4 Ways to Cook Custard Steak

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4 Ways to Cook Custard Steak
4 Ways to Cook Custard Steak
Anonim

You've probably seen a beef steak on the butcher counter and wondered how to prepare this cheap cut. As it comes close to the ox's neck, it can get hard if not cooked properly. This steak is best cooked for a long time, such as sautéed in the oven, or quickly, such as grilled or fried. Choose a technique that suits your skill level, and you'll soon see why the beacon steak is a delicious and popular cut.

Ingredients

To sauté the beef steak

  • 2 tablespoons of vegetable or canola oil
  • seasoning salt and pepper
  • From 1, 1 to 1, 4 kg of beef steak
  • 180 ml of liquid
  • 1 teaspoon or tablespoon of herbs

To grill the beef steak

  • beef steak
  • Salt and pepper to taste

To fry (plate) the beef steak

  • 2 tablespoons of vegetable, coconut or grape seed oil
  • seasoning salt and pepper
  • Seasonings of your choice (optional)

Steps

Method 1 of 4: Sauteing the beef steak

Cook Chuck Steak Step 1

Step 1. Preheat the oven and season the steak

Switch on the oven at 160 °C. Place 2 tablespoons of vegetable or canola oil in a large pot or casserole dish. Heat the oil over medium heat and add salt and pepper to the steak.

You can use a large skillet if the steaks are thin

Cook Chuck Steak Step 2

Step 2. Seal the steaks

When the oil is hot and starting to bubble, place the seasoned steak in the pan. It will squeak as soon as it is placed there. Let it cook over medium heat until golden. Use a tong to turn it so that it is golden on all sides. With the tongs, remove the steaks from the pan after they are sealed. Discard the fat from the pan.

Wear oven mitts when sealing the steak, as hot oil can splash

Cook Chuck Steak Step 3

Step 3. Add liquid

Pour in about 3/4 cup of some liquid. It will keep the steak moist during cooking and will make it even softer. Try using one of the following liquids:

  • Meat or vegetable broth
  • apple juice or cider
  • cranberry juice
  • Tomato juice
  • Dry wine mixed with a broth
  • Water
  • 1 tablespoon of a liquid seasoning, such as barbecue sauce, dijon mustard, soy sauce, or Worcestershire sauce. You can put water on them to dilute them.
Cook Chuck Steak Step 4

Step 4. Mix in the dry seasonings

To add even more flavor to your sauteed beef steak, mix in dried herbs of your choice. You will need to mix about 1 teaspoon of dried herbs or 1 tablespoon of fresh herbs. You can use herbs such as:

  • Basil
  • Provence herbs
  • Italian seasoning (mixture of basil, oregano, rosemary and thyme, sometimes with powdered garlic, sage and coriander)
  • Oregano
  • Thyme
Cook Chuck Steak Step 5

Step 5. Saute the steak in the oven

Cover the pan with a heavy lid and place the meat in the oven. For this measure of beef, roast from 1:15 to 1:45. The steak will be completely tender once it's done. If you are going to check the temperature, it should reach 62°C for it to be on point and 79°C for it to be well-done.

To check the tenderness, stick a fork or knife through the meat. If it is soft, the utensil will penetrate it easily

Method 2 of 4: Grilling the Beef Steak

Cook Chuck Steak Step 6

Step 1. Turn on the grill and season the meat

If the grate is on top of the oven, move the oven grate so that it is about 10 cm away from the oven element. If it's on a sliding tray under the oven, you don't need to adjust the grid. Turn it on while seasoning both sides of the steak.

Use whatever seasoning you like to season the meat

Cook Chuck Steak Step 7

Step 2. Grill one side of the steak

Place the seasoned steak in a roasting pan or skillet and place it under the grill. Depending on the thickness of the meat, broil for seven to nine minutes. If you want it to be rare or cooked, grill for six or seven minutes.

Depending on your grill type, you can leave the oven door ajar to monitor cooking

Cook Chuck Steak Step 8

Step 3. Turn the steak over and grill the other side

Use a sharp knife or tongs to carefully turn the meat. Put it under the grill again and let it cook for another five to eight minutes, depending on the thickness. Check the temperature of the steak.

If you want it more rare, take it off the grill at 60°C. For a primed steak, cook up to 70 °C

Cook Chuck Steak Step 9

Step 4. Let it sit and serve

Take the steak out of the oven and place it on a cutting board or serving dish. Put aluminum foil on top of it to form a tent and let it sit for about five minutes. That way, the muscle tissue in the steak will redistribute the juice so it doesn't run off when you start cutting the meat.

This steak should cool about five degrees from the time it is removed from the grill until after it rests

Method 3 of 4: Frying (plating) the beef steak

Cook Chuck Steak Step 10

Step 1. Turn on the oven and season the steak

Preheat oven to 205 °C. Season the meat using whatever seasonings you like. If you want to keep it simple, just use rock salt and pepper. Don't be afraid to cover both sides of the steak with the seasoning, as this will make it tasty and golden. You need to be able to see the seasoning on the meat. You can also use:

  • cajun seasoning
  • Chimichurri
  • teriyaki
  • Mustard
Cook Chuck Steak Step 11

Step 2. Heat the skillet

Place a heavy-bottomed skillet (preferably cast iron) over high heat. Add a few tablespoons of coconut oil, grape seed oil or vegetable oil to it. The pan needs to be very hot so that the steak immediately sizzles and starts to brown.

All of these oils have high smoke points, so they won't burn as the pan heats up. Avoid frying the steak in butter or olive oil as they will burn

Cook Chuck Steak Step 12

Step 3. Seal both sides of the steak

Place it in the hot skillet with oil and let it cook for one to three minutes. Carefully turn it over and seal the other side for another one to three minutes. The steak should be browned on the sides. It will still be raw inside, but you'll finish it in the oven so it cooks evenly.

You can turn the steaks frequently during the process so they are sealed evenly and browned faster

Cook Chuck Steak Step 13

Step 4. Finish cooking the steak in the oven

Place the entire skillet, with the steak sealed, in the preheated oven. Cook the steak for six to eight minutes or until it reaches the desired level. If you are going to check the temperature, the meat should be at 62°C to be cooked and at 79°C to be well-done. Put it on a platter and let it sit for a few minutes before serving it.

  • Letting the steak rest helps to make its juices evenly distributed.
  • See if your skillet can go in the oven before putting it in there. Even if she says she can go to the oven, make sure she can withstand the temperature of 205 °C.

Method 4 of 4: Selecting and Serving the Beef Steak

Cook Chuck Steak Step 14

Step 1. Choose the steak

If you're buying a quantity for several people, try to select smaller steaks that are roughly the same size. If you can't find them, you can buy one or two larger steaks to cut into smaller portions. So they'll cook evenly.

The beef steaks can be lumpy as they include a lot of muscle from the ox's shoulder area. Look for one that doesn't have too much fat and appears to be uniform in thickness

Cook Chuck Steak Step 15

Step 2. Store and handle the steak

Try to use fresh meat as soon as you bring it home. If you can't, refrigerate it for two or three days. To keep it, take it out of the plastic and place it on a non-plastic plate. Cover the plate leaving space for air circulation. Place steaks in the meat compartment of your refrigerator or on the bottom shelf so that juices do not run into other foods.

It is important not to let raw and cooked meat come into contact with each other or be stored together. Keep each one in a separate compartment and use different cutting boards for them

Cook Chuck Steak Step 16

Step 3. Serve the beef steak

For a classic meal, serve the steak with boiled potatoes (mashed or roasted) and a salad. If you want a different side, serve it with coleslaw salad, steamed vegetables, gratin vegetables or sautéed mushrooms. You can also add almost any type of sauce you like: barbecue, pesto, hollandaise, or flavored butter.

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