Every now then, there's an overwhelming craving to have an exceptional steak. But, the question is: what's the best meat for that best steak? You've most likely experienced that mediocre steak, even though it seemed like it would be a great one. What's the trick to locating the appropriate meat for steak?
Primal Cuts
With the hunt for the right steak, you have to look at the cut and the meat itself. Simply because it says steak on the packet doesn't mean it's intending to make a perfect steak. Look for the steaks that come from the finest parts of the rib, tenderloin or short loin areas, just like: Ribeye steaks, T-bone steaks, Porterhouse steaks, Strip (AKA New York strip or Kansas City strip) steaks, and Filet Mignon
Filet mignon is truly the most high-priced cut and most juicy, but it doesn't have as much fat in it as some other cuts. This means that it's not as delicious as other primal cuts, and that's why it's often covered with bacon for more flavoring. If you're searching for tenderness and flavor in a grilled steak, filet mignon is obviously not the best option.
Marbling
Even though the proper cut is very important to search for, it's also important to look at how marbled a steak is. The white, marbled lines in a steak are often the fat of the meat, which is what shows how tender the cut is and also makes the steak flavorful. When you get a lean steak without much marbling, it'll be difficult to chew and missing the delicious flavor of a very good steak. Usually, the right cut also provides the right marbling, but there could be that lean cow that isn't even tender in its most primal cuts.
Some outlets will have grades, like prime, choice and select. Prime is the best out from the 3, then choice, then select. However, if the steaks don't have any sort of grade to distinguish which is best, simply look at the marbling. Most often, the grades are chosen by how much marbling a steak has anyway, so it's not that hard to decide for yourself which is the best steak to select from.
But avoid the cost of steaks. Even though the most marbling is the ideal option, it's also the most valuable. When you've got a tight price range, a lot of marbling is probably not the best choice. That doesn't mean you have to go for a lean, fatless steak, you only need to look for a less costly primal cut with an adequate degree of marbling.
Thickness
Thickness of the steak can also play a role in how terrific of a steak you have. It's your decision how thick you want it, but the general rule is to remain under two inches and above 1 inch. Getting it too thick may under cook the meat and too slim will overcook the steak. Even though you're certain you wouldn't enjoy a raw core, overdone beef is miserable to chew. Therefore, keep from getting something too thin or too thick to ensure that you have something tender and cooked to perfection.
There you have it. The perfect beef for a perfect steak is a primal cut on the ribs, short loin or tenderloin with a lot of marbling and a correct thickness. Grill it, broil it, or cook it however you'd like and savor. It's not just how you cook a steak; it's also how you pick one.
Primal Cuts
With the hunt for the right steak, you have to look at the cut and the meat itself. Simply because it says steak on the packet doesn't mean it's intending to make a perfect steak. Look for the steaks that come from the finest parts of the rib, tenderloin or short loin areas, just like: Ribeye steaks, T-bone steaks, Porterhouse steaks, Strip (AKA New York strip or Kansas City strip) steaks, and Filet Mignon
Filet mignon is truly the most high-priced cut and most juicy, but it doesn't have as much fat in it as some other cuts. This means that it's not as delicious as other primal cuts, and that's why it's often covered with bacon for more flavoring. If you're searching for tenderness and flavor in a grilled steak, filet mignon is obviously not the best option.
Marbling
Even though the proper cut is very important to search for, it's also important to look at how marbled a steak is. The white, marbled lines in a steak are often the fat of the meat, which is what shows how tender the cut is and also makes the steak flavorful. When you get a lean steak without much marbling, it'll be difficult to chew and missing the delicious flavor of a very good steak. Usually, the right cut also provides the right marbling, but there could be that lean cow that isn't even tender in its most primal cuts.
Some outlets will have grades, like prime, choice and select. Prime is the best out from the 3, then choice, then select. However, if the steaks don't have any sort of grade to distinguish which is best, simply look at the marbling. Most often, the grades are chosen by how much marbling a steak has anyway, so it's not that hard to decide for yourself which is the best steak to select from.
But avoid the cost of steaks. Even though the most marbling is the ideal option, it's also the most valuable. When you've got a tight price range, a lot of marbling is probably not the best choice. That doesn't mean you have to go for a lean, fatless steak, you only need to look for a less costly primal cut with an adequate degree of marbling.
Thickness
Thickness of the steak can also play a role in how terrific of a steak you have. It's your decision how thick you want it, but the general rule is to remain under two inches and above 1 inch. Getting it too thick may under cook the meat and too slim will overcook the steak. Even though you're certain you wouldn't enjoy a raw core, overdone beef is miserable to chew. Therefore, keep from getting something too thin or too thick to ensure that you have something tender and cooked to perfection.
There you have it. The perfect beef for a perfect steak is a primal cut on the ribs, short loin or tenderloin with a lot of marbling and a correct thickness. Grill it, broil it, or cook it however you'd like and savor. It's not just how you cook a steak; it's also how you pick one.
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