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Article: A Steak That's Done Well . . .
- Article from:
- The Washington Post
- Article date:
- July 30, 2003
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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An Incredible Steak
(1 to 2 servings)
Even having all the stars in alignment won't guarantee a perfect
steak. It takes the right cut, the right cooking technique and the
right amount of attentiveness to decipher when it's done to your
liking.
But it's simpler than it sounds if you take it one step at a time.
First, match the cut with the cooking technique. Thick, dense steaks
with substantial marbling can easily withstand the rigors -- and
occasional flare-ups -- of the grill, but less hearty, more delicate
steaks such as a filet mignon. are ruined by excessive heat and
should be cooked using the relatively tame searing approach. And an
innately chewy cut, such as a sirloin, should never be ...