My favorite steak (video)
In the Middle East we love meat...mostly lamb but we love our steaks too. In the old days, Kabobs and Kufta, grilled on charcoal where the MEAT. Don't get me wrong, they still are but with the globalization, we are more open to welcome other meats to the table like a good juicy steak. Nonetheless, breeding cows for meat is not a very popular thing here in Jordan compared to breeding sheep. So it is not easy to find a good local steak and if you want the aged beef, you will have to pay a fortune to buy it from a specialty store in Amman. Yet, we love steaks and I get so many questions about them, the best cuts, what to use for cooking...etc. This will need many posts but in this post, I will tell you about what I do here in this house.
Two of the most persisting questions are what do I use in my house and what is the perfect steak to grill? (just like the ones at the restaurant). Considering what I have mentioned above, it is not easy to find good steak for the grill without paying a big amount of money. So what really happens is that I resort to buying fillet (tenderloin)
Fillet is one of the most tender parts of beef and has the less amount of fat compared to other cuts. When you buy it, you will notice that it almost have no fat marbling in it making it a great cut of beef for people who are watching their calorie intake. It sits beneath the ribs next to beefs’ backbone. Its shape starts thick then ends with a thin part. Most restaurants serve their famous pricey fillet mignon using cuts from the center because it is the most presentable looking steak from the fillet. Yet the real fillet mignon is actually the thinnest part of the tenderloin.
Why is fillet (tenderloin) so tender? It is important to say that beef cuts are muscles (which the animal use), the tenderness of beef depends on the amount of exercise that muscle does. The location of the tenderloin makes it the least muscle to get exercise, so it is the most tender.
However I feel that it needs some help in flavor using a marinade or a sauce and it is very very important to note not to over cook it as it will turn into a leathery mess. No one wants that especially that it is expensive. The whole tenderloin is great for roasts. I personally buy it whole, peel it from the membranes and do one of the following:
1. Cut the thin part off and use the rest for roasts while I cut the thin part into strips for a delicious shawerma, stir fry or phili steak sandwich.
2. Cut it into steaks to use for different dishes like pepper steak or mushroom steak.
So having said that, yes the beef tenderloin is the main steak I use in this house hold because it is the easiest and less tricky to cook. However, I have another favorite way to cook steak using a good steak with some marbling. For this I used sirloin steak...yum !!! Here is the video to explain it.
Simple lemon garlic Beef steak
Ingredients:
1 Sirloin steak
A bunch of rosemary
1 clove of garlic
Juice of half a lemon
2 tbsp olive oil
Zest of half a lemon
Salt, pepper
1 tbsp of butter
1 tbsp of flour
3/4 cup beef stock
Directions:
Season steak with salt and pepper.
In a stainless steel heavy duty skillet and over high heat put your steak with no oil and start cooking. Don't move it or try to flip it until it releases it self from the pan. In the mean time, mix garlic, zest and juice of a lemon and olive oil. Once the steak is ready to be flipped, turn to cook on the other side and use the rosemary to brush the garlic mixture on the cooked side. Cook the other side till to your liking of how done you want it to be. Run a piece of cold butter on top of the steak (both sides)
Take the steak out, let it rest for 5 minutes so the juices will go back to the meat. In the mean time, prepare a simple sauce by cooking the flour in the remaining butter then add the beef stock and stir to prevent lumps and to get all the goodness of the part of the steak that got stuck in the pan to the sauce. (if you get lumps don't worry, just strain it). Once it thickens, season. Cut your steak and pour the lovely gravy over it. Garnish with some rosemary leaves.
Here is a guide from lifehack.org. You press on the steak and feel it and compare it to how you press on the part shown in the picture of your hand. Don't judge me...mine is well done...I like it this way...people are different!!!
Two of the most persisting questions are what do I use in my house and what is the perfect steak to grill? (just like the ones at the restaurant). Considering what I have mentioned above, it is not easy to find good steak for the grill without paying a big amount of money. So what really happens is that I resort to buying fillet (tenderloin)
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| Source: Wikipedia |
Fillet is one of the most tender parts of beef and has the less amount of fat compared to other cuts. When you buy it, you will notice that it almost have no fat marbling in it making it a great cut of beef for people who are watching their calorie intake. It sits beneath the ribs next to beefs’ backbone. Its shape starts thick then ends with a thin part. Most restaurants serve their famous pricey fillet mignon using cuts from the center because it is the most presentable looking steak from the fillet. Yet the real fillet mignon is actually the thinnest part of the tenderloin.
Why is fillet (tenderloin) so tender? It is important to say that beef cuts are muscles (which the animal use), the tenderness of beef depends on the amount of exercise that muscle does. The location of the tenderloin makes it the least muscle to get exercise, so it is the most tender.
However I feel that it needs some help in flavor using a marinade or a sauce and it is very very important to note not to over cook it as it will turn into a leathery mess. No one wants that especially that it is expensive. The whole tenderloin is great for roasts. I personally buy it whole, peel it from the membranes and do one of the following:
1. Cut the thin part off and use the rest for roasts while I cut the thin part into strips for a delicious shawerma, stir fry or phili steak sandwich.
2. Cut it into steaks to use for different dishes like pepper steak or mushroom steak.
So having said that, yes the beef tenderloin is the main steak I use in this house hold because it is the easiest and less tricky to cook. However, I have another favorite way to cook steak using a good steak with some marbling. For this I used sirloin steak...yum !!! Here is the video to explain it.
Simple lemon garlic Beef steak
Ingredients:
1 Sirloin steak
A bunch of rosemary
1 clove of garlic
Juice of half a lemon
2 tbsp olive oil
Zest of half a lemon
Salt, pepper
1 tbsp of butter
1 tbsp of flour
3/4 cup beef stock
Directions:
Season steak with salt and pepper.
In a stainless steel heavy duty skillet and over high heat put your steak with no oil and start cooking. Don't move it or try to flip it until it releases it self from the pan. In the mean time, mix garlic, zest and juice of a lemon and olive oil. Once the steak is ready to be flipped, turn to cook on the other side and use the rosemary to brush the garlic mixture on the cooked side. Cook the other side till to your liking of how done you want it to be. Run a piece of cold butter on top of the steak (both sides)
Take the steak out, let it rest for 5 minutes so the juices will go back to the meat. In the mean time, prepare a simple sauce by cooking the flour in the remaining butter then add the beef stock and stir to prevent lumps and to get all the goodness of the part of the steak that got stuck in the pan to the sauce. (if you get lumps don't worry, just strain it). Once it thickens, season. Cut your steak and pour the lovely gravy over it. Garnish with some rosemary leaves.
Here is a guide from lifehack.org. You press on the steak and feel it and compare it to how you press on the part shown in the picture of your hand. Don't judge me...mine is well done...I like it this way...people are different!!!
كتير انسألت كيف بتطبخي الستيك؟...سؤال وجيه جدا خاصة اني بالبيت بفضل الفيلية، ليش ؟ لانها اطرى جزء من البيف وطبخها سهل وما بده وقت. بس الحديث عن الستيك بيطول وبده كتير شرح فخليني اليوم اركز شو هو الفيلية ووصفة لستيك نوع ثاني مش بالفيلية.
الفيلية بيجي من هاي الجهة من البقرة، زي الصورة
وهي اقل جزء من البقرة احركة وبالتالي ما في دهون كتير وممتاز للي عاملين دايت ومش قاسي زي العضلات الباقية. واذا بتلاحظوا لما تروحوا عند اللحام وتشتروها كاملة بيكون عليها طبقة بيضاء..هاي لازم تنقام لانها قاسية كتير ولا تؤكل مهما انطبخت.
وبتلاحظوا كمان انه شكلها بيكون ثخين وبعدين بترفع بالاخر. انا شخصيا بحب اشتريها كاملة وبعمل فيها اما:
1. بقطع الجزء الاسمك وبعمل فيه روستو والجزء الارفع بقطعه رفيع انا لستير فراي او لشاورما او لفيلادلفيا ستيك ساندويش
2. بقطعها قطع دائرية لماشروم ستيك او ستيك بالفلفل الاسود
من المهم انه عند طبخ الفيلية انها تكون على حرارة عالية..ما تحطي كمية كبيرة بالقلاية وانها تنطبخ بسرعة لانها ما بدها وقت كتير بالطبخ...
من اشهر الاطباق بالفيلية هي الفيلية منيون وعادة المطاعم بتستخدم اثخن جزء من الفيلية وبتقطعه سميك وبتعمله مع انه المنيون عادة هو يرمز للجزء الارفع من الفيلية اللي بيجي بالاخر بس شكلا اللي بالنص ارتب.
طبقي اليوم الي عملته فيديو لاوضحلكم كيف بتعملوا ستيك الحجم الاكبر اللي مش فيليه (انا استعملت سيرليون) وهي قصة من البيف بتطلع طرية ولزيزة ومش غالية كتير. قولوا للحام انكم بدكم هاي القطعة. طبعا بينفع قطع ثانية بس تكون مناسبة للجريل مثل الفيلية بس مدة طبخها اقل اكيد.
ستيك بالثوم والليمون والروزماري
المقادير:
قطعة ستيم سيريليون
سن ثوم
بشر نصف ليمونة
عصير نصف ليمونة
2 ملعقة طعام زيت زيتون
ضمة روزماري صغيرة (ممكن عادجي تفرموا شوية روزماري او تستعملوا ناشف وتفرموه ناعم وتستخدموا فرشاية عادي للدهن)
ملعقة طعام زبدة
ملعقة طعام طحين
ملح ، فلفل اسود
3/4 كوب مرق بقر
الطريقة:
ترش قطعة الستيك بالملح والفلفل الاسود
تحمى مقلاة ستانلس ستيل على نار عالية وتوضع قطعة الستيك (بدون زيت ولا تقلب ابدا الا عندما تمسكيها بالملقط وتشعري بانها اصبحت غير ملتصقة بالمقلاة)
في هذه الاثناء يخلط الثوم وبشر وعصير الليمون والزيت
يقلب الستيك ويدهن باستخدام فرشاة الروزماري بخليط الثوم والليمون
ويترك لينضج الجزء الاخر من الستيك ثم يقلب ويدهن بخليط الثوم
توضع قطعة من الزبدة فوق الستيك ثم ترفع وتترك لترتاح 5 دقائق
يقلب الطحين في نفس المقلاة ببقايا الزبدة ثم يضاف المرق ويحرك لتلافي الكتل (ولو كتلت صفيها)
رشي الصوص بالملح والفلفل الاسود وقدميها فوق الستيك.
لمعرفة نضج الستيك ارجعي لهذا الدليل
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