Fast Beef Recipes. - Quick as a Burger but a Lot More InterestingAre you ambivalent about beef? You know, like when you know something is delicious and you want some, but you don't because your friends think it's cool and "so healthy" not to. Lots of folks are like that today.
Hey, if that's you...but, no; you wouldn't be here if you just wanted to read about what wonderful things you can do with beef. You want to eatthat nasty, delicious stuff. Tell your I-hardly-eat-meat-anymore friends about some and they might re-join the beef-is-good club. These quick and easy recipes aren't just the old stand-bys: hamburgers, pot roast or steak. Sure, we offer some great ways to do those but you'll find many new and exciting ways to prepare beef. And, of course, you'll start and finish each sensational dish in about half-an-hour or less, like all our recipes. So enjoy yourself, Beef-Lover. Try one tonight.
Choose steaks with some marbling of fat (little white flecks in the center) to enhance flavor… Steaks should be cut evenly to cook uniformly… Go for no less than 3/4 inch thickness to reduce chances of overcooking (unless you’re one of those who like their steaks "crispy")... Don’t trim fat until meat has been cooked since it helps steaks keep their shape & enhances flavor… Don't grill round or chuck steaks. Save the grill for Porterhouse, NY strip, T-bone or any steak with “rib” in its name… Expect "Select" graded beef to be leaner and tougher than "Choice", the next grade up. "Prime" is best but hard to find except in very pricey stores or fine restaurants… Don’t slash the meat to check for done-ness; use an instant-read meat thermometer (about $10)… Finally, what's the favorite steak in chef surveys? Almost unanimously, the rib-eye. In fact, that’s what the USDA looks at in beef carcasses to determine grade.
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Follow this technique and that cheap piece of beef will make your eaters think you paid a lot more than you did. 2 Tbsp vegetable oil Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until oil smokes. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. With tongs, flip steaks, reduce heat to medium, and cook until well browned on second side and instant-read thermometer registers 125F for medium-rare (about 5 minutes) or 130F for medium (about 6 minutes). Place steaks on a large platter and tent loosely with foil; let rest until internal temperature registers rises 5 degrees. Meanwhile, prepare pan sauce by adding several Tbsp of water and 1 Tbsp of flour to pan scraping up the bits, Using a very sharp knife, slice steak about 1/4 inch thick against grain on the bias, arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.
JUST CLICK TITLE TO GO THERE TO PRINT OR PREVIEW A RECIPE:Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it? |
