Choice Ribeye Steaks Cooked On A Griddle

Cooking A Steak On A Griddle

Cooking choice ribeye steaks on flat top griddle with bacon grease can give you a taste treat you won’t soon forget.  While many steak snobs insist on cooking steak only on a grill, some of the best meals ever served included steaks prepared on a griddle.

How To Prepare A Tender Juicy Steak

You invest a great deal of time and money into the steaks for a special celebration and when supper time comes, they are difficult. What took place? How can you prepare steaks as tender as your preferred dining establishment?  Many recipes call for complicated preparations, but usually simple recipes work best with steak.

The first action to cooking an excellent steak is to select the right grade of steak. USDA Prime grade meats are sold to the dining establishment industry and specialized markets and are not as likely to be found at your local grocery chain. The meat is well marbled with fat and will be tender and juicy when correctly prepared.

Next, take a look at the color and texture of the meat. An excellent steak must be firm to the touch, moist, and intense in color. It should be well marbled with thin streaks of white fat throughout and a thin crust of steak on the exterior. In our fat mindful society, we tend to search for lean cuts of meat, however the thin streaks of white fat marbled throughout the meat are the secret to a tender juicy steak.

The most tender and juicy steaks originate from the sirloin, the brief loin, and the rib. These steaks consist of the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, Delmonico steaks, and the filet mignons. Steaks consisting of bone will weigh more than those without, however the bone adds flavor to the steak.

Steak On An Electric Griddle

Aged Steaks Will Have More Flavor

Aging is a desirable procedure that heightens the tastes and makes the meat more tender. Aged steaks are more pricey and generally just discovered in high-end supermarkets and specialized markets. An aged steak is identifiable by its darker color.

Marinating a steak like this will include taste and inflammation. If you regularly save steak in the freezer before cooking, try putting the marinade over the steak before freezing. The steak will marinate when thawing and be ready to cook.

There are meat tenderizers offered to spray onto your steak, and they certainly do soften the meat; nevertheless, meat tenderizers can often over soften the meat, changing the texture of the meat into mush. If you must select to go this route, do it thoroughly.

When all set to prepare, slash through the outside fat layer on the steak in a couple of places to avoid curling, but do not cut into the meat. The more tender steak cuts can be broiled, grilled, or pan fried.  Using an electric griddle or other types of griddle surfaces are great options for cooking your steaks.  Steak needs to never ever be prepared in liquid.

Turning too frequently will stew the meat rather than scorching it and produce a less juicy steak. When the steak is done, remove from the pan and enable to rest for a few minutes before serving.

While the meat rests you can make a sauce with the pan drippings if desired. When almost done, include a tablespoon each of butter and flour and cook till gently browned. Enable to cook till thick, taste and adjust spices, and serve over the steak.


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