Many of us have trouble determining which steak is the right one for you, especially if we mostly see steak on our plate in a restaurant. This can make it seem pretty intimidating for those of us who would like to start cooking our own steaks at home. Let us take a look at some of the steaks we can buy, and the best way to prepare them.
Rib Eye – A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried.
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 – This is one of the most expensive cuts of steak on the market, and is extremely tender and lean. That has why many decide to pan sear it in butter, or cook it in a wrapping of bacon. Due to its price, most people only cook tenderloin as a special treat.
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 – This cut is a lot like flank steak in flavor and toughness, and is an old cowboy favorite that has a number of different cooking options. This is a great choice, whether you are cooking steak indoors or outside. Use it in fajitas, or stuff and braise it.
Top Sirloin – This is one of the most popular steaks for shoppers on a budget, and is more tender than a flank steak, but tougher than a New York Strip. Very lean meat such as this should be pounded, marinated, and used in Asian cooking or in kebabs.
It is amazing how much difference a simple steak marinade can make. Suddenly your steak is no longer dry or chewy. It is now tender and bursting with flavor. All from a simple marinade! Check out some of the steak marinades you can easily make at home at EasySteakMarinades.net.
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