Tags: Beef, Beef mince, cook, Food, Hamburger, Meat, Shopping, Temperature (meat)
While undercooked burgers may pose a risk of E. Coli poisoning, well done burgers may contain a potentially harmful carcinogen called hetrocyclic aromatic amine (HAA). This compound is formed when meat is cooked at too high a temperature. Toavoid HAA, try these tips:
* Chose lean cuts of Beef. Sizzling fat creates smoke, which creates HAA.
* Place the ground beef in a microwave oven on high power for 1-3 minutes just before you cook it. HAAs form when browning occurs, but precooking meat before it goes on to the grill reduces the amount of time HAAs have to form.
Tags: Barbecue, Charcoal, cook, Rib eye steak, Steak, T-bone steak, Temperature (meat), Top Sirloin
With the Spring here it’s time to tune those grills up! When their ready and fired up what better than a Top Sirloin or any of the other cuts of Buffalo from Wild Idea Buffalo. Below are some basic hints for grilling Buffalo with charcoal. I left the Wild Idea Buffalo web site link at the bottom of the post. Now get ready, Get set, GRILL!
Buffalo Steaks on a Charcoal Grill
Basic how-to instructions for cooking steaks on a charcoal grill.
Some swear there’s nothing like a charcoal grill. We say it’s even better with bison. Rub steaks with olive oil, salt, and pepper or the rub you love. Let them rest at room temperature for 2 hours before cooking.
*Use a clean grill.
*Pile coals high in center and allow them to get white-hot.
*Spread coals evenly with tongs, then place oiled grill grate low and close to coals.
*Apply prepared steaks and cover with lid, following cooking times below.
Steak Cooking Times
These guidelines are to medium rare.
Adjust time according to steak’s thickness and personal preference.
We recommend cooking steaks no more than medium.
Thickness First side Second side
1 inch 3 minutes 2 minutes
1½ inch 4 minutes 4 minutes
Tags: cook, Temperature (meat), Steak, United States, French fries, Pittsburgh Rare, Rib eye steak, T-bone steak
A beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled.
The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized (cf. cube steak).
In the United Kingdom, steak is typically served with chips (french fries), fried mushrooms and a fried tomato. Other vegetables such as peas, carrots or a green salad can also be served. English mustard and ketchup are condiments sometimes used. The country has a long history of beef eating and was once known for its beef and beef cooking methods, earning the English the mildly offensive nickname, “Les Rosbif” from the French.
In the United States, a restaurant that specializes in beefsteaks is known as a steakhouse, and typical steak dinner consists of a steak, with a starchy side dish, usually baked or mashed potatoes, but occasionally another potato dish, rice, pasta, or beans. A side salad or a small serving of cooked vegetables often accompanies the meat and side, with corn on the cob, green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas, and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called “surf and turf” or “reef and beef” and “pier and steer”. Rounding out an American steak dinner is some sort of bread, usually a dinner roll.
In Australia, beefsteak is available in almost every pub, bistro or restaurant specialising in modern Australian food, and is ranked based on the quality and the cut. Most venues will usually have between 5 and 7 different cuts of steak, on their own menu, and is served medium rare by default. A steak is normally accompanied by a choice of thick sauce, such as mushroom or pepper, and a choice of either fries or Jacket Potato. A complementary choice of side salad or steamed vegetables is also commonly offered.
Special steak knives are provided, which are usually serrated, though straight blades also work; they also often have wooden handles. Prepared condiments known as steak sauces are generally on the table in steakhouses. Tenderized round or sirloin steaks, breaded, and pan-fried or deep-fried, are called chicken fried or country fried steaks, respectively. Thinly sliced ribeye or other tender cuts, cooked on a hot griddle and shredded slightly, and served on Italian style rolls are called Philly steaks, named after Philadelphia, the city in which they became famous.
In France, steak is usually served with French fries or ‘pommes frites’ as they are referred to in French. The combination is known as ‘steak-frites.’ Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. This is also the case in Argentina.
In Italy, steak was not widely eaten until after World War II because the relatively rugged countryside does not readily accommodate the space and resource demands of large herds of cattle. Some areas of Piedmont and Tuscany, however, were renowned for the quaility of their beef. Bistecca alla Fiorentina is a well-known specialty of Florence; it is typically served with just a salad. From the 1960s onward, economic gains allowed more Italians to afford a red meat diet.
In the Balkan region, steak is often rubbed with mustard and pepper, and marinated in vinegar and vegetable oil for up to a week. It is then fried in butter, and a slice of toast is then used to soak up the pan drippings. The steak is served on the toast and topped with optional fried egg and a sprig of parsley.
The amount of time a steak is cooked is based upon personal preference; shorter cooking times retain more juice, whereas longer steak cooking times result in drier, tougher meat but reduce concerns about disease. A vocabulary has evolved to describe the degree to which a steak is cooked. The following terms are in order from least cooked to most cooked:
*Raw (French: cru)— Uncooked. Used in dishes like steak tartare, carpaccio, gored gored, tiger meat and kitfo.
*Seared, Blue rare or very rare (French: bleu)— Cooked very quickly; the outside is seared, but the inside is usually cool and barely
cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as “blood rare” or “bloody as hell”. In the United Kingdom sometimes asked for “still mooing”, meaning so rare that the animal is alive. In the United States, this is also sometimes referred to as ‘Black and Blue’ or ‘Pittsburgh Rare’. In Germany this is also known as “English Style or bloody”. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means ‘blue’ steaks take longer to prepare than any other steak degree, as these require additional warming time prior to cooking.
8Rare (French: saignant)— (52 °C (126 °F) core temperature) The outside is grey-brown, and the middle of the steak is fully red and slightly warm.
*Medium rare (French: entre saignant et à point)— (55 °C (131 °F) core temperature) The steak will have a reddish-pink center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
*Medium (French: à point, anglais) — (63 °C (145 °F) core temperature) The middle of the steak is hot and fully pink surrounding the center. The outside is grey-brown.
*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”.
*Overcook (French: trop cuit) — (much more than 90 °C (194 °F) core temperature) The meat is blackened throughout and slightly crispy.
A style exists in some parts of North America called “Chicago”. A Chicago-style steak is cooked to the desired level and then quickly
charred. The diner orders it by asking for the style followed by the doneness (e.g. “Chicago-style rare”). A steak ordered “Pittsburgh rare” is rare or very rare on the inside and charred on the outside. In Pittsburgh, this style is referred to as “black and blue” (black or “sooty” on the outside, and blue rare on the inside).
Types of beefsteaks
Usually served for two, center cut from the large end of the tenderloin. Sometimes it’s extra thick top sirloin.
A cut from neck to the ribs.
A cut of meat, usually top round, tenderized by fierce pounding with a mallet or mechanical blades.
A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
A cut from the bottom sirloin.
From the underside. Not as tender as steaks cut from the rib or loin.
*Flat iron steak
A cut from under the shoulder blade.
*Hanger steak or (French) onglet
A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher’s tenderloin or hanging tender.
Thinly sliced rump steak, originating in Scotland and available in the UK.
A chuck steak usually cut no thicker than one inch, 10 ounces or less, and trimmed of all excess fat
*Rib eye steak, also known as Scotch fillet, and Entrecôte
A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as a Spencer Steak.
*Round steak, rump steak, or (French) rumsteak
A cut from the rump of the animal. A true grilling steak with good flavor though it can be tough if not cooked properly.
A steak cut from the hip. Also tends to be less tough, resulting in a higher price.
*Outside Skirt steak
A steak made from the diaphragm. Very flavorful, but also rather tough.
*Inside skirt steak
A steak from the flank or bottom sirloin similar in appearance but more tender than the outside.
*Strip steak, also known as New York strip
A high-quality steak cut from the strip loin, a muscle that is relatively low in connective tissue, so it is particularly tender.
*T-bone steak and Porterhouse
A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the *Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
Also known as a Triangle Steak, due to its shape, it’s a boneless cut from the bottom sirloin butt.
Several other foods are called “steak” without actually being steaks:
Small cuts of high or medium quality beef left over from preparing or trimming steaks, grilled and served in a manner similar to the cuts they were taken from. Common as a “budget conscious” option for those who want to eat steak but cannot afford (or cannot consume) a whole steak.
Not a steak, but rather a burger from ground beef made with onions, usually bread crumbs, and occasionally mushrooms. Also known as “Hamburger Steak” or “Minute Steak” (due to its shorter cooking time). It is the least expensive “cut” of steak, usually because it is made of lower grade meat.
*Steak tartare or tartar steak
Finely chopped raw fillet of beef, onion, parsley, capers, a hot sauce (usually Worcestershire) and raw egg.
Tags: Baked Potato, Black pepper, Buffalo Gal, Canola, Dinner, Healthy Life Whole Grain Bread, I Can't Believe It's Not Butter!, Mushrooms, Steak, Temperature (meat)
It’s 4 days before the first day of Winter and we have Heavy Rain and a Thunder Storm going on outside. I was going to grill a Bison Top Sirloin but due to the weather it was indoor cooking! For dinner I prepared a Bison Top Sirloin & Sauteed Mushrooms w/ Baked Potato, Sugar Snap Pea 7 Carrot Melody, and Whole grain Bread.
The Top Sirloin was the Top Sirloin I had ordered from Buffalo Gal at
. We had already tried the Bison Hot Dogs, which were good, that was part of the order. T o prepare the Steaks I seasoned them with McCormick Grinder Sea Salt and Black Peppercorn. I pan fried them in Canola Oil on medium heat, about 5 1/2 – 6 minutes per side, medium rare! The Steaks came out delicious with great flavor. Comparing these, Buffalo Gal, to Wild Idea Sirloins I would have to give the edge to Wild Idea though. The Wild Idea had a slightly better taste and also the Buffalo Gal Sirloins were a bit tougher meat than Wild Idea. With that being said the Buffalo Gal Sirloins were very good though. I topped them with Sauteed Baby Bella Mushrooms.
For side dishes I prepared a Baked Potato, that was seasoned with McCormick Grinder Sea Salt and Black Peppercorn along with I Can’t Believe It’s Not Butter, and I combined the leftover Sugar Snap Peas and sliced Carrots from dinner the other day and warmed them up in a Medley of the two. We also had a side of sliced Healthy Life Whole Grain Bread. For dessert later a couple of Honey Crisp Apple slices and a Jello Sugar Free Dark Cherry Jello.
Buffalo Gal Bison Top Sirloin Steaks
Naturally lean with a hearty flavor.
Nutrition (8 oz.):
Fat: 3.5g, Calories: 240, Protein: 49g, Sodium: 210mg
Tags: Bison, Black pepper, Costco, Green Bean, I Can't Believe It's Not Butter!, Sea salt, Steak, Temperature (meat), Top Sirloin
Today’s Menu: Top Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Green Beans, and Whole Grain Bread
Another rainy and dreary day around here today. Spent the biggest part of the day cleaning the house and baking cookies. As for dinner I prepared Top Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Green Beans, and Whole Grain Bread.
I used another of Costco Top Sirloin Steaks. I prefer Bison but with the cost of Bison going up I use Beef from to time, and you can’t beat Costco’s Steak for flavor! if I have to eat Beef I prefer Costco’s. I’ve yet to have a bad cut of Steak from them. As I said earlier the taste of these Steaks is heaven! The only seasoning you need for these is a little Sea Salt and Black Pepper. I pan fried it in Canola Oil about 5 minutes per side. Medium Rare and Delicious just like I like them! I topped it with Sauteed Baby Bella Mushrooms.
For side dishes I had a Baked Potato that I topped with I Can’t Believe It’s Not Butter, Sea Salt and Ground Black Pepper. Along with the Potato I had a single serving can of Del Monte Cut Green Beans and Healthy Life Whole Grain Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.
Tags: Baked Potato, Black pepper, Christmas, Costco, Green Bean, Healthy Life Whole Grain Bread, Sea salt, Temperature (meat)
Today’s Menu: Top Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Green Beans, and Whole Grain Bread
A chilly morning around here today, 26 degrees with a wind chill of 19 degrees. I believe winter is very close. I’m just cooking for 2 tonight, my Mom and myself. My Dad is in the hospital. He fell the other day and he’s having severe pain in the rib and back areas. Scans and x-rays show no breaks but there is something causing the pain.
I spent some of the day at the hospital but Mom was up there all day so I wanted to make sure I prepared her a good and hearty meal. So I prepare a couple of Top Sirloin Steaks & Sauteed Mushrooms w/ Baked Potato, Green Beans, and Whole Grain Bread. I used a couple of the Costco Top Sirloin Steaks. Which reminds me I have to go to Costco next week, they have their Holiday Prime Rib in stores now and I want to put one away for Christmas. I Really like Costco Meats, for price and freshness. These Steaks have such good flavor the only seasoning needed is a little Sea Salt and Ground Black Pepper. I pan fried them in Canola Oil. I had to fry them a little longer than normal because of the thickness of them. I had to fry the larger of the 2 about 10 minutes total, 5 minutes per side. This one’s for Mom, she likes her Steak Well Done. The other Steak was on for about 9 minutes, 4 1/2 minutes per side. They came out perfect! One tender Well done and the other a moist and juicy Medium Rare. I just love the flavor of these Costco Steaks!
For sides I had a couple of Baked Potatoes, Cut Green Beans, and Healthy Life Whole Grain Bread. I always just microwave my Baked Potatoes anymore, Easier, quicker, and just as good as baking them. Just scrub your Potatoes with water removing any dirt and with a sharp knife puncture the potato about 3 times on each side. This helps the potato to cook completely inside. For the Green Beans I used my favorite , besides home canned Green Beans, Del Monte Cut Green Beans and we had Healthy Life Whole Grain Bread. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.
Tags: Bison Sirloin, Black pepper, Dinner, Extra Virgin Olive Oil, Food, Great Range, Healthy Life Whole Grain Bread, I Can't Believe It's Not Butter!, Mushroom, Olive oil, Sea salt, Temperature (meat)
Today’s Menu: Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread
A cold and rainy day around here today so I warmed it up in the kitchen! I prepared a Bison Sirloin Steak & Sauteed Mushrooms w/ Baked Potato, Sugar Snap Peas, and Whole Grain Bread. I used Great Range Brand Bison Sirloin, sold by Kroger.Seasoned it with McCormick Grinder Steakhouse Seasoning and a couple of dashes of Sea Salt. Pan fried in Extra Virgin Olive Oil about 4 minutes per side. Came out just like I like them, medium rare (pink in the center) with a nice char on the outside. Served it with a side of Sauteed Baby Bella Mushrooms.
For sides I had a Baked Potato that I seasoned with Sea Salt and Black Pepper and topped with I Can’t Believe It’s Not Butter. I also had some leftover Sugar Snap Peas that I reheated in the microwave and a couple of slices of Healthy Life Whole Grain Bread. For dessert a bowl of Blue Bunny Chocolate/Vanilla Swirl Frozen Yogurt.
Tags: Baked Potato, Bison, Black pepper, Dinner, Food, I Can't Believe It's Not Butter!, Kroger, Olive oil, Sautéing, Temperature (meat)
Staying with the Bison tonight for dinner. I had a Bison Burger last night and tonight Bison Sirloin & Sauteed Mushrooms w/ Baked Potato, Steamed Asparagus, and Whole Grain Bread. I used a Grand Range Bison Sirloin. I seasoned the Sirloin with McCormick Grinder Steakhouse Seasoning and skillet fried it in Extra Virgin Olive Oil about 3 1/2 minutes per side to medium rare. I’m hooked on Bison! Beef is good but it just doesn’t have the flavor Bison does. Now if more places would just start carrying it!
As side dishes I had a Baked Potato topped with I Can’t Believe It’s Not Butter, Steamed Asparagus, and Healthy Life Whole Grain Bread. The Asparagus came in a microwavable Bag that you pierced and microwaved for 3 minutes. It came out perfect! Crisp and very fresh tasting. I purchased it from Kroger. For dessert, that’s a good question. No clue. Later!
Tags: Grilling, London Broil, Meijer, Mushroom, Olive oil, Sea salt, Steak, Temperature (meat)
Today’s Menu: Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/ Grilled Asparagus, Grilled Seasoned Potatoes, and Whole Grain Bread.
Wow capped off a beautiful Saturday with a fantastic Grilled Dinner! Grilled London Broil & Sauteed Mushrooms and Crumbled Bleu Cheese w/ Grilled Asparagus, Grilled Seasoned Potatoes, and Whole Grain Bread. I had half a London Broil left in the freezer that I used. I rubbed it with a light coat of Extra Virgin Olive Oil and seasoned it with McCormick Grinder Steakhouse Seasoning. I grilled it on high about 4 minutes per side. It came out just perfect, medium rare! I topped it with Sauteed Mushrooms and Crumbled Bleu Cheese.
Along with the Steak I had Grilled Asparagus that I rubbed with a little Extra Virgin Olive Oil and seasoned with Sea Salt. The Asparagus is a Meijer Brand Asparagus that you can warm in a skillet or bake, which is what i did. Baked at 450 degrees for 10 minutes. I also prepared some Sliced Cheese and Herb Seasoned Potatoes. These were Meijer Brand also and very easy to prepare as well. Just warm in a skillet for about 5 minutes and their done. The Bread was Healthy Life Whole Grain Bread.
The Grilled Steaks, Asparagus, Potatoes, and Whole Grain Bread, what a meal! Any meat is just unbelievable when grilled. I’m looking forward to purchasing the Big Green Egg Grill hopefully next summer and really putting it to use! For dessert I baked some Pillsbury Apple Turnovers. It’s been a good day!
*The crumbled bleu cheese and mushrooms were added after the picture, sorry for poor picture quality,
Tags: Black pepper, Cheesesteak, Ida Crinkle Fries, Olive oil, Ore-Ida, Steak, Submarine sandwich, Temperature (meat)
Today’s Menu: Steak (London Broil) and Cheese Hoagies w/ Baked Crinkle Fries
While at Walmart I picked up a beautiful London Broil. I decided to have a Steak and Cheese Hoagie and Spiced Mayo w/ Baked Crinkle Fries for dinner. I seasoned the Broil with McCormick Grinder Sea Salt and Black Peppercorn. I then pan fried it about 4 minutes per side to medium rare. Along with the Steak recipe I left the recipe for the Spiced Mayo and a Worcestershire Mix Sauce at the end of the post. Make sure you make both the sauces they go fantastic with the sandwich. If you like Steak Sandwiches you have to give this a try! I used Healthy Life Whole Grain Hot Dog Buns for the bread, a lot fewer calories and carbs than Hoagie Buns. For sides we had Baked Ore Ida Crinkle Fries. For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn
Steak and Cheese Hoagies
1 1/2 pound London Broil
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and freshly Ground Black Peppercorn
2 tablespoons Worcestershire sauce
1 tablespoon Soy Sauce
1 tablespoon French’s Spicy Brown Mustard
1 teaspoon chopped Rosemary leaves
1/2 teaspoon Red Pepper Flakes
Healthy Life Whole Grain Hot Dog Buns
Sargento’s Muenster Cheese Slices, 1 slice per sandwich
1/2 cup Kraft Reduced Fat Mayonnaise w/ Olive Oil
1 tablespoon Frank’s Hot Sauce
5 Large Portabella Mushrooms, sliced and sauteed.
1 Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Add sea salt and freshly ground pepper.
2 Heat a large skillet to medium high heat. Place the beef in the skillet and let it cook for 3-4 minutes on each side, check before flipping to make sure it has nicely browned. At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet, which will retain enough heat to cook the steak to medium rare. You can test for doneness by using a small sharp knife and cutting into the center to check the color. Also, if the steak is brown on both sides and it is weeping red juice.
* If you have a thicker steak, you can finish it off in the oven, at 325°F for 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. It will be done at 130°F for medium rare. If you are using the oven method, when done, remove from the oven and let sit for 5 minutes.
3 While the Steak is frying, in a medium bowl whisk together the Worcestershire sauce, soy sauce, mustard, rosemary, and red pepper flakes. Set aside. Slice and Sautee Mushrooms and set aside.
4 Remove the steak from the pan to a cutting board. Slice the steak thinly and toss the slices in the Worcestershire sauce mixture.
5 Spread the buns open and arrange on a baking sheet.Top each bun with a slice of the cheese and put them under the broiler until the cheese is melted and bubbling, about 1 to 2 minutes.
6 In a small bowl, whisk together the mayonnaise and hot sauce. Spread the mayonnaise onto the bottom of each bun. Put the slices of the beef onto each of the roll and top with the mushroom slices.