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Choice is the most widely available grade in the retail market.

Select has the least amount of marbling, but may not be as tender, juicy or flavorful as Prime or Choice.

Cuts of steak:

Beef tenderloin steak is also called filet or filet mignon. These extremely tender, boneless steaks are cut from the whole tenderloin.

Round tip steaks, also called 'minute,' 'breakfast,' or 'sandwich' steaks, cook very quickly; take care not to overcook or they will be dry.

A Porterhouse steak differs from a T-Bone in that the Porterhouse tenderloin diameter is no less than 1 1/4 inches measured across the center compared to the T-Bone tenderloin, which is not less than 1/2 inch.

"Delmonico" is a fancy name for ribeye. You'll find the word Delmonico more commonly in the Northeast (the original Delmonico's Restaurant was in NYC); ribeye is the label of choice in the Southeast.

When buying beef, make sure the package is cold and has no holes or tears. Excessive liquid in a package may indicate improper storage or beef that is past its optimum shelf life. Look for beef that is firm to the touch, not soft. Choose beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef (cryovac), which, due to a lack of oxygen, has a darker purplish-red color. When exposed to the air, it will turn to a bright red.

Roasting Meat

Easy, Hands-Free Cooking

Roasting is the easiest way to cook a large cut of meat. Season the meat, place it in a pan, roast it until it's almost done and then let it rest a few minutes before carving.

Bone-in or Boneless

Cuts that are appropriate for roasting come either bone-in or boneless. Neither is preferable, but each type has its advantage. Bone-in cuts cook more quickly than boneless, since the bone conducts heat into the meat. The bone also imparts extra flavor to the roast. Boneless cuts cook more slowly, but they are much easier to carve.

No Basting Necessary

A cut suitable for roasting is tender, has internal fat and requires no basting. If one side of the roast has more fat on the outside, then the fat side should be on top during cooking for self- basting.

High, Medium or Low Roasting

High roasting, at 400°F and above, is the fastest roasting method. It yields a pleasing crust with a deep broiled flavor, but the flipside is that this method can cause roasts to lose more of their weight as the liquid is cooked out of them than the low-heat roasting method. The loss of weight means a loss in final number of servings per pound.

Medium roasting, 350° to 375°F, is a compromise that can give some of the deep browning of high roasting while conserving more of the meat's weight. A good rule of thumb is to roast at 350°F for 20 minutes per pound.

Low roasting, at 250° to 300°F, will yield the plumpest roast and the most tender, juicy results but develop the least browned crust. With all methods, however, the only way you'll know when your roast is done is to use a thermometer.

Thermometers are Crucial

Because the cooking time is influenced by the size and shape of the roast, average cooking times are not accurate. To get a perfectly cooked roast, monitor the internal temperature of the meat using either a meat thermometer or an instant-read thermometer. The advantage to the instant-read is that it won't fog up or have the display covered with meat juices. Insert either type carefully, so that it's not touching any bones; heat from the bone would throw the reading off. Take the roast out of the oven when the thermometer indicates that the roast is 10 or 15 degrees below the desired temperature. For example, if the recipe says the roast beef will be medium-rare at 140°F, take it out of the oven when the thermometer reads 125° to 130°F. It will continue cooking during the resting time.

Internal Temperatures for Beef

Rare: 120°F
Medium rare: 140°F
Medium: 150°F
Well: 160°F

Internal Temperatures for Lamb

Rare: 135°F
Medium: 145°F
Well: 165°F

Rest and Relaxation

Select the degree of doneness you prefer and note the temperature on your thermometer. Check frequently toward the end of the roasting time and remove the meat when the temperature is about 5 to 10 degrees below the mark.

Allow the roast to rest 20 to 30 minutes after taking it out of the oven. During this time it finishes cooking and the juices redistribute themselves throughout the meat. While the meat is in the oven, the external heat forces the juices toward the surface of the meat. Rushing to carve without a resting period makes carving more difficult.

Patting beef steaks with paper toweling before cooking makes for better browning of the meat.

Source: http://www.cooking-solutions.com

Next Monthly Theme...

Five Ingredients Or Less Recipes

I believe this is a GREAT theme topic, don't you? I had been toying with the idea and then Mary from Nashville, TN solidified things for me when she sent me a slew of great recipes compiled when her local group had their theme of using 5 ingredients or less. Yes, we all enjoy preparing those more complex recipes and serving up something unique (if not spectacular!) to our family and friends. However, there is much to be said in "less is best". Do you have a recipe or two that require 5 ingredients or less to prepare? You know...the ones you rely on when time (or money) is at a minimum and hunger is high? How about that recipe that is so simple ingredient-wise but produces such fabulous results? Please share them with us in what could be a superb theme issue. Now, here is the NEW set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for April's theme issue is Friday, March 26th.

Theme recipes must have subject: "Five Ingredients Or Less Recipes" and will be posted on Sunday, April 4th.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

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Crazy Corner...

A Wife's Needs

Shared by Mary Jane, Stockton, CA

A married couple is driving along a highway doing a steady forty miles per hour. The wife is behind the wheel. Her husband suddenly looks across at her and speaks in a clear voice. "Darling," he says. "I know we've been married for twenty years, but I want a divorce."

The wife says nothing, keeps looking at the road ahead but slowly increases her speed to 45 mph.

The husband speaks again. "I don't want you to try and talk me out of it," he says, "because I've been having an affair with your best friend, and she's a far better lover than you are."

Again the wife stays quiet, but grips the steering wheel more tightly and slowly increases the speed to 55 mph. He pushes his luck. "I want the house," he says insistently.

Up to 60.

"I want the car, too," he continues.

65 mph.

"And," he says, "I'll have the bank accounts, all the credit cards and the boat."

The car slowly starts veering towards a massive concrete overpass.

This makes him a wee bit nervous, so he asks her, "Isn't there anything you want?"

The wife at last replies - in a quiet and controlled voice. "No, I've got everything I need." she says.

"Oh, really?" he inquires, "so what have you got?"

Just before they slam into the wall at 70 mph, the wife turns to him and smiles.

"The airbag."

THINGS THAT ARE DIFFICULT TO SAY...

Shared by Jean, Syracuse, NY

THINGS THAT ARE DIFFICULT TO SAY WHEN YOU'RE DRUNK:
-- Indubitably
-- Innovative
-- Preliminary
-- Proliferation
-- Cinnamon

THINGS THAT ARE VERY DIFFICULT TO SAY WHEN YOU'RE DRUNK:
-- Specificity
-- British Constitution
-- Passive-aggressive disorder
-- Loquacious Transubstantiate

THINGS THAT ARE DOWNRIGHT IMPOSSIBLE TO SAY WHEN YOU'RE DRUNK:
-- Thanks, but I don't want to have sex
-- Nope, no more booze for me
-- Sorry, but you're not really my type
-- Good evening officer, isn't it lovely out tonight?
-- Oh I couldn't, nobody wants to hear me sing
-- I'm married!

Heaven

Shared by Elaine, MO

Everybody on earth dies and goes to heaven. God comes and says, "I want the men to make two lines. One line for the men that dominated their women on earth and the other line for the men that were dominated by their women. Also, I want all the women to go with St. Peter." With that said and done, the next time God looked, the women are gone and there are two lines. The line of the men that were dominated by their women was 100 miles long, and in the line of men that dominated their women, there was only one man. God said, "You men should be ashamed of yourselves. I created you in my image and you were all whipped by your mates. Look at the only one of my sons that stood up and made me proud. Learn from him! Tell them my son, how did you manage to be the only one in this line?"

And the man replied, "I don't know, my wife told me to stand here."

SEND THIS TO A SMART WOMAN WHO NEEDS A LAUGH AND TO THE GUYS YOU THINK CAN HANDLE IT!

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Your Favorites...

HERB ROAST BEEF

~Submitted by Ingrid, Coos Bay, OR

2 - 3 pound round rump roast or tenderloin
1 Tbsp. fresh ground pepper
1 tsp. salt
1/2 tsp. dried marjoram
1 tsp. dried thyme
3 tsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped

Combine spices and mix well. Cover roast beef with spices and cook at 325 degrees for 1 and 1/2 to 2 hours depending on the size and the desired doneness. If you are using a meat thermometer it should reach 150 - 170 degrees. Let roast stand for 10 minutes before slicing. Cut into thin slices.

The Skinny: Use a tenderloin to get the leanest cut

RED MEAT CHILI:
CARNE CHILI COLORADO

~Submitted by Tena, MO

3 white onions, quartered
8 tomatillos, peeled and washed
4 tomatoes, quartered
8 cloves garlic, peeled
1/2 pound Ancho chiles, stemmed, seeded, and de-veined
1/2 pound guajillo chiles, stemmed, seeded, and de-veined
1 quart chicken stock
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground mustard seed
1/4 cup extra-virgin olive oil
Salt and pepper
1 (1 1/2 to 2 pound) flank steak or brisket
2 cups water
12 tortillas
Shredded Monterey jack

Preheat the oven to 500 degrees F. On a sheet tray or baking pan, place onion, tomatillos, tomatoes, and garlic and drizzle with olive oil. Place under the broiler or roast in a preheated 500 degree F oven until the vegetables start to get a little charred on the outside. Remove and set aside. On another sheet tray or baking pan, place the dried chiles, and toast in a 500 degree F oven for 1 minute or until the chiles start to release some smoke. Remove and plunge in to bowl with hot water and set aside. In a blender, begin pureeing the chiles and roasted vegetables in batches with chicken stock until smooth. Season with salt and pepper and set aside. In a saute pan, toast the cumin, coriander, and mustard for 3 minutes or until they start to smoke. Remove from pan and place in a small mixing bowl. Add the olive oil, salt, and pepper, to make a paste. Rub this paste all over the piece of flank steak and allow to marinate for 30 minutes. Preheat the oven to 350 degrees F. Preheat a grill or grill pan on high. Grill the flank steak for 3 minutes on each side. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Add 2 cups of water, cover with foil, and cook in the oven for 1 hour until the meat becomes flaky. Remove the meat from the pan, shred the meat, and reserve the sauce. Place 6 of the tortillas onto a baking sheet. Put a small amount of the shredded meat on the tortilla and spoon over some of the sauce. Top with some cheese. Repeat with the remaining ingredients. Bake for 5 minutes and serve.

MARY'S SWISS STEAK

~Submitted by Mary B, MI

1/4 cup flour
Dash pepper
1/2 teaspoon salt
1 1/2 pounds round steak
2 tablespoons shortening
1 can vegetable soup
1/2 soup can water
1 cup sliced onions

Mix flour and seasonings together; pound this mixture into the steak with meat hammer. In large skillet brown steak in shortening, pour off fat. Add rest of ingredients. Cover, and simmer 1 hour 15 minutes or until tender. Stir occasionally.

LEFTOVER CASSEROLE

~Submitted by Treva, NC

2 to 3 cups turkey, chicken, ham or beef
1 to 2 cups gravy
2 cups mashed potatoes
1 (12 ounce) bag mixed vegetables or leftover vegetables
Leftover stuffing or your favorite stuffing recipe

Preheat oven to 350 degrees F.

In a 13 x 9-inch pan or large oven-safe casserole dish spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes. Spread gravy over the top, and then top with leftover stuffing. If you don't have leftover stuffing, you can put mashed potatoes on top of the casserole to make a crust. Bake for approximately 30 minutes or until hot.

Serves 4 to 8.

TENDERLOIN CHILI

~Submitted by Rosemarie, Kansas City, MO

2 T olive oil or butter
4 lb. beef tenderloin or top sirloin, cut in small chunks
1 6 oz. can tomato paste
4 C water
3 medium onions, coarsely chopped
1 green pepper, seeded and chopped
4 large cloves garlic, finely chopped
3 T ground hot red chilies
1 T dried oregano
1/2 t dried basil
1 T ground cumin
Salt and freshly ground pepper to taste

Heat the olive oil or butter in a heavy 4 quart pot over medium heat. Add the beef tenderloin or top sirloin to the pot and cook until the meat is evenly browned. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer uncovered for 2-3 hours. Stir occasionally and add water as needed. Adjust seasonings as desired during cooking time. Serve topped with cheddar cheese.

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Heart Healthy...

BEEF WITH BOW-TIE PASTA
Serves: 6

1/3 cup hot water
1/4 cup sun-dried tomatoes (not oil packed)
1 1/2 lbs beef boneless sirloin steak, about 1/2 inch thick
4 ounces uncooked bow-tie pasta (cook and drain according to package directions)
1 lb asparagus tips
1 medium onion, sliced
1 1/2 cups canned nonfat beef broth
1 cup tomato puree
3 Tbsp. chopped fresh basil, or 1 Tbsp. dried basil
1/4 tsp. fresh ground black pepper
2 Tbsp. shredded parmesan cheese

Pour hot water over dried tomatoes in a small bowl and let sit about 15 minutes. Drain and chop; set aside. Trim all fat from beef. Cut beef into 2 inch strips, and then cut strips into 1/8 inch slivers. Spray nonstick skillet with nonstick spray; heat over medium heat. Cook asparagus and onions in skillet, with one cup of beef broth until liquid has evaporated, about 6 minutes; remove from skillet. Add beef slivers to skillet and cook about 2 minutes or until done. Return asparagus mixture to skillet and stir in remaining broth and all other ingredients except cheese. Heat through, stirring constantly. Sprinkle with cheese.

Nutrition Information per Serving:

calories 275
total fat 7
sat fat 2.5
protein 32
fiber 4
sodium 669
carbs 22
ww points 5

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For Two...

BEEF PAPRIKA

3/4 lb beef stew meat, cut into 3/4inch cubes
2 tsp vegetable oil
1 small onion, thinly sliced
1 garlic clove, minced
3/4 cup water, divided
1/4 cup ketchup
1 tsp brown sugar
3/4 tsp paprika
3/4 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp Dijon mustard
Dash cayenne pepper
1 TBS flour
Hot cooked noodles

In a large saucepan, brown beef in oil on all sides. Add onion and garlic; cook until onion is tender. Add 1/2 cup water, ketchup, brown sugar, paprika, Worcestershire sauce, salt, mustard and cayenne; mix well. Bring to a boil. Reduce heat; cover and simmer for 1 ½ to 1 3/4 hours or until beef is tender. Combine flour and remaining water until smooth; gradually stir into stew. Bring back to a boil; cook and stir for 2 minutes or until thickened. Serve over noodles. Serves 2.

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Publisher's Choice...

SKILLET STEAK IN WILD MUSHROOMS
AND ROASTED GARLIC SAUCE
6 servings

16 cloves garlic, unpeeled
4 teaspoons olive oil
Coarse salt and freshly ground black pepper
1 1/2 pounds top sirloin steaks, boneless, trimmed of fat
1/2 pound wild mushrooms
2 tablespoons Scotch whiskey
1 cup defatted beef stock
2 teaspoons potato starch, or arrowroot, mixed with a little stock
2 teaspoons fresh thyme leaves

Preheat oven to 375 degrees F. Place garlic cloves on a large piece of aluminum foil, drizzle with 2 teaspoon olive oil and sprinkle with salt and pepper. Fold edges of foil over garlic and crimp to enclose completely. Place the foil packet in the center of the oven and roast for 30 minutes. Open the foil and roast for an additional 10 minutes, or until lightly brown and tender. Remove from the oven and let cool. Carefully peel garlic, keeping the cloves whole, and set aside. Dry steaks thoroughly on paper towels and set aside. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and saute quickly until lightly browned. Season with salt and pepper. Transfer to a side dish and reserve. Add 1 more teaspoon olive oil to the skillet and when almost smoking, add the steaks without crowding the pan. Sear steaks quickly on each side until nicely browned. Season with salt and pepper, reduce heat and continue to cook, covered, for 3 1/2 minutes per side for medium rare. Remove steaks to a side dish and keep warm. Discard all fat from skillet, add Scotch and reduce to a glaze. Add stock, bring to a boil and reduce by a third. Whisk in just enough potato starch mixture to coat a spoon. Add the mushrooms, garlic and thyme and just heat through. Taste and correct the seasoning, adding a generous grinding of black pepper. Slice each steak crosswise into thin slices and place on 6 individual warm serving plates in a decorative overlapping pattern. Spoon sauce onto plate beside the steak and serve at once.

Nutrition Facts
Amount Per Serving: Calories 222 - Calories from Fat 89
Percent Total Calories From: Fat 40%, Protein 50%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 76mg, Sodium 190mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 28g, Vitamin A 2 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units

Circulon 2 12-Inch Deep Round Grill Pan

Features:
12-inch round pan imparts grill marks to burgers, steaks, fish
Coated inside and out with rugged nonstick for easy cleaning
Hard-anodized aluminum for strength; uncoated bottom for even heating
Concentric grooves inside protect nonstick, ensuring long-lived food release
Stay-cool handle oven-safe to 350 degrees F
List Price: $80.00
Price: $39.99
You Save: $40.01 (50%)
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