Meats
HOW TO COOK THE PERFECT STEAK
Author: Gordon Ramsey
This is my absolute favorite way to cook steak. It takes some attention but it is well worth it. You can take an inexpensive piece of meat and turn into something incredibly tender and flavorful. Be patient … it’s worth it.
HOW TO BUY A GREAT STEAK
Author: Tasty
MARBELING – Is the amount of fat running through the steak. The fat is the source of flavor and tenderness. It depends on the quality of the animal and how it was raised.
Steaks are graded by their marbeling into 3 categories
- Prime (high)
- Choice (med)
- Select (low)
Look for USDA Prime steaks with high marbeling. Avoid thinly cooked steaks cause they can be overcooked. Look for steaks at least 1″ think
Sirloin – varies in texture – relatively lean
New York Strip – uniform texture / good marbling / moderately tender
Rib Eye – Extremely popular steak / higher fat content / very tender and juicy
Filet Mignon – Extremely Lean / Not as flavorful but ridiculously tender
Porterhouse – 2 steaks in one. Great for sharing. Best of both worlds