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A digital thermometer can help you keep an eye on the internal temperature while cooking, so that the steak is prepared to your liking. Related: The Proper Way To Season A Steak
If you look closely at your steak (or, any piece of meat, for that matter), you’ll notice a bunch of lines that run parallel to each other. That’s it: the grain.
Cook the steak in a pan or on a grill to medium-rare to ensure the most tenderness and get those juices flowing. You should let your steak rest for a few minutes before slicing it against the grain.
Cube steak or cubed steak is a cut of beef, usually top round or top sirloin, tenderized and flattened by pounding with a meat tenderizer. The name refers to the shape of the indentations left by that process (called "cubing"). [1] This is the most common cut of meat used for the American dish chicken-fried steak.
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Wealthy socialites could choose their cut of meat off of a live cow and wait while it was slaughtered. The steak would then be seared to kill bacteria and served at the cow's body temperature, thus creating "Pittsburgh Rare". Another story affirms that the term started in the various steel mills in and around Pittsburgh.
Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat, therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and are often stewed or simmered in barbecue sauce during cooking.
The Pioneer Woman has spent years perfecting all kinds of steak dinner recipes, so you'll find options for flank steak, rib-eyes, filets, and even T-bone steaks ahead.