Steaks with a difference? Flank, Chuck Eye, Tri Tip & Co.
How to prepare fillet steak, rump steak, entrecôte or hip steak has been described many times before, and probably everyone has already put a beef steak on the grill. But more and more often you hear about flank steak, see? Chuck Eye? in the display or the colleagues from Tomahawk on the weekend swarm. How to properly prepare these specialties is no secret. But in the end a great pleasure!
Once again as a reminder: how to roast a perfect steak?
- Pay attention to high meat quality (at least 28 days hung in one piece and beautifully marbled)
- Remove from the refrigerator 30 minutes before frying / grilling.
- dab
- Season with salt and pepper before frying.
- Marinade or rub? The question is, what do you want to taste: marinade / rub or meat?
- Sear and roast on each side for about 2 minutes, turning only once.
- It is best to use an iron pan and butter lard or highly heatable oil.
- Do not bite in with the fork!
- For the desired degree of cooking for a certain time on the indirect side of the grill or in the preheated oven.
- Take it out and let it rest for a few more minutes.
The degrees and tastings
From the outside you can feel how flesh is when you press on it and compare it with your palm. To do this, let the thumb touch one of the fingers:
- Rare: Outside a few mm even, rest raw. Meat feels soft - thumb does not touch a finger.
- Medium rare: Outside a few mm even, then dark pink, core sometimes still raw. Meat juice dark pink - thumb and forefinger
- Medium: Outside even, inside continuous pink, meat juice light pink - thumb and middle finger
- Medium well: Flesh color from the outside rather gray and inside still pale pink - thumb and ring finger
- Well done: Completely through (the steak lover also says dead-fried!), Meat juice clear - thumb and little finger
The flank steak
A flank steak is the belly flank of bovine, is called Bavette in France, is in principle cheaper than the classic steaks and it has an intense taste. But beware: only a well-hung meat will be tender too. Therefore you should have a trustworthy butcher or fall back on American goods.
The flank steak is cooked in one piece, is usually only 2-3 cm thick, but up to 1 kg heavy. Before frying / grilling you should absolutely parry it carefully, so to free from tendons and skins, if the above-mentioned butcher has not done.
Salt the flank steak and fry / grill on both sides for a maximum of one to two minutes.
Indirectly cook in the grill at 120 ° C, in the oven at 60 ° C. Now, if you want, you can also add flavorings, rosemary or garlic. The core temperature should be 56 ° C - 58 ° C, then the meat is nice and pink. A meat thermometer is recommended. Again, take meat from the heat and let rest for a few minutes. Then cut across the fiber.
Tri Tip / Mayor piece
The meat, also called Pfaffenstück, is a shark fin-shaped piece between fillet, hip and nut, which was formerly used only for roasting. But also as a modern steak? makes it a great figure:
Salt and bake for two minutes on each side, then grill as above in the grill indirectly at 120 ° C, in the oven at 60 ° C. 56 ° C core temperature - that takes one to one and a half hours.
Chuck Eye
The tongue piece or cattle rump sits directly in front of the rib eye, is very mixed and becomes very tender when properly prepared. Chuck Eyes are usually cut as big steaks and want to be prepared that way. So; Salt, sear / broil, then continue indirectly or in the oven until the core temperature is 56-58 ° C. Let rest. Enjoy.
What real guys: The Tomahawk
Looks brutal and is only a steak with bones. But here's the finesse, as with the T-Bone or Porterhouse, that the thickness of the meat and bones often make the cooking result uneven if you just grilled or fry. Therefore method flank or tri tip. Then it's going to be something.
Something completely different: cooking backwards
Especially with large cuts of meat, which must necessarily be grilled in the oven or indirectly for a long time, can you turn the tables? especially if you Guests and a bit barbecue show wants to organize. You simply turn the Garanleitungen around. First the meat at 60 ° C in the oven (with thermometer) and if you are close to the desired core temperature, the steak on the hot grill or in the hot pan. 1 to 2 minutes, then rest and good appetite!
