Anybody who has ever touched a pan has an idea of how to grill a steak in the best possible way. Some people swear by charcoal grills. Some people are obsessive about their sous-vide setup. While both chefs and amateur cooks are passionate about their tools and procedures, we believed the ideal people to question were those who genuinely understand meat and know how to cook a steak perfectly.
Let’s start with Angus-Aberdeen cows, also known as Angus. They are an ancient and revered breed that originated in Scotland’s Angus and Aberdeenshire counties, an area that stretches from the Eastern sea to lush, verdant valleys and up into the mountains. They’re usually black cows with horns, and the Scots call these hummlies or daddies since they don’t have any. Since hornless cattle are shown in prehistoric engravings, historians assume hummlies have lived in the area for ages.
Introducing cows from Scotland formed the first American Angus herds. People thought the hornless cows were unusual when the first four came to Kansas in 1873, but they quickly warmed up: between 1878 and 1883, Midwestern cattle ranchers bought 1,200 Angus cattle.
Let’s look at howtocookasteak at its best. This steak is made from the tenderloin tendon, which runs from the center of the cow’s body to its rear leg just below the spine. It’s the most tender slab of meat because it’s lean and only minimally marbled. We suggest cooking it on maximum heat for a few minutes to get a good char, then finishing it with indirect heat. Serve it unusual to medium-rare, or 130o to 145o Fahrenheit.
We prefer to intensify the taste of tenderloin steaks with a rich, savory barbeque sauce with truffledmushrooms and herbs, creamy red wine, and whiskey.
A cowboy is a massive 2 12″ thick rib-eye fillet from the cow’s front rib.
The flesh is quite mottled, and we keep the rib in, so it cooks up juicy and tasty – a fantastic dining experience. We like to prepare cowboy steaks on birthdays, anniversaries, and other special occasions because of their large size, which is much fun.
Slowly grilling it over indirect heat is ideal. Before the end, transfer it to a warmer portion of the grill. We prefer this one with simply salt and black pepper, but if we want to go all out, we’ll add a chunk of blue cheese to the hot steak and a few doses of hot sauce.