 to 1 Medium 6 to
9
___________________________________________________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Tip
Marbling in meats, refers to the small flecks of fat throughout
the lean meat. The flavor and juiciness of the meat is improved
with marbling.
Some steaks are aged; aging is a process done by a butcher and
results in meat with firmer texture and a more concentrated beef
flavor. Aged steaks are usually more expensive.
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