BEEF STEAKS RECIPE & PREPARED STOCK FOOD PHOTOS, STOCK FOOD PICTURES & FOOD PHOTO ART PRINTS
Stock photos & stock pictures gallery of Beef & steaks.
A steak (from Old Norse steik, “roast”) is a cut of meat (usually beef). Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized.
TYPES OF STEAKS
There are many types of steaks and these are a few of the most popular:
CHATEAUBRIAND STEAK. Usually served for two, center cut from the large end of the tenderloin. Sometimes it’s extra thick top sirloin.
CHUCK STEAK. A cut from neck to the ribs.
FILET MIGNON. A cut from the small end of the tenderloin; the most tender and usually the most expensive cut by weight.
HANGER STEAK or (French) onglet. A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher’s tenderloin or hanging tender.
POPESEYE. Thinly sliced rump steak, originating in Scotland and available in the UK.
BIB EYE STEAK, also known as Scotch fillet. A rib steak consisting of the longissimus muscle and the spinalis or cap. This comes from the primal rib used to make prime rib which is typically oven roasted as opposed to grilled as is typical with rib eye. Also known as a Spencer Steak
SIRLOIN STEAK. A steak cut from the hip. Also tends to be less tough, resulting in a higher price tag.
T-BONE STEAK OR PORTERHOUSE. A cut from the tenderloin and strip loin, connected with a T-shaped bone (lumbar vertebra). The two are distinguished by the size of the tenderloin in the cut. T-bones have smaller tenderloin sections, while the Porterhouse – though generally smaller in the strip – will have more tenderloin. T-bone and Porterhouse steaks are among the most expensive steaks on a menu because of the large individual portion size.
COOKING STEAKS
The way steak is cooked depends upon personal taste and has given rise to different traditional recipes.
RAW STEAK— Uncooked. Used in dishes like steak tartare, Carpaccio, gored gored, tiger meat and kitfo.
SEARED, BLUE, VERY RARE STEAK — Cooked very quickly; the outside is seared, but the inside is usually cool and barely cooked. The steak will be red on the inside and barely warmed. Sometimes asked for as “blood rare” or “bloody as hell”. In the United States, this is also sometimes referred to as ‘Black and Blue’ or ‘Pittsburgh Rare’. It is common for chefs to place the steak in an oven to warm the inside of the steak. This method generally means ‘blue’ steaks take longer to cook than any other degrees.
RARE STEAK — (52 °C [125 °F] core temperature) The outside is gray-brown, and the middle of the steak is red and slightly warm.
MEDIUM RARE — (55 °C [130 °F] core temperature) The steak will have a fully red, warm center. This is the standard degree of cooking at most steakhouses, unless specified otherwise.
MEDIUM — (60 °C [140 °F] core temperature) The middle of the steak is hot and red with pink surrounding the center. The outside is gray-brown.
MEDIUM WELL DONE STEAK — (65 °C [150 °F] core temperature) The meat is light pink surrounding the center.
WELL DONE STEAK — (71 °C [160 °F] and above core temperature) The meat is gray-brown throughout and slightly charred.;
In France, steak is usually served with French fried potatoes also known as “frites”, and the combination is known as “steak-frites”. Vegetables are not normally served with steak in this manner, but a green salad may follow or (more commonly) be served at the same time. This is also the case in the United Kingdom.
In the United States a typical steak dinner consists of a steak, with a starchy side dish, usually baked potatoes, but occasionally another potato dish, rice, pasta, or beans. A small serving of cooked vegetables often accompanies the meat and side, with corn on the cob, green beans, creamed spinach, asparagus, tomatoes, mushrooms, peas, and onion rings being popular. A well-known accompaniment to steak is shrimp or a cooked lobster tail, a combination often called “surf and turf” or “reef and beef” and “pier and steer”. Rounding out an American steak dinner is some sort of bread, usually a dinner roll.
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