Saturday, June 28, 2014

Understanding Different Cuts of Meat & Proper Cooking Prodedures

Hanger- marinating optional
              Remove center membrane 
              before cooking 

Top Blade- This is my favorite steak
                  Also known as a flat iron
                  I recommend fresh cracked salt, pepper & oil
                  Well marbled but fairly lean

Rib-Eye- Marinating Optional
               Well marbled
               Can be pricey

Tri-Tip- Marinating recommended
            Thick & lean
            Great value
Sirloin- Also known as top sirloin
            I recommend just some olive oil, 
              salt & pepper 
            Extra lean
            Great value & Great Taste 
            Highly Recommeded 

Skirt- marinating optinal
         Long & thin; cooks quickly

Porterhouse or T-Bone- 
         marinating not necessary
         Porterhouse has larger section of    
           tenderloin than a T-Bone
         Can be pricey

Strip- Also known as a NY strip, shell, 
           Btop loin or Kansas City steak
          Marinating optional
          Also available bone-in
          Lean but tender

Flank- Also known as London broil
          Marinating recommended
          Can be tough; best sliced thinly
          Great to Stuff 

Filet Mignon- Also known as tenderloin 
                     Marinating not necessary
                     Tie twine around the side 
                       for even cooking 

Tips for cooking steaks:

1.  A cold steak will be tougher than a steak that is left to come to room temperature before cooking. 

2.  While your steak is coming to temp, season your steaks with olive oil, salt and pepper and allow to rest.  If you want to marinate a steak now is the time.  Adjust the salt, oil and pepper depending on the type of marinade. 

3.  Cook to desired temperature; rare 120, medium rare 130, medium 140, medium well 150 well done 160.  Keep in mind that while your steak rests it continues to cook up to 5 degrees.

4.  Cut against the grain.  Your knife should be at a right angle to the grains.  

5.  If you are grilling the steaks make sure your grates are cleaned and either spray or brush a little oil on them and are hot before placing your steaks on the grill. If you are pan searing the steak, heat a little oil in the pan until it starts to smoke. Place the steak down on the pan and you should hear a sizzle. After you sear the steak on both sides to your desired temperature. Turn down the heat and place 2-3 teaspoons butter in the pan and spoon the butter over your steak on both sides.  

6.  Let your steak rest for 5 minutes before cutting into it.  This allows the steaks to stay juicy when you cut into them.