Gastro Grilling by Ted Reader

Author:Ted Reader
Language: eng
Format: epub
Publisher: Penguin Group US

HANGER STEAK The hanger steak hangs between the rib cage and loin cage. Hanger steaks have a slightly stronger flavor than regular steaks and need to be very fresh. Ask your butcher for this tender cut of beef, which isn’t usually found in grocery stores. Marinate it with stronger-flavored herbs and spices and lots of garlic. It is best cooked rare to medium and sliced thinly.

COOKING STEAK: HOW DO YOU LIKE YOUR STEAK COOKED?

Blue-rare: A blue-rare steak is quickly charred on the outside and barely cooked on the inside. For best results, bring the steak to room temperature before cooking.

Rare: A rare steak has a cool red center.

Medium-rare: A medium-rare steak has a warm red center.

Medium: A medium steak has a pink center and the juices are clear.

Medium-well: A medium-well steak has a hot pink center and the juices are clear.

Well-done: A well-done steak is gray throughout without any trace of pink and the juices are clear.

Super-well-done: This steak is weighted with a brick until heavily charred on the outside and without any trace of pink and no juices inside.

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