Tasty Steaks For Summer

 There's no denying it - summer is the perfect season for steaks. There;es something about cooking them on the grill , in the oven  or stove top that adds to their flavor. They've even better when there's a tasty sauce to accentuate the rich mineral flavor.

Regular contributor Ali Slagle wrote about these cuts and fillets in today's New York Times Wednesday Food section She gives seven small tweaks so that America''s favorite meat resembles what;s offered in the best steakhouses .There are also recipes too that come with sauces on the side  to eh=enhance the meats deep beefy flavor. Surprisingly enough she recommends skipping the marinade. Most marinades, that also include salt and sugar don't; work their way into the cut's interior.Just pat the fillets dry and cover with salt. One must is also coating the sides with lots of black pepper. Some fo the best recipes like Texas brisket and pastrami along with pepper steak and  and steak au poivre have black peppercorns as their main ingredient  As the steak cooks the peppercorns toast .growing darker and more intense ,enhancing the meat's richness.Opt for coarsely ground ones instead of finely ground pepper flakes. Another tweak is adding compound butter Even just plain butter swiped over the top of a steaming steak will meld with the juices creating a silky,flavorful sauce.Try herbs, blue cheese citrus or green curry paste. The heat from the butter and meat will only intensify their flavors.

A n Herby sauce is also another tweak that will elevate any filet mignon or T-bone cut,Make it with olive soil and such soft herbs as cilantro, parsley  dill or mint. This is then mixed with any kind of acid like vinegar or lemon juice. A punch like chilis, capers or scallion are also necessary  for some zest and zing.A meat thermometer is a must too.An overcooked steak is not tasty. It's dry  and tough. To take the cut's temperature , hold of the steak with tings and use the needle to pierce the meat. The steak should be between anywhere 120 to 126 degrees Farenheit t be considered medium.Also cut the steak thickly and cook over a high heat. It can be frozen for fifteen minutes before being cooked.What would emphasize the meat's flavor? Sliced tomatoes!Tomatoes ' sweetness is the perfect foil for the meat's savoriness.Ms Slagle gives a variety of different recipes.Use the air fryer for the air fryer steaks with garlic butter/ A tasty weekend dish is grilled skirt steak with cucumber chimichurri sauce A different spin is black pepper steak in a fried cabbage stir fry. A simpler dish would be harissa grilled steak with an overlay of a rich tomato salad.

Summer and steak go hand in hand. Follow these tips and try these recipes  for a tasty meat dish. Each is perfect for the hot days ahead.