Advice 1: What is the difference between steak, steak, steak and splints

Meat dishes are appreciated in all countries of the world because of their unique aroma and taste, besides the satisfaction of tactile needs, and saturates his body with vital substances. However, it is difficult to understand how one dish is different from another – especially when they have different names.
What is the difference between steak, steak, steak and splints

Steak and steak



Steak called honey cut from young bull, which were fed high-quality grain. Steak meat is always cut across the grain and never subjected to a steam treatment prior to cooking. The steak is prepared in the following manner: a piece of meat quickly fried until crisp and leave to get ready at a lower temperature, so it is well fried on the inside. But some cooks neglect the cooking of this steak, because not every cafe or restaurant can afford to buy expensive meat for him.

The steaks are allowed to cook various types of meat, including high-quality young pork.

Steak is meat of an ox, cut between the rib and left on the bone. The right steak is well-done piece on the side which shows a line connecting prozirnost on both sides. Today steak is often called pork, which in itself is absurd, as meat for them does not have pigs. Steaks can be cooked as on a griddle and in the oven, where they baked under shredded cheese, onions, potatoes, mushrooms and mayonnaise for forty minutes.

Steak and splints



Steak is a traditional American dish and, in fact, is the same steak, but has some differences. So, first and foremost, the steaks come in different degrees of doneness – from viarengo dry meat to a juicy steak, rare. In addition, it can be either from a single piece of beef and minced beef and method of cooking generally varies from grill to fire – it also allowed the frying of steak in batter.

The Americans often called the steak not just beef, but pork.

The splint is a full-fledged dish in the form of reeds, cut from beef tenderloin. The classic recipe of the splint, in principle, does not exist, because it is prepared in many different ways, tenderizing before cooking the beef, combining it with different toppings or Panarea in the breadcrumbs. Thus, differences between these dishes can be considered a way of roasting on strictly defined rules, the choice cuts of meat, variety of dishes and the degree of roasting and method of slicing meat and its feed co-products

Advice 2 : What is ribeye steak

Ribeye steak is not called "choice butchers". Because layers of fat is a tender meat, after cooking, is particularly delicate and fragrant, with a rich, full-bodied taste.
What is ribeye steak

Where "take" ribeye steak


The name of the ribeye steak (ribeye) comes from two English words – fin and eyes. To obtain this oblong piece of meat with delicate layers of fat, butchers crack the ribs of beef and cut a long piece of meat, in cross-section similar in shape to the eye. The thin layer of fat is not only on top of the steak, but also penetrates it from the inside. Melting during heat processing, it makes the meat especially tender and gives it a smooth texture. In addition that fat will be extradited maximum flavor and aroma.
Buying a ribeye steak, pay attention to the fact that the meat was rich scarlet color, with flecks of fat throughout the cut.


How to prepare ribeye steak


The ribeye steak is perfectly suited for rapid thermal processing – cooking on the grill, roasting in a hot pan. Long cooking will cause grease will leak out of the meat and it becomes dry and hard. Some cooks prefer to marinate ribeye steak before cooking, while others believe that this cut even a set of spices should be minimal – just salt and pepper. In expensive restaurants specializing in steaks, ribeye are often subjected to additional training, called "dry aging." Cut leave for a few days in the open air in a cool room and some of the moisture from the meat evaporates, and the remaining juices become thicker and richer. Dried up pieces from the surface of the meat are cut off and thrown away, so the steak becomes slightly smaller and more expensive.
To get cut steaks, ribeye Narbut into pieces with a thickness of about 2 inches each.



Recipe for ribeye steak with hollandaise sauce


Prepare ribeye steak with hollandaise sauce is perfectly emphasizes the taste of the meat. You will need:
- 600 gram ribeye steak;
- 4 tablespoons of olive oil;
- 4 cloves of garlic;
- 4 sprigs of thyme;
- 2 Bay leaves;
- 100 ml of white wine vinegar;
- 2 egg yolks;
- 200 ml melted butter;
- freshly squeezed juice of ½ lemon;
- salt and pepper.

Slice the steak into pieces with a thickness of 2-2 ½ cm. RUB each piece with olive oil, pepper and salt. Leave on for 5-10 minutes. Preheat the oven to 200oC. Heat remaining olive oil in a heavy ovenproof pan, place 1 Bay leaf, thyme and peeled garlic cloves. Put the steaks and fry for 1-2 minutes on each side, until Golden brown. Put the pan in the oven and cook the steaks for another 10 minutes. Remove meat from oven, place on a plate and cover with foil. Leave on for 15 minutes.

Meanwhile, prepare the hollandaise sauce. Vinegar boil down on medium heat to 1 tablespoon, after putting into it the Bay leaf. Whisk the egg yolks with 1 tablespoon of cold water and reduced vinegar. Place the yolk mass on a steam bath and, whisking constantly, pour in the melted butter. When the sauce becomes thick and smooth add the lemon juice and remove from heat. Let it cool slightly and serve with steak.

Advice 3 : What is the difference between steak, steak, steak and splints

Meat dishes are appreciated in all countries of the world because of their unique aroma and taste, besides the satisfaction of tactile needs, and saturates his body with vital substances. However, it is difficult to understand how one dish is different from another – especially when they have different names.
What is the difference between steak, steak, steak and splints

Steak and steak



Steak called honey cut from young bull, which were fed high-quality grain. Steak meat is always cut across the grain and never subjected to a steam treatment prior to cooking. The steak is prepared in the following manner: a piece of meat quickly fried until crisp and leave to get ready at a lower temperature, so it is well fried on the inside. But some cooks neglect the cooking of this steak, because not every cafe or restaurant can afford to buy expensive meat for him.

The steaks are allowed to cook various types of meat, including high-quality young pork.

Steak is meat of an ox, cut between the rib and left on the bone. The right steak is well-done piece on the side which shows a line connecting prozirnost on both sides. Today steak is often called pork, which in itself is absurd, as meat for them does not have pigs. Steaks can be cooked as on a griddle and in the oven, where they baked under shredded cheese, onions, potatoes, mushrooms and mayonnaise for forty minutes.

Steak and splints



Steak is a traditional American dish and, in fact, is the same steak, but has some differences. So, first and foremost, the steaks come in different degrees of doneness – from viarengo dry meat to a juicy steak, rare. In addition, it can be either from a single piece of beef and minced beef and method of cooking generally varies from grill to fire – it also allowed the frying of steak in batter.

The Americans often called the steak not just beef, but pork.

The splint is a full-fledged dish in the form of reeds, cut from beef tenderloin. The classic recipe of the splint, in principle, does not exist, because it is prepared in many different ways, tenderizing before cooking the beef, combining it with different toppings or Panarea in the breadcrumbs. Thus, differences between these dishes can be considered a way of roasting on strictly defined rules, the choice cuts of meat, variety of dishes and the degree of roasting and method of slicing meat and its feed co-products
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