Balsamic Mustard Roast Beef | http://www.oliviascuisine.com | No holiday table is complete without a beautiful centerpiece roast beef. Glazed with balsamic mustard, this version is both simple and impressive. It will quickly become your go-to recipe for any special occasion! (Sponsored by /deananddeluca/.)
Our NEW times/temps chart! Sous vide cooking is a fool-proof way to bring a given food to its perfectly cooked temperature. But perfection, to a degree, lies in the taste of the beholder. One cook might consider the perfect medium-rare steak to be found at 134°F (56.5°C), while another’s might be a few degrees higher or lower. That’s the beauty of the precision of sous vide cooking! Once you have determined what perfection means to you, you can dial it in every time precisely to your liking.
Andy’s Cooking Class: How to Reverse Sear a Steak
Reverse searing a steak is not new. As matter of fact, you’ll find variations of this method all over the Internet. It is, however, an excellent way to get a thick cut of beef, cooked to a perfect medium rare… every single time. The one tool that you will need is a good instant-read thermometer. Most good chef’s can tell the doneness of a piece of beef just by touch, however that method won’t work in this situation. In addition, this is not for thin cuts of beef… just the thick ones: 1.5 –…
"Cooking by the Cut"...Best for stir-frying: tri-tip, top sirloin and flank steaks; filet mignon. Best for panfrying: rib-eye, New York strip, T-bone, and porterhouse steaks; chuck (burgers). Best for grilling: rib-eye, skirt, sirloin, and strip steaks; chuck (burgers, kabobs). Best for roasting: stuffed flank steak; bone-in rib-eye (standing rib roast); whole tenderloin. Best for braising: short ribs, brisket, shank, and chuck.
Warm Steak and Potato Salad 4 servings 8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 tablespoon extra-virgin olive oil 6 medium red potatoes, quartered 1/4 cup grape tomatoes, halved 1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces 1/4 cup shredded Cheddar cheese Sour Cream-Bacon…
How to cook the perfect steak By Wolfgang Puck The chef behind London’s coolest new steakhouse Cut gives Stylist his guide to all things bovine. A good cut of meat is like a really beautiful diamond. You don’t need to cover it or carve it up. All you need is to know which cut you want and why… and to cook it to perfection. Doing that is half science, and half art, but here are a few things I’ve learned: ◆ My favourite cut is the porterhouse steak, because you get the fillet, sirloin…
The Finger Test to Check the Doneness of Meat ~ Easily check for the doneness of meat without using a thermometer by comparing how the meat feels with the feeling of your hand as you touch different fingers together. ~ SimplyRecipes.com
Summer meals with your family are best served al fresco. Here's a simple trick that's easy enough for anyone manning the grill. Using the "finger test" you can determine the temperature of smaller cuts of grilled steak, chicken or pork. By checking the tenderness of your own palm next to the tenderness of your grilled meat you can determine if your dinner is raw, rare, medium rare, medium or well done.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. An instant-read meat thermometer inserted into the center of a chop should read at least 160 degrees F (70 degrees C).