If you are going to end up with a great steak, you have to start with one, but determining what makes a great steak can be pretty difficulty. A trip to your local supermarket or meat market will show you a long row of steaks, but if you don’t know what to look for, you’ll have trouble finding the best one. Fortunately, there are a few things you can look for when you go to buy a steak that will help you end up with one that is delicious.
The first thing you will need to pay attention to is the grade of the meat. Grading is performed by a government agency or third party organization, and is determined by fat marbling and the age of the animal. Remember that the carcass is graded whole, and then the individual cuts are made, so there may be some variance across different cuts. In the US, the major grades are prime, choice, and select. Prime is the best and select is the lowest grade available to most consumers.
Other grades exist, but they are sold mostly to commercial users. It can be pretty hard to find prime beef, so most of us will be eating choice steaks. Try some choice and some select steaks and see if you can taste the difference between the two grades.
Marbling is also something to pay attention to. This has traditionally determined the quality of a steak, since lots of fat means lots of flavor, but lean meat is more tender. Other factors are a big influence as well, however. You may find that grass or partially grass finished beef has more taste than beef, which is, finished with the more traditional grain, but once again, results will vary, and you’ll want to spend some time discovering which you like best.
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There are lots of different cuts of meat on the market, and some produce much better steaks. They come from three major sections of the animal – the sirloin, short loin, and rib, and each cooks up differently. Rib meats are less tender and must be cooked longer and more carefully than short loin or tenderloin. Think about this when you are asking questions such as how long does it take to cook a steak in the oven?
The short loin is the area responsible for producing the tenderloin, top loin, Porterhouse and T-bones we are all familiar with, and sirloin produces the top sirloin and sirloin steaks. Chuck, round steak and flank steak all come from the areas with those names, but they’re not likely to be as high quality as meat found elsewhere, and are often tough. Choose the best steak to start with, and then look for the best method of cooking. You will be a lot happier with the results, since no marinade can fix a bad steak. However, a good marinade can make a good steak even better.
Cooking a good steak is a very satisfying task. Hearing the sizzle of the drippings, seeing the bubbles along the edge of the steak… it feeds all the senses at once. Learning how to make it turn out as good as it looks and sounds go to EasySteakMarinades.net and read all of their excellent tips on steak.