GreatSteak.com» Connective Tissue

Does a steak marinade make steak more tender?

admin — Fri, 15 May 2009 22:40:08 +0000

The main reason for using a steak marinade is to tenderize an otherwise less tender and probably cheaper cut of steak. The acid in the steak marinade tenderizes by breaking down the connective tissue of the steak. The steak marinade also adds flavor. The following steak marinade recipe is a very good one that not only willtenderize your steak but add flavor.

Mix together in a bowl with a cover

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

Add steak, cover bowl and refigerate for several hours or overnight stirring occasionally. Then broil or grill to desired tenderness. Some of the left over steak marinade may be used to baste the steak while broiling.

How long do I cook flat iron steak on the grill?

admin — Mon, 23 Mar 2009 20:03:08 +0000

Q. How long do I cook flat iron steak on the grill?

A flat iron steak is a shoulder top blade steak which is cut from the chuck in such a way that eliminates the connective tissue that runs through the center. Each half of a flat iron steak resembles a flank steak in shape. These pieces are cut across into individual flat iron steaks. The name flat iron steak is due to the shape which resembles a flat iron used to iron clothes in the old days. It is a less tender cut but has good flavor and is economical. I recommend marinating it overnight to tenderize it before grilling. Grilling time for flat iron steak that is 1″ thick 5-7 minutes for rare and 7-10 minutes for medium. If 1 1/2″ thick, 7-10 minutes for rare and 10-13 minutes for medium.

Making a t-bone steak tender

admin — Thu, 26 Feb 2009 04:31:01 +0000

Q. How do I make a t-bone steak more tender?

The t-bone steak is cut from the center of the short loin. It has a moderate amount of bone and is very tender and succulent.There are two way you may make a t-bone steak more tender. You could mechanically tenderize it by pounding or cubing it. The other is by marinating the t-bone steak in a marinade which will break down the connective tissue by it’s interaction with the acid in the marinade.

Cooking steaks on the stove

admin — Sun, 01 Feb 2009 17:03:49 +0000

Q. Is there an alternative method for cooking steaks on the stove?

Two methods for cooking steaks on the stove include pan frying (dry method) and braising (moist method)

Pan frying is cooking steaks on the stove in a skillet or fry pan containing a small amount of fat or oil. Place fry pan over medium-high heat and add about two tablespoons of fat or oil. When bubbling starts, add steak, and brown quickly on both sides. Reduce heat and cook uncovered until desired doneness is attained. This method for cooking steaks on the stove is especially suitable for steaks low in natural fat, for less tender cuts, and for thin steaks that have been made tender by pounding, cubing, scoring, or frenching, or when breaded or floured. In general these steaks are cooked “well-done”.

Braising is a moist heat method for cooking steaks on the stove, used for less tender cuts of steak in which a small amount of liquid is added to complete the cooking after the steak has been browned in its own fat. Place the steak in a hot skillet and brown slowly on both sides. If the steak is especially lean, a little fat or oil may be added. Season the browned steak (some recipes call for rolling it in flour), add ¼ to 1/3 cup of liquid, cover tightly to retain steam, and cook slowly until tender. Liquids used in braising steak may be water, tomato juice, meat stock, diluted vinegar, cider, grape juice or wine, cream or sour cream. Acidic liquids such as wines, vinegar, and fruit juices have a tenderizing effect by breaking down connective tissue. Braising requires more cooking time than broiling, which is why this method is used for the less tender cuts. Since some of the steak flavor is lost to the Liquid in braising, she liquid should be retained and used as gravy. It may be thickened with flour and water (or milk or cream or stock) if desired.