Most people go to a butcher, supermarket, or an online store to scour seemingly endless steak options. To make sure that a good quality steak lands on your dinner plate, you need to beef up your knowledge of steak cuts. The grade of the steak speaks mainly to the quality of the meat based on both marbling and age. The second factor is the cut. The right cut of steak can make or break your barbecue.
Different cuts have different qualities. These 10 steak cuts will whet your appetite and leave your carnivorous bicuspids clamoring for more. The grade of the steak speaks mainly to the quality of the meat based on both the marbling and age. The second factor is cut. Porterhouse This particular steak is considered the "king" of steaks mainly because it's actually two steaks in one. On one side you have a New York strip, and on the other is a rather large filet mignon.
The porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion. It comes best when grilled, but can also be sautéed, broiled, or pan-fried. T-bone This steak is named after its T-shaped bone. It's similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin.
They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak. Top Sirloin This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. It is often marinated to tenderize it. It's a good choice for cutting into cubes, and skewering with vegetables for grilling.
Kabob! Tri-Tip Often labeled "Santa Maria steak," this cut is most popular on the Central Coast and Central Valley regions of California. It has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. The tri-tip is flavorful because of excellent marbling and is tender as long as you don't overcook it. It is best marinated and then grilled.
Flank This remains one of the most popular cuts of beef. It has a lot of connective tissue, which in turn gives it great flavor, but makes it less tender. This steak is usually marinated before being broiled or grilled. Flank steak is always served cut across the grain in thin slices. Condiment Calories Watch the steak sauce! A tablespoon of your favorite barbecue steak sauce can add 100 calores or more to you meal.
Try using lower-calorie options such as lemon juice, hot sauce, horseradish, wide vinegar, and yellow mustard. New York Strip This is a staple and classic at any good steakhouse. It has an excellent amount of marbling, is tender and full-flavored. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. Internationally it is called a "club" steak.
In the United States and Canada it is known as New York strip, strip loin, shell steak, or Kansas City strip steak. The New York strip steak is ideal for grilling. Filet Mignon This is the most tender cut off the cow. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet de boeuf, which translates to beef filet.
It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness. Rib-Eye The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling. Hangar This is not the most tender steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor.
This cut is best when marinated and cooked quickly over high heat by grilling or broiling, and served rare or medium-rare to avoid toughness. Flat Iron The flat iron is the top blade steak, which is derived from the tender top blade roast. Flat iron steaks (also known as butler's steak in the UK and oyster blade steak in Australia and New Zealand) usually have a significant amount of marbling. It's considered by many to be the finest cut of beef available.
It's served best grilled or broiled.See Also: Ingredients In Cow Milk
Find out concerning the several different sports activities nourishment dietary supplements readily available and the way they are able to transform your sporting performance
Its difficult to discern the truth about the dietary overall health nutritional supplements on the market today. How do you know which on the dietary vitamin supplements to pick in the marketplace? This information responses these vital thoughts and provides some top quality options for best dietary supplements available on the market today that are commonly only readily available to customers by means of physician places of work.
A lot of people have trouble with meat. They like the idea of a great steak, and they have a general notion that the more expensive the steak, the better it is…but more than that…who knows?!I didn’t either until fairly recently when I decided to really get to know the different cuts of meat, where they came from on the cow, and what they each had to offer.Imagine a cow…If you imagine a cow, the front section from about just behind the shoulders up to the neck and all the way down, is home to some very tasty and very ornery cuts of meat.
From the shoulder area comes your beef chuck, and down south a bit your brisket. Cuts of meat full of connective tissue that melts into flavorful heaven when braised, but makes for an awfully chewy steak.Most steaks come a bit further back on the cow, and the best known steaks start at the upper mid section, and proceed back to the hind quarters.RIBJust back from the shoulder is the rib section, and this is the home of the prime rib roast, and not surprisingly, the rib steak and the rib eye.
Very well marbled and flavorful, the rib section is about the tastiest of all the steaks, and is tender and succulent enough for a quick treatment on the grill.Some common cuts of the rib are: Rib steak, which if you can imagine is just a slice with the bone of a prime rib,Rib eye steak, which is just the boneless interior of the rib steakLOINDirectly behind the rib section is the loin, and the loin meat is the tenderest section of beef.
Although not as well flavored or marbled as the rib, the loin accounts for the most expensive and tender of all the cuts of steak. Some common cuts of the loin are:The tenderloin, the tenderest cut, the most expensive, and some say less flavorful.T-Bone, A bit of everything, the T bone has a T shaped bone which sub divides a small section of tenderloin, with a larger section of strip steak.Porterhouse, similar to the T-bone, but with a larger section of tenderloin.
Strip loin (NY steak), a rectangular strip of very flavorful steak, like a T-bone without the bone or tenderloin!SIRLOINDirectly behind the loin is the sirloin. Less tender and cheaper than the loin, sirloin steaks are very tasty. Try to pick sirloin steaks as cut close to the loin if possible (if the bone is flat that means close to the loin, and round means farther back).ROUNDThe round section is the hind leg of the cow, and although some of these can be very flavorful, all are less tender than even the sirloin.
Some common cuts from the round are:Top roundis an acceptable steak for the grill, inexpensive and flavorful.Bottom round is OK for the grill, but you should probably marinate well as it can be a bit chewy.Eye of round is too tough for quick cooking methods.Buy the right steakIf money is no object, go for the rib eye, the tenderloin, the Porterhouse/T-bone or the strip; but if you're looking for value for money tri a flat boned sirloin for a great beefy flavor, or even cheaper, a top round steak.
Cook it well (hot and fast) and enjoy!