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| Choosing and Cooking Different Cuts of Steak |
| Written by K.C. Kudra |
| Wednesday, 21 October 2009 09:56 |
|
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.
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 - A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried. New York Strip - A tender, versatile cut that has a reasonably good level of flavor, this steak grills, or pan cooks well, but do not bother broiling it. Trim fat only after cooking to preserve the greatest amount of flavor. 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 - We have all heard of the t-bone, a combination tenderloin and New York Strip. Porterhouse steaks are a kind of large, tender t-bone steak that is cut further up the loin. They can be pretty tricky to cook, since the bone makes it hard to cook evenly throughout. This is not a steak for those who prefer their meat well done, and it does not sear or pan fry well. Try broiling or grilling a t-bone for best results. Flank Steak - A long, thin cut that is usually used in London Broil; this is also a favorite in grilling season. The large size of this cut makes it great for serving more people. Remember that this is a flavorful steak, but the flavor comes with toughness. Marinate it and broil or grill whole, then slice on the diagonal, across the grain. Skirt Steak - This cut is a lot like flank steak in flavor and toughness, and is an old cowboy favorite that has a number of different cooking options. This is a great choice, whether you are cooking steak indoors or outside. Use it in fajitas, or stuff and braise it. Top Sirloin - A popular budget steak, top sirloin is more tender than flank steak but tougher than tenderloin. This lean cut ought to be pounded and marinated, and is great in kebabs. However, it can be cooked in an assortment of other ways. About the Author: Ribeye is a great cut of steak. Marinating one turns it from great to exquisite. To find your choice of ribeye steak marinade recipes, hop on over to EasySteakMarinades.net and peruse the recipe collection. You will also find many culinary secrets for cooking a great steak every time. |