Steak as a general term includes all of those higher-quality cuts that do not require long moist cooking to be tenderized. I have divided the steak recipes in 3 categories:
Anything thicker than 2" would be considered a roast.
Pic1: small-cut steak
Many people like their steak rare to medium-rare. Others prefer them medium or even well done. To each their own. All you have to do to get there is increase the cooking time.
To get a steak that so-desirable brown crust, its outside needs to be heated to high temperatures of 250-350 ºF. Yet, the inside of a rare steak must not reach above 133 ºF, when the meat loses its red color. To cook the steak exactly like we want it, we need to find the correct balance between temperature and cooking time.
This means we need to use different cooking techniques for thin and thick steaks. Some of those techniques are explained in the recipes that follow.
Remember these two rules:
As always, these are meals I have prepared in my kitchen at home. Not every recipe or technique is represented. The recipes in this chapter are about demonstrating the different methods I use to cook beefsteak, not to provide fully detailed instructions for whole meal menus.