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Cuts of Steak and How to Cook Them |
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Written by KC Kudra
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Wednesday, 21 October 2009 09:56 |
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Are you someone who has a lot of trouble telling different kinds of steak apart? It is not an uncommon tendency, particularly among those of us who eat our steak mostly in restaurants. However, if you would like to start making your own steak dinners at home, you can learn how to do it. Let us take a look at the options available and the best ways to prepare them.
by K.C.Kudra
Are you someone who has a lot of trouble telling different kinds of steak apart? It is not an uncommon tendency, particularly among those of us who eat our steak mostly in restaurants. However, if you would like to start making your own steak dinners at home, you can learn how to do it. Let us take a look at the options available and the best ways to prepare them.
Rib Eye - This is one of the best all around cuts, since its high level of fat makes it hard to do badly, with the steak ending up juicy, tender, and flavorful in most cases. It is a good choice for novices, since its great pan fried, grilled, and broiled.
New York Strip - Also, this versatile and tender cut is relatively flavorful. It is best prepared by pan frying or grilling, not broiling. The fat can be trimmed, but do it only after cooking - the fat is what adds the flavor to this great steak.
Tenderloin - A steak from the parts of the animal that are less likely to be used, this is one of the most expensive cuts around. This tender cut is relatively lean. Because of this, some people sear it in butter or wrap it in bacon. This pricey meat is usually reserved for only special occasions.
T-Bone - The classic steak most of us think about this combines the New York Strip and a tenderloin. Porterhouse steaks are a type of t-bone steak cut further up the loin, and are known for size and tenderness. T-bones can be hard to cook, due to the difficulty of cooking them evenly. Do not choose this one if you like well-done meat. This steak is hard to pan cook or sear, so try grilling your t-bones or broiling them instead.
Flank Steak - This long thin cup of meat is traditionally used for making London Broil. Many people like it during grilling season, as it is a good choice for large groups. This steak is more flavorful but tougher than the above steaks, and should be marinated, grilled or broiled whole, and sliced across the grain on the diagonal.
Skirt Steak - Similar to flank steak, this long thin piece of meat can be cooked a number of different ways. cooking steak in frying pan is a great choice for this meat, traditionally used in fajitas. It can also be braised, stuffed, and grilled.
Top Sirloin - A popular budget steak, top sirloin is more tender than flank steak but tougher than tenderloin. This lean cut ought to be pounded and marinated, and is great in kebabs. However, it can be cooked in an assortment of other ways.
About the Author:
Adding pizzazz to your steak is easy. Peruse a few easy steak marinades that will spice up your meal and make your steak so tender you will not even need a knife. There are many delicious recipes to be found at EasySteakMarinades.net that will leave everyone at your table wanting more. |
