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Steak is a popular dish packed with protein and nutrients such as B vitamins and iron. Because of its nutritive value, steak is no longer known as an unhealthy entree.
Cooking steak nowadays is done in a healthy way and served with a plate full of vegetables. Lean steaks provide a flavorful protein source that everyone can enjoy on ordinary days and special occasions.
To make the steaks even better and healthier, you need to focus on cooking methods that bring out the natural beefy flavour of the steak and lessen the fat content or calories for the most healthful steak entrees.
Cooking red meats especially can be tricky sometimes but healthy ways of cooking methods will help you achieve succulent beef dishes.
Broiling steaks quickly without added fat is one simple way. Bring the steaks to room temperature for up to 30 minutes before cooking and season them with salt and pepper. Preheat the broiler to 500 degrees Fahrenheit. Broil for 5 minutes per side or until the internal temperature of the steak reaches 145 F. For easier cleanup, line the broiling pan with heavy-duty aluminium foil.
Grilling on a gas stove remains a healthy way to cook steak despite health concerns from charcoal grilling. Preheat the grill before placing the steaks down. Lean cuts like sirloin might stick to the grill, so brush them lightly with olive oil before grilling. Cook for 5 minutes per side, turning once, as in broiling.
Like broiling and grilling, pan-searing cooks steak over high heat with minimal added fat. Adding just a drizzle of healthy extra-virgin olive oil helps keep the steak from sticking to the pan and aids the caramelization and crusting of the surface and edges.
Steak cuts such as flank steak or top sirloin steak benefit from a slower process. Cover the steak in liquid and heat in a slow cooker, in the oven or on the stovetop at low to medium heat for 30 minutes per pound or until the internal temperature registers 145 F for medium-rare. Slice the steak against the grain once it's cooked and serve with the braising liquid.
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