You can cook a steak to any degree of doneness at 145°F or higher.
145°F is reddish pink in the center and is considered medium rare. In general, the more well cooked a steak is, the less tender and juicy it becomes. It is safe to eat a pink steak, but ground beef should be cooked until it is gray in the center and its juices are clear or yellowish. The word steak is derived from an old Saxon word, steik, meaning meat on a stick. The Saxons and Jutes, who lived in what is now Denmark, brought along their skills as cattlemen when they conquered Great Britain.
They favoured beef cooked on a pointed stick over a campfire. Beef Wellington is a popular steak and a French classic dish. It’s a char grilled tenderloin, covered with mushroom Duxcelle ( chopped mushrooms), and wrapped in puff pastry, baked in an oven. Some places also add a foie gras terrine, which was the classic, however now, this remains an option. Filet Mignon is a cut from the tenderloin, which is the most tender and most expensive cut of meat. The word is derived from the French word fillet meaning boneless, and mignon meaning small. Best way to serve this cut, is grilled absolutely rare, with mash potatoes and truffles. London Broil is a marinated flank steak that has been broiled or grilled. It is served by carving the steak across the grain into thin slices. It originated in the United States in the 1940s. T-bone steak consists of a bone, in the shape of the letter T, however consists of two very good quality cuts of meats, sirloin and tenderloin. The best way to eat this steak is rare; biscetta Florentina which is a T bone steak, cooked rare served with Baby rocket and parmesan shavings is a classic example of this dish in Italy.
Porterhouse is very similar to a T-bone, and consists of both the same sirloin and tenderloin; however in this steak the quantity of tenderloin is more than that which is present in a T-bone. This steak weighs more than a T-bone also, and again can be eaten the same way as a T bone. Salisbury steak is actually a ground beef patty, usually seasoned with onion and broiled or grilled. It’s often served with brown gravy and mushrooms. Salisbury steak is named after Dr. J.H. Salisbury, a 19th century English physician who recommended that beef, particularly chopped or minced beef, should be eaten three times a day to ward off many ailments including anemia, asthma, rheumatism, tuberculosis and gout. Sirloin.
As noticed, a lot of cuts come from the tenderloin steak, example fillet mignon, tenderloin, chateaubriands etc, Chateaubriand: is the head part of the loin which is snake shaped. This steak can weigh anything between 450gms to 1 kg and is considered to be a steak for two.
Perfect for a Sunday barbeque, grilled sliced thin and served medium or if it’s good quality meat then rare. The recipe of the Steak Diane originated at the Copacabana Palace Hotel in Rio de Janeiro. Typically, individual steaks are pounded, cooked quickly in butter and flamed with cognac. It is usually accompanied by a sauce flavored with sherry and chives. Rib eye a very flavourful and fatty cut of steak, derived from the rib section of the carcass is the rib eye steak. Best eaten rare and the served with rocket and parmesan shavings. Steak Rossini is the best way to eat a tournedos cut of the fillet mignon, served pan seared with butter on top of a crouton and finished with a slice of fois gras. This dish is garnished with fresh truffles.
Carpet bag steak is pounded meat malled to a thin paper like steak, stuffed with cheese and rolled to look like a carpet. This steak is best served with a brandy based sauce to cut the fattiness of the cheese. Steak Tartare is a meat dish made from a prime cut of beef, minced and served with chopped onions, gherkins, capers, fresh ground pepper, parsley, and egg yolk. The meat is best served table side, flambeed with brandy the steak is named after the nomadic Tartar people of the Central Asian steppes who ate raw meat as they rode their horses because they did not have time to stop and cook Beef brisket, the cheapest but a very flavourful cut of meat, derived from the Brest side of the carcass. The best way to cook this cut is a barbeque. Because this is the toughest part of meat, it is necessary to use a slow cooking process that breaks down the connecting tissue and makes it tender to eat. Thus slow roasted is a perfect way to cook this cut.
A three-ounce serving of lean beef contributes less than 10 per cent of calories to a 2,000-calorie diet yet it supplies more than 10 per cent of the daily value for nine essential nutrients. Based on a 2000-calorie diet, just 3 ounces of lean beef provides you with zinc, protein, phosphorus and iron.