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Recipe For Juicy Steak
Choosing the right steak begins with the right grade. Make sure you choose a superior grade of meat when you want to have a juicy and succulent steak. Next is the color and texture, it should be moist yet firm to touch and bright in color. Then aging, which tenderizes the meat and strengthens the flavors. |
Marinate the steak in half cup each of wine and olive oil, mixed with 2 tablespoon of lemon juice or herb vinegar. Add any seasonings like garlic onion or fresh herbs. Place the steak in a ziploc bag, pour in enough marinade to cover it, and refrigerate overnight. However, make sure that you remove the steak well before you decide to cook it. The steak should be at room temperature when you are cooking it. You could also use meat tenderizers to tenderize the beef.
While cooking, cut through fat layer outside the steak in a few places to prevent curling. The more tender steak cuts can be broiled, grilled, or pan fried and the less tender cuts should be pan fried or slow braised. Steak should not be cooked in liquid. Cook the beef until brown, on both sides, turning only once. Once it is done, allow it to rest for a few minutes.
Using the pan drippings one can also make a sauce. Using a good sauce, one can fry mushroom and onions. When almost through add one tablespoon each of butter and flour and cook until slightly browned. With a little bit of wine bits, stuck to the bottom of the pan maybe be loosened. Allow to cook and serve onto the steak.
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