Tomahawk steak broil
Top round steak is marinated in a flavorful mixture and then broiled or grilled. Plan marinating at least four hours for the fullest tomahawk steak broil. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. The flavor is best if you allow the steak to marinate in the refrigerator for at least four hours, so make sure to plan ahead. Combine the oil, vinegar, soy sauce, Worcestershire sauce, ketchup or tomato paste, mustard, garlic, pepper, oregano, and crushed red pepper flakes in a large measuring cup or bowl.
Put the steak in a large food storage bag or nonreactive container and pour the marinade over. Seal the bag and turn it several times to coat the meat. Refrigerate the steak for 4 to 8 hours, flipping the bag over every so often to allow the marinade to cover both sides. Remove the meat from the marinade, letting the excess drip off, and place on a baking sheet.
Put on a rack about 2 to 3 inches from the heat source. Broil for 6 to 9 minutes on each side, depending on the thickness of the cut and your desired doneness. Preheat a grill to medium and remove the meat from the marinade, letting the excess drip off. Remove the steak from the cooking source and let it rest for 3 to 5 minutes before you slice it. Slice it thinly against the grain, serve it with your choice of sides, and enjoy. Flank steak makes an acceptable substitute for top round steak. I don’t like this at all.
Country Living editors select each product featured. If you buy from a link, we may earn a commission. There are so many cuts to choose from! Whether it’s broiled or fried, sautéed or roasted, or you have a great grilling recipe, beef has long been a favorite on American plates, and that goes doubly for steak. Generally, steak comes from three areas on the steer and is sliced across the muscle. There are so many cuts, it might seem like you need to be a butcher to figure it all out, but really all you need is a good guide, like the following.
Find 15 different types of steak and cuts right here. This leaves the beef with cube-shaped marks, leading to its name and an appearance somewhat resembling ground beef. Typically a top sirloin, cube is great for chicken-fried and Swiss steaks, and can be pan fried, braised or even sautéed. Although it’s only been around in the U. Denver steak is becoming a very popular piece of beef. The fourth-most tender cut of cattle muscle, it comes from the eye of chuck, located along the front shoulder. While most flesh from this section is tough enough, it’s primarily used for ground beef or stew meat, and Denver steak is culled from the part of the muscle that doesn’t get much exercise.
This steak is tender enough that it almost melts in your mouth, so it’s no surprise that it’s the most expensive cut of beef. French, comes from the tenderloin, a long, cylindrical muscle along the spine of the steer that doesn’t bear much weight. Chateaubriand and beef Wellington also come from the tenderloin. Because it’s so low in fat, filets will dry out if overcooked. A wonderfully tasty cut of beef, flank steak comes courtesy of the rear lower abdominal area, or the flank. It’s lean and fibrous, which means this hard-working, flat muscle should be tenderized with marinade, and cooked fast, at a high temperature, not past medium.
