You wander the cold walkway of Costco’s meat area, and you will come across several confounding steak cuts. However, this is not a reason to allow the confusing types to defeat you. I’m simplifying the seven of the preferred steaks as well as how to prepare them well.
- Filet Mignon
The muscle brings about a mushy, buttery touch that any steak knife can navigate. But this cut is almost without any fat. This means the gentle taste includes less delicious ripeness that meat-eaters desire.
- Ordering: Diners who have more interest in tenderness than flavor and those who are willing to spend more, the filets offering for classic Valentine’s are ideal. The filets are ideal for anyone trying to lose weight.
- Cooking: It is flexible enough to be cooked through any method you wish, from grilling to pan roasting. If you require additional security, sous vide is a good option.
- Rib eye
It’s among the expensive cuts. It comes with the rib still fixed or boneless. Although the bone can make the navigation of fork and knife hard, biting gristle and crunchy fat is the best experience in the steak-eating part. The high quantity of fat surrounding the edges and marbled within the meat, make cowboy steak muscular in taste and so intense.
- Ordering: Supply Lipitor close at hand can be enough to offer you an exceptional beef-eating moment.
- Cooking: Rib eyes or tomahawk steak can be cooked at home below a screaming broiler, on charcoal flames, or in a shiny-iron pot. High fats indicate you can manage to cook them beyond medium without turning the meat into something chewy.
- New York Strip
Though it is not tender like the filets or rib eye, the shell steak is a master of none. It is somehow chewy and a bit less marbling. It is, therefore, less pricey
- Ordering: This is exceptional crowd-satisfying steak star prepared for Goldilocks.
- Cooking: Strip steaks are like the rib eye. You can cook them anyway, but some can be less flexible to overcooking.
This is just a breakable filet mignon and New York strip divided by a T-shaped bone, the reason for its other moniker, the great T-bone. We propose keeping the cast iron. This is because meat gets smaller while it cooks. This only means T-bone’s surface does not contact with the pan when it is seared as the bones start to protrude.
- Ordering: If you are a couple who does not enjoy compromising or an experienced steak expert, you can order this.
- Cooking: Broiling or grilling is your best option. Ensure you expose the tenderloin side of the T-bone steak to low temperature to avoid overcooking before the band is finished.
The previously known as the butcher’s hidden gem has gained popularity in recent years. This cut from the cow’s front belly is a good deal considering its amazingly spicy taste and relative softness. The hangers from a cow are usually protected with a layer of hardened tendon silver skin.
- Ordering: Hangers are perfect if you want maximum payoff with minimal effort
- Cooking: A baggy soft touch makes onglet steak ideal for taking up sticky dry rubs and marinades. Undercooking makes it unpleasantly toothsome while overcooking dries it out. You may get a waterproof watch that can help you monitor your cooking time.
Flank steak is somewhat hard to chew when prepared improperly due to the long and painstaking muscle fibers. Slice meat finely against the grain once you cook to medium rare.
- Ordering: Since the London broil steak is of low quality when it comes to texture, avoid ordering it in a restaurant.
- Cooking: Flank steak can be cooked in any way you prefer but don’t go beyond medium rare. It becomes even on braising.
This is the preferred option for fajitas and carne asada. This tasty and marbled cut is juicy and spicy as the rib eye. You can improve the naturally muscular savor with a fast marinade. But the solution is to prepare fajita meat quickly and cut it finely.
- Ordering: Best when prepared at home or you can order it if you are having a skirt party.
- Cooking: The steaks are thin and therefore need blistering heat to ensure the outer surface is well-cooked before the inside becomes overdone.