| "We placed our first order with Steaks of St. Louis recently and we were surprised at the quality of ..." >> |
Jim & Amy C.
Foristell, MO |
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| Like any meal, a steak dinner is best when prepared by someone who knows what they're doing! For your convenience, we have assembled these cooking instructions to help any novice develop into an expert at cooking premium steaks. |
| There are a number of ways to cook a great steak... |
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| Barbecuing - Barbecuing is probably the most popular method for cooking steaks. But it is probably also the most demanding. For starters, it is absolutely crucial, especially with charcoal, that you let your grill warm up. Allow each coal to become ignited and burn for a while until there is a good, steady heat source throughout the surface of the grill. This will help you ensure that each steak will be evenly cooked, eliminating the possibility of serving rare steak. Grill your steak according to the grilling/broiling guide to the right. |
| Indirect Barbecuing - This is basically the same as barbecuing, but is an alternate method designed for those who cook with charcoal grills. If you enjoy the taste of a smoky, grilled steak, but want an even brown color, without the grill-burn marks, this is the way to go. Heat the barbecue on one side only, and place your steaks on the unheated side of the grill. Grill your steak according to the grilling/broiling guide above. |
| Broiling - Broiling is an extremely popular method for cooking steaks indoors. For those who don't enjoy barbecuing in January, the broiler provides a great indoor alternative. Simply place your steaks on a broiler rack, 4-5 inches from the heat source. Broil your steak according to the grilling/broiling guide above. |
| Frying - Pan-frying is another great way to prepare your steaks indoors, on the stove. Pre-heat a non-stick skillet over medium heat with little or no cooking oil. Season your steak as desired, and then place it in the heated skillet and fry on both sides. Fry the steak according to the cooking guide above. |
| Stir-Frying - A well-cooked stir fry is certain to impress even the most discerning dinner guest. If you plan to prepare a stir fry, use a tender strip steak, or marinade your steaks ahead of time. Pre-heat a wok or non-stick skillet over high heat using little or no oil. Place the strips in the pan, and brown them as quickly as possible, turning them constantly. Step Away from the Fork... Turn your steaks with long-handled tongs. Piercing a steak with a fork while it is on the grill allows the flavorful juices to escape from the meat. For the same reason, do not cut the steak with a knife to see how well it is cooking. Use your finger or your tongs. Rare steaks will feel soft to the touch. Medium steaks will feel springy with a little resistance, and a well-done steak will be firm. Brown is the Magic Color... At Steaks of St. Louis, we take every precaution to protect your steaks from contamination in our USDA-inspected cutting facility. You can do your part to reduce contamination at home as well. Unlike hamburger, steaks can only be contaminated with bacteria on the outer surface. Therefore, once your steaks have been browned on all sides, potential bacteria has been destroyed. There is little contamination danger in eating a rare steak, as long as the outside of the steak has been thoroughly cooked. |
Other Steak Cooking Tips |
| Cooking a great steak is really all in the details. Pay attention to these additional tips to make your steak dinner one to remember. |
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Step Away from the Fork... Turn your steaks with long-handled tongs. Stabbing a steak with a fork while it is on the grill allows the flavorful juices escape from the meat. For the same reason, do not cut the steak with a knife to see how well it is cooking. Use your finger or your tongs. Rare steaks will feel soft to the touch. Medium steaks will feel springy with a little resistance, and a well-done steak will be firm. |
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Beware of the Big Cuts... Larger and thicker cuts of steak will continue to cook when they are removed from the heat. Be careful not to overcook them, especially if you aren't serving them immediately. |
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Cutting it Close... When preparing stir-fry, keep in mind that it is considerably easier to thinly slice beef when it is still partially frozen. If you slice your meat while it is in the thawing process, you will be better-able to control the thickness of the slices. |
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Trim the Fat... Steaks of St. Louis hand-cut steaks are trimmed to perfection to provide you with one of the healthiest and tastiest cuts available. For an even healthier steak, avoid frying in butter, margarine, or oil. Instead opt for vegetable spray. Stir-fry in broth, instead of oil. In fact, if you are trying to reduce fat intake, it is best to avoid oil in general. |
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Brown is the Magic Color... At Steaks of St. Louis, we take every precaution to protect your steaks from contamination in our USDA-inspected cutting facility. You can do your part to reduce contamination at home as well. Unlike hamburger, steaks can only be contaminated with bacteria on the outer surface. Therefore, once your steaks have been browned on all sides, all potential bacteria have been destroyed, regardless of the color of the steak's inside. There is no contamination danger in eating a rare steak, as long as the outside of the steak has been thoroughly cooked. |
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Keep an Eye on the Temp... The best way to ensure that your beef and pork has been cooked thoroughly is with a meat thermometer. Refer to our cooking temperature guidelines chart above: |
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