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4 beef tenderloin steak, 1-inch thick (about 1 1/2 pounds) 1 tsp ground black pepper 1 tbsp chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
With grilling season upon us, it's important to perfect your technique. It might seem like you have to be a grill master to make a restaurant-quality steak, but it's really all about the preparation.
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Meat or fish on the bone may be cooked and served with the bones still included or the bones may be removed at some stage in the preparation. [4] Examples of meat on the bone include T-bone steaks, chops, spare ribs, chicken leg portions and whole chicken. Examples of fish on the bone include unfilleted plaice and some cuts of salmon.
Slices of smoked bologna are often grilled before consumption, [7] [8] and then dressed in a tomato and mustard-based barbecue sauce. [1] [9] Barbecue bologna is typically eaten as a sandwich on a bun or white bread, [5] [10] [11] [12] sometimes in combination with other barbecue meats. It is also a component of a barbecue platter. [7]
In this 1893 method, a twenty-ounce (pound and a quarter) tenderloin center is flattened to 3 centimetres (1.2 in) and broiled over a slow but steady fire for 16 minutes for exceptionally rare, 18 minutes for medium, and 20 minutes for well done. The finished steak is served with maître d'hôtel butter or gravy. [15]
To be a grill master, one must perfect the art of grilling steak. Find out the secret behind the perfect steak on this week's episode of Best Bites! The Basics: How to Grill the Perfect Steak [Video]
The three main "cuts" of the tenderloin are the butt, the center cut, and the tail. [5] The butt end is usually suitable for carpaccio, as the eye can be quite large; cutting a whole tenderloin into steaks of equal weight will yield proportionally very thin steaks from the butt end.