Directions: |
Directions:Cooking - Marinating Steak - pierce meat all over with fork. Place in sealable freezer bag with 1 cup marinade such as teriyaki sauce or salad dressing. Refrigerate 12-24 hours. Discard marinade. Grill, broil or pan fry over medium-high heat, turning twice with tongs. Beef is best when cooked only to medium rare or internal temperature of 63ºC (145ºF).
Marinating Strips/Kabob Cubes - combine ½ cup marinade plus 2 tbsp. cornstarch in sealable freezer bag. Add 1 lb. beef cubes/strips and refrigerate 30 minutes. For cubes, discard marinade and thread onto skewers. Grill or broil 4 to 5 minutes per side or until browned, but pink inside. For strips, reserve marinade; cook strips over medium high in hot lightly oiled non-stick skillet for about 2 minutes, turning twice; until browned but pink inside. Remove from skillet; add stir fry vegetables and cook 5 minutes. Add reserved marinade and beef; heat until sauce bubbles and thickens.
Grilling Kabobs/Strips - season skewered beef kabobs or satay strips. Grill or broil over medium high heat 5 minutes per side until browned but slightly pink inside.
Cooking Stir Fry Strips - season strips. Cook beef in hot, lightly oiled, non-stick skillet over medium heat for 1 minute per side for strips; or until browned, but still pink inside. Beef is best when cooked to medium rare or internal temperature of 63ºC (145ºF). Remove from pan. Add sliced vegetables to skillet and cook 5 minutes. Add 1 cup stir fry sauce and cooked beef strips and heat through.
Grilling Steak/Medallions - season steak/medallions. Grill, broil or pan fry to 63ºdoneness using medium high heat turning twice. Let steak/medallion rest a few minutes before serving or slicing.
The Butcher's Guide to Tenderness from very tender to less tender
Tenderloin - very tender
Prime Rib/rib
Rib eye
Strip Loin
Top Sirloin
Sirloin Tip
Inside round
Eye of round
**Allow 12 oz. of roast per person (bone in roast) or 8 oz. per person (boneless)
Average Estimated Oven Roast Cook Times (Hours)
Weight Medium Rare Medium - Well done
1 kg. (2 lbs.) 1¾ h - 2¼ h 2 h - 2½ h
1.5Kg. (3 lbs.) 2 h - 2½ h 2¼ h - 3 h
2 kg. (4 lbs.) 2¼ h - 2¾ h 2½ h - 3 h
2.5 kg. (5.5 lbs.) 2½ h - 3 h 2¾ h - 3¼ h |
This recipe for Cooking Steak is from