While beef steak has been a popular cut of meat in western European cuisines for centuries, it has become a prototypical American dish. The large, open spaces of the Americas provide excellent grazing land for cattle, leading beef to be the US meat of choice for many. Across the United States, specialty steakhouse restaurants serve this cut, often topped with sautéed onions and mushrooms, with starchy sides or vegetables. The popularity of the beef steak in American cuisine has led to the development of both specialized implements (steak knives) and condiments (steak sauces). From a home kitchen, beef steaks can be made on the stovetop, or, for richer flavor, grilled. Tastes vary on doneness, but rare steak, just lightly cooked and still pink, is often considered an American delicacy.
Recipe Servings: 4
+ 10 minutes resting
Ingredients
Directions
- Prepare the coals or a gas grill for direct heat. Heat to medium heat, which will take about 40 minutes for charcoal or about 10 minutes for a gas grill.
- Prepare the steaks, if not using tenderloin, by cutting the outer edge of the fat diagonally at 1-inch intervals with a sharp knife. Do not cut into the meat itself.
- Place the beef on the grill rack over medium heat. Cover the grill and cook for 6–8 minutes for rib eye, 10–12 minutes for porterhouse and T-bone, or 13–15 minutes for sirloin and tenderloin, turning halfway through cooking.
- To check for doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts, or use a meat thermometer to cook the steaks to a temperature of 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper. Let the steaks rest for 5 minutes before serving.
- Heat a heavy 10–12-inch skillet over medium heat. Add oil or cooking spray and heat.
- Add the beef and cook, uncovered, for 8–10 minutes for rib eye, 10–13 minutes for tenderloin or 11–13 minutes for porterhouse, T-bone, and sirloin, turning halfway through cooking.
- To check for doneness, cut a small slit in the center of boneless cuts or in the center near the bone of bone-in cuts, or use a meat thermometer to cook the steaks to a temperature of 145°F for medium-rare or 160°F for medium doneness. Sprinkle with salt and pepper. Let the steaks rest for 5 minutes before serving.
On the Grill:
On the Stovetop:
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.