Beef

What is a Coulotte Steak and How Do You Prepare It?

In a nutshell, the coulotte steak is a piece of sirloin steak located at the top of the thigh or rump of the cow. It's a pretty tender steak thanks to the thick fat cap that covers it and the fat marbling that runs through. The coulotte steak may be unpopular, however it's a cut […]

How To Make Sirloin Steak Tender: 9 Easy Ways To Tenderize Sirloin

One of the easiest ways to tenderize sirloin steak at home is to use a meat mallet to manually break down the tough fibers. Marinating and a getting proper sear are also great options for making your sirloin steaks so tender you can cut them with a butter knife. In this article, I will explain […]

What's a Side of Beef? Breaking Down the Cow Into Two Sides

The side of beef is exactly what it means. It's the lateral or one-half of the animal cut transversely from the neck across the backbone to the rump. This is not entirely a biology class but we'll deal a bit with the anatomy of the cow. I'm not a butcher, but I know every part […]

Cooking Steak on Big Green Egg: Tips From a Pro

Grilling steaks on the Big Green Egg is not much different than on a regular grill. The only real difference is that you have to get the grill temperature to about 500 to 750 degrees. I like to choose the middle point: which is around 600 degrees. You can't do that with most standard grills […]

7 Best Skirt Steak Substitutes For Tacos and Fajitas

When I can't find a skirt steak for my Chinese stir-fries, carne asada, tacos, or fajitas, the best skirt steak substitute for me is the flank steak. If you can't find that, a flap steak or hanger steak replaces a skirt steak perfectly. If you make fajita or pan-fried recipes a lot, you have to […]

Why is My Steak Chewy and Tough? 8 Possible Reasons

The most common causes of toughness in steak are buying the wrong cut or preparing the steak the wrong way. Cooking steak to the correct internal temperature will impact the meat’s toughness, too. I’ll cover 8 possible reasons why your steak is too chewy in this post and show you some solutions. I own a […]

What is Uncured Pepperoni? Is It Better Than Cured Pepperoni?

I know many folks say you shouldn't eat uncured pepperoni because it's uncooked and unsafe. But I'm here today to tell you the truth. Uncured pepperoni isn't actually "uncured." Uncured toppings are "cured" but the difference between cured and uncured pepperoni is different preservativesare used.  So, the uncured one doesn't contain uncured meats. I don't […]

Best Meat for Beef Jerky | Guide to Choosing a Cut

For me, the best cuts of meat for beef jerky making are the top round, bottom round, and eye of round steaks. Jerky is best done with a lean cut of meat with less marbling and absolutely no fat cap.  That's exactly what your jerky meat should look like. In recent years, I've spent hundreds […]

How Long to Rest Steak and Have a Perfectly Cooked Steak

The rule of thumb for me is that the rest time should be at least one-third of the cooking time. So if you've grilled a nice, thick steak (first browned over direct heat, then cooked over indirect heat) for about 15 to 20 minutes, it should be allowed to rest for at least 5 to […]

Fattiest Cut of Steak: A Juicy List to Slice Through

The fattiest cut of steak is the rib eye steak, although the NY strip steak, the filet mignon, T bone, and porterhouse are right behind. These days as a professional chef, it is becoming increasingly important for me to understand nutrition as well as flavor. Due to this, I have brushed up on all the […]

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