Saturday, June 28, 2014
Understanding Different Cuts of Meat & Proper Cooking Prodedures
Hanger- marinating optional
Remove center membrane
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
Can be pricey
Tri-Tip- Marinating recommended
Thick & lean
Sirloin- Also known as top sirloin
I recommend just some olive oil,
salt & pepper
Great value & Great Taste
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
Also available bone-in
Lean but tender
Flank- Also known as London broil
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.