Different Ways To Cook Steak

Pan-Broiled Steak.–Whether it is not possible to organize the steak in a broiler, it could be pan-broiled. The truth is, it is a very passable technique to cook dinner any of the tender cuts. To hold out this methodology, place a heavy frying pan straight over the hearth and permit it to grow to be so scorching that the fats will smoke when put into it. Grease the pan with a small piece of the meat fats, simply sufficient to forestall the steak from sticking quick. Put the steak into the new pan and switch it as quickly as it’s seared on the facet that touches the pan. After it’s seared on the opposite facet, flip it once more and proceed to show it steadily till it has broiled for about quarter-hour. When it’s cooked sufficiently to serve, dot it with butter and season it with salt and pepper. Serve scorching.

ROLLED STEAK, OR MOCK DUCK.–To have a scrumptious meat, it isn’t at all times essential to safe the tender, costly cuts, for wonderful dishes could be ready from the cheaper items. As an illustration, steaks lower from your complete spherical or skinny cuts from the rump could be full of a stuffing after which rolled to make rolled steak, or mock duck. That is a particularly appetizing dish and affords the housewife an opportunity to present her household a satisfying selection in the way in which of meat. The steak used for this function ought to first be broiled in the way in which defined in Artwork. 43. Then it needs to be full of a stuffing made as follows:

STUFFING FOR ROLLED STEAK

1 qt. stale bread crumbs 1 c. stewed tomatoes 1 small onion 1 Tb. salt 2 Tb. butter 1/4 Tb. pepper 1 c. scorching water

Combine all collectively. Pile on prime of the broiled steak and roll the steak in order that the sides lap over one another and the dressing is totally coated. Fasten along with skewers or tie by wrapping a wire across the roll. Strips of bacon or salt pork tied to the surface or mounted with small skewers enhance the flavour of the meat. Place in a roasting pan and bake in a scorching oven till the steak is completely baked. It will require not lower than 40 minutes. Lower into slices and serve scorching.

SKIRT STEAK.–Mendacity contained in the ribs and lengthening from the second or third rib to the breast bone is a skinny strip of muscle often known as a skirt steak. That is eliminated earlier than the ribs are lower for roasts, and, as proven in Fig. 13, is slit via the middle with a protracted, sharp knife to type a pocket into which stuffing could be put. As a skirt steak is just not costly and has wonderful taste, it’s a very fascinating piece of meat.

To arrange such a steak for the desk, stuff it with the stuffing given for rolled steak in Artwork. 45, after which fasten the sides along with skewers. Bake in a scorching oven till the steak is effectively accomplished. Serve scorching.

SWISS STEAK.–One other very appetizing dish that may be produced from the cheaper steaks is Swiss steak. To be most passable, the steak used for this function needs to be about an inch thick.

Pound as a lot dry flour as potential into each side of the steak by way of a wood potato masher. Then brown it on each side in a scorching frying pan with among the beef fats. When it’s completely browned, pour a cup of scorching water over it, cowl the pan tight, and take away to the again of the range. Have simply sufficient water on the steak and apply simply sufficient warmth to maintain it simmering very slowly for about 1/2 hour. Because the meat cooks, the water will type a gravy by turning into thickened with the flour that has been pounded into the steak. Serve the steak with this gravy.