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Steak Cookbook: Sizzling Steakhouse Recipes
By James Newton
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About this ebook
Get to know your favourite steakhouse recipes that little bit better with the insight of this great steakhouse cookbook. For the novice there is a detailed list of steak cuts and a great selection of favourite steak dishes.
Sample the great steak dishes with this comprehensive steakhouse cookbook.
Author
James Newton
James Newton is a retired Chef who has had a great career catering for the rich and famous. He has worked all around the world in some of the most exotic locations. Now in his series of ecookbooks he brings together the know how of how to cook regional and international dishes from the places he has visited.From the USA, South American, the Caribbean, Morocco, Middle East, Greece, Italy, UK, Spain and many more discover traditional dishes like the ones you liked on vacation.
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Book preview
Steak Cookbook - James Newton
Sizzling
Steakhouse
Recipes
James Newton
Smashwords Edition
© 2011 Springwood emedia
Know your Steaks
DESCRIPTION OF USA CUTS (UK CUTS)
Boneless Chuck Shoulder Steak
Cut from the larger of the chuck shoulder roast, this steak is usually no more than an inch in thickness. Typically weighing in around 10 ounces this steak usually has very little fat. Like other steaks of the chuck primal, this steak has loads of flavor, but tends to be tough. This is an excellent steak for braising, but is equally great on the...
Boneless Top Loin Steak (Sirloin)
This might just be the most famous steak, if it weren't called by so many different names, more commonly called a New York Strip Steak. As the name implies the Top Loin Steak comes from the top of the short loin primal. This is a tender, flavorful is certainly a favorite and is one of the most versatile steaks.
Chuck Eye Steak (Neck & Clot, Chuck & Blade, Thick rib)
The Chuck Eye Steak is cut from the chuck eye roast (Chuck Primal), lower down from the rib primal. This means that this steak is a similar cousin to a Rib-Eye Steak, but isn't as tender or flavorful. A good lower cost alternative.
Flank Steak
The flank steak is technically not a steak, but has become so popular in the last few decades that it can't be ignored. The flank is the belly muscle of the cow and is typically cut into small pieces. The flank is very flavorful but contains almost no fat and will be tough pretty much no matter how you cook it.
Hanger Steak
The Hanger Steak has started to become more popular and is showing up on more and more butcher shelves. Problem is, most people have never heard of it and don't know what to do with it. This Diaphragm section is very flavorful but can turn out dry and tough if you don't prepare it correctly.
Mock Tender Steak
This steak obviously got it's name from an advertizing executive since it isn't actually anything like tender. This tough little steak comes from point of the chuck primal next to the Top Blade.
Porterhouse Steak
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. Basically an oversized T-Bone steak the porterhouse is thicker cut and has much more of the tenderloin relative to the loin portion.
Rib Steak (Fore rib, Thin rib)
This steak is the same as the Rib-Eye Steak with the bone still on.
Rib-Eye Steak
The Rib-Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib (though technically only if it is prime grade beef). The Rib-Eye is a boneless cut. When the bone is attached it is called a Rib Steak.
Round Steak (Rump/Topside/Silverside)
A thin steak from the middle of the top round roast, from the round primal. Usually there is a large circular bone on one end of this steak. The round steak can be grilled or broiled but will need to be marinated. This is going to be a tough steak and ideally is braised.
Round Tip Steak
Cut from the
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