Have you ever wondered as you stand at the meat counter in your local grocery store; which pack of steaks should I buy for my family? Will they be tender? Are these steaks OK for the grill, or are they better cooked indoors on the stove? And most of all, can my husband cook them on the grill without burning them? Well I "m going to cover a few basics to educate you so so you can buy the right piece of meat for the right occasion.
In this article, I'm going to talk steaks, and what do you do with them? When you mention grilling (or BAR-BE- QUEING as they say 'up north'), most people always think about RIB EYE steaks and of course the ultimate, FILLET MIGNON And yes, they are both great for cooking outdoors. But let's dont leave out a few more steaks, like the NEW YORK STRIP STEAK and the SIRLOIN steak, sometimes called rhe SIRLOIN STRIP STEAK These are all excellent for cooking outdoors on the grill.
These steaks should all be cooked 'rare' or 'medium rare'. Be careful with the NEW YORK STRIP and the SIRLOIN steaks, These two are very easy to overcook, and that could lead to them being tough or dry. Remember this also, steaks continue to cook after you take them off the fire. Cook them just a little bit 'rarer' than you want them, and they will finish cooking on the serving plate. Another good idea is to bring the steaks in and go straight to the table with them You want to serve them HOT and as soon as you can after taking them inside.
A few more steaks that are perfect for the grill are the T-BONE steak and the PORTERHOUSE STEAK These should be cooked the same as the other steaks we talked about earlier. You will find that these two are sold with the bone still in them. The older generation will tell you that steaks with the bone-in tastes better than boneless steaks. Well, that's probably true. The bone will add flavor to the meat. And the closer to the bone you get, the tastier it is.
Now, here we are, standing at the meat case, looking silly, wondering which pack should I buy and which ones will be tender and taste good .. Well, when buying steaks, you need to look for a few things that will help you once you get them home. If you're cooking steaks on the grill, look for kind-of thick steaks. An inch thick is usually the average thickness for most people. These will be easy to cook medium rare or rare, however you like them. Now, an inch and a half thick or one and a quarter inches is what meat lovers will get .. If you like your steaks rare, then try one sometimes one and three quarters or two inches thick. These you will probably have to ask the butcher to special cut for you. Do not be afraid to ask, remember that's their job, to please the customer! If you do not like your steaks rare or medium rare, stick with one inch or three quarters inches thick. This will work out good for you. You can still grill them medium or well done and still get a steak worth eating.
There's that group of people who will only eat a steak if there is no blood showing and no pink in the middle. That's all well and good, but you are risking having your steak overcooked and that can lead to trouble. I can only suggest to these people to try a little 'pink' sometimes and see what happens. Do not jump right into eating a piece of meat that's running with blood, but typically try a rarer steak than you're used to. That way you will get a more tender steak and with more flavor.
Another thing to look for when buying steaks, is the fat content. Look for a steak with a small amount of fat surrounding it. Not more than a quarter inch of fat, or you will be buying fat that you probably will not eat. Some people will eat every bit of fat there is on their steak, but most will trim it off and thow it away. Also look for the fat content that is inside the steak. The little bits of fat you see are called marbling, and you need that. The more marbling you have, the more tender and moist the steak will turn out. Keep in mind, for those who do not eat fat, this is what you NEED in your meat. Just because it's there does not mean you have to eat it. Trim it off, but only after it is cooked. You really need the fat to cook your steak.
Different parts of the country call the same steak different names. The RIB EYE steak can be called a DELMONTICO STEAK or a PRIME RIB STEAK. Sometimes you will see a CLUB STEAK, thats still a rib steak. Look for the little stickers the butcher sometimes puts on the package, they will tell you a lot. And if all else fails at the meat case, ask the butcher.