October
2009
Choosing and Cooking Different Cuts of Steak
Do you have trouble telling your steaks apart? Many of us do, especially if we eat mostly steak prepared for us in restaurants. That can make it pretty tricky if you decide you would rather start preparing your own gourmet steak dinners. Here is a look at what kind of steaks you can buy and how they are best prepared, to help you in your steak cooking endeavors.
Rib Eye - One of the best cuts for all around cooking, this is a steak with a high fat level that makes it almost impossible to ruin. Even beginners can turn out a tender, flavorful, juicy rib eye steak with minimal difficulty. This steak is great under the broiler, in the pan, or on the grill.
New York Strip - Also, this versatile and tender cut is relatively flavorful. It is best prepared by pan frying or grilling, not broiling. The fat can be trimmed, but do it only after cooking - the fat is what adds the flavor to this great steak.
Tenderloin - Steaks from the tenderloin are among the most expensive cuts available, but are lean and extremely tender, due to the limited use these muscles receive. The low fat of this steak causes many people to wrap it in bacon before cooking or sear it in butter. High in price, tenderloin is usually a choice for important occasions.
T-Bone - The classic steak most of us think about this combines the New York Strip and a tenderloin. Porterhouse steaks are a type of t-bone steak cut further up the loin, and are known for size and tenderness. T-bones can be hard to cook, due to the difficulty of cooking them evenly. Do not choose this one if you like well-done meat. This steak is hard to pan cook or sear, so try grilling your t-bones or broiling them instead.
Flank Steak - This long thin cup of meat is traditionally used for making London Broil. Many people like it during grilling season, as it is a good choice for large groups. This steak is more flavorful but tougher than the above steaks, and should be marinated, grilled or broiled whole, and sliced across the grain on the diagonal.
Skirt Steak - Similar to flank steak, this long thin piece of meat can be cooked a number of different ways. cooking steak in frying pan is a great choice for this meat, traditionally used in fajitas. It can also be braised, stuffed, and grilled.
Top Sirloin - This is one of the most popular steaks for shoppers on a budget, and is more tender than a flank steak, but tougher than a New York Strip. Very lean meat such as this should be pounded, marinated, and used in Asian cooking or in kebabs.