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Topic: Steak

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	All About Steak!
		Side savannah steak are, believe it or not, cut in a different way from extra savannah steak.
		buffalo steak are probably all the easiest to arrange among all the meats.
		Grumble mail order steaks from all the side (four of them of about 1\” width must dish up four nation) are in fact initial scattered with salt like kosher.
	www.all-about-steak.com (699 words)

	Steak - Wikipedia, the free encyclopedia
		A steak served with a pat of butter and mushrooms
		A steak is a slice from a larger piece of meat, typically beef.
		A typical steak dinner consists of a steak, with a starchy side dish, often potatoes, occasionally rice, pasta, or beans.
	en.wikipedia.org /wiki/Steak (867 words)

	Steak - Facts, Information, and Encyclopedia Reference article (Site not responding. Last check: 2007-09-17)
		A steak is a slice from a larger piece of meat, usually beef.
		A well-known accompaniment to steak is a cooked lobster tail, a combination often called surf and turf.
		The salisbury steak is not a steak, but rather a patty from ground beef made with onions and occasionally mushrooms.
	www.startsurfing.com /encyclopedia/s/t/e/Steak.html (632 words)

	Delmonico steak - Wikipedia, the free encyclopedia
		The original Delmonico steak, is considered to be a boneless top sirloin that is almost 2 inches thick with delicate marbling and cooked rare to well done, depending on the request of the diner.
		Although Delmonico's steak may now refer to different cuts, prepared different ways, in different parts of the country, it is known to represent a wider variety of beef cuts that may be broiled, fried, or grilled.
		In addition to the steak, the original meal also included a potato dish, known as Delmonico's potatoes, that was prepared by making a baked mashed potatoes-like dish topped with grated cheese and buttered breadcrumbs.
	en.wikipedia.org /wiki/Delmonico_steak (351 words)

	Steak (Site not responding. Last check: 2007-09-17)
		Most steak veterans prefer a steak that is not as mild flavored as the tenderloin and not as tough as a sirloin.
		The rib-eye steak is the boneless cut of beef from the rib section, between the short loin and chuck.
		The steaks from the end closest to the short loin (known as the small end) are the tenderest and have a neat, well-defined eye muscle; steaks from the shoulder end (the large end) may be slightly tougher, with a less well-defined eye.
	new.cbbqa.com /meat/beef/Steak.html (2611 words)

	About Steak Sense Steak Sauce
		Steak sauce was originally invented during the Victorian times in England before the world had refrigeration to keep meat fresh.
		Steak sauces are still being sold that are waiting to cover up and hide the flavor of that great Sirloin, Delmonico or T-bone steak.
		Steak Sense will make the best out of todays leaner cuts of steak and beef, and replace the flavor that's missing in those cuts.
	www.steaksense.com /about/AboutSteakSense.html (530 words)

	What's At Steak?
		Order your steak with a Caesar salad and a baked potato with butter and you'll get four to six times more fat than you'd get in a house (mixed or green) salad with "lite" or fat-free dressing and a baked potato with a tablespoon of sour cream.
		Don't mosey into a steak house unless you know which steaks are the leanest.
		Steaks and chops are ranked based on their "trimmed" numbers (in purple).
	www.cspinet.org /nah/steak-jf.html (1923 words)

	Saucy Sirloin Steak Sammich
		This is a steak sandwich with a vaguely italian twist.
		The steak preparation is based on Alton Brown’s steak recipes from Steak Your Claim and the two recipes from Raising the Steaks.
		The big trick is slicing the steak correctly (watch Raising the Steaks sometime for Alton’s explanation of why cutting steak correctly is a big deal) and searing it briefly in the skillet to get that yummy brownness on the outside, with a finish in the oven to get you to medium-rare.
	davespicks.com /recipes/saucysteaksandwich.html (952 words)

	How to Grill the Perfect Steak
		I’ve been treated to many a steak charred on the outside and bloody in the middle or reduced to shoe leather so tough it’s hard to cut with a steak knife.
		If you have round steak or other cheaper cuts and want to cook those outside, then you’re better off using a Dutch Oven and cooking the meat slowly and with some sort of gravy.
		Steak isn’t bad about sticking, but some of the fats and drippings may be hard to clean off if you don’t pre-spray.
	www.gardenandhearth.com /BarbequeMaster/Grilled-Steak.htm (1180 words)

	Reference.com/Encyclopedia/Steak
		Steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat.
		A typical steak dinner consists of a steak, with a starchy side dish, often potatoes, occasionally rice or pasta.
		The amount of time a steak is cooked is a personal preference; shorter cooking times produce jucier, more tender meat, where longer cooking times reduce the appearance of blood and also reduce concerns about disease.
	www.reference.com /browse/wiki/Steak (613 words)

	Skirt Steak (Site not responding. Last check: 2007-09-17)
		Skirt steak is also known as the “butcher steak” because it’s rarely found on meat counters—the butcher takes this one home.
		Hanger steak is so named because it is part of the diaphragm muscle that hangs between the loin and the ribs.
		Packaged skirt steak should be cold and the packaging should be free of punctures or tears; vacuum-packed steak should have its seal intact.
	www.kroger.com /hn/Food_Guide/Skirt_Steak.htm (703 words)

	Simply Recipes: Swiss Steak Recipe
		Swiss steak is a method of slow-cooking a relatively tough cut of beef, such as a round steak.
		You can cook this steak on a stove-top (which is the method we describe here), or wrap it in foil and place on a cookie sheet and cook it in the oven.
		While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak.
	www.elise.com /recipes/archives/001951swiss_steak.php (1526 words)

	T-bone steak - Free net encyclopedia (Site not responding. Last check: 2007-09-17)
		T-bone steaks from the rear end of the tenderloin contain a much larger section of the tenderloin, and are called porterhouse steaks.
		Due to their large size and the fact that they contain meat from two of the most prized cuts of steak, t-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high.
		T-bone and porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling.
	www.netipedia.com /index.php/T-bone_steak (362 words)

	GourmetSleuth - Flat Iron Steak
		The quest for finding the history of how this steak was named started by an email from Stephen when he asked us to help find the lineage of the name of the flat iron steak.
		This steak, which has a thick gristle and sinew plate running through the center of it, must be trimmed to remove this undesirable gristle.
		The blade chuck consists of three distinct types of meat, two of which are steaks normally sold at a premium—; one of which is the Flatiron steak and is considered by many as the finest cut of beef available.
	www.gourmetsleuth.com /flatironsteak.htm (1292 words)

	Delmonico Steak
		And a steak may be labeled a certain name in one area of the U.S., and the same labeled name in another area might be a completely different cut of steak.
		Using modern terminology, the Delmonico Steak is the steak which is cut between the end of the rib section and the first Porterhouse Steak.
		It is not a chuck-eye steak, a rib-eye steak, a porterhouse steak, or a sirloin steak.
	www.steakperfection.com /delmonico/Steak.html (4334 words)

	Steak by Brad Edmonds (Site not responding. Last check: 2007-09-17)
		The steak’s rebound will tell you how done it is. Television chefs tell you to press the muscle between your thumb and index finger, making a fist for well done, totally relaxing your hand for rare, etc., and to compare the feel of your muscle with the feel of the steak.
		For example: You can salt the steak 5 minutes before cooking; right as you’re putting the steak on the heat; after cooking; 30 minutes before cooking; or not at all.
		Removing the steak from refrigeration before cooking is a good idea.
	www.lewrockwell.com /edmonds/edmonds248.html (715 words)

	About the Different Types of Steak
		The location where the steak comes from has a real effect on its tenderness and flavor.
		The Rib, Loin and Sirloin have the most tender of all the steaks.
		Other than a few of the steaks, most of the cuts are usually cooked using slow-cooking and moist-cooking methods.
	www.steaksense.com /about/BeefCuts.html (167 words)

	The perfect grilled steak
		At the Big Texan Steak Ranch in Amarillo, Texas, the draw of a free steak continues to pull in customers who can stagger away without a check if they manage to down a 41/2-pound platter-size slab of beef and side dishes in an hour.
		Transfer steak to a platter; let rest about 5 minutes in a warm place for juices to settle in meat, then cut portions and accompany the beef with one of the following sauces or any favorite steak sauce, or just season to taste with salt and pepper.
		If you succumb to a whole steak, you usually exceed the recommended 3-ounce cooked portion limit, and the only remedy is to ration fat intake for several meals before or after you indulge.
	www.sunset.com /sunset/Premium/Food/1997/06-Jun/GreatSteaks697/Steak697.html (1159 words)

	Bachelor Cooking 101: How to Barbeque a Steak
		However, real steak lovers are not satisfied for anything less than Filet Mignon.
		A good, smoked steak, is the only way to go.
		Plate the steak and season the side dishes with a little salt and pepper.
	www.beerlovercam.com /eat/steak.htm (484 words)

	steak sandwich recipe \| sandwich recipes
		The steak and the bread should have similar dimensions.
		Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side.
		Now place the steak on the bottom half and scatter the mushroom mixture on top.
	www.thatsmyhome.com /lunchbox/ssand.htm (329 words)

	Perfectly Grilled Steaks (Site not responding. Last check: 2007-09-17)
		If you'd like to enhance the meal, try pairing the steaks with the recipe I suggest for each cut: Roquefort butter for the Grilled rib-eye, peppery Ancho chile harissa for the Grilled porterhouse, or an Asian five-spice rub and sesame-soy sauce for the Grilled flank steak.
		Once the steaks are on, you don't need to hover over them like an overprotective mother, but you do need to be ready to juggle the position of the steaks when necessary.
		Try not to flip the steaks more than once (flank is the exception) because that would disrupt the caramelization and the formation of a crust.
	www.taunton.com /finecooking/pages/c00016.asp (1256 words)

	About Steak
		Seasoning a steak before grilling: I rub the steak with a neutral oil such as canola, corn or vegetable.
		The steak should be even in thickness from one end to the other so it will cook uniformly.
		The best way to achieve a good looking steak as opposed to one that looks like a truck ran over it is to cup your hands and push inwards while holding your hands around the edges of the steak.
	www.goodcooking.com /steak/steak.htm (2379 words)

	\| themainmeal.com.au \| Cook the Perfect Steak
		A meat thermometer will show the internal temperature of a rare steak as 35C.
		Steak will be cooked to medium rare when it feels ‘soft’ with back of tongs;
		Steak will be cooked to medium when it feels ‘springy’ with back of tongs;
	www.themainmeal.com.au /index.cfm?pid=56 (238 words)

	The Kitchen Geek: Steak
		After two minutes, flip the steak and cook for another two minutes.
		Remove the steak from the oven and place it on top of a saucer that has been inverted over a plate, then loosley cover the plate with aluminum foil and let it rest for about five minutes.
		The steak will continue to cook under the foil, and the resting period will allow your steak to retain juices that would run out all over the plate if you simply ate it immediately.
	www.kitchengeek.com /2005/04/steak.html (1140 words)

	Steak at Cooking: Menus
		To give steaks an oh-so-pretty brown crust, pat them dry with paper towels before seasoning and cook them in a very hot pan or grill.
		After cooking, let steaks rest eight to ten minutes before serving.
		However every cut of beef has its virtues: the fork-tender, mild-tasting filet, the chewy, beefy skirt, and the luscious and flavor-packed porterhouse —; the cut many experts think is the best of both worlds, save the price.
	www.epicurious.com /cooking/menus/cooknow/steak (425 words)

	omaha steak Best Offers Online
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	omaha-steak.ffind.eu.com (1364 words)

	Asian Steak
		The longer you marinate the steak, the better it tastes.
		Grill the steak on each side for 5 to 7 minutes for medium rare.
		Slice steak into thin strips and serve steak slices on salad.
	kidshealth.org /parent/recipes/gluten/cd_asian_steak.html (219 words)

	Steaks - Prime Beef - Dry Aged Beef - Roasts - Beef Recipes - Buy Online Lobel's
		At any point while you are shopping, you may click the Shopping Cart icon at the top of the page to check your purchase.
		Steaks and Dry-Aged Roasts from USDA Prime Beef
		Of all the beef produced in the U.S., only 2% is certified prime grade by the USDA.
	www.lobels.com /store/main/beef.asp?item=undefined (308 words)

	Stoudt's Brewing Company (Site not responding. Last check: 2007-09-17)
		He then carefully trims the beef, removing even the chain of the tenderloin, which is usually part of the steak.
		No Select, pre-cut or frozen steaks are good enough for the Black Angus Steak House.
		All steaks are topped with locally grown mushrooms and onions and served with chef's choice of potato and garnished with vegetable of the day.
	www.stoudtsbeer.com /2-Restaurant-Menu-3.asp (339 words)

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