The videos show how European chefs cook American beef steaks.
How to grill properly the U.S. Beef Tri-Tip Steaks. Tri-Tip is a part of the U.S. Beef Bottom Sirloin Butt and is the lovely steak of the California state citizens in the USA. Grill 2 minutes from each side, then finish it in the oven for 8 minutes at t°=180°C. Give 5 minutes rest. The most important thing here to cut across grains.
Classical Burger – U.S. Beef Ground Patties is grilled 3 minutes from each side. Recommended doneness is medium with internal t° = 71°C.
The most popular U.S. Beef Ribeye Steak is cooked by the European chefs. Their recommendation on grilling or brown in corrugated skillet - to sear 3 minutes from each side, put butter on the top of steak and give 3-minute rest prior to slicing/servicing. Recommended doneness – medium rare or medium.
U.S. Beef Skirt Steaks consists of transversus abdominis only. The muscle should be trimmed to free of fat and membranes. Sear U.S. Beef Skirt Steaks 2-3 minutes from each side; give 5-minute rest prior to slicing and servicing. Cut across grains.
U.S. Beef Tenderloin Fillet Mignon is cooked in the best traditions of the European chefs: with butter and rosemary is seared 3-4 minutes from each side, spice with kosher salt, pink pepper and truffles. Recommended doneness – medium rare and medium. Serve on pureed celery cushion.
U.S. Beef Chuck Eye Roll Steak is referred to as U.S. Beef Delmonico Steak. Or U.S. Beef Country-Style Ribs, if it is cut into two almost equal size by lengthwise cutting.
Denver Steak is derived from the U.S. Beef Chuck Under Blade and muscle serratus ventralis, cut into steaks by slicing across grains. Cooking method is combined: it is a good practice to searing a steak on the stovetop over 2-3 minutes from each side, then finish it in the oven for 8-10 minutes at t°=180°C. Give at least 5 minutes for resting prior slicing.
Rump Steak is derived from Top Sirloin Butt. Recommended cooking method is combined – browning in grill or stovetop, then finishing at oven over 15 minutes at t°=180°C. Give a least 5- minute rest prior to slicing. Cut across grains.
U.S. Beef NY Strip Steak is a classical steak. Traditional cooking method is grilling or searing in skillet or roasting rack 3-4 minutes from each side, then 5 minutes of rest. Piece of butter with herbs – rosemary, garlic, mint, oil adds nutty odor and beautiful brown crust.
U.S. Beef Top Sirloin Steak is cooked with combine method as it has high lean and less-tender textures: searing to crust on grill or stovetop over 2-4 minutes from each side, then finish in oven under “fur coat” of marinated pearl onion, mustard, honey, balsamic vinegar, laced with garlic, rosemary and butter over 8 minutes at t°=180°C.