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Tuesday, March 28, 2006 

Picking Perfect Steaks

Found this fantastic article from the Washington Post after it had been syndicated to other papers. I don't know how I missed it the first time around.

With so many cuts of steak available to consumers now, they offer up 11 tips from experts on how to pick the perfect steak.

· Pick out your steak like you pick out your clothes.

· Look for thick cuts.

· Don't trim that fat.

· Behind the glass or on the shelf? Sometimes it's the same meat.

· Chuck and Round are tough guys, Rib and Loin are not.

· Know your grades. (Prime is best, followed by Choice and then Select)

· Be wary of fancy brand names.

· Enhanced? Natural? Organic? Know the difference.

· Want a perfectly cooked steak? Buy a thermometer. (125 degrees is rare)

· Try this two-step trick for cooking steaks.

This is an old restaurant method and a practically foolproof way to make sure your steak is not overcooked. It works particularly well with a two-inch thick, boneless steak such as filet mignon. Sear the steak on one side in a hot, oiled pan on the stovetop over fairly high heat. This creates a nice brown crust. Flip the steak over, then place the pan in a 425-degree oven to finish the cooking. Roast to desired doneness (about 5 minutes for rare, 7 minutes for medium rare, 9 minutes for medium), depending on the thickness of the meat. Let the meat rest for 5 minutes to redistribute juices before serving.

· And the award for Best Steak goes to . . . the rib-eye.

I have always had a tough decision when buying a steak. Although I don't eat it as often (I eat very little red meat but a good steak I will eat) but I always wanted a good list of how to buy a steak. Thanks.

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