• Cover tightly and simmer gently over low heat on top of the range, or
in a preheated 325°F (163°C) oven, according to chart or until beef is
fork-tender.
How
to Broil and Grill
• Trim excess fat to
avoid
flare-ups while grilling.
• To test the temperature of the coals, hold your hand over them (where
the meat would be). If the heat is so intense that you must pull away in
3 seconds,
the coals are hot. Four seconds indicate medium heat.
• Using tongs, turn the steaks halfway through cooking time.
• Add extra flavor by making a pouch of wood chips in aluminum foil.
Pierce
the foil (to release the smoke flavor) and place the pouch on top of the
coals.
• Let the steaks rest 5 minutes before serving.
• For broiling, place steaks 3 inches (7.62cm) from boiler.
How
to Pan-broil
• To pan-broil beef,
heat
a heavy cast-iron or nonstick pan over medium
heat
for 5 minutes before cooking.
• Do not use any liquid or fat.
• Season only after meat has been seared.
• Do not cover.
• Turn meat when juices appear in the seared side.
• If juices accumulate in pan, pour them off.
How
to Braise
• Slowly brown steak on
all sides in small amount of oil in heavy pan.
• Add small amount (1/2 to 2 cups or 118 to 473ml) liquid to pan. Bring
to a boil; reduce heat.
• Cover tightly and simmer gently over low heat on top of the range, or
in a preheated 325°F (163°C) oven, according to chart or until beef is
fork-tender.
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