Of course as with any kind of beef, correctly cooking porterhouse steaks depends on the thickness of the steak as well as the temperature of you pan or grill. But as with anything else, there are specific guidelines to follow to make sure you have the best porterhouse steaks you’ve ever made.
With the invention of the meat thermometer, a lot of the guess work has been taken out of properly cooking porterhouse steaks. Always remember when using a thermometer that you should test it in the middle of the porterhouse steak and be aware of what temperature means what degree of doneness. If you want porterhouse steaks that are medium, then when the thermometer reaches 160 degrees, it is time to remove it from the heat. For medium rare, take it off when it reaches 145 degrees; rare 140 degrees and for those that like to kill their porterhouse steaks and make them well done, you have to wait until the thermometer reaches 170 degrees.
Even with the best porterhouse steaks, the meat will continue to cook after you remove it from the heat and will adjust the temperature to rise 2 to 3 degrees. If you use aluminum foil and wrap it very tightly, this will create the best porterhouse steak, the tenderest and the juiciest.
Many chefs and others that are experienced with cooking porterhouse steaks use their sense of touch to find out the doneness. For example, a well done steak is very firm with a rare porterhouse steak being very soft when touched. If you like your porterhouse steak medium, then wait until the steak starts to get firm but still a bit springy to the touch. After you get used to cooking steaks you will know exactly how you like it according to how it feels when pressed.
Lastly, some porterhouse steaks have been cooked just by looking at them but there is a problem with this method. To see the appearance of the inside of the steak, you have to cut into it which means that much of the juice is lost. Most of the time, people who are just learning how to cook steak use this method and eventually discard it when they get more adept at what they’re doing.
For more resources regarding Dry Aged Steaks or even about Beef Skirt Steak and especially about Buy Kobe Beef please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/how-to-correctly-cook-a-porterhouse-steak-1473083.html
Filed under Recipe, Techniques by on Nov 19th, 2009. Comment. 
The natural tenderizing process for sirloin steak as well as many others produces dry aged beef. Usually, the beef whether a sirloin tip roast or not, is aged from two weeks to just over three weeks in a very expensive process. But if you are a fan of dry aged beef, it is definitely worth every penny. And for those that are true lovers of this kind of aging process, they will travel far and wide to find a restaurant that serves this kind of beef. They will also scour the internet to discover the best beef aged with this process that they can find.
The cut of beef is placed in a temperature that is closely controlled along with the humidity. The moisture in the beef, whether it’s a sirloin steak, porterhouse or whatever, is evaporated which concentrates the flavor in the steak. When that happens, the sirloin tip roast or other cut of beef has natural enzymes that break the tissue down and creates a tenderer cut of meat. After the dry aged beef process is over, the butcher now has to trim the crust off the meat that has built up and that is why this smaller piece of meat is more expensive than a normally aged sirloin steak, T-bone or whatever.
Since dry aged beef has a much stronger flavor than wet aged, many people grow to love it so much that they refuse to eat anything but that. And the longer the meat is aged, the stronger the flavor will be. For example, a sirloin steak that is dry aged for 3 weeks will have a stronger beef flavor than one that is aged for two weeks. The same with sirloin tip roast or any other cut of beef. (10)
Amongst true steak lovers and those that will not eat anything but dry aged beef, there is no question that this method of aging is superior to anything else. But there is a debate. Many think that perhaps dry aged beef is over-rated and is actually much too gamey to the taste. Of course, if you’ve ever had this kind of sirloin steak, you might never go back and soon become a believer then you will also only want your steak aged in this fashion. Beef is definitely not all created equal.
For more resources regarding Sirloin Tip Steak or even about Filet Mignon Cut and especially about Buy New York Strip Steak please review these pages.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/is-sirloin-steak-better-if-dry-aged-1282407.html
Filed under Source by on Nov 10th, 2009. Comment.
For many of us, getting out that grill is just the first step to making a great steak, and while there are lots of foods that do well on the grill, none of them are quite as good as the perfect steak. However, if you do not know what you are doing, it can be extremely difficult to produce a great steak. Lots of people say they have the best method, but choosing can be pretty tricky. Here is a quick overview of how long and how hot you should cook your steak.
Step one is remembering that you do not start with cooking. You start by selecting the best possible steak, and some people even purchase a whole tenderloin and butcher it themselves to make sure they’re getting great meat.
You will need to look for steaks that are three to five ounces each, whether you cut them yourself or buy them. Consistency is important, since consistent thickness and size mean your steaks will be a lot more reliable when you cook them.
The next step is learning to cook beef on the grill, if you do not already know how. Many people think that grilling takes no skill at all, but they would be wrong. If you do not know what you are doing, you will get meat that is safe to eat, but does not have a lot of taste. Remember that grilling is a fast, intense type of cooking, which makes your mistakes that much more difficult to work around.
Be sure your grill is very hot and your steak is seasoned correctly before you start cooking. Seasoning should be gentle enough to allow you to taste the meat, but strong enough to complement the flavor of the beef. Put the side you would like to show off on the plate down on the grill, and cook it until it is about three quarters of the way done. Then flip it and finish it to your preferences. Grilling beef does not have to be complex if you pay attention.
So, how long to cook a steak, and how hot should it be? Unfortunately, the answers start getting complicated pretty quickly. Usually, all we can say is that you should cook a steak till it is done. However, the process of cooking a steak is something that happens the same way every time, as long as you know what you are looking for. Keep an eye on the changes that happen in the meat to know when your steak is ready for eating.
At a hundred sixty-five degrees Fahrenheit, the proteins begin to coagulate, and the steak will shrink and stiffen, with sides that begin to tend toward gray or brown. At three hundred twenty degrees, the grill marks start to show and the sweet smell that says the steak is cooking right begins to appear.
The steak will then begin to bubble, as the juices come up from the bottom. At this point, the steak is half to three quarters done, and it is time to flip it.
Looking for quality steak recipes and tips that will improve an already great steak? When you need to know how long to grill a steak, you want to find out all the secrets to produce a great steak. But where do you get this information? These secrets can be found at http://www.EasySteakMarinades.net/ for advice, informative articles, and terrific recipes that you will love.Article Source:http://www.articlesbase.com/food-and-beverage-articles/so-what-is-the-best-cooking-temperature-for-steak-1247096.html
Filed under Techniques by on Sep 18th, 2009. Comment.
