After cooking, let the meat rest for several minutes to preserve the juices.Use high heat to sear the outside of the meat quickly without overcooking the interior.To prevent overcooking, bring the meat to room temperature just before cooking.Do not slice the meat too thin or it will dry out quickly when cooked.For juicy, delicious meat, consider the following tips: Regardless of the preparation method, the outer surface of the meat should reach 160 degrees Fahrenheit to ensure safety (the inside may be rare, medium rare, medium, medium well, or well done depending on individual preferences). Steak recipes can be prepared a number of ways, including grilling, broiling, frying, or baking. Swiss steak is a method of preparation (braising) rather than a cut of meat, cube steak is a tenderized cut, and a salisbury steak is actually a ground beef patty mixed with seasonings. Some terms normally associated with the word "steak" aren't really steak at all. With these different cuts, many different steak recipes can be created and leftover steak can be chopped and used for additional dishes such as salads, burritos, tacos, and omelettes. Specific cuts include filet mignon, flank, flat iron steak, skirt, strip steak, porterhouse, rump, round, rib eye, chuck, hanger, t-bone steak, and sirloin. All varieties are generally less than two inches thick - thicker beef cuts are used as roasts. Hindquarter cuts are typically more tender, including rib, loin, and sirloin, and they are also the most expensive cuts. There are many different types of steak depending on where the cut was made, how tender the meat is, and how thick it may be. Beef steaks are often combined with shrimp, lobster, or other seafood for a "surf & turf" meal or for a seafood steak, large cuts of fish can be cut as steaks. The meat can be prepared in a variety of different ways or combined with other foods as part of salads, wraps, burritos, and more.
Steak recipes create a classic American meal that is often accompanied by potatoes and vegetables.
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