Steak. A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire.
The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile.
Here's a breakdown of The Best Steak Marinade in.
The steak is first coated in batter before being covered with breading mix.
You can cook Steak using 7 ingredients and 6 steps. Here is how you cook it.
Ingredients of Steak
- Prepare of Steak fillet from butchers.
- Prepare of Butter.
- Prepare of Garlic (clove or flakes).
- You need of Pepper.
- It's of Salt.
- Prepare of Vegetables.
- You need of Chips.
Tom repeats the process, double-dipping the steak before deep-frying it for three minutes. Tom coats the steak with lots. The steak is then grilled at high temperature to get the appropriate crust. Best Steakhouses in Dallas, Texas: Find Tripadvisor traveler reviews of Dallas Steakhouses and search by cuisine, price, location, and more.
Steak step by step
- Prepare chips and veg first as steak cooks quick, put chips in over for 25-30 mins, veg for 10 mins boiling, steak cooks in around 7-10 mins.
- Take steak out of fridge 20 mins before cooking, allow to cool, then place on surface, douse with salt and pepper, rub seasoning into both sides of meat and use meat to mop up remaining seasoning.
- Place steak on pre-heated large square pan with a thin layer of olive oil and sear both sides, 30 seconds each face and do the sides too.
- Take a crushed garlic clove or garlic flakes and add to steak.
- Take small chunk of butter and add to pan, keep turning steak over every minute, baste the steaks with garlic and buttery liquid in pan.
- Cook steak until at point I want it, remove from pan and serve with veg and chips, pour pan oil into plastic tub, seal and keep to one side.
The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour. Steak Diane is a classic, showstopping restaurant recipe of tender filet mignon steak pan-fried in butter that's smothered in a rich mushroom cream sauce with herbs and brandy.