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.
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.
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: