Search results
Results from the WOW.Com Content Network
There is some contention as to whether the bone conducts heat within the meat so that it cooks more evenly and prevents meat drying out and shrinking during cooking, [2] [3] or the meat near the bone will cook more slowly than the rest of the steak, [4] and the tenderloin will tend to reach the desired temperature before the strip.
Back to Bobby: the Iron Chef recommends crusting the meat on both sides in a pan with avocado oil (or your preferred cooking oil) and cooking it the rest of the way in the oven.
The author's instructions for preparation suggest thickly cut tenderloin, porterhouse, or rump steak. The meat is skewered into shape and broiled on one side. [19] While the meat broils, the plank is placed into the hot oven to heat until smoking. When ready, remove the plank from the oven and butter.
Faux filet or contre filet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T-bone steak; Bifteck: cut from the larger, less tender end of the filet, or any lean, boneless steak from a reasonably tender part of the animal
3. Season the steaks generously with salt and pepper. Grill the steaks over high heat, turning occasionally, about 11 minutes for medium-rare meat. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the meat from the bones and serve with the grilled vegetables.
If plain old burgers and dogs just aren’t going to cut it this tailgate season, try some of these easy and delicious grill recipes perfect for a game day cookout. Rus32/istockphoto 1.
[1] [2] [3] In Modern French, the cut of meat is called aloyau or faux-filet. [ 4 ] A fictitious etymology explains the name as being derived from an occasion when a king of England knighted the loin of beef as "Sir loin".
The kit costs $6.49 per pound and includes cooked ground beef patties (with bacon pieces), cheddar slices, burger sauce, sliced tomatoes, green leaf lettuce, and red onions. But what you won't ...