Nutrition > The Art Of Cooking Steak
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The Art Of Cooking Steak
To a lot of people, cooking the perfect steak seems quite daunting. But, really, it's quite easy!
With these no fail, very basic techniques, you'll be able to cook the perfect steak every time. The first thing you'll need to do is choose which cut of steak is suitable for your cooking needs. The Eye Fillet / Tenderloin: This is the most tender cut of steak you can get.. This is also often a much smaller steak, depending on its thickness, than most other steaks so it’s great when the steak is not the main attraction of the meal. It’s also a great steak to let marinate prior to cooking to give it more taste. The Scotch Fullet: The scotch fillet steak and the rib eye steak are probably the two most delicious and prized cuts of steak available. They come from the rib region and the rib eye is simply a rib steak without the bone. They are tender and tasty, mainly because of the abundant marbling of fat that they have. It’s also a really good sized steak that shouldn’t leave you hungry for more. The Rump: This is a lean cut and it is moderately tough and as the name suggests, comes from the rump of the beast. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Rump steak is commonly prepared with slow moist-heat methods including braising to tenderize the meat and maintain moisture. |
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