There are many ways to prepare steak, including grilling, broiling, braising, frying, deep-frying, stewing, and roasting. Grilling is a popular method, while braising is best for less tender cuts. Pan-frying and frying are the fastest methods, while stewing involves simmering the meat in water or stock. Ribeye steak can also be coated and fried like chicken.
For those who enjoy the occasional slab of red meat, there are several ways available to prepare a steak, or at least a favorite cut of beef. Most ways to prepare steak can be used at home, but it can be difficult to duplicate the attractive brands and rich flavors of a steak prepared in a professional steakhouse. The meat can be grilled, broiled, braised, fried, deep-fried, stewed, or roasted to create an ideal main course for meat lovers everywhere.
A popular way to prepare steak is grilling. Whether using a professional grilling unit in a restaurant or a charcoal grill in the backyard, many people seem to prefer the texture and flavor of a well-grilled steak. Grilling a steak involves a heat source such as hot charcoal briquettes or gas jets placed under a wire grate.
To prepare a grilled steak, cooks often create a hot side to sear the meat and a cooler side for consistent cooking. The steak is first seared to create appealing hash marks and seal in its natural juices. The indirect heat from the cooling rack allows the steak to reach a preferred level of doneness over time.
Another way to prepare a steak is with a grill. The steak is placed on a special grill pan which allows excess fat and juices to drain. The seasoned steak is then placed a few inches below an electric heating element or row of gas jets.
Cooking a steak at such high temperatures causes the surface to become pleasantly toasty while the inside of the steak remains moist and tender. Broiling is an especially popular way to prepare cuts of steak such as ribeye, porterhouse or t-bone. Many restaurants also grill burgers made with a ground sirloin.
A popular method of preparing cuts of steak such as round steak or rib eye steak is called braising. Braising is a common cooking practice for less tender cuts of beef: almond roasts, rump roasts, shoulder roasts, and the like. To prepare a braising steak, you’ll need to use a large, heavy skillet or Dutch oven with a tight-fitting lid. The steak is first placed in the pan with a small amount of oil and the meat is browned on all sides. After draining the original oil and other liquids, you can add more liquid such as wine, beer or beef broth. A tight lid holds in the steam as the meat cooks in the liquid until very tender.
Perhaps the fastest ways to prepare a steak are pan-frying and frying. A steak can be placed in a heated pan containing a small amount of oil. Many pan-fried steak recipes call for the steak to be dredged in flour or other breading before frying. Stir frying can involve cutting a steak into thin strips and searing them in a Chinese wok until heated through. Pan-frying and frying may not add as much flavor to steak as other cooking methods, but both techniques are significantly faster.
Some cuts of meat are best prepared through a process called stewing. To prepare a stewing steak, first cut the meat into cubes. The meat can be browned on all sides or placed directly into a pot containing simmered, not boiling, water or stock. The pan should be fitted with a tight lid and let it simmer until the meat is tender. Beef should never be boiled, as this will make it tough.
There is another way to prepare a steak that creates the effect of panning in a deep fryer. Some cooks use a tender cut of steak, usually ribeye, as the basis for a dish known as chicken breast steak. The ribeye steak tenderloin is first dredged in a wash of milk and egg, then dredged in a seasoned flour blend. This coated steak is then fried in oil until the coating is golden brown. Chicken tenderloin is often served with a white flour-based gravy, mashed potatoes, and an assortment of freshly cooked vegetables.
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