Choosing the correct cut of meat is very important when grilling. Some of the best steaks for grilling are the premium cuts. Thickness of the steak is very important. Each cut should be between 1 inch and 1 陆 inches thick. The strip steaks and top sirloin should be a little less expensive than the filet mignon, t-bone, porterhouse, and rib eye.
Photos from Hormel Foods and CSU Meat Sciences.
Filet Mignon or Tenderloin - The filet mignon is a stylish cut taken from the heart of the beef tenderloin that has outstanding taste as well as texture. They're the most tender steaks you can buy, though not the most flavorful.
Filet Fraud - Don't be fooled!
Also known as mock tender steak, fish steak, chuck fillet steak, chuck tender steak, shoulder petit tender.
Some less-than-honorable butchers and restaurants serve and sell cheaper cuts of meat that they masquerade as expensive filet mignon.
Real filet has a very fine grain and a buttery texture with no connective tissue. The chuck tender has more marbling and noticeable connective tissues. In other words, it is tougher.
New York Strip - The New York strip is such an excellent cut for grilling, many grilling experts refer to it as the ';ultimate'; steak for cooking out.
Porterhouse - The Porterhouse is a very large steak that is actually a combination of two steaks: the New York strip on one side and a tender filet on the other. Many believe these to be the best of all steaks.
Rib Eye - Another classic cut, the rib eye has marbling throughout the meat - making it one of the juiciest cuts as well as very tender.
T-Bone - Named for its distinguishing T-shaped bone, this choice cut is almost identical to a Porterhouse steak, only it doesn't have as much of the tenderloin muscle in it. The T-bone steak is a succulent cut that is a favorite of steak fans. It is both a strip sirloin (with the bone) and a tender filet mignon.
Top Sirloin - The sirloin is near the rump, so the meat's a bit tougher than cuts from the loin or the rib. The top sirloin is a juicy cut taken from the center of the sirloin - the most tender part - and a great cut for grilling.How to cook steak?
You can pan sear it and pop it in the oven, fry it in a pan, deep fry it (my least favorite), grill it, broil it, george forman it :) There are many different ways and I choose the method depending on the cut of meat. The better quality of meats I do not season and I grille, the lesser quality of meats I cook slower and with seasoning. How long you cook it will depend on how well done or rare you like your meat.How to cook steak?
Grilling is best. Season with your favorite seasoning or a little season salt or a little salt, pepper, and garlic powder. Don't cook it so that it's done all the way through, it will be tough. Leave it pink in the center, a couple minutes on each side should do it.
season both sides then three minutes each side (for rare) in a hot pan
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