Last week we took some time to figure out pretty much the best London Broil recipe and are happy we can share it here with you, dear steak lovers! 🙂
Even though this recipe includes “broil” part in it, we decided to not broil this steak in oven.
Simply because broiling in oven is a rather impossible cooking method (if you want to make your steak to actually taste good).
Home oven broilers are really low power, which makes it impossible to quickly brown steaks on top, while not overcooking it inside.
That’s why, even if you do your best, your steak ends up boiled/overcooked with home oven broiler.
This is why we used our SteakEat stove top method and the London Broil turned out to be perfect-o!
So, if you want this London Broil recipe, you need to enter the price in the box where it says “0+”.
Anything from ‘0’ (then it would be a present) all the way to whatever…
I would really appreciate if you invited me a coffee with $2-3 dollars (showing love is priceless). 😀
Anyway, whatever it is, please get the recipe here and…enjooooy! 🙂
Please leave a comment on how you liked the recipe below!
We do appreciate your comments 😉
This is the review of 4 best gas grills under $1000, which we got for 2017.
Check them out and see how you like them (we need YOUR opinion, so comment on what’s missing below).
How do you like our choice of best gas grills under 1000 USD?
Did we include them all or we are still missing something?
Leave your comments below…
Chances are, you love a steak that’s juicy, tender & simply delicious …
If you watched my two previous videos, then you know that a proper cooking skillet and right meat choice have a tremendous effect on the end result.
Just to quickly recap…
Right now you might be wondering:
Okay, Artem, that’s cool, but…how exactly do I cook a steak that’s juicy, tender & simply delicious?
Well, today I am going to make it very easy for you.
All you need is to understand that proper doneness level is essential for your steak to come out amazing!
Okay, I understand that my previous statement might have raised some questions, so, please, let me clarify what exactly is steak doneness level.
Whenever you start cooking steak, the heat that touches the meat surface gradually enters the cut itself.
It’s very important to understand that the heat can only get inside the steak at a certain rate.
These stages most commonly include the following:
Okay, now you know that there are 6 doneness levels…
How would it help you to cook a perfect steak?
Now is the time for real secret.
I just gave it away.
I will repeat it though.
If you are looking to cook a steak that’s juicy, tender & simply delicious, you should never cook it beyond medium-rare doneness level.
Okay, Artem, but…WHY?
Here is why…
(There are actually 3 main reasons right below)
Having said this, I know that there are a lot of objections regarding rare parts of steak and medium-rare is not an exception.
This is why I would like to deal with them…one by one!
No, it’s not undercooked.
Medium-rare steak is cooked to medium-rare doneness level, which has a rare part in it.
This is similar to cooking fried eggs and leaving the yolks slightly rare.
Actually, it’s considered to be healthier than medium-well beef that’s been cooking for a while.
The reason is that prolonged high heat is never good, because it does create some unhealthy compounds.
This is the most common objection I hear.
It gets to the stage where I almost have to sit with people, holding their hands, so to make them unscared of eating a steak that’s cooked to medium-rare doneness.
So, medium-rare steaks are totally safe to eat.
The only problem which could possibly arise is foodborne illnesses, which appear from bad things that can get onto the steak’s surface.
Searing for 1-2 minutes leaves no chance for anything dangerous to survive on the steak’s surface.
And these bacteria can’t go inside the steak either, which is also a reason why medium-rare steak is totally safe!
Oh yeah, and to answer the ‘blood from steak’ scare.
It’s not blood!
It’s a protein called myoglobin mixed with water, so, no, no blood there.
I always say that a great steak is impossible without a great cooking skillet.
While this is not entirely true (there are tricks to make it work more or less in any situation), a great skillet is very sexy to work with and this is why, to a large degree, steaks cooked on those turn out to be simply amazing.
This article will help you to learn about cooking skillets in more detail, so that you can bring your cooking to the next level, if you want to do that.
I will also show you how to choose the best steak cooking pan in 5 steps.
Without further ado, let’s jump into it!
That would be the end of my steak pan exploration this time.
I really hope that THIS will help you choose the best steak pan out there.
Happy Steaks, my friends!
P.S. If you wonder, which instruments I use for steak cooking, you can check them out at my resources page.
The amount of marbling of the cut of steak has always been an indication of its quality.
By USDA classification, a Prime cut is a steak with the highest quality because it has excellent amount of marbling which is said to give the beef its flavor and tenderness.
Butchers also judge the quality of steaks by the amount of marbling and put a price on them accordingly.
As a buyer, you have been told that the quality of steak depends on the amount of its marbling.
There are three types of fat in cattle, and one of which is the visible bands of fat between the muscle fibers known as marbling.
But do these white streaks of fat you see across the steak really give the steak its tenderness and savory taste when cooked?
Not really, according to some beef experts.
Grass Fed Solutions , for example, has maintained that while a type of fat determines the quality of the beef, it is not the fat that can be seen with the naked eye, but the microscopic fat cells within the meat fibers, hidden within the red muscle tissue.
“Without these microscopic fat cells, beef will be tough and flavorless,” according to Grass Fed Solutions.
The microscopic fat cells are present in all breeds, whether the cattle is fed purely grass, or whether it eats other feeds, such as hay and grain.
The visible fat known as can’t be found in all cattle breeds, however.
Aside from the fact that marbling, or visible streaks of fat between the muscle fibers of the steak is not present in some cattle breeds, its abundance in cows who have them also depends on feed source.
But it doesn’t matter, because according to Grass Fed Solutions, marbling is just extra fat and does nothing to make the beef flavorful and tender.
Why, after all this time, is the amount of marbling in the beef used as a measurement of the quality of the beef?
It has still something to do with the feed source of the cattle.
According to Grass Fed Solutions, virtually all cattle in North America had been finished in a feedlot, on a grain-rich diet.
It is only until recently that grass fed beef is widely available.
The traditional way of raising cattle, which involves keeping them in feedlot pens with large amounts of grain as sustenance, make the cows produce the excessive visible fat, known as marbling.
During the finishing stage of these cattle’s lives, marbling forms at the same time fat is deposited in the microscopic fat cells.
So people believe that if the beef has a lot of marbling, it also has a lot of the microscopic fat cells stuffed with flavor-inducing and moisture-filled fat.
As a result, marbling is a standard for measurement of the beef’s tenderness and flavor, according to Grass Fed Solutions.
The kind of measurement is quick and does not require laboratory testing. You can’t expect butchers to inspect each cut of steak with a microscope.
The problem with using marbling as a “handy quick visual gauge” of the quality of steaks is that while it is practical and accurate in grain fed beef, it does not apply to steaks that do not have the visible streaks of fat called marbling in spite of being as tender as the beef that has excellent marbling, according to Grass Fed Solutions.
Judging the quality of the beef by its marbling is only effective as long as the beef comes from cattle that marble and were fed with grains.
But the rise in popularity of grass fed beef in North America and Europe could lead to a new (or separate?) grading system that focuses on the cattle’s feed source and lifestyle.
The new grading system hopefully would also take into account how much fat is stored within the microscopic fat cells.
Grass fed beef is becoming a popular choice among consumers for many reasons.
Grass fed beef comes from cattle that were allowed to graze and forage for their own fresh food.
The cows have a natural diet almost all year round, except in winter when they are fed alfalfa or any other close substitutes.
Because of how cows were raised and fed, their meat is low on calories and has higher contents of B vitamins and Omega-3s, compared with grain fed beef.
Grass fed beef is the leading choice for people who want leaner but flavorful steaks.
It is even highly recommended by the Paleo Diet.
If the grass fed beef is also organic, it is a much healthier option.
The organic label guarantees that the cows were not kept in overcrowded and unsanitary locations.
The cows were also not exposed to fertilizers and pesticides and were not given antibiotics, GMOs, hormones, or other synthetic contaminants.
It takes meticulousness, plenty of record keeping, and safety precautions to grow organic beef.
These things are done to give you a healthier meat that is leaner but is still flavorful and tender.
What is it about steaks that many people just can’t get enough of them?
Some are advised not to eat them but just can’t resist the temptation.
There are varying opinions on why steaks are irresistible and why cooking them is fun to do.
Whatever the reasons are, it can’t be denied that it is a great idea to serve steaks at home.
It can be super easy to cook steaks, but there are steps to follow to make sure you are doing it right.
The first step is meat selection.
Easy, right? Well, not so much when you find yourself choosing from the different cuts of steak at a supermarket.
But don’t worry because there are ways to find the cut of steak that suits your intended purpose.
The question will lead you to discovering the different parts of the cow and how each part is ideal for certain methods of cooking.
The shoulder area at the front of the cow is called the chuck, and the part is a tougher cut of meat which is best used for stewing and braising.
Rib-eyes steaks and short ribs come from the rib section of the cow.
A tenderloin cut comes from muscles that do not usually exert too much effort, so it is tenderer and great for grilling and broiling.
The cheaper cuts of steak are still delicious, especially if you marinate and cook them properly.
However if you have money to splurge and the occasion calls for it, then you can buy Prime cuts.
Prime is a United States Department of Agriculture classification for superior beef.
Even when a Prime cut has lines of fat running through it, it is still a better option than a lean piece of meat.
To determine if a piece of meat is fresh, you need to check for moisture, smell, and color.
When you buy a pre-packaged steak, you can only check the steak’s moisture, smell, and the color of its other side when you get home, and by then it might be too late.
So, it is better to get steaks from the butcher’s counter.
Also, premium-grade steaks and private labels are usually displayed on a butcher’s counter. You may even ask a butcher or salesperson behind the counter for advice.
As mentioned, the meat’s color gives you an indication of its freshness.
A cut of steak that has a bright red color is fresh, unless it has artificial coloring.
However, unwrapped beef turns brown as the day goes on because of oxidation.
While it’s all right to buy steak that is already showing a brown color, it is still preferable to choose the freshest cuts available at the supermarket.
You can also know if the cut comes from grass-fed cow or from grain- and corn-finished fed cow by checking the color of the beef.
When it comes to smell, don’t buy a steak that has an ammonia odor or that smell sour.
While you can tell if the meat is fresh or not by touching it (steaks that are sticky to touch could mean they are no longer fresh), you can’t just go to a supermarket and start poking and pinching meats, as you can damage the meats.
And, you will get angry looks from butchers and salespeople.
The excess liquid in the tray could come from the frozen steak that has been thawed, or it can be an indication that the meat has been in the refrigerator for days.
You should also inspect the packaging itself.
Don’t buy the steak if there is a damage to either its Styrofoam tray or plastic wrap.
Also, check the label for the steak.
The description ‘sell-by date’ is synonymous to ‘pack date’, ‘freeze-by date’, or ‘suggested use,’ and it basically tells you of the last day the steak is still considered fresh.
Marbling is how fat is spread within the lean.
So, it’s important to check the marbling of steaks because it is an indication of the steak’s flavor and tenderness. Marbling makes steaks tender and flavorful.
You can determine if a cut of steak has the best marbling if small flecks of fat are spread evenly across very fine textured lean.
How marbling develops is also important when inspecting the quality of meat.
If possible, you should ask the butcher or salesperson where the beef comes from, the food it was fed, the number of enhancers and treatments it was given, and the age it was slaughtered.
See more about how to start cooking steak now!
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