Have you ever been told that to get the best steak, you need to thaw it first? Most of us have. And most of us follow that advice without even questioning it. But what if I told you there was another way? A way backed by science that might even give you better results. Enter the world of cooking steaks from frozen.
Article Highlights
Key Information
Frozen Steak Triumph
Less overcooking and better moisture retention.
Freezing Process
Use ziploc bag, wrap in parchment paper, freeze flat.
Searing
Use more oil, wait for it to be super hot.
Grill vs Pan
Grill for smoky flavor and faster cooking, pan for convenience.
Doneness Levels
Choose from Blue rare to Well done. Preferred by chefs: Medium rare to Medium.
Expert Tips
Build a relationship with a butcher, choose thick steaks, simple seasoning, use meat thermometer.
Conclusion
Frozen steak cooking is a scientifically-backed method for a great steak.
Why are Frozen Steaks Better
We all dream of that perfect steak – a beautifully charred crust with a juicy pink interior. But achieving that ideal balance between a crispy exterior and a tender, pink inside is challenging. Here’s where the frozen factor comes into play:
Less Overcooking: Cooking steak is a delicate balance. Thawed steak can easily become overcooked. But with a frozen steak? The cold insides don’t overcook as quickly, allowing for a better crust on the outside without sacrificing the insides.
Moisture Retention: Surprisingly, steaks cooked from frozen retain more moisture. So, if you’re short on time, skip the thawing, because science is on your side!
Now that we’ve established the merits of frozen steaks, let’s delve into how to perfect the cooking process:
1. The Freezing Process: Doing It Right
Before you even start cooking, how you freeze your steak is pivotal.
Avoid Open Containers: Exposing your steak to open air will result in ice crystals, which can lead to potential flare-ups when the steak meets hot oil. Using a ziploc bag is a smart choice.
Additional Protection: For extra protection, wrap your steak in parchment paper before placing it in the bag. This prevents excess moisture, ensuring a perfect sear.
Positioning in Freezer: Lay the steak flat to ensure even freezing and cooking.
2. Perfecting the Sear
Searing a frozen steak differs slightly from a regular one. Here’s how to get it right:
Oil Quantity: Pour a bit more oil than usual to maintain a high temperature.
Wait for the Heat: Patience is key. Wait for the oil to be super hot before introducing your steak to the pan.
3. The Eternal Debate: Grill vs Pan
Both the grill and pan have their merits:
Grill: This gives your steak a smoky flavor, and it cooks faster.
Pan: A convenient option for those without a grill. You’ll achieve a great sear, but it might take slightly longer.
4. Finishing Off in the Oven
Temperature Setting: Preheat your oven to 275°F.
Cooking Duration: Depending on your desired level of doneness, cook your steak for about 15-18 minutes.
There is nothing compared to a freshly cut beef steak, but frozen one might come as a close second. When you cook a frozen steak instead of a thawed one, it tastes better and surprisingly, a lot juicier.
The whole process of thawing brings out the moisture of the meat to its surface. So naturally you end up with a dryer inside. Frozen steak on the other hand, has all the meat juice inside. So they taste really good.
02. Can I Cook Steak from Frozen?
You can cook frozen steak straight out of the freezer. This is not the most ideal thing to do in terms of getting the best flavor from the red meat, but it’s convenient.
If you are in a rush and can not be bothered to thaw your meat, you can just toss it in the pan and cook it.
You have to make sure that the meat is thoroughly cooked all over before serving. Cooking your frozen steak in a charcoal grill can really alleviate the flavors.
03. Is It Safe to Cook Frozen Meat without Thawing?
Cooking a frozen steak without thawing is perfectly fine to do. Apart from taking more than twice to cook, there are no possible safety issues related to this. Your cooking would take 50% more time so be mindful of that.
04. Can You Cook Frozen Steak on the Stove?
Yes you can. In fact, it is better to start cooking on a stove to get a very nice charred outside on your frozen steak. But to do that, you need an extra hot pan or skillet.
Use a cast-iron skillet as they retain heat very efficiently and have an even heat distribution. As the steak is very cold inside, you get a very crisp and browned outside without having any grey meat inside.
Conclusion
Cooking steak from frozen isn’t just a shortcut for the unprepared. It’s a scientifically-backed method that could revolutionize your steak dinners. So, the next time you forget to thaw your steak, don’t panic – you might just be on your way to the best steak of your life!
Have you ever stood in your kitchen, holding a frozen steak, and wondered, “Can I defrost this on the counter without any problems?” You are not alone! In this comprehensive guide, we’ll unpack the pros and cons of defrosting steak on the counter while exploring alternative methods to ensure a delicious and safe meal.
The Pros and Cons of Defrosting Steak on the Counter
Understanding the Defrosting Process
Before we dive into the pros and cons of defrosting steak on the counter, it helps to have a basic understanding of the defrosting process itself. If you’ve ever cooked a steak without thawing it first, you’re likely all too familiar with the uneven cooking and poor texture that usually results. Defrosting enables heat to penetrate the meat evenly, allowing for proper cooking and an ultimately succulent steak.
Improper thawing methods can cause the steak to lose moisture or promote the growth of harmful bacteria. Thawing steak on the counter might seem harmless, but understanding food safety guidelines is essential to ensure your delicious meal doesn’t lead to an unwanted case of food poisoning.
The Pros of Defrosting Steak on the Counter
Defrosting Steak on the Counter
Convenience and Time-Saving
Defrosting steak on the counter provides a certain level of convenience that other methods lack. For instance, when compared to refrigerator thawing, which requires foresight and hours of waiting, counter thawing is a much quicker alternative – perfect for those times when you forget to take out the steak earlier.
I can’t count how many times I’ve come home after a long day, ready to cook up a delicious meal, only to find the main ingredient – my beloved steak – still frozen. During those moments, having the fast and convenient option to thaw my steak on the counter is worth its weight in gold.
Even Thawing and Moisture Preservation
Defrosting steak at room temperature can promote even thawing and preserve moisture in the meat. Unlike microwave thawing, the counter method doesn’t deliver heat unevenly, meaning you won’t accidentally cook parts of the steak or experience moisture loss during the process. But, as we’ll discover later on, there are safe alternatives to consider that deliver premium quality and taste without jeopardizing your dinner or your health.
The Cons of Defrosting Steak on the Counter
Potential Risks and Bacterial Growth
While defrosting steak on the counter has its advantages, convenience comes at a cost. The most significant risk associated with this method is bacterial growth. Room temperature falls into the notorious “danger zone” (roughly between 40°F and 140°F), where harmful bacteria – such as Salmonella and E. coli – thrive and multiply rapidly. Thawing steak on the counter could place your meat right in the middle of this bacterial breeding ground.
During a particularly memorable summer barbecue, I decided to thaw my steaks on the counter, thinking it was perfectly safe. Little did I know, the warm weather only exacerbated the bacterial growth, and want to know the result? A ruined barbecue and a lesson learned the hard way. Check out our in-depth guide on defrosting frozen meat safely for all the necessary precautions on how to keep your meal barrel free.
Foodborne Illnesses
Due to the increased risk of bacterial growth, counter defrosting is more likely to lead to foodborne illnesses. Unsurprisingly, consuming bacteria-laden steak is a recipe for a miserable time – we’re talking diarrhea, nausea, vomiting, and fever – which can be especially dangerous for vulnerable populations, such as young children, the elderly, and pregnant women.
For those who prioritize food safety above all else, other defrosting methods – like refrigerator thawing or the cold water method – might be a better choice. Knowing the signs of bad steak can also help minimize the risk of sickness.
Best Practices for Defrosting Steak Safely
steak
If you do decide to defrost your steak on the counter, there are a few best practices to follow to mitigate the risks associated with this method:
Use appropriate packaging: Keep the steak sealed in the original packaging or place it in a leak-proof plastic bag to avoid exposing it to bacteria present in the environment.
Ensure a clean counter and utensils: Wipe down the counter and any utensils used during the process, and wash your hands often – cross-contamination is a real concern.
Monitor the thawing process: Check on your steak periodically and avoid leaving it on the counter for an extended period. It typically takes around 30 minutes to one hour to thaw one pound of meat at room temperature, after which the steak should be cooked immediately.
Stay tuned for more tips on best practices for safely defrosting steak and additional advice to prevent bacterial growth.
Alternative Methods for Defrosting Steak
steak is bad
When you’re raring to chow down on a delightful steak, but you’re not a fan of counter defrosting, fear not! There are less risky methods available that still deliver on quality, taste, and safety. Let’s look at some alternative processes for thawing your prized cut of steak.
Refrigerator Thawing
Refrigerator thawing is often regarded as the safest method for defrosting steak. This approach keeps your meat at a controlled temperature, well below the danger zone for bacterial growth. However, it requires a bit of foresight, as thawing in the fridge can take several hours or even a day, depending on the size of your cut.
Here’s how to thaw steak in the refrigerator:
Place the steak on a plate or tray to catch any juices that may leak.
Transfer the steak to the refrigerator, positioning it on the bottom shelf to prevent cross-contamination from potential leaks.
Allow the steak to thaw for 4-7 hours per pound, depending on the thickness.
Cook the steak within 3-5 days after thawing, or refreeze it without negative consequences.
This method delivers a safe and evenly thawed steak, ensuring quality taste and moisture preservation, essential for a perfect cut of steak like some delicious sirloin steaks in a crockpot.
Cold Water Thawing
For a quicker yet safe alternative to counter thawing, cold water thawing might be the perfect option. Thawing time is generally reduced, and exposure to harmful bacteria is minimized, keeping the meat cool and safe to eat afterward.
Give cold water thawing a try using these steps:
Place the steak in a sealed, leak-proof plastic bag to prevent water contact.
Fill a large bowl or basin with cold water and submerge the steak in it.
Change the water every 30 minutes to maintain a cool temperature.
Calculate the thawing time by allowing 30 minutes per pound.
You’ll be able to enjoy a quick and safely thawed steak without compromising on taste or receiving any unwanted foodborne illnesses.
Microwave Thawing
Microwave thawing is the fastest option for defrosting steak. However, it comes with the risk of uneven heat distribution, possibly resulting in partially cooked or dried-out meat. This approach is best suited for when you’re in a hurry and willing to trade quality for speed.
If you opt for microwave thawing, follow these steps:
Remove any store packaging and transfer the steak to a microwave-safe dish.
Use the defrost function on your microwave, setting the timer for 2-4 minutes per pound.
Pause the process halfway through to turn and rearrange your steak to enhance even thawing.
Cook your steak immediately after thawing to prevent bacterial growth.
Remember, microwave-thawed steak should not be refrozen as it might have already started cooking during the process.
FAQs
Can I defrost steak at room temperature overnight?
No, this increases the risk of bacterial growth, which may lead to foodborne illnesses.
How long does it take to defrost steak on the counter?
It typically takes around 30 minutes to one hour per pound, but it varies with the thickness and size of the steak.
Is it safe to cook partially thawed steak?
This is not recommended as you can’t ensure even cooking and proper heat distribution.
What are the risks of bacterial growth when defrosting steak on the counter?
The potential presence of harmful bacteria such as Salmonella and E. coli can lead to foodborne illnesses.
Can I defrost steak on the counter in hot weather?
Hot weather accelerates bacterial growth, so it is best to choose an alternative thawing method.
How can I defrost steak quickly without compromising safety?
Cold water thawing is the quickest safe method, taking 30 minutes per pound.
Can I refreeze steak after defrosting on the counter?
Only if you cook it first, as bacterial growth during counter thawing might contaminate the steak.
How does counter thawing compare to refrigerator thawing?
Counter thawing is faster, but it comes with increased bacterial growth risk, unlike fridge thawing.
Can I defrost steak on the counter if it’s vacuum-sealed?
Vacuum sealing doesn’t eliminate the risks associated with counter thawing, so it’s best to use another method.
Can I defrost other meats on the counter like chicken or pork?
It is unsafe to defrost any meat on the counter as all meats are susceptible to bacterial growth.
Conclusion
Now that you’ve explored the ins and outs of defrosting steak on the counter, along with alternative thawing techniques, it’s time to enjoy that mouthwatering meal you’ve been daydreaming about. Remember to prioritize food safety and consider the methods that best suit your situation. After all, a tasty, juicy steak is just one thawed cut away!
So, you bought a steak and tossed it into your fridge at the beginning of the week. The weekend is here and you are planning on a nice fancy dinner. Lo and behold, the steak seems slightly off.
Tempted to cook it anyway and hope for the best?
Understanding how to tell if steak is bad can prevent you lots of pain, puking, and even a trip to the doctors. Tossing steak in the fridge for 10 days is definitely a risky move, but this article will tell you how to identify the signs that your steak needs to be thrown out.
If you want to know if the stuff in your fridge is moldy steak or perfectly safe to eat, keep reading. Besides showing you how to know if steak is bad, this article also looks at the best way to store steak and lengthen its shelf life.
5 Signs That Tell You Should Throw Out Your Steak
5 Signs That Tell You Should Throw Out Your Steak
These 5 signs will tell you when steak is bad. If your steak (or any kind of meat) displays any of these symptoms, it’s time to toss it out and not experiment to see if it is still edible.
01. It Feels Slimy:
Slime on food is never a good omen, but it’s extra nasty when it is found on meat.
If your steak has gone bad, it will sometimes look and feel slimy and slippery to the touch. The surface of the steak will glisten and have a layer of slime over it, and the layer might have a yellowish sheen when held in bright light.
This slimy layer is caused by a buildup of bacteria and thus confirms that your steak has gone rancid and should be put in the trash, not on your grill. When the slimy steak is left out, you will see mold growing on the surface in just a few days.
However, if your meat is just starting to go bad, the whole thing may not feel slimy. Because of this, it is best to examine the steak thoroughly for other signs as well.
02. It’s Past the Use-By Date:
Before tossing the steak in your fridge or freezer, check the use-by date. The meat needs to be thawed, cooked, and consumed before this date. If you’re freezing your steak, take it out to thaw at least two days before the use-by date.
Not sure how long your steak’s been sitting in your fridge? Get into the habit of writing the date it needs to be used before tossing it into your freezer.
Most steaks can be wrapped in plastic and left in the fridge for 3-5 days, any time exceeding this means your steak might make you sick. And if you can’t remember when you put it in the fridge/freezer, it’s been in there for too long.
03. It Feels Dry:
On the other side of the sliminess, dryness is another sign that your steak is no longer at its best. Does your steak feel dry or look rather shriveled and dehydrated?
If your steak is dry and juiceless, it doesn’t always mean that you will get an upset stomach if you cook it. But this will result in a tough and chewy steak without much flavor.
If you plan on keeping your steaks in the freezer, a good way to stop them from drying out is to store them in a vacuum-sealed bag first. These can be Ziploc or freezer bags. They will reduce the exposure to air (and bacteria), and stop the moisture in the steak from drying out.
Even if you want to store it in the fridge for a day or two, wrapping it cling film will stop it from going dry and leathery. But if your steak feels tough and leathery, it’s best not to cook it at all.
04. It’s Become Discolored:
This is one of the major indicators that your meat is past the point of saving and must be thrown out. Of course, green steak is rancid but what about a steak that looks just a little off?
However, if some parts of the steak turn a darker brown than the rest, then it’s time to toss it. Green steak or a very dark brown definitely needs throwing out. And if you think your steak looks yellow or gray, then it’s most probably a biohazard at that point.
05. It Smells Funny:
If steak smells sour, it’s basically telling you to throw it in the trash. While the smell of fresh meat isn’t great; it is distinct and has a slight metallic hint, it doesn’t smell extremely unpleasant either. The smell is also pretty faint, and not overpowering.
On the other hand, if your steak is old or expired, it will have a definitive odor that smells sour or a little like rotten eggs or ammonia. And unlike fresh meat, the smell is strong enough to make you feel nauseous.
However, certain dry-aged steaks will naturally have a mild cheese-like smell because of the lactic acid that is produced during the aging process. If you aren’t sure whether your steak has the aged smell or the rotten one, use your other senses to confirm whether or not it has gone bad.
Is brown steak bad?
Fresh meat generally has a bright red color because of the hemoglobin and myoglobin present in it. When the steak is first sliced, the meat will take on a reddish-purplish hue which is due to the myoglobin reacting to the oxygen. After this, the meat turns a dark red, around 30 minutes after exposure to air.
Finally, 3 days later, the myoglobin is fully oxidized and the meat turns brown. However, at this stage, the meat is still safe to consume. So, if the steak turned brown in the freezer, you can still eat it.
How to Cook Steak Safely
To ensure that your steak is cooked safely, it’s important to check for doneness. Here are a few methods:
Using a meat thermometer
Insert a meat thermometer into the thickest part of the steak to check the internal temperature. For medium-rare steak, the temperature should be 135°F, while medium steak should be cooked to 145°F.
Using the touch test
Press the center of the steak with your finger to check for doneness. For medium-rare steak, the center should feel slightly soft and springy, while medium steak should feel firmer.
How to Tell If Meat Is Bad After Cooking?
One of the most common questions we get asked is “how can you tell if meat is bad after cooking it?” While there are some obvious signs that meat has gone bad (like mold or an off odor), sometimes it can be tricky to tell.
Here are a few tips to help you out:
1. Check the Color
The first indicator that your meat is bad after cooking is how it looks; freshly cooked meat should be brownish in color because of the breakdown of myoglobin (at 170+ F) while cooking, according to an MCU study.
It may turn red or pinkish-red color after being cooled down, which is perfectly safe to eat. However, if it’s starting to turn brown or has any green tinges to it, it’s probably not good anymore.
The color of your cooked steak is not always a sign of quality, rather it’s a sign
2. Inspect the Texture
Bad meat will often look stringy or mushy, rather than firm and juicy. However, it’ll feel slimy or slippery once you run your fingers over the meat’s surface. It means bacteria have started to multiply on your steak.
You may also see the green or black area, which is a sign of fungal development.
3. Give It a Smell
The simplest and quickest method to tell if meat has spoiled is probably this test. It applies to both cooked and raw ground beef/pork/lamb.
If you’re eating your leftover steak after a day or two in the fridge, it’s a good idea to give it a sniff before you take a bite.
Cooked meat that has gone bad will usually have a very off, unpleasant odor. It will smell sour/acidic, somewhat like soured milk or rotten egg when the meat is bad. It’s a sign of bacterial development.
You’ll know it immediately unless there is something wrong with your nose! Trust your instinct. It is no longer safe to consume after it has gone rotten.
4. Taste It
If all these tests don’t give you any satisfactory conclusion, you can always give it a try. In case you’re not a vegan or trying meat for the very first time (which is very unlikely!), you know what your usual meat tastes like.
Rotten meat will taste extremely sour or bitter. You may think that you cooked wrong, but that may not be the case most of the time. Spit it out immediately to avoid food poisoning.
If you’ve accidentally gulped down such meat, stick your fingers down your throat and throw up the whole steak. Believe me, it’s much better than the after-effects of eating bad meat.
And if you’re ever in doubt, it’s better to err on the side of caution and throw the meat out. Better safe than sorry!
What Happens If You Eat Bad Steak?
If you eat bad steak, you may experience food poisoning. Symptoms of food poisoning from eating bad steak include nausea, vomiting, diarrhea, and stomach cramps, according to Mayo Clinic.
If you experience these symptoms, it is important to drink plenty of fluids and you should be fine within 24 hours.
If you only have diarrhea or gas, you likely have a minor case of food poisoning. However, if you have a fever or blood in your stool, it’s an advanced case of food poisoning and you should see a doctor immediately.
Caution: Some people think that if they thoroughly cook infected raw meat or heat up the badly cooked meat in the oven, bacteria will die, and it’ll be safe to eat.
However, it probably won’t be a good idea. even after fully cooking your meal and eliminating any germs, you might still get unwell. This is brought on by the poisons that certain bacteria exude. The symptoms of food poisoning may also be caused by these poisons.
How Long Does Cooked Steak Last in Fridge?
Knowing how long your food will last is important.
Cooked steak can last in the fridge (at 40°F or less) for up to four days, according to USDA. Refrigeration will slow down the bacterial growth that starts at room temperature but won’t stop completely.
So, it is best to eat it within two days to ensure that it is fresh.
If you do not plan on eating it within that time frame, you can always freeze it. It’ll last in the freezer for 2–6 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn.
When it comes to steak, fresh is always best. However, if you find yourself with leftover cooked steak, don’t let it go to waste. Enjoy it within four days or freeze it for later.
The Best Way to Store Steaks
steak is bad
Before we get started on how you should store your steak to prevent it from going bad too quickly, let’s get this out of the way. How long can steak stay in the fridge? When wrapped tightly, you can keep your steak in the fridge for 2-5 days.
When it comes to the freezer, you can store it till the use-by-day. However, you can also store it in there for a few extra days-but checks to make sure there are no other signs of spoilage. Cooked meat will last for 3-4 days before freezing or throwing it out.
The best way to store steaks is in the freezer. They need to be wrapped in clingfilm so limit exposure to air. Then, pack them in Ziploc or freezer bags, pushing out the air before sealing the bags and placing them in the freezer.
The less exposure to air, the fresher the meat will stay. You can also ask your butcher to wrap or seal your steak which will slow down bacterial growth and extend its shelf life.
Let your steaks thaw in the fridge for 24 hours before cooking. You can also defrost your steaks on the counter or special defrosting trays.
Still Got Questions?
Here you will find answers to questions about identifying the freshness of your steaks.
How Long is Steak Good for?
When kept in the freezer, the steak will have a use-by date that lasts anywhere from 6 to 12 months. On the other hand, it will stay fresh in the fridge for 2-5 days.
How Can I Tell If Steak is Bad after Cooking?
Mold, discoloration, and strange smells are all signs that your steak has gone bad after it has been grilled or seared.
What Does Bad Steak Taste Like?
While it isn’t recommended to check for spoiled steak by tasting, meat that has gone bad will have a rancid taste. If your steak tastes extremely sour or bitter, it’s definitely gone bad.
Are Brown Steaks Bad to Eat?
If your steaks are a regular brown in color, they are still safe to eat. Dark brown or green-yellow steaks have gone bad and need to be discarded.
How Long Can I Store Cooked Steak in the Fridge?
Once steak is prepared, it can be kept in the fridge for 3-5 days, before it goes bad.
Can you still eat steak if it’s brown on the outside?
If the steak has turned brown on the outside due to exposure to air, it may still be safe to eat. However, if the brown color is accompanied by a foul odor or slimy texture, the steak should be discarded.
How long does steak last in the refrigerator?
Raw steak can be stored in the refrigerator for up to five days. Cooked steak can be stored for up to four days.
Can you tell if steak is bad by looking at the expiration date?
The expiration date on the package can provide an estimate of when the steak should be consumed by. However, it’s important to rely on visual, olfactory, and tactile cues to determine if the steak has gone bad.
Can you get sick from eating bad steak?
Yes, consuming spoiled steak can lead to food poisoning, which can cause symptoms such as nausea, vomiting, diarrhea, and fever.
How do you properly dispose of spoiled steak?
To properly dispose of spoiled steak, wrap it tightly in plastic wrap and discard it in a sealed trash bag. This can help prevent the spread of harmful bacteria.
To Summarize
Once you know how to tell if steak is bad, you won’t ever have to risk eating rotten meat and getting sick. This guide will prevent you from losing track of your steak’s use-by dates, and teach you the correct way to store steaks to maximize their freshness. And once you figure out the gigantic tomahawk steak you’ve been saving is good to go, fire up your charcoal grill and enjoy one of the best meals the world has to offer!
Sirloin steak in crock pot? Hmm, that’s something we usually don’t come across when we look for steak recipes. It’s either a heavy skillet or pan that’s most commonly used when it comes to cooking steak. Or even a recipe that shows how to make slow cook sirloin steak in the oven.
But you’d be surprised to know that slow cooking in crock pot results in juicy pieces of sirloin steak. These have all the seasoning and ingredients’ flavors infused to the core.
You see, a slow-cooked sirloin steak not only retains the full flavors of the meat and other ingredients. Slow cooking also gives you time to do other chores. You can zone out from the kitchen and do other work or nothing at all! Now that’s what we call the best of both worlds!
So, to find out how to cook sirloin steak in crock pot, read on to discover the ultimate recipe!
How To Cook Crock Pot Sirloin Steak
There are a few ways you can cook crock pot sirloin steak. Apart from the meat and seasoning, you can play around with the other ingredients for more flavor and gravy.
However, the slow cooking method and the cooking time remain more or less the same.
Follow the recipe below for the perfect slow cook sirloin steak in crockpot.
Crock Pot Recipe
For this steak sirloin crockpot recipe, you will need the following ingredients:
Top sirloin thinly sliced – 2 pounds for serving a family of 4 to 6. If you’re planning to serve 8 people, then 3 pounds of sirloin should be good.
We recommend the top sirloin as this part is more tender and will suck in all the flavors from the condiments.
Ranch seasoning – 1 Packet (1 oz or 3 Tablespoons is equal to 1 packet)
Au Jus seasoning – 1 Packet (1 oz or 3 Tablespoons is equal to 1 packet)
Water – 2½ cups
Time
Prep time is very reasonable for this sirloin steak in a crock pot recipe. The cooking time varies as per the flame. Overall, it’s a delicious steak dinner where the slow cooker does the main job without having you sweat over it.
Prep Time: 10 to 15 minutes.
Cooking Time: 4 hours on high flame.
Plating Time: 5 minutes.
Total Time: 4 hours 20 minutes.
Cooking Instructions
For a simple, straightforward sirloin steak, follow the steps below.
Place the sirloin steak slices at the bottom of the crockpot.
Sprinkle the Au Jus and Ranch seasonings to cover the steak slices.
Add the water and stir while making sure all the sirloin steak pieces are covered well.
Cook on a high flame for 4 to 5 hours or on a low flame for 8 to 10 hours. Don’t forget to give an occasional stir.
Serve with a side dish of your choice.
Many prefer to have their steak sides seared first before adding to the crockpot. In that case, take two tablespoons of vegetable oil and sear each side of the steak slices for about a minute. Then take them out and let them steep in the seasoning and water inside the slow cooker.
If you want to add some more flavors and nutrition to your sirloin steak, throw in some celery, carrots, and bell peppers into the crockpot.
Slow-Cooked Sirloin Steak With Gravy Recipe
Craving for some gravy? Then you’ll need a few more ingredients besides at least 2 pounds of sirloin steak slices and 3 cups of water. These additional ingredients are:
¼ of an onion, diced
1 Beef bouillon cube
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Steak seasoning of your choice
¼ cup flour
2 tablespoons vegetable oil
Step-by-Step Process
Sprinkle any steak seasoning, salt, and pepper on the sirloin steak pieces – according to your taste.
In a pan, add the vegetable oil over a medium-high flame and sear the sirloin steak slices to give them a nice crust. Now remove the steak pieces from the pan and put them in the bottom of a crockpot.
Into the hot pan, add two cups of water and a cube of beef bouillon.
Let the water come to a boil and the beef bouillon cube dissolve completely.
In the meantime, take a bowl and mix the flour, onion powder, garlic powder, and black pepper with a cup of water. This is what’s going to thicken the gravy.
Now pour this mixture into the pan and stir while you pour. Allow the gravy to come to a simmer.
When you get the desired gravy consistency, remove the pan from the stove and slowly pour the gravy over the steak slices in the slow cooker.
Now add the diced onions to enhance the steak and the gravy flavor.
Cover with a lid and cook on high flame for 4 hours.
Note: You can substitute flour with cornstarch. Both serve well as thickening agents.
Also, instead of a beef bouillon cube, you can use a can of low-sodium beef broth and ¼ cup of Worcestershire sauce for a more beefy gravy.
For a subtle herbal flavor, you can use dried herbs like dill and thyme.
Perfect Side Dishes for Sirloin Steak
If you don’t want to have slow-cooked sirloin steak all by itself, here are some ideas for the perfect side dish to go with it:
Mashed potatoes
Salad
White rice
Dinner rolls
Baked sweet potatoes
Pasta
Boiled or sauteed veggies
Green beans
Boiled peas
If you’re health-conscious, dump the side dishes that are full of carbs like dinner rolls and pasta or rice and just go for the greens.
Conclusion
Nothing is more comforting than a family coming together over a dinner of slow-cooked sirloin steak in crock pot. This heart-warming meal takes its own time to cook while freeing you up to spend more time doing things you love.
Even the prep time is minimal unlike when you want to slow cook sirloin steak in the oven.
In this post, we have shared a basic recipe and a variation that adds gravy to it. You can experiment by adding ingredients that you like.
Here’s to chilly nights warmed by cozy family time and a crock pot full of hearty and slow-cooked sirloin steak!
Known as the butcher’s cut, bavette is a very popular cut of meat that has lost its charm in recent years. Due to low-quality supermarket meat cuts, this wonderful steak is not something that can be found very easily.
But if you can get a hold of this, or if there are some butcher shops around you, bavette steak is something you have to try! Filled with tons of flavor and depth, this meat is pretty cheap and versatile.
In this article, we will take a closer look at bavette steak and all the confusion surrounding it. This French style cut is a great mid-week meal within a reasonable price. So let’s find out what a bavette steak really is!
So, what is a bavette steak? Bavette is simply the French term for flank steak. So if you are looking for bavette and can’t find it, chances are it was labeled as flank steak and you missed it!
This cut was popularised in France hence the name. Bavette steak is taken from the abdominal of cows, a part which is very well-exercised. Due to this, thick cuts are often tougher than other popular steaks. This is one reason why it’s comparatively cheaper.
But if you know how to prepare your bavette steak properly, you will be amazed at how tender, juicy and meaty it can be. Most people do not like bavette steak because they do not know how to cook it.
We have a solution for that!
How to Cook the Bavette Steak
With many experiments, we have found the best way to cook a bavette steak is to marinate it very well. You can try many different marinades for it.
You will find many bavette steak recipes on the internet. But today we are going to share one of our favorite ways to enjoy bavette steak as a mouth-watering meal.
Decide on the Recipe:
Depending on the recipe, the rest of the steps can vary a lot. If you decide to grill the whole steak, you will have to follow a different preparation method than if you were to stir fry it.
The great thing about bavette steak is, you can try a lot of different recipes with it. It’s incredibly versatile and soaks in flavors.
Marinade It Well!
Marinade It Well
Marination is a very crucial part if you want tender and juicy bavette steak. As bavette and other similar cuts of meat do not have a lot of fat, they can taste a bit dry and tough. Marinating helps to tenderize the muscle fibers so it cooks faster and tastes better.
You can use many different types of marination and there are so many great bavette steak recipes! From classic BBQ style to some eastern twist, you can do anything.
One of our favorite marinades for bavette steak is using soy sauce, olive oil, garlic, ginger, lemon juice, honey, and vinegar. Try it once and you will want this delicious dish every day.
If you’re feeling a bit adventurous, try playing with Indian garam masala and seasonings. They add a certain what and depth to this flavorful cut of meat.
Time to Cook:
preparing flank steak
To cook your bavette steak you can follow a few different methods. Preparing flank steak is a crucial part before cooking. Firstly, you can toss it in the grill and it will be ready in a few minutes.
This is undoubtedly the best way to enjoy a bavette steak. The high heat and smoke from the grill make it tender and easy to chew.
But if you are cooking on your stove, grab your grill pan and add a few drops of sunflower oil to it. Sunflower oil is great for high heat cooking as it doesn’t burn very easily.
When the pan gets super hot, put your bavette steak and let it do its thing for 3-4 minutes. You might see a lot of smoke coming out of the pan but that’s totally normal. As this piece of meat has a lot of liquid, it creates tons of smoke.
Flip your steak and cook the other side for 2-3 minutes. Then let it rest for 5 minutes and it’s ready to enjoy! You really don’t need more time than this for a perfect medium-rare steak.
How Do You Cut a Bavette Steak?
Bavette steak is not the most tender piece of meat out there. The artistry of it relies on the way it’s been cut. That’s why it’s ideal to purchase your bavette steaks from local butchers instead of supermarkets.
Bavette steaks contain a lot of fibers which makes them quite tough to chew. The solution is to tenderize it. You can tenderize your bavette steak with the help of marinade. This is a pre-cooking method.
When you are eating the steak, always cut it across the fiber and grain. This helps to cut through all those tough lean fibers which are essentially muscles.
You will be able to clew very easily after that. The advantage of a bavette steak is that it’s extremely juicy. This is the key reason why people love this cut of meat so much.
Cooking Tips for Bavette Steak
Cooking Tips for Bavette Steak
Now that you know how to make the perfect bavette steak aka braised skirt steak, here are some tips that you can use to make many different dishes:
Use different marinades to add flavor to your dish. Bavette cuts are known to soak up flavors very well.
Use lime and chili in the marinade to add a Mexican punch to the dish. This works very well for BBQs.
Cook your bavette steak quickly and fast on very high heat. Otherwise, you lose a lot of moisture and they become very dry.
Unlike other stakes, you should not use it directly out of the freezer. Let the meat come to room temperature before putting it on a hot pan.
Rest your bavette steak on a piece of foil paper. This ensures even heat distribution.
Always cut your bavette steak in the opposite direction of the muscles. This helps to chew easily.
Frequently Asked Questions (FAQs)
01. What Cut of Meat is a Bavette Steak?
Though it sounds quite fancy, bavette is just the french name for flank steak. Taken from the abdominal muscles of a cow, bavette steak is a great cut of meat for a wide range of dishes.
Due to its loose texture, it does not get chewy or tough. The tender meat tastes flavorful and juicy in whichever way you prepare.
02. What is Bavette Steak Good for?
You can make a wide range of dishes with bavette steak. We personally love to sear it on a cast iron pan. Grilling it on a charcoal or gas grill adds tons of depth to this meat.
You can add different sauces or use sliced bavette steak for fajitas or shawarmas. It’s a very versatile cut of meat that can be celebrated in many different ways.
03. Is Bavette Steak the Same as Skirt?
It’s very easy to get confused between bavette steak and skirt steak. They both look practically the same with long muscle fibers and rich dark color. They are different, but not the way you’d think.
Both bavette steak and braised skirt steak come from the same region, which is the lower abdomen of a cow. This part actually has quite a few different cuts of meat.
They all basically taste the same. The difference is mainly in the way they are shaped and cut.
The name also varies based on the region you live in. In the UK, this cut is known as hanger steak while in the US, they are known as the butcher’s cut. So onglet, skirt bavette or flank, whichever you decide to call it, is a very tender and delicious cut of beef that should be celebrated more.
04. What Can I Use Instead of Bavette Steak?
If you are preparing a dish that specifically asks for a bavette steak but you don’t have one available, swap it with a skirt steak. You can also use flat iron steak for it.
All these steaks come from the same region of the cow, which is the lower abdomen area. This is why they all have the same texture and bite. This makes them all good alternatives to each other.
05. Why is Flank Steak So Expensive?
It’s quite the opposite actually. Flank steak is one of the cheapest cuts of meat available.
It’s also called the butcher’s cut as most butchers used to keep this piece for themselves. Nowadays flank steaks have grown in popularity due to them being widely used for fajitas.
06. How Long to Cook Skirt Steak in a Pan?
Skirt steak does not require too much time to cook. So traditional steak cooking methods won’t work here. All you need is a super hot pan.
Cook your steak for 3-4 minutes on each side until you get a nice caramelized layer. Then rest your skirt steak for 5 minutes to get a medium-rare doneness level.
07. Is Flank Steak the Same as Brisket?
Flank steak and brisket are not the same even though both come from the underside of a cow. Brisket is a part of the breast portion of the cow whereas flank steak is at the abdomen area.
Brisket is all muscle so you need to cook it for a prolonged period of time. So it works really well in stews, chili, curry, and slow-cooked broth. It’s a great cut of meat for smoking and BBQs too.
Flank steak on the other hand needs high heat cooking. You need to cook it fast otherwise the meat becomes too chewy and dry.
08. Is Bavette Steak Chewy?
Bavette steak is a very well-exercised muscle so it’s definitely not as tender as ribeye or tenderloin. Bavette is quite chewy if you don’t cook it properly. It has a lower fat content so it’s not a great option for slow-cooked recipes.
Bavette steak is best to be cooked on the grill on high flame. Adding marination before cooking ensures that the meat will stay juicy and tender.
09. What is Wagyu Bavette Steak?
Wagyu beef is a premium Japanese cow breed that has a high fat to meat ratio. Due to this wagyu beef is super soft and juicy. It’s so tender that it melts in your mouth.
Wagyu bavette steak is basically a bavette cut from wagyu cows. It doesn’t taste anything like normal bavette steak. It’s more flavorful, and softer due to the marbling.
To Conclude
Bavette is a very underappreciated cut of meat full of flavors and depth. Hopefully, with our easy guide, you will be curious to explore more recipes with it.
It’s affordable and fast to cook, so perfect for when you’re meal-prepping under a budget! Well, even if you are not, who would say no to this delicious steak anyway?
You’ve tried steaks but have you ever had a Tomahawk steak cut? This may be the ultimate carnivore meal; a huge hunk of meat with a big bone handle. It even looks like caveman food and is aptly named Flintstone steak as well.
Or perhaps you know it as a cowboy steak. No matter what you call it, this cut of meat is something else.
These steaks are huge and are at least 2 inches thick. Some of the bigger cuts can feed an entire family, although some people have attempted to eat it whole-and succeeded.
If you want to give a Tomahawk steak recipe a try, you might be a little intimidated. The huge chunk of meat can be pretty pricey and if you mess up, you waste a whole bunch of money and ruin a perfectly good dinner.
We’ve rounded up the best ways of cooking a tomahawk steak, even for beginners. This article will tell you how to grill a Tomahawk steak and make a meal fit for a king. Once you’re through, a tomahawk ribeye won’t seem so daunting!
What is a Tomahawk Steak?
grill Tomahawk Steak
The tomahawk steak is a ribeye beef steak that is cut in such a way that there are at least five inches of rib bone left unbroken. This extra-long, French-trimmed bone uses the same cooking technique that forms a rack of lamb. The bone is trimmed around the meat and fat so that it looks a lot like a handle.
The beef tomahawk is named after the Native American tomahawk ax. Besides the names we mentioned earlier, it is also called a tomahawk chop steak, bone-in ribeye, and cote du boeuf.
This flavorful steak is extremely soft, tender, and marvelously flavored. The tomahawk is primarily taken from the longissimus dorsi or the longest loin of the beef. It contains the muscle outside the rib cage that runs alongside the spine.
These muscles are rarely used, which makes them extra tender, and contains a decent amount of fat. Once cooked, this intramuscular fat mixes with the gelatin and juices released from the large bone, giving the tomahawk meat its unique flavor and buttery, melt-in-your-mouth texture.
A grilled or smoked tomahawk steak is generally cut into thin slices and served in the shape of the steak. When served with something like mashed potatoes and greens, it makes for the heartiest, most filling meal ever.
How to Grill a Tomahawk Steak: Cook a Tomahawk Steak on a Gas Grill
grilling tomahawk steak
This section of the article will show you how to prep a Tomahawk steak on a gas grill. Most Tomahawks are too big and need to be cooked outside on a grill.
Here’s your guide on how to cook a tomahawk steak on a Weber gas grill or something similar.
What You Need:
1 Tomahawk rib-eye steak
Kosher salt (to taste)
Freshly ground black pepper (to taste)
Granulated garlic and paprika (optional)
6-8 cloves of garlic, slightly smashed
4 sprigs of thyme
1 sprig of rosemary
Olive oil
Half a stick of butter
Probe thermometer
Grilling Tomahawk Steaks: The Usual Way
Start by seasoning your steak properly. Sprinkle a liberal amount of salt, pepper, granulated garlic, and the spices of your choice and pat the seasoning into the meat. This will infuse the flavor into the meat and even dry it up a little, giving you a better sear.
Allow your steak to rest at room temperature for about half an hour, letting the seasoning sink into the meat.
Meanwhile, fire up your grill. This will take just 5-10 minutes on a gas grill to reach the desired temperature. If you’re using a charcoal grill, this might take a little extra time to get your fire right.
Set up a 2-zone cooking surface – one side of your grill should be extremely hot, about 500-550F degrees for searing the steak. The other side should be cooler so you can slowly cook the steak to your desired doneness.
Once the searing surface is hot enough, set the steak on the grate and press down.
After 2-3 minutes, turn the steak 45 degrees, without flipping the meat over. Press it down into the grate again, and sear for 2.5 minutes.
After a total of 5 minutes on the first side, flip the tomahawk ribeye steak and repeat the previous step, searing the other side for 5 minutes total with a 45-degree rotation after 2-3 minutes.
Now that the searing is done, move the steak over to the other section of your grill to cook the steak through. Place the steak on a raised rack and insert your meat probe thermometer into the middle of the steak.
In an aluminum or stainless-steel pan, add the butter, garlic clove, and sprigs of rosemary and thyme. Place the pan on the grill and under the steak to catch drippings from the beef, so that mixes with the butter sauce.
Every 5 minutes, baste the butter sauce mixture in the pan over the steak with a basting brush.
At this point, there is no set cooking time. Grill the steak until it reaches your level of doneness.
The tomahawk timing is secondary to the internal temperature. If you like steak rare, cook until it reaches 125F. For a medium-rare tomahawk, grill till the internal temperature is 130F.
After the steak reaches the desired temperature, remove the tomahawk from the grill and let it rest for 10-15 minutes, before cutting and serving.
Reverse Searing a Tomahawk Steak on the Grill:
To reverse sear tomahawk steak, you have to cook it through first, and then sear it on the grill.
One hour before cooking, season your thawed steak with lots of salt, pepper, and any seasonings you want.
Set your grill up for indirect high heat. There will be 2 zones on your grill once again; half the grill with direct high heat, and the other half with no heat.
Place the steaks on the grill away from the lit coals, over the indirect heat, with the bone side of the steak facing the heat. Shut the lid, and position the air holes right over the steak.
After ten minutes, flip the steak carefully. After 20 minutes of cooking on indirect heat, when it reaches an internal temperature of 115F (105F for a rare steak) in the thickest part, the steak will be ready to sear.
In the meantime, melt the butter and cook the garlic and herbs in it until fragrant and infused into a sauce.
Shift the meaty part of the steaks right over the coals, with the bone located above the indirect heat zone of the grill.
Sear the steaks and flip them over every other minute, until it has a brown and crusty surface. From time to time, baste the melted butter over the steak for extra flavor.
Remove the steak from the grill and put it on a very large platter. Let it rest for 10 minutes and then cut it up; run a sharp knife along the curve of the bone to carve the meat from the bone.
Serve the meat alongside the ribs for a bit of a visual treat!
Cooking a Tomahawk Steak in the Oven:
Don’t have a grill? We’ll show you how to cook a tomahawk steak indoors. Make sure you have a large oven, a huge cast-iron skillet, and a big tray that fits in the oven.
This method is ideal if you’re stumped on how to cook a 3-inch-thick ribeye steak, as the gentle oven heat won’t burn the surface or overcook the meat. It is also suitable for mini tomahawk steaks.
Position a rack in the center of your oven and preheat it to 350F.
Pat your steak with kitchen towels until it is dry and season it well. Let it rest at room temperature for 10-15 minutes.
Prepare the garlic by trimming off the top 1/4 inch of the garlic head.
Brush with olive oil and add a pinch of salt, then wrap it in foil and roast the garlic for 30 minutes or until the cloves are soft and can be squeezed out. Allow the garlic to cool.
Increase the oven temperature to 425F.
In a large cast-iron skillet, heat the 2 tablespoons olive oil over medium-high heat until it starts smoking. Place the tomahawk steak in the skillet and sear one side for 3 minutes without touching it.
Use tongs and the bone as a handle to turn the steak over and sear the other side for 3 minutes without touching it. Then, for one minute, sear the short side of the steak opposite the bone.
[Shop for the best tongs for grilling right here].
Move the steak to a rimmed baking tray and put it in the oven, roasting for 9-10 minutes, or until the desired doneness is reached. You can also place the steak on a rack fitted over a baking sheet for improved air circulation and more even cooking.
Measure the steak’s internal temperature; 115F for rare, 125F for medium-rare, and 135F for medium. Remember, the meat continues cooking after it is taken off the heat.
As the steak is cooking, melt the butter in the skillet over low heat. Squeeze the roasted garlic cloves into the butter, crushing and mixing them in with a spatula or wooden spoon. then add the herb sprigs and cook them for an extra 2 minutes.
Once the steak is ready, remove it from the oven, and transfer it back into the skillet. Use a spoon or brush to baste the butter and garlic over the steak. Flip the steak, and baste again for another minute.
Transfer the steak to a cutting board and allow it to rest for 10 minutes, before cutting or carving.
Tomahawk Steak vs. Rib Eye
Rib eye steaks and tomahawks are from the same cut of meat. However, there are still a few of differences between the two:
Rib eye steaks don’t have the signature bone handle. The other major difference is in size.
The tomahawk is cut to the thickness of the rib bone, and is generally about 2 inches thick, and weighs 30-45 ounces. On the other hand, the traditional ribeye is a little smaller.
Besides this, the two have subtle differences in taste and texture.
For a rare or medium-rare steak, cook each side for 3-5 minutes on each side. For a medium steak, cook for 5-7 minutes, and 8-10 minutes for a well-done steak.
02. Where Can I Find a Tomahawk Steak Near Me?
If you aren’t sure where to buy tomahawk steak cuts from, try any butcher in your locality. You can even order them from online butchers and shops specializing in cuts of meat.
03. What is the Best Temperature to Cook Steak on Grill?
The ideal temperature for steaks is 450°F to 500°F, for thorough and even cooking.
04. What are Some Good Sides Dishes to Serve with Tomahawk Steak?
Side dishes like mashed potatoes, scalloped potatoes, garlic mushrooms, roasted asparagus, or Brussel sprouts look and taste amazing alongside tomahawk steak! You can also add some fresh salad or steamed greens with some rustic bread as well.
Final Thoughts
If you ever wondered how to make a tomahawk at home, you weren’t the only one. Knowing how to grill a tomahawk steak is a great way to showcase your culinary skills and wow your guests.
Even if you are just cooking for yourself, this is a steak that you can prepare for any celebratory meal, or just as a treat for yourself. Happy grilling!
