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Seaver · 12-07-2008, 05:12 PM

First you need to do some research on sections of Beef. The most tender cuts will be the furthest distance from both the hoof and the head. This is the Tenderloin, which includes Filet Mignon. These are also the most expensive, other cuts have a great deal of flavor for a fraction of the cost... but you have to cook it differently.

For example, Brisket is the prime example of tough meat which can become godly. The trick is lower the temperature of cooking and extend the time. Properly cooked, it should take 6-12hours. Reasonably, you don't expect to wait this long for a daily meal.

Another option is Skirt Steak. This is a thin stretch of steak over the rib, it is kind of heavy with fat and can be tough. This, however, you would want to cook quickly as the thin nature of the cut allows the fat to melt back into the meat and serve to keep it from drying out. Think of fajitas for these, cut against the grain (marinades with beer work well).

A good blend of flavor, texture, and cost for steaks would be either the Sirloin or NY Strip. There are two major lines of thought, as you're not an expert cook I'll keep it restaurant-simple (I'm from Texas... and am a self-proclaimed steak-snob).

Heat up a cast-iron skillet (yes, cast iron or go home). Pre-heat to about 400 degrees in your broiler. When pre-heated, put steak in skillet and cook for 2min on each side. This creates a very nice sear, which helps in texture and flavor. After cooking both sides for 2min each, move to oven and drop the temperature to about 200-250 and cook until you like it. I love mine Medium/Medium Rare, which will take about 10min. Use a prod-thermometer for accuracy, mine can sit inside the steak while it cooks. Constantly opening/closing your oven will lead to improper cooking .

If you want some advanced advice, immediately wrap steak in tin-foil and let sit in oven. Take your skillet and pour in about 1/2cup of wine, stir and scrape all the goodies from the skillet while on medium heat. Stir until it starts to thicken, and add in onions/mushrooms. Keep stirring on low heat until shrooms are soft and onions become clear. Add a pinch of salt and a couple grinds of black pepper. You now have a very nice sauce to pour back over the steak.

12-07-2008, 05:12 PM	#18 (permalink)
Seaver Junkie Location: Fort Worth, TX	First you need to do some research on sections of Beef. The most tender cuts will be the furthest distance from both the hoof and the head. This is the Tenderloin, which includes Filet Mignon. These are also the most expensive, other cuts have a great deal of flavor for a fraction of the cost... but you have to cook it differently. For example, Brisket is the prime example of tough meat which can become godly. The trick is lower the temperature of cooking and extend the time. Properly cooked, it should take 6-12hours. Reasonably, you don't expect to wait this long for a daily meal. Another option is Skirt Steak. This is a thin stretch of steak over the rib, it is kind of heavy with fat and can be tough. This, however, you would want to cook quickly as the thin nature of the cut allows the fat to melt back into the meat and serve to keep it from drying out. Think of fajitas for these, cut against the grain (marinades with beer work well). A good blend of flavor, texture, and cost for steaks would be either the Sirloin or NY Strip. There are two major lines of thought, as you're not an expert cook I'll keep it restaurant-simple (I'm from Texas... and am a self-proclaimed steak-snob). Heat up a cast-iron skillet (yes, cast iron or go home). Pre-heat to about 400 degrees in your broiler. When pre-heated, put steak in skillet and cook for 2min on each side. This creates a very nice sear, which helps in texture and flavor. After cooking both sides for 2min each, move to oven and drop the temperature to about 200-250 and cook until you like it. I love mine Medium/Medium Rare, which will take about 10min. Use a prod-thermometer for accuracy, mine can sit inside the steak while it cooks. Constantly opening/closing your oven will lead to improper cooking . If you want some advanced advice, immediately wrap steak in tin-foil and let sit in oven. Take your skillet and pour in about 1/2cup of wine, stir and scrape all the goodies from the skillet while on medium heat. Stir until it starts to thicken, and add in onions/mushrooms. Keep stirring on low heat until shrooms are soft and onions become clear. Add a pinch of salt and a couple grinds of black pepper. You now have a very nice sauce to pour back over the steak. __________________ "Smite the rocks with the rod of knowledge, and fountains of unstinted wealth will gush forth." - Ashbel Smith as he laid the first cornerstone of the University of Texas Last edited by Seaver; 12-07-2008 at 05:16 PM..