Tag Archives: flank steak

May 30, 2013

Best Beef Steaks For The Grill

Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts. Thickness of the steak is very important. Each cut should be between 1 inch and 1 1/2 inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse and rib eye.

Filet Mignon is a cut taken from the center of the beef tenderloin that has outstanding taste as well as texture. They’re the most tender steaks you can buy, though not the most beef flavor.

Also known as:

Tenderloin

Tournedos

Chateaubriand

Beef Medallion

New York Strip is an excellent cut for grilling. This is the steak that many grilling experts prefer.

Also know as:

Strip Loin

Shell Steak

Kansas City Strip

New York Strip Steak

Rib Eye is another classic cut that has marbling throughout the meat – making it one of the juiciest cuts as well as very tender.

Also know as:

Scotch Fillet

Delmonico Steak

Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other. Many believe these to be the best of all steaks.

Also know as:

T-Bone

Short Loin

 

T-Bone is named for its distinguishing T-shaped bone. This choice cut is almost identical to a Porterhouse steak, only it doesn’t have as much of the tenderloin muscle in it. It is both a strip sirloin (with the bone) and a tender filet mignon.

Also known as:

Short Loin

Porterhouse

Club Steak

 

Top Sirloin is near the rump, so the meat’s a bit tougher than cuts from the loin or the rib. The top sirloin is a juicy cut taken from the center of the sirloin – the most tender part and is a great cut for grilling.

 

Flank steak has great beef flavor at a low price. However, it can be a little tricky to grill, because it is easy to overcook. Due to its low fat content and pronounced grain, it becomes tough and nearly inedible, if cooked past medium rare. First of all, make sure the meat is at room temperature. Placing cold meat on a hot grill will make it seize up, toughening it. Also, it will be more difficult to get the steak to cook evenly if the meat is cold in the center. Also, make sure the grill is hot – very hot. The key to keeping flank steak tender is to sear it quickly over high heat.

Rub flank steaks with a little olive oil, then salt and pepper both sides heavily. The salt will bring some of the meat’s juices to the surface and help to form the brown crust that is the hallmark of good grilling. You can also use a marinade.

Place the meat on the grill and do not move it for 3 minutes. After 3 minutes are up, turn the meat over and cook for an additional 3 minutes on the second side, again without moving the meat. Provided that your grill was hot enough, this should give you medium rare on the ends and rare in the middle. If you prefer it a little more done, increase the cooking time on each side to 4 minutes. Do not cook past medium rare, or the steak will be tough.

The last step is actually the most critical. When the meat is done, remove it from the grill and place it on a cutting board. Allow the meat to rest for at least 5 minutes before slicing. When the meat has rested, determine the direction of the grain – in flank steak, the fibers run along the length of the steak, and you will want to cut across the grain, in thin slices. Cutting thinly across the grain gives you short fibers in each slice, resulting in more tender meat.

Cooking Perfect Steak: on the stove, in the oven or on the grill.

Pan-Searing Steaks:

In a heavy frying pan over medium-high heat, heat 2 tablespoons olive oil.

Sear the steaks, moving them with tongs a little so they don’t stick to the bottom, approximately 5 to 6 minutes per side. Using this Pan-Searing technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare – 120 degrees F

Medium Rare – 125 degrees F

Medium – 130 degrees F

When the steaks are done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to any sauce you are making).

Serve whole or slice thin and fan onto individual serving plates.

Sear-Roasting Steaks:

Preheat oven to 500°F (a very hot oven produces a juicy interior). Place a 10- to 12-inch ovenproof skillet or cast-iron skillet and place on range over high heat (the pan and the handle will be extremely hot – be careful).

Immediately place steaks in the middle of a hot, dry pan (if cooking more than one piece of meat, add the pieces carefully, so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.

Remove from heat and put the cast iron skillet with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Using the Sear-Roasting technique, proceed to cook your steak to your desired doneness. Use a meat thermometer to test for doneness:

Rare – 120 degrees F

Medium Rare – 125 degrees F

Medium – 130 degrees F

When the steaks are done to your liking, remove from the pan, cover loosely with aluminum foil and let rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to your wine sauce). Serve whole or slice thin and fan onto individual serving plates.

Grilling Steaks: 

Using dry heat from a grill is another great way to cook quality steaks. Remove steaks from the refrigerator 1 hour before cooking and wipe any excess marinade (if used) off the steaks.

When you are ready to grill, preheat the grill and coat the grates with oil or non-stick kitchen spray to keep the steaks from sticking to the grill. Place steaks on a hot grill. Only turn the steak once. Let it cook on one side, then let it finish on the other side.

Grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness.

Rare – 120 degrees F

Medium Rare – 125 degrees F

Medium – 130 degrees F

When the steaks are done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

Grilled Porterhouse Steak with Fennel Sauce

A great way of presenting the meat to be served is to cut out the bone, slice both sides of the steak and then reassemble the steak on the plate in its original form.

3 to 4 servings

Fennel Sauce

• 1 large fennel bulb, trimmed and quartered
• 1 (1/4-inch-thick) slice of lemon
• Fine sea salt
• 1/4 cup extra-virgin olive oil
• 2 teaspoons finely chopped chives
• 1/2 teaspoon Dijon mustard
• Freshly ground black pepper

Grilled Vegetables

• 3 bell peppers, red, orange, yellow or a mix, cut lengthwise into 1-inch-wide strips
• 1 large head radicchio, cut into 1/3-inch-thick wedges, keeping root ends intact
• 1 medium red onion, cut into 3/4-inch-thick wedges, keeping root ends intact
• 1 medium zucchini, cut in half lengthwise, then cut crosswise on a diagonal into 1/2-inch-thick slices
• Fine sea salt

Steak

• 1 (2 1/2- to 3-pound) Porterhouse steak (2 inches thick), at room temperature.

Directions:

FOR SAUCE: Cook fennel and lemon in a medium saucepan of salted boiling water until tender, about 15 minutes, then drain, reserving some of the cooking water; discard lemon. Transfer fennel to the bowl of a food processor; add 5 tablespoons of the cooking water, oil, chives, mustard and generous pinch salt and pepper. Puree until smooth. Transfer sauce to a serving bowl.

FOR VEGETABLES AND STEAK: Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal or medium-high heat for gas. Grill vegetables, turning as needed, until slightly charred and tender, 8 to 12 minutes. Transfer to a large platter and season with salt.

Grill steak, shifting meat every 30 seconds or so to avoid flare-ups and brown evenly, until well browned, 8 to 10 minutes. Turn and repeat procedure on second side. Using tongs, prop steak up and grill edges until browned. Grill sides of steak again, until meat is cooked to rare (about 120° on an instant-read thermometer inserted 1 1/2 inches into steak; meat will be cooler near the bone). Total cooking time will be 25 to 30 minutes. Transfer steak to a cutting board and let rest for 10 minutes. Slice steak; serve with vegetables and sauce.

Steak with Herb Sauce

Sauce:

• 3 garlic cloves
• 1/2 teaspoon coarsely ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon red chile pepper flakes
• 2 shallots, peeled and cut into quarters
• 1/4 cup olive oil
• 3 tablespoons sherry wine
• 3 tablespoons fresh lemon juice
• 1 cup packed basil leaves
• 1 cup packed flat-leaf parsley leaves
• 2 tablespoons. packed fresh oregano leaves
• 1 tablespoon. packed fresh rosemary leaves
• 1 tablespoon packed fresh thyme leaves
• 1 tablespoon packed fresh tarragon leaves

Steak:

• Four (6- to 8-ounce) New York strip, porterhouse or T-bone steaks (about 1-inch thick)
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions:

Prepare Herb Sauce: Place garlic and next 7 ingredients (garlic through lemon juice) in a blender and pulse until emulsified. Add herbs a little at a time and blend until they are incorporated. Scrape down sides of blender jar as needed. The sauce should be thick and very green with the texture of pesto.

Prepare the grill and heat to medium high.

Prepare steak: Remove steak from refrigerator and let come to room temperature (about 1 hour). Pat dry with paper towels. Just before grilling, brush both sides of steaks with oil and sprinkle with salt and pepper.

Place meat directly on the grill grate and cook over medium-high direct heat about 5 minutes. Turn and continue cooking 5 minutes for medium rare. Cook longer for medium. Remove from grill to a clean platter and let rest 5 to 10 minutes before serving. Serve with Herb Sauce.

Grilled Mediterranean Steak

Makes 2 servings

Ingredients:

• 1/2 lb boneless beef top sirloin or rib eye, cut into 2 pieces
• 1 teaspoon finely chopped garlic
• 1/4 teaspoon lemon-pepper seasoning
• 1/4 cup lightly packed, chopped, fresh spinach leaves
• 1/4 cup crumbled feta cheese (1 oz)
• 1 tablespoon pitted and chopped Kalamata olives
• Sliced fresh tomatoes

Directions:

Heat gas or charcoal grill. Grease grill grates.

Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning.

Place beef on grill. Cover grill; cook over medium heat 9 to 11 minutes, turning once, until beef is medium rare.

In small bowl, mix together spinach, feta and olives. Spoon over beef. Serve with sliced tomatoes on the side.

Sirloin Steaks with Barbaresco Glaze

You defrosted the steak and it is raining! Make this dish instead.

4 servings

Ingredients:

• 1¾ cups Barbaresco wine
• 2 shallots, peeled
• 1 sage sprig
• 1 rosemary sprig
• Four 1/2-pound sirloin steaks
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• Salt

Directions:

In a 1-quart pot, bring Barbaresco wine to a boil with shallots, sage and rosemary. Reduce by half, about 15 minutes over medium heat; strain and discard the shallots, sage and rosemary.

Dredge sirloin steaks in the flour. Heat the olive oil in a 14″ skillet. Cook the steaks 2 minutes over medium-high heat. Turn and cook until browned on the other side, about 2 minutes. Add the Barbaresco reduction. Cook 3 minutes. Season with salt.

Remove the steaks to a platter; keep warm. Reduce the cooking juices until thickened to a glaze, about 4 minutes. Pour the glaze over the steaks and serve immediately.

Grilled Flank Steak with Zucchini and Tomato Sauce

4 servings

Ingredients:

Steak

• 2 teaspoons fennel seeds
• 2 teaspoons black peppercorns
• 1/2 teaspoon fine sea salt
• 1 (1 1/2-pound) flank steak (3/4 inch thick)
• 3 tablespoons extra-virgin olive oil

Tomato Sauce

• 1 medium red bell pepper, seeded and roughly chopped
• 1 medium tomato, cored and roughly chopped
• 1/2 medium onion, roughly chopped
• 2 tablespoons extra-virgin olive oil
• Fine sea salt
• 2 tablespoons white wine vinegar

Zucchini Tortini

• 3 tablespoons extra-virgin olive oil
• 2 medium zucchini, cut crosswise into 1/4-inch-thick slices
• 1 garlic clove, finely chopped
• 2/3 teaspoon finely chopped flat-leaf parsley
• Fine sea salt
• 3 tablespoons freshly grated Grana Padano or Parmigiano-Reggiano cheese

Directions:

FOR THE STEAK: Combine fennel seeds, peppercorns and salt in a mortar and pestle or small processor. Grind to a fine powder. Place steak in a baking dish; rub on all sides with ground spices and oil. Marinate, chilled, 2 hours. Meanwhile, prepare sauce.

FOR THE SAUCE: In a large saucepan combine bell pepper, tomato, onion, oil and pinch salt. Bring to a simmer. Gently simmer, covered, until vegetables are very soft, about 12 minutes. Add vinegar and cook, uncovered, 1 minute more. Process sauce with an immersion blender or in a processor, then transfer to a serving bowl and set aside.

Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal or medium-high heat for gas. Remove marinated steak from refrigerator and let stand at room temperature while you prepare zucchini.

FOR THE TORTINI: Line a baking sheet with parchment paper. Heat oven to 375  degrees F. and set rack in middle of the oven.

In a large skillet heat oil over medium-high heat. Add zucchini, garlic, parsley and a pinch salt; toss together to combine. Cook until zucchini is tender, about 3 minutes; remove from heat.

On prepared baking sheet, overlap enough of the zucchini to form 4 single-layered, 3-inch rounds. Sprinkle each with 1/2 teaspoon cheese. Repeat with remaining zucchini and cheese to form 4 (4-layered) tortini.

Grill steak 4 1/2 minutes per side for medium-rare. Transfer steak to a cutting board to rest. While steak is resting, bake tortini until cheese is melted, about 5 minutes.

Transfer tortini to serving plates. Slice steak. Serve with tortini and sauce.

Related articles

• One of America’s Favorites – T-Bone Steak (beatcancer2010.wordpress.com)
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• Steak: It’s all about the sear (toledoblade.com)
• How to Grill a Steak (americanlivewire.com)

Posted by Jovina Coughlin in Beef, Cheese, Grilling, Healthy Italian Cooking, Herbs, Italian Cuisine, Sauces, tomatoes, zucchini Tags: Beef, Filet mignon, flank steak, Rib eye steak, sirloin steak, steak, Strip steak, T-bone steak