How to cook lamb sirloin steak

Lamb is a very versatile meat that can be cooked in a variety of ways. The most popular way to cook lamb is by cooking it over an open flame, such as on a grill or in a barbecue. However, lamb can also be cooked in a variety of ways in the oven, such as in a lamb roast or in a lamb shank.

When cooking lamb, the most important thing to remember is to cook it to the correct temperature. Lamb is a delicate meat and can easily be overcooked if not cooked to the correct temperature. The best way to determine the correct temperature is to use a meat thermometer.

Once the lamb has been cooked to the correct temperature, it can be served with a variety of different accompaniments, such as a salad or a sauce.

Flank skirt, thick skirt, and thin skirt are all delicious and worth a try, but here we're focusing on Jamie's favorite - feather steak (also known as flat iron steak), which is full of beautiful flavor, texture, and fat marbling.You'll be ready to go if your butcher removes the tough sinew right in the middle of it.

But first, there are a few rules to follow if you want to cook the perfect steak, regardless of the cut.

Before you begin, remove the steak from the refrigerator and allow it to come to room temperature for about an hour before cooking; frying or grilling it from cold will prevent the heat from penetrating the center as efficiently; and make sure your pan, griddle, or barbecue is extremely hot before you begin; this will help to caramelize the meat, which is essential for a delicious crust., get the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.

Cook your steak medium-rare to medium-rare - any more and you'll have a tough piece of meat; turning it every minute or so will ensure a really even cook., aim to cook your steak medium-rare to medium – any more and you’ll be left with a tough piece of meat. Turning it every minute or so will make sure you get a really even cook.

Allow to rest after cooking and then rub with extra virgin olive oil or butter for an incredible, juicy steak., leave it to rest and rub with a little extra virgin olive oil or butter for an incredible, juicy steak.

Keep these tips in mind, and you'll get great results every time; to make things even easier, follow the simple steps below.

Looking for the best way to serve your steak? Check out our collection of Jamie Oliver's best steak recipes.

1. Rub the steak all over with olive oil and a generous pinch of sea salt and black pepper.
   
   
2. Cook the steak in a hot pan for 6 minutes for medium-rare, or until done to your liking, turning every minute.
   
   
3. Try one or a combination of the following for added flavor... 
4. Every time you turn the steak, halve a garlic clove and rub it over it.
   
   
5. Rub a knob of butter over the steak - the sweetness from the butter will make it taste divine!
   
   
6. Alternatively, make a herb brush by tying woody herbs such as thyme or rosemary to the handle of a wooden spoon and brushing it over the steak every minute or so.
   
   
7. Once cooked to your liking, rest the steak for 2 minutes on a plate that can collect all the lovely juices.
   
   
8. Carve with a good carving knife and serve with the resting juices drizzled on top.
   
   

Everyone has a favorite way to eat steak - with chips and a crisp, green salad, with pepper or horseradish sauces, or even a simple fresh salsa verde to cut right through it - and we're sure your lucky guest will love you for it.horseradish sauces, or even a simple fresh salsa verde to cut right through it. Whatever you choose, we’re sure your lucky guest will love you for it.

If our step-by-step guide isn't enough, let Jamie demonstrate:

Dairy and beef cows are raised differently; beef cows are typically raised for meat until they are one or two years old.Meanwhile, dairy cows will be farmed for much longer as long as they continue to produce enough milk; however, once a dairy cow stops producing milk, the meat is rarely consumed.

A steak is a thick cut of meat that is typically grilled or fried and is usually sliced across the muscle fibers.Steak can be diced and cooked in sauce, as in steak and kidney pie, or minced and formed into patties, as in hamburger patties.steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.

Steaks are made from a variety of animals, including cattle, bison, camel, goat, horse, kangaroo, sheep, ostrich, pigs, reindeer, turkey, deer, and zebu, as well as various types of fish, particularly salmon and large fish such as swordfish, shark, and marlin.Some cured meats, like gammon, are frequently served as steak.

Grilled portobello mushrooms and other vegetarian dishes may be referred to as mushroom steak.[3] Imitation steak is a food product formed into a steak shape from various pieces of meat. Grilled fruits such as watermelon have been used as vegetarian steak alternatives.

Exceptions include the skirt steak cut from the plate, the flank steak cut from the abdominal muscles, and the silverfinger steak cut from the loin and including three rib bones. In a broader sense, fish steaks, ground meat steaks, pork steak, and many more varieties of steak are known.

Beefsteak is another name for steak cut from cattle in the United States.

Etymology

The word steak is derived from the mid-15th century Scandinavian word steik, or stickna' in the Middle English dialect, as well as the Old Norse word steikja.[4] The Oxford English Dictionary's first reference is to "a thick slice of meat cut for roasting, grilling, or frying, sometimes used in a pie or pudding; especially a piece cut from the hind-quarters of the animal." Subsequent parts of the entry, however,

Production

Livestock for steak cuts can be raised on a farm or ranch, and meat from various wild game species can also be used for steak cuts.

Marketing and sales

A steakhouse's ribeye steak

Argentina, Ireland, New Zealand, Australia, South Africa, the United States, and the United Kingdom are just a few of the countries with a history of producing and consuming steak.Steak is traditionally sliced and stir-fried in Asian countries such as China and South Korea, and served in smaller portions as part of a mixed dish.

Argentina

In Argentina, beef accounts for a sizable portion of the country's export market, with 11.8 million animals harvested in 2010.Beef steak consumption is described as part of the "Argentine national identity."[9] In 2010, 244,000 cattle producers were in Argentina.[10] Steakhouses in Argentina are referred to as parrillas, which are common throughout the country.[11] Portion sizes of steak dishes in Argentine restaurants tend to be large, with steaks weighing over 454 grams (1 l).Asado is considered the country's national dish.

Australia

Meat & Livestock Australia, a corporation that runs programs related to quality assurance, sustainable production, and environmental considerations through organizations such as Meat Standards Australia, markets Australian beef domestically and internationally.

Ireland

The Irish agricultural beef market contributes to the Irish economy; a significant amount of Irish beef is exported to other countries, with more than half going to the United Kingdom.

New Zealand

For a decade, the Beef+Lamb Corporation of New Zealand has sponsored the "Steak of Origin" competition, which "aims to find the most tender and tasty sirloin steak" in the country.Tenderness, pH, marbling, and percentage cooking loss are listed as judging criteria, but while these data are collected for each entrant steak, only the shear force (correlated to perceived tenderness) determines qualification to a tasting panel, where objective taste from a panel determines the winner. The pH is used solely to disqualify entrants, and neither the'marbling' nor the cooking loss have any effect on the outcome of the competition at any stage.Their parallel competition for lamb legs (glammies) does take some of these other metrics into account when weighting the entrants for their ranking within the competition.

United Kingdom

According to a survey conducted by the trade magazine Caterer and Hotelkeeper in the 1980s, the most popular dinner menu in British restaurants included steak: prawn cocktail, steak, and Black Forest gateau.

Cattle breeds like Hereford and Aberdeen Angus date back to the 1700s, and farmers continue to raise cattle sired by registered pedigree bulls. Bullocks, which live outdoors year-round, grow slowly as they would in their natural habitat, eventually producing a distinctly tender meat.[18] In the United Kingdom, approximately 2,200,000 cattle are slaughtered for beef each year.

United States

In the United States, retail beef cuts include various beefsteaks, stew meat, and hamburger meat.[20] In the United States circa 1956, about 24% of retail beef cuts were steaks.

According to the 2007 Agriculture Census, the largest single agricultural venture in the United States is beef production, with 687,540 farms raising cattle and over a million in the production process. A single farm typically raises about 50 cattle at a time, with 97% of cattle farms classified as small family farms.In 2007, these smaller farms earned an average of $62,286 in gross cash income per year.

Cooking

Grilled beef steaks can be cooked at different temperatures or for different lengths of time; the resulting cooked steak can range from blue (very rare) to overdone.A soft, cold, red center is the most common characteristic of a rare steak; the outside is seared for flavor, while the inside is cooked to the diner's preference.Well-done steaks are typically cooked throughout the entire cut of meat; for example, a well-done beefsteak will have no pinkness in the center when sliced.Raw beef steak, such as in steak tartare, can be served uncooked.

Fish steaks are generally cooked for a short period of time because the flesh cooks quickly, especially when grilled; fish steaks, such as tuna, can also be cooked to various temperatures, such as rare and medium rare.

Cuts of steak differ between countries due to differences in farming the animal and butchering the carcass, resulting in a steak that is not the same as one found in another, even if the recipes are the same, differing "only in their sauces, butters, or garnitures."

Most importantly, try to achieve the Maillard reaction on meat to ensure consistent restaurant-quality steak results.

Dining

Menu items for French steak cuts

• Entrecôte: rib steak, cut from the rib roast's fore and wing end sections, ribs 9-11: rib steak, cut from the fore and wing end parts of the rib roast sections, ribs 9–11
• Romsteck or rumsteck: rump steak cut from the rump that faces the large end of the filet; this cut must be of the highest quality and well-aged. or rumsteck: rump steak cut from the part of the rump which faces the large end of the filet. This cut needs to be best quality, well-aged.
• The boneless uppercut of the loin that corresponds to the larger, less tender part of a porterhouse or T-bone steak is known as a faux filet or contre filet. or contre filet: the boneless uppercut of the loin, corresponding to the larger, less tender part of a porterhouse or T-bone steak
• Bifteck: a lean, boneless steak cut from the larger, less tender end of a filet, or any other lean, boneless steak from a reasonably tender part of the animal.: cut from the larger, less tender end of the filet, or any lean, boneless steak from a reasonably tender part of the animal
• Châteaubriand: This term refers to the undercut or filet portion of a porterhouse steak.: corresponds to the undercut or filet portion of a porterhouse steak.[25]

Down on the Place d'Armes near Racouchot's, there was a restaurant...the Pré Aux Clercs... [that] made very good grilled rare steaks with watercress, which were beginning to be popular in the big cities among the younger generation...les sportifs... at the time.It was like the Chateaubriant at the other end of town, also known mostly for its steak and watercress and french fries, but were dismissed with impatient disgust by older gourmands raised in the intricate traditions of fine sauces and culinary disguise.M. FK. Fisher, writing in 1929 about dining in Dijon.

Steak has become a popular dish in many parts of the world, cooked in both domestic and professional kitchens, and is frequently a main ingredient on a menu, whether in small amounts as an hors d'oeuvre, an entrée dish, or, more commonly, as the main course.Steak has also been an important breakfast dish, particularly for people doing hard outdoor work, such as farmers.[28] When ordering steak at a restaurant, diners typically advise the chef or waiter of their preferences regarding the degree of cooking, using the terms "rare", "medium rare", "medium", "medium well", or "well done", with print appearances of this use of "rare" dating back to around 1615.

Steak clubs

Beefsteak Clubs were once a part of London's club life, described as "a club of ancient institution in every theatre; when the principal performers dined one day in the week together (generally Saturday), and authors and other geniuses were admitted members."[30] Dr Johnson's club in Ivy Lane was originally a Beef-Steak Club, and the "Rump-Steak or Liberty Club" existed from 1733-34.Many notable people are among its members.

Steakhouses

Chophouses began in London in the 1690s, and served individual portions of meat known as chops.[31] The houses were normally only open for men; for example, women were only admitted to Stone's Chop House in 1921.[32][33] Accounts of travellers in 19th-century London refer to their "dining off mutton chop, rump steak, and a 'weal' cutlet," as well as hams and sirloins.

Delmonico's restaurant in New York City has been described as "the most famous steak restaurant in American history."[35] Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the rib cut) prepared Delmonico style, which dates back to the mid-19th century.

Hundreds of restaurants continue to specialize in steak and call themselves "steakhouses."

Sauces and condiments

Traditional steak sauces and seasonings include:

• Béarnaise sauce
• Café de Paris sauce
• Compound butters like parsley butter (used to make Entrecôte à la Bretonne), garlic butter, or snail butter
• Demi-glace, a rich brown sauce used in the preparation of Tournedos Rossini in French cuisine.
• Mustard
• Horseradish cream
• Fresh Rosemary
• Pepper
• Peppercorn sauce
• Sauce Nivernaise
• Sautéed mushrooms[37]
• Tournedos au vin blanc are made with white wine.
• Worcestershire sauce is a popular commercial condiment.

In the United States in 2012, A1 Steak Sauce had slightly more than 50% of the market share for all meat sauce products, and was the category leader.[38] Montreal steak seasoning is a spice mix used to flavor steak and grilled meats that was based on the pickling dry-rub mix used in preparing Montreal smoked meat.

Cultural significance

Steak and other meat products can be frozen and exported, but before commercial refrigeration, it was impossible to transport meat over long distances, so communities had to rely on what was locally available, which determined the forms and traditions of meat consumption.For example, Sami cuisine includes reindeer meat; the Inuit diet includes locally caught sea-mammal meat from whales; indigenous Australians ate kangaroo; and indigenous North American food included bison steak.From medieval times on, meat recipes simply state "meat" without specifying the type or cut; "apart from an occasional gazelle, kid, or camel," only lamb and mutton were eaten because cattle were rarely bred.

In modern Argentina, where steak consumption is very high,[8] steak is a significant part of the national cuisine, and the asado has the status of a national dish. The New Jersey (US) government provides butchery advice and recipes for American black bear steak and chops.

Opposition

Some vegetarians, vegans, and animal rights activists have staged protests against steakhouses.

Types

Beefsteak

Beefsteak is divided into several cuts; the more tender cuts, such as the loin and rib, are generally cooked quickly over dry heat and served whole.Less tender cuts of chuck or round are usually cooked with moist heat or mechanically tenderized (for example, cube steak).

Beefsteak is graded for quality, with higher prices for higher quality, with beef tenderloin being the most tender,[47] while wagyu, such as Kobe beef from Japan, is also known for its high quality.

The quality and safety of beefsteak as a food product is regulated by law: Australia has National Meat Accreditation standards;[49] Canada has the Canadian Beef Grading Agency;[50] the Food Standards Agency is responsible in the United Kingdom;[51] in the United States, young beef is graded as Select, Choice, or Prime,[52] where "Prime" refers to beef of the highest quality, typically that which has significant marbling.

• 

  The USDA tagged beef carcasses that had been inspected.

• 

  Matsusaka sirloin steak

More tender cuts can be cooked relatively quickly at very high temperatures, such as broiling or grilling, to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well, or well done.Pittsburgh rare is charred on the outside; unlike other meats, beef does not need to be cooked all the way through.Although surfaces can potentially be contaminated from handling, food-borne human illnesses are not normally found within a beefsteak, so very rare steak (seared on the outside and raw within) is generally accepted as safe.

Minute steak, steak sandwiches, and steak and eggs are among the well-known and quickly prepared beefsteak dishes. "Surf and turf," which combines meat and fish, takes more time to prepare.Steak meat is also frequently minced, shredded, finely chopped, or formed to make a variety of dishes that bear the name "steak":

• Chicken fried steak - a breaded cutlet dish consisting of a piece of steak (tenderized cube steak) coated with seasoned flour and pan-fried.Southern cuisine.
• Hamburg steak, also known as a steak burger, is a beefsteak shaped into a patty that is cooked after being minced, similar to the Salisbury steak.Migrating Germans popularized it worldwide, and it became a popular dish around the turn of the nineteenth century.
• Salisbury steak, first recorded in 1897 and named after James Salisbury, a doctor during the American Civil War who recommended eating hamburger three times per day, was used by American soldiers during World War I to replace the German-derived word "hamburger" for political reasons.
• Restructured steak- a type of beefsteak made from smaller pieces of beef fused together by a binding agent that first appeared in the 1970s.

Fish steak

Although the delicate flesh of swordfish, halibut, tuna, salmon, and mahi-mahi requires faster cooking than beef, steaks from swordfish, halibut, tuna, salmon, and mahi-mahi can be grilled.Fish steaks are commonly cooked whole or as fillets, but they can also be poached or baked with a court bouillon, wine, or sauce, or cooked en papillote.

• A market sells swordfish steaks.

• Salmon steaks on display

• In a French bistro, tuna steak is served.

Lamb steak

Lamb fillet steak, seasoned and chargrilled

Lamb steaks are available in a variety of cuts and are a versatile ingredient that can be used in a variety of dishes, including salads.

Pork steak

Shoulder steaks are cut from the same primal cut of meat most commonly used for pulled pork, and can be quite tough without long cooking times due to the high amount of collagen in the meat; therefore, pork shoulder steaks are often cooked slower than a typical beef steak, and may be stewed or simmered in barbecue sauce during cooking.

Cooked gammon steaks are part of a full breakfast, whereas rolled pork loin steaks are more likely to be served at lunch.

A Boston butt is a type of pork steak that originated in colonial New England, where butchers would pack less valuable cuts of pork in barrels known as butts.

• In Hong Kong, frozen ham steak is available for purchase.

• 

Chicken steak

Thick sliced or chopped and formed chicken is mostly used to make traditional southern dishes like chicken fried chicken.[58] This can also refer to beef cuts like a hip steak or a shoulder blade steak,[59] or a small portion of chuck steak with a visible line of white connective tissue.

Vegetarian alternatives

Sliced vegetables, such as cauliflower, portobello mushrooms, and eggplant, can be used as vegetarian nonmeat "steak" alternatives.[61] Beans and legumes (such as soybeans) have also been used to form steak-like foods.[62][63][64] Watermelon steaks are sliced and cooked pieces of watermelon.

The European Union included steak as one of the protected designations in 2019 under a revised regulation that received 80% approval, and the decision will be put to member states and the European Commission.The change was "designed to protect meat-related terms and names exclusively for edible parts of the animals," with the belief that "steak should be kept for real steak with meat" and that new non-meat products needed a new name so that people knew what they were eating.

• Bean patties with a dipping sauce

• Grilled watermelon slices

See also

• List of beef dishes
• Meat on the bone

References

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7. "Chinese peasants had already mastered the richly varied environment and knew every edible part of it, which helped them to withstand famine," Symons (2007) writes. "The stir-fry technique conserved precious firewood and enabled cooks to be exceedingly adaptable."One Continuous Picnic: A Gastronomic History of Australia (2nd ed.). Melbourne University Press, Carlton, Victoria.pp. 86–87. ISBN 9780522853230. "Chinese peasants had already mastered the richly varied environment and knew every edible part of it, which helped them to withstand famine. The stir-fry technique conserved precious firewood and enabled cooks to be exceedingly adaptable." Symons, Michael (2007). One Continuous Picnic: A gastronomic history of Australia (2nd ed.). Carlton, Victoria: Melbourne University Press. pp. 86–87. ISBN 9780522853230.
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29. G. Markham Eng.Hus-wife in County Contentments ii. 54 To know when meate is rosted enough, for as too much rareness is vnwholsome, so too much drinesse is unnourishing.[at rareness n.2] 1776 G. Colman Spleen ii26 As a result, they leave the food without any juices at all; without them, Sir, you might as well eat mahogany instead of beef or mutton?Sir, please eat your meat as rare as possible..."Olver, Lynne (18 August 2014). "The Food Timeline"8th of October, 2014. "["implied in: G. Markham Eng. Hus-wife in Countrey Contentments ii. 54 To know when meate is rosted enough, for as too much rareness is vnwholsome, so too much drinesse is not nourishing. [at rareness n.2] 1776 G. Colman Spleen ii. 26 For which reason they leave the food without any juices at all. Without them, Sir, instead of beef or mutton, you might as well eat mahogany?. Eat your meat as rare as possible, Sir..."Olver, Lynne (18 August 2014). "The Food Timeline". Retrieved 8 October 2014.
30. Club Life of London with Anecdotes of the Metropolis' Clubs, Coffee-Houses, and Taverns During the 17th, 18th, and 19th Centuries, by John abTimbs (1866).Richard Bentley, New Burlington Street, London, p.159.a b Timbs, John (1866). Club Life of London with Anecdotes of the Clubs, Coffee-Houses and Taverns of the Metropolis During the 17th, 18th, and 19th Centuries. London: Richard Bentley, New Burlington Street. p. 159.
31. Davidson, Alan, Oxford Companion to Food, s.v. 'chop' Alan Davidson, Oxford Companion to Food, s.v. 'chop'
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Further reading

• Betty Harper Fussell, Betty Harper Fussell, Betty Harper Fussell, Betty Harper Fussell, Betty Harper Fussell, Betty Harper Fussell, Betty HarperHoughton Mifflin Harcourt, 978-0151012022.

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