You can tenderize a T-bone steak with mechanical tenderizing tools, like a meat cleaver; thermal tenderization, such as by cooking it slowly on dry or wet heat; or enzymatic tenderization, such as by using dry aging-techniques. The method chosen will depend on how much time is available to tenderize T-bone steak as well as what method of cooking will be used.Know More
To tenderize meat using a mechanical device like a meat cleaver, you simply pound on the meat using the cleaver. This technique breaks up the connective tissues in the meat so that it is not as tough when you bite into it or chew it. This type of tenderizing technique will make meat considerably thinner and is not recommended for grilling.
Although most people prefer steak fried, you can also prepare it by slow cooking using low heat. This thermal tenderization technique uses heat to break down the connective tissues in the meat, leaving it fork tender. This is because the collagen that surrounds the muscle begins to turn to a gelatin when exposed to heat for extended periods of time and holds the muscle fibers together.
The final technique, which is dry-aging, involves the use of enzymes to increase the rate at which collagen in the meat is broken down over time. The results are generally flavorful meat that is tender and juicy without the structure of the meat being altered much.Learn more about Meat
A standard side dish that is served with steak is potato. Mashed, baked, fried and roasted potatoes are popular sides as well as French fries.Full Answer >
To reheat a steak without drying it out, warm it in the oven, and then sear it in a skillet. This requires an oven, a wire rack, a baking sheet, a meat thermometer, a skillet, a few tablespoons of oil and leftover steak. The process takes approximately 45 minutes.Full Answer >
The length of time that gammon steak should cook for depends on many factors, including the size and thickness of the meat; however, like other types of pork, gammon steak should cook until it reaches an internal temperature of 145 to 160 degrees Fahrenheit, depending on the desired level of doneness. Gammon steak is a cut of pork that comes from the hindquarter of a pig.Full Answer >
Properly seasoning a steak before cooking involves the liberal use of Kosher salt, black pepper and olive oil. These ingredients bring out the flavor of the meat rather than masking it.Full Answer >