41. Steaks Obtained From the Loin.--The way in which a loin of beef is
cut into steaks is shown in Fig. 6. From _a_ to _b_ are cut _Delmonico
steaks;_ from _b_ to _c_, _porterhouse steaks;_ from _c_ to _d_,
_hip-bone steaks;_ from _d_ to _e_, _flat-bone steaks;_ and from _e_ to
_f_, _sirloin steaks_. The _loin_ is cut from the rump at _f_ and from
the flank and plate at _h_ to _j_. When steaks are cut from the flesh of
animals in good condition, they are all very tender and may be used for
the quick methods of cookery, such as broiling. A very good idea of what
each of these steaks looks like can be obtained from Figs. 7 to 11,
inclusive. Each of these illustrations shows the entire section of
steak, as well as one steak cut from the piece.
DELMONICO STEAK, which is shown in Fig. 7, is the smallest steak that
can be cut from the loin and is therefore an excellent cut for a small
family. It contains little or no tenderloin. Sometimes this steak is
wrongly called a club steak, but no confusion will result if it is
remembered that a _club steak_ is a porterhouse steak that has most of
the bone and the flank end, or "tail," removed.
[Illustration: Fig. 7]
Porterhouse steak, which is illustrated in Fig 8, contains more
tenderloin than any other steak. This steak also being small in size is
a very good cut for a small number of persons.
[Illustration: Fig. 8]
_Hip-bone steak_, shown in Fig. 9, contains a good-sized piece of
tenderloin. Steak of this kind finds much favor, as it can be served
quite advantageously.
Flat-bone steak, as shown in Fig. 10, has a large bone, but it also
contains a considerable amount of fairly solid meat. When a large
number of persons are to be served, this is a very good steak to select.
Sirloin steak is shown in Fig. 11. As will be observed, this steak
contains more solid meat than any of the other steaks cut from the loin.
For this reason, it serves a large number of persons more advantageously
than the others do.
[Illustration: Fig. 9]
[Illustration: Fig. 10]
42. Steaks Obtained From the Round.--While the steaks cut from the loin
are usually preferred because of their tenderness, those cut from the
upper round and across the rump are very desirable for many purposes. If
these are not so tender as is desired, the surface may be chopped with
a dull knife in order to make tiny cuts through the fibers, or it may be
pounded with some blunt object, as, for instance, a wooden potato
masher. In Fig. 12, the entire round and the way it is sometimes
subdivided into the upper and lower round are shown. What is known as a
round steak is a slice that is cut across the entire round. However,
such a steak is often cut into two parts where the line dividing the
round is shown, and either the upper or the lower piece may be
purchased. The upper round is the better piece and brings a higher price
than the whole round or the lower round including the vein. The quick
methods of cookery may be applied to the more desirable cuts of the
round, but the lower round or the vein is generally used for roasting,
braizing, or stewing.
[Illustration: Fig. 11]
[Illustration: Fig. 12]
43. Broiled Beefsteak.--As has already been explained, the steaks cut
from the loin are the ones that are generally used for broiling. When
one of these steaks is to be broiled, it should never be less than 1
inch thick, but it may be from 1 to 2-1/2 inches in thickness, according
to the preference of the persons for whom it is prepared. As the flank
end, or "tail," of such steaks is always tough, it should be cut off
before cooking and utilized in the making of soups and such dishes as
require chopped meats. In addition, all superfluous fat should be
removed and then tried out. Beef fat, especially if it is mixed with
lard or other fats, makes excellent shortening; likewise, it may be used
for sautéing various foods.
When a steak has been prepared in this manner, wipe it carefully with a
clean, damp cloth. Heat the broiler very hot and grease the rack with a
little of the beef fat. Then place the steak on the rack, expose it
directly to the rays of a very hot fire, and turn it every 10 seconds
until each side has been exposed several times to the blaze. This is
done in order to sear the entire surface and thus prevent the loss of
the juice. When the surface is sufficiently seared, lower the fire or
move the steak to a cooler place on the stove and then, turning it
frequently, allow it to cook more slowly until it reaches the desired
condition. The broiling of a steak requires from 10 to 20 minutes,
depending on its thickness and whether it is preferred well done or
rare. Place the broiled steak on a hot platter, dot it with butter,
season it with salt and pepper, and serve at once.
44. Pan-Broiled Steak.--If it is impossible to prepare the steak in a
broiler, it may be pan-broiled. In fact, this is a very satisfactory way
to cook any of the tender cuts. To carry out this method, place a heavy
frying pan directly over the fire and allow it to become so hot that the
fat will smoke when put into it. Grease the pan with a small piece of
the beef fat, just enough to prevent the steak from sticking fast. Put
the steak into the hot pan and turn it as soon as it is seared on the
side that touches the pan. After it is seared on the other side, turn it
again and continue to turn it frequently until it has broiled for about
15 minutes. When it is cooked sufficiently to serve, dot it with butter
and season it with salt and pepper. Serve hot.
45. ROLLED STEAK, OR MOCK DUCK.--To have a delicious meat, it is not
always necessary to secure the tender, expensive cuts, for excellent
dishes can be prepared from the cheaper pieces. For instance, steaks cut
from the entire round or thin cuts from the rump can be filled with a
stuffing and then rolled to make rolled steak, or mock duck. This is an
extremely appetizing dish and affords the housewife a chance to give her
family a pleasing variety in the way of meat. The steak used for this
purpose should first be broiled in the way explained in Art. 43. Then it
should be filled with a stuffing made as follows: