
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, July 13, 1994                   TAG: 9407150055
SECTION: EXTRA                    PAGE: 3   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Medium

THE PERFECT STEAK DOESN'T HAVE TO BE FROM A RESTAURANT

Ever wonder why the steaks you prepare at home taste different from those cooked in restaurants? For one thing, restaurants use prime and choice beef. Beef available from supermarkets is usually graded choice or select, not prime. In addition, many restaurants have special equipment for broiling that sears the meat at very high temperatures then broils it very quickly. At home, most of us are limited to the broiler of our gas or electric oven or to one of the ridged cast iron or aluminum grill pans for use on the stove top.

But even with these differences, it is possible to prepare a very satisfactory steak at home. Quality beef is the key to tender, juicy steaks. Generally, the younger the animal, the more tender the beef. And the higher the degree of marbling, the greater the flavor and juiciness. Tender beef steaks such as tenderloin (also called filet mignon), Porterhouse/T-bone, top loin (also called strip steak, Kansas City steak, New York Strip steak, Ambassador steak) and ribeye (also called Delmonico) are ideal choices for oven broiling, panbroiling in a stove-top grill pan or charcoal grilling. Follow these suggestions to assure a perfect steak every time:

To oven broil, place steak on rack in broiler pan 2 to 5 inches from heat. One-inch thick steaks should be 2 to 4 inches from the heat; thicker steaks about 4 to 5 inches from the heat. Broil half the recommended time; turn and continue broiling until the steak is cooked to desired doneness.

To panbroil in a stove-top ridged grill pan, heat pan over medium heat for 5 minutes; place steak in heated pan. Cook steak half the recommended time; turn and cook to desired doneness.

For easy, convenient warm-weather cooking, make a quick beef meal on the grill. Use medium temperature coals and avoid cooking over a direct flame to prevent charring the outside of the food while leaving the inside undercooked. Use tongs to turn your steaks just once during grilling, when the meat juices start to bubble up to the top of the steak. To test for doneness without piercing the meat, press the steak with your finger. Rare meat will be soft and wobbly, medium will have a springy firmness and well-done will feel very firm.

Steaks are usually at their most flavorful cooked to no more than medium doneness. Many restaurants won't even serve steaks cooked well-done! Add seasoning, if desired, to each side after browning. Never add salt before cooking as it draws out moisture and inhibits browning.

Serve steaks immediately while hot and sizzling.

Recipes for:

BEEF STEAKS WITH GRILLED RATATOUILLE AND PARMESAN POLENTA

PARMESAN POLENTA

by CNB