Picking Perfect Steaks
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.