How to Choose The Right Steak

Choosing the right steak is no joking matter, for those who are just getting on the food wagon – brace yourself – there is a great deal to learn, and the sooner you catch on the better it will be for your taste buds. Here we will discuss general tips that can help you buy a good steak, so you can understand one’s importance from another.

Marbling

A white coloured fat that runs through the steak piece. It is what gives your steak a juicy flavour. Once they are set in the pan they start to melt away, adding to the flavour of your steak. However, these pieces are generally more expensive and require a delicate hand. When getting started we suggest you choose pieces such as filet mignon and other related meats. They contain less fat but are extremely tender. 

Grade

USDA grades given to steaks determine their overall quality. Higher graders naturally mean more flavour and fat, but that does not mean you disregard the rest. The grades offered for each piece of steak are prime, choice, select, and standard. When getting started with cooking we suggest you try and test your abilities on standard, and make your way to the top. 

Thickness

The thickness of your steak says a great deal. Keep in mind that it should never be too thin, or too thick. You need the perfect thickness that cooks well and tastes delicious. This is why its best to go with a 1-inch thickness, giving you time to make sure you get a nice golden brown skin and preferred 

Price

The higher the price is the more marbling your steak will contain. However, rather than focusing on the price, we suggest you focus on each individual piece. Noticing things like thickness and connective tissue can help you assess how the piece will cook, and what it might taste like. Making sure you know exactly what you are getting, and how dinner will taste tonight.

Cooking

Keep in mind that tougher meat is a better choice when looking to slow cook your meat. The best way to ensure you get the right steak is to choose one cut from a weak muscle. Keep an eye out for meat grain, and little connective tissue. The piece you are looking for must be soft to touch and contain fewer muscle fibres. 

Right Cut

The way your steak is cut has a great impact on the result. The choice to choose from are t-bone, ribeye, top sirloin, filet mignon, prime rib, new york strip steak, and skirt steak. All of these pieces come from different parts of the cow and have a different flavour profile, marbling, and texture. Making them completely unique, so you must choose them based on your dish and occasion. 

These tips can help you choose the right steak and enhance your cooking and dining experience by a great deal. However, before you decide to jump in with both feet we will suggest you learn as you go, and when in doubt talk to your meat provider. he/she will know more about the product and can help guide you in the right direction.

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