You can make a non stick surface on your grill quickly and easily by using a fork and just a potato.
Winter grilling.., There is practically no reason to put away your grill in the fall or winter. If you simply do a little preparation, you can keep on grilling wonderful dinners throughout the fall and clear through the winter.
CUTS OF BEEF
Picture the side of the steer. Starting at the neck and working down the backbone, you have the chuck, then the rib, followed by the short loin and sirloin and ending with the rump. The side section is the flank.
Those areas produce the following steaks:
- Chateaubriand: A piece of the tenderloin (the pointed end of the short loin), sized to feed two or more people and traditionally roasted.
- Delmonico: A boneless cut from the rib section, named after the 19th century New York restaurant that popularized this dish.
- Filet mignon: Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.
- Flank steak: A lean cut of meat taken from the underbelly that grills quickly. This cut often is used for fajitas.
- Flatiron steak: Cut from the top blade, so named because it resembles a flatiron.
- Hanger steak: Also called the hanging tenderloin, this cut is part of the diaphragm that hangs between the ribs and the loin.
- London Broil: A large cut from the flank, often marinated to tenderize it, then broiled and served thinly sliced.
- New York strip: A steak by many other names…(such as shell steak, Kansas City strip or sirloin club steak): The marbled, larger end of the short loin.
- Porterhouse: Essentially the T-bone’s big brother, combining two steaks in one, the New York and the filet.
- Prime rib: The bone-in rib steak, cut from ribs six through twelve, that often contains a bit of gristle but is full of flavor.
- Rib-eye: A rib steak without the bone; prized among steak lovers for its marbling and flavor.
- Sirloin steak: Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.
- T-bone: Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the t-shaped bone running down the center of the steak.
- Tri-tip: Also known as a culotte steak or triangle steak, the tri-tip is a triangular-shaped portion of top sirloin.
- What cut of meat is used for fajitas?
I’ve had people ask, “fajitas are cut from where on the steer?” Fajita meat is usually made from skirt steak. But now days fajitas are made from many different cuts. Skirt steak is a cut of beef from the plate or sometimes also known as the short plate. This is located under the chest, behind the brisket and in front of the flank. Skirt steak is a tough cut of meat and needs to be trimmed and tenderized before you marinate and grill. If you have access to a Mexican grocery or butcher, that’s great. They will generally have several different kinds of fajita meat already marinated and ready to go for your choosing. But if you want to do your own seasonings, you can get that and they’ll run it through their tenderizing machine for you at no charge.
When it comes to cooking, probably the most important attribute besides the ingredients is the cooking temperature. Next would be the time to cook at that temperature. Both of these make up the degree of doneness of the meal. Another attribute that is often missed is rest time. These all working together in harmony will result is a great tasting meal, second to none. Not even that expensive “steak” place you like to go to. (Probably one of the reasons you like going there is the fact that the chef knows how to cook foods in harmony.)
Sometime back, I was looking for a good cooking temperature chart and came across a site that, in my opinion, had a great chart for my purposes. So I downloaded the graphic and printed it out and placed it in my grilling notebook.
The temps listed are not what the USDA recommends as if you follow the USDA, you will be eating little black, dry, burnt meat slivers that look more like the soles of a shoe and not that expensive meat item you brought home from the store. However, if you want to use the USDA cooking temperatures, then add 10 to 15 degrees to the following chart.
- The “Remove” temperature listed is the target temperature to remove from the heat source.
- The “Ideal” temperature, is the ideal internal temperature after resting.
- Temperatures are all in Fahrenheit.
Knowing meat doneness is useful for cooking or ordering food from your favorite restaurant. This is a skill truly many people think they have but in reality only wish they even understood. I found that when some people cut into their meet, that they really only know it’s rare if it’s dripping blood. Few really know that there are many different degrees of doneness.
Meat doneness relates to the internal temperatures and for how long the meat was cooked. And it doesn’t really matter which way the meat was cooked. Medium is medium no mater if you grill it, bake it or fry it. The method of cooking simply imparts the different attributes of the method. I.E. Grilling imparts the smokey flavor we have come to identify as food cooked on the grill.
Do not forget that meat continues to cook when removed from the heat source. Also you should take in consideration of the “Rest Time” before serving. Click here for more info about resting times.
Here is a small graphic I found on the net that shows doneness in steaks.
If you are looking to cook anything to perfection, you will need to have a thermometer and also a meat temperature guide. Simply using timers is the easy way out that produces food to eat, but hardly ever that “Cooked to Perfection” taste that truly defines a notable chef.