Steaks, Steaks, Steaks, How Do You Know?!
There are all the different kinds of steaks out there!. How do you know which one is good for what way of cooking!?
For instance, say you wanted to pan fry a steak!? What steak would you use for a nice juicy steak that doesn't seem like chewing on something rawhide!?
Or with any other cooking method for steaks!. How do you know which steak to use!? How can you tell!?Www@FoodAQ@Com
For instance, say you wanted to pan fry a steak!? What steak would you use for a nice juicy steak that doesn't seem like chewing on something rawhide!?
Or with any other cooking method for steaks!. How do you know which steak to use!? How can you tell!?Www@FoodAQ@Com
Answers:
First off, Jackie doesn't have a clue!.
First and foremost is what quality grade are you buying!? USDA Select is tough, flavorless, and cheap!.!.!.I don't care what type of cut you buy!.
USDA Choice is the second from the top!.!.!.it is economical, tender, juicy, and flavorful!.
USDA Prime is the top of the beef food chain!. It is expensive, delicious, and all we eat!.
If you are using quaility grades of USDA Choice or Prime:
Ribeye (Delmonico is a Ribeye with the tail on), Rib Steak, Sirloin, Strip, T-Bone, Porterhouse, Club, Tenderloin Filet are all top cuts of steak!. All of these can be broiled or grilled using direct high dry heat
If I were to recommend a payfry steak, I would suggest a USDA Choice Ribeye or strip steak (Kansas City Strip, New York Strip, etc!.!.!.all are the same steak) cut no thicker than 3/4" using a medium high heat heavy pan (old fashioned seasoned cast iron is my preference, but hard annodized will do)!. Turn only once and do not puncture the steak with a fork!.!.!.use tongs!. These cuts will be flavorful and alot of seasoning just messes up the taste!. Dash will garlic, if you like, and pepper!.!.!.save the salt for after the meat is done cooking and on your plate!. It will dry the steak!. also allow the steak to sit for 5 mins or so!. This lets the juices return back to the meat and remember that the steak will continue to cook for approx 10 mins or so after you have removed from the heat source!.
When pay frying!.!.!.you want to avoid the cuts that have a bone in them (tbone, porterhouse, rib steak, club steak, etc!.!.!.)!. also, I wouldn't pan fry a sirloin!. They are a "leaner" cut of beef and lean can translate into dry and tough!. Sirloin, if high quality grade, are good on the grill or broiled!.!.!.but not pan fried!.
Other great steaks (if using the quality grades of USDA Choice or USDA Prime) include a tip steak, flank steak and skirt steak are fabulous (makes wonderful and flavorful stir fry or fajitas too)!.
Avoid cuts like the shoulder steak (this is just a pot roast!.!.!.sliced into a steak thickness!.!.!.it is a good way for supermarkets to move the shoulder portion of a beef in the summer time when no one is using their ovens) as well as, flat iron steak, and chuck steak!. These should not be cooked with direct high heat, these should be cooking using liquids (or braised) over medium heat and covered!. Round steak, unless tenderized or "cubed" should also be braised!. These are cuts that would work well with marinade, if you like that sort of thing!. We just like the flavor of beef, so all those other seasoings ruin that, in my personal and professional opinion!.
Avoid using eye of round steak in the fry pan, unless it is thinly sliced!.!.!.but do not overcook!. also avoid the chuck eye or hanging tender steak in the pan, again, unless sliced thin and do not overcook and do not over turn!.
If you are choosing a quality grade of USDA Select, then do not pan fry anything!. You will want to braise (using a liquid on medium to medium low heat)!. You will also need to marinade or use a tenderizer!.
Www@FoodAQ@Com
First and foremost is what quality grade are you buying!? USDA Select is tough, flavorless, and cheap!.!.!.I don't care what type of cut you buy!.
USDA Choice is the second from the top!.!.!.it is economical, tender, juicy, and flavorful!.
USDA Prime is the top of the beef food chain!. It is expensive, delicious, and all we eat!.
If you are using quaility grades of USDA Choice or Prime:
Ribeye (Delmonico is a Ribeye with the tail on), Rib Steak, Sirloin, Strip, T-Bone, Porterhouse, Club, Tenderloin Filet are all top cuts of steak!. All of these can be broiled or grilled using direct high dry heat
If I were to recommend a payfry steak, I would suggest a USDA Choice Ribeye or strip steak (Kansas City Strip, New York Strip, etc!.!.!.all are the same steak) cut no thicker than 3/4" using a medium high heat heavy pan (old fashioned seasoned cast iron is my preference, but hard annodized will do)!. Turn only once and do not puncture the steak with a fork!.!.!.use tongs!. These cuts will be flavorful and alot of seasoning just messes up the taste!. Dash will garlic, if you like, and pepper!.!.!.save the salt for after the meat is done cooking and on your plate!. It will dry the steak!. also allow the steak to sit for 5 mins or so!. This lets the juices return back to the meat and remember that the steak will continue to cook for approx 10 mins or so after you have removed from the heat source!.
When pay frying!.!.!.you want to avoid the cuts that have a bone in them (tbone, porterhouse, rib steak, club steak, etc!.!.!.)!. also, I wouldn't pan fry a sirloin!. They are a "leaner" cut of beef and lean can translate into dry and tough!. Sirloin, if high quality grade, are good on the grill or broiled!.!.!.but not pan fried!.
Other great steaks (if using the quality grades of USDA Choice or USDA Prime) include a tip steak, flank steak and skirt steak are fabulous (makes wonderful and flavorful stir fry or fajitas too)!.
Avoid cuts like the shoulder steak (this is just a pot roast!.!.!.sliced into a steak thickness!.!.!.it is a good way for supermarkets to move the shoulder portion of a beef in the summer time when no one is using their ovens) as well as, flat iron steak, and chuck steak!. These should not be cooked with direct high heat, these should be cooking using liquids (or braised) over medium heat and covered!. Round steak, unless tenderized or "cubed" should also be braised!. These are cuts that would work well with marinade, if you like that sort of thing!. We just like the flavor of beef, so all those other seasoings ruin that, in my personal and professional opinion!.
Avoid using eye of round steak in the fry pan, unless it is thinly sliced!.!.!.but do not overcook!. also avoid the chuck eye or hanging tender steak in the pan, again, unless sliced thin and do not overcook and do not over turn!.
If you are choosing a quality grade of USDA Select, then do not pan fry anything!. You will want to braise (using a liquid on medium to medium low heat)!. You will also need to marinade or use a tenderizer!.
Www@FoodAQ@Com
For pan frying I like a nice boneless sirloin!. Porterhouse, shells (NY strip), and T-bones are good either BROILED or on the grill!. I prefer my steak rare, so I never buy them too thin!. An inch or thicker!. Although it it is very flavorful, chuck steak is the toughest!. I use cuts of chuck for dishes that need to cook a long time, and therefore allow the meat to become tender!. Remember never to add salt to a steak before cooking it!. It makes it tough!. I use only black pepper and garlic powder, or rub it with fresh garlic!.
Skirt steaks are also excellent, broiled, grilled or pan fried!.
With any of them, if pan frying, remember to make sure it is a heavy (preferably cast iron) pan, and that it is very hot before putting the steak in it!.Www@FoodAQ@Com
Skirt steaks are also excellent, broiled, grilled or pan fried!.
With any of them, if pan frying, remember to make sure it is a heavy (preferably cast iron) pan, and that it is very hot before putting the steak in it!.Www@FoodAQ@Com
Tender (and more expensive) steaks come from the top of the cow, near the spine!. The tougher cuts are down near the legs - full of muscle because the cow walked around using those muscles!. Cheaper cuts like Round or Chuck are best baked low and slow in the oven to give those muscles time to break down!.
For just plain steak, I'd recommend a boneless sirloin and a lovely cut like that does not need a marinade: just a little pepper and salt before it hits the skillet!. (To me, if someone's marinading a steak, they're trying to hide something) Cook 2 minutes on each side and let it sit for 3 minutes for all the juices to be re-absorbed back into the meat and you're good to go!.
Here's a chart of beef cuts and the best cooking techniques!. Hold down Control and the + key to enlarge!.
http://www!.orbeef!.org/Retail/cuts_chart!.!.!.!.
Good luck!
Www@FoodAQ@Com
For just plain steak, I'd recommend a boneless sirloin and a lovely cut like that does not need a marinade: just a little pepper and salt before it hits the skillet!. (To me, if someone's marinading a steak, they're trying to hide something) Cook 2 minutes on each side and let it sit for 3 minutes for all the juices to be re-absorbed back into the meat and you're good to go!.
Here's a chart of beef cuts and the best cooking techniques!. Hold down Control and the + key to enlarge!.
http://www!.orbeef!.org/Retail/cuts_chart!.!.!.!.
Good luck!
Www@FoodAQ@Com
Tender cuts of meat such as sirloin can be pan fried, pan broiled, broiled or barbecued!. To pan fry add a small amount of fat to the pan!. Heat!. Brown steak on both sides!.
To pan broil heat a heavy skillet until hot!. Brown steak on both sides!.
Head on over to Beef What's For Dinner Tonight for a ton of information on selecting and cooking beef!.
http://www!.beefitswhatsfordinner!.com/abo!.!.!.Www@FoodAQ@Com
To pan broil heat a heavy skillet until hot!. Brown steak on both sides!.
Head on over to Beef What's For Dinner Tonight for a ton of information on selecting and cooking beef!.
http://www!.beefitswhatsfordinner!.com/abo!.!.!.Www@FoodAQ@Com
Janet is sooooo right!. You cannot get a better steak than Rib-Eye or Delmonico as it is called in some places!. I will not buy anything else even if it costs a lot more!.Just fry or broil or grill with salt and that's all!.Enjoy!.Www@FoodAQ@Com
Ours usually come with a label to say how to cook them
This sit will help you decide, but watch out for the names, as they could be different to what you can get!.
http://whatscookingamerica!.net/Beef/Cook!.!.!.Www@FoodAQ@Com
This sit will help you decide, but watch out for the names, as they could be different to what you can get!.
http://whatscookingamerica!.net/Beef/Cook!.!.!.Www@FoodAQ@Com
I prefer sirloins!. They always taste good, regardless of the cooking method!. (Although, I would never pan fry a steak if I could do it on the bar-b-que)Www@FoodAQ@Com
The best steak for pan frying is a rib eye steak!. It is the most expensive too!. It has such a wonderful flavor, you don't want to marinate it!. Just use salt and pepper to taste!. Make sure you pan is very hot, and try to turn the steak only once!. You want a nice brown crust to form and that won't happen unless you leave the steak alone!. Vinegar actually makes a steak tender but you don't want to marinate a steak for more than 20 minutes or so, or it will start to dissolve!. If you like a steak rare or medium rare, a round steak is very cheap and is delicious fried in a pan!. But if you go beyond medium/rare, it will be very tough!. A medium priced steak would be a chuck steak -- they are nice and tender if you don't cook it beyond medium!. Try not to cook a steak with a bone in it -- usually when you pan fry it, the bone is on the bottom of the pan, but keeps the steak just slightly off the pan so you don't get the nice browning you want!. Good luck!Www@FoodAQ@Com
um i dont wana read it but i think u should get a steak from walmart and put it in a pan and leave it on 450* for one hour and then eat it is f***in good as f***Www@FoodAQ@Com