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Cut the steak against the grain, meaning across the parallel muscle fibers, to eliminate their unpleasant toughness and make your steak as tender as possible. Get the recipe 35.
Here's how I cook different cuts of meat for the best steak. Filet mignon plays well with a multitude of flavors.
The exception is if the meat has been prepared in a sous-vide process or some other low-temperature cooking technique, as it will already be at temperature equilibrium. The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler.
Add the steaks, and cook to the desired temperature, about 3 minutes per side for medium-rare (130°F internal temperature). Remove the steaks to a cutting board to rest.
Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (e.g. cube steak). Asado – Meat dish traditional in Uruguay, Argentina, Rio Grande do Sul, Peru, Paraguay and Chile – some asado dishes use beef steak; Beef Wellington – English steak dish; Bistecca alla fiorentina; Bistek – Filipino dish
Medium well done (French: demi-anglais, entre à point et bien cuit) – (68 °C (154 °F) core temperature) The meat is lightly pink surrounding the center. Well done (French: bien cuit) – (73 °C (163 °F) and above core temperature) The meat is grey-brown in the center and slightly charred. In parts of England this is known as "German style".
Flank steak is a budget-friendly cut of meat that's quick and easy to cook. With these flank steak recipes, you can make fajitas, stir fry, and grilled dishes!
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