2009 April | GreatSteak.com

The top quality beef steaks are graded USDA Prime. (The USDA stands for United States Department of Agriculture). Look for the grade stamp which runs the length of the carcass repeating over and over the quality of the meat. Much of the meat sold in this country is government graded in this way. The remainder is graded by the packers or retailers and marked with their own grade or brand names which usually parallel the government names. Beef steaks marked USDA prime means that the steer has been bred from the best stock, has been more carefully grazed, better fed. Very limited in supply (less than 4% of all beef graded is prime) and commanding top prices, these beef steaks are bought up as fast as they are produced by the top restaurants, hotels, and specialty markets. They are not usually available in quantity to the consumer in uncooked form.

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Filed Under: Types of Great Steak Tagged With: Beef Steaks, Brand Names, Carcass, Department Of Agriculture, Government Names, Grade Stamp, Hotels, Packers, Prime Beef, Prime Steaks, Quality Beef, Remainder, Restaurants, Stock, Top Quality, United States Department, United States Department Of Agriculture, Usda

A cube steak recipe and side dish ideas?

April 19, 2009 By admin Leave a Comment

Here is a cube steak recipe I think you will enjoy.

Cube Steaks Coventry Style

8 cube steaks, 1/4 lb each
6 tbsps oil
flour
salt
freshly ground pepper
1 cup chopped onion
2 tbsps vinegar
1 tbsp brown sugar
1 cup catsup
4 tbsps Worcestershire sauce
1 cup cream

Heat oil in a heavy skillet. Dip steaks in flour, season with salt and pepper, put into skillet, and brown on both sides. Add onion. Add vinegar, brown sugar, catsup, Worcestershire sauce and cream. Cook slowly for 15 minutes and serve.

A nice side dish to go with this cube steak recipe:

Hashed Brown Potatoes

4 large potatoes
2 tbsps butter
3 tbsps vegetable oil
salt and pepper to taste

Put potatoes in their skins into a saucepan, cover with cold water, and bring to a boil. Then simmer for about 30 minutes or until just done. Remove from water, cool in refrigerator, then remove skins. Chop into cubes. Fry in skillet in butter and oil over high heat, turning frequently so that all sides become uniformly browned. Sprinkle with salt and pepper. Serve with this cube steak recipe for a nice meal.

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Filed Under: Great Steak Recipes, Types of Great Steak Tagged With: 1 Tbsp, Boil, Chopped Onion, Cold Water, Cube Steak Recipe, Cube Steaks, Cup Catsup, Flour, Ground Pepper, Heat Oil, High Heat, Salt And Pepper, Saucepan, Side Dish, Skillet, Tbsp Brown Sugar, Tbsps Oil, Tbsps Vegetable Oil, Vinegar, Worcestershire Sauce

How long do you grill a 2 lb flank steak?

April 16, 2009 By admin Leave a Comment

This flank steak recipe calls for marinating the steak
and then grilling it.

Marinade
Mix together:
1/2 cup dry white wine
1/2 cup olive oil (or vegetable oil)
2 tbsps lemon juice
1 tsp salt
1 large onion, grated
1 tsp freshly ground pepper

This flank steak recipe calls for 2 pounds of 1 inch thick flank steak. Place the steak in a receptacle just large enough to contain it. Pour on the marinade so that it completely covers it. Close the receptacle and place it in the refrigerator usually overnight. Stir from time to time. Remove the steak saving some of the marinade for
basting if desired. Grill 5-7 minutes each side for rare, or 7-10 minutes for medium.The marinade in this flank steak recipe will not only add flavor but tenderize the meat as well.

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Filed Under: Cooking Great Steak, Great Steak Recipes, Sauces and Marinades Tagged With: Basting, Cup Olive Oil, Dry White Wine, Dry Wine, Flank Steak Recipe, Ground Pepper, Lb Flank Steak, Lemon Juice, Marinade Recipe, Onion, Pepper Steak, Receptacle, Refrigerator, Steak Place, Tsp, Vegetable Oil, Wine Cup

Recipes using black angus steaks

April 11, 2009 By admin Leave a Comment

Q. Do you know any recipes using black angus steaks?

Just about any good steak recipe would be improved by using black angus steaks. Here is a good one made better by using black angus steaks.

4 lbs porterhouse black angus steaks
salt
1/2 cup olive oil
2 tbsps butter
1 clove garlic, crushed
juice of 1/2 lemon
1/2 cup tomato paste
1/2 cup Worcestershire sauce
freshly ground pepper

Rub both sides of black angus steaks generously with salt and dip in oil. Place directly on white-hot coals (a thick bed of coals of charcoal, oak, or hickory is a must). Sear each side quickly, turning frequently. Each time the steak is turned, baste with the following sauce: In a small saucepan mix together butter, crushed garlic, lemon juice, tomato paste, Worcestershire sauce, and a little pepper; heat until bubbling. These black angus steaks will be charred black on the edges and will have a delicate flavor of wood smoke.Serves six.

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Filed Under: Great Steak Recipes, Types of Great Steak Tagged With: Angus Steaks, Bed Of Coals, Black Angus, Charcoal, Clove, Clove Garlic, Cup Olive Oil, Cup Tomato Paste, Delicate Flavor, Garlic, Garlic Sauce, Ground Pepper, Hot Coals, Lemon Juice, Porterhouse Steaks, Recipes, Saucepan Mix, Steak Recipe, Thick Bed, Wood Smoke, Worcestershire Sauce

GreatSteak.com

Are steak sauces okay for other meats?

Here are a couple of steak sauces that would taste good on pork as well as beef.

Barbecue Sauce #1

Barbecue Sauce #2

What are USDA prime beef steaks?

A cube steak recipe and side dish ideas?

Cube Steaks Coventry Style

A nice side dish to go with this cube steak recipe:

Hashed Brown Potatoes

How long do you grill a 2 lb flank steak?

Recipes using black angus steaks

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