Steak (American Food)


Steak is a thick slice of meat that cut for roasting or pan frying or grilling, it is one of the comfort food of America, we all know that America most likely went to fast food and eat junk food but Americans also have an amazing taste when it comes to their appetite.

Steak is basically a cut of meat; it can be beef, pigs, turkey, deer, bison, goat, sheep and also horse meat and as well as fish especially salmon. It is sliced perpendicularly to the muscle of the meat and including the bone. A grilled to perfection especially the smoky flavor of the Steak, one of the famous recipe or types of Steak is the Steakhouse Stakes. Below are the procedure and the ingredients.

The word Steak originates from the mid-15th century, mostly they are cutting the hind-quarter of the animal because of the tenderness of the meat. In countries where it is suitable for raising animals like Argentina, Australia, Ireland, New Zealand, South Africa, UK and USA Steak is very popular. In Argentina, they are they one of the largest consuming Steak in 2010, in Australia, Ireland, they has this significant Irish beef that exported in UK. All of the countries has different style of cooking Steak.

There are degrees of Steak doneness, there are:
Blue Rare – seared on the outside and completely raw or color red inside.
Rare – seared outside and about 75% red or raw on the inside.
Medium Rare – seared outside with 50% red on the center.
Medium – seared outside and about 25% color pink showing on the inside.
Medium Well – a slight color pink on the inside.
Well Done – broiled until brown.

The process of the Steak is hard especially you are try to get the doneness of your Steak but when you achieve the doneness of the Steak and completely seared it you will get the most tasteful Steak.

Did you know that one Steak (308g) has 852 calories and about 89% or 268mg of cholesterol; we can eat Steak but not too much. Happy Eating!!!

Steakhouse Steak


4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
4 tablespoons (1/2 stick) unsalted butter


Heat a pan over high heat.
Dry the filets mignons using paper towels.
Brush the meat with oil.
Add fine fleur de sel and pepper.
Press the meat so that the meat will absorb salt and pepper.
Cook the meat for about 2minutes each side.
Top each side of the meat with butter.
Place the meat in over for 8-12 minutes to 120 degrees (rare) and 125 (medium rare)
Cover with aluminum foil and rest for 5-10 minutes.
fork_and_knife fork_and_knife fork_and_knife

Leave a Reply

Your email address will not be published. Required fields are marked *