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Steak is a great American meat that almost everyone loves! Add a baked potato and corn on the cob, a little salad, and throw the steak on the grill; you'll have the makings of an awesome summer meal! Better yet, do it all but the salad on the grill. Quick, easy and delicious.
Price vs. Great Steak
Many people choose whatever steak is the cheapest for that week and buy that. You can imagine their disappointment when they do not have a perfectly cooked tender steak. Gristle and globs of fat are not what you want to be biting into when you have your dinner. How do you pick the perfect steak every time?
Aged Meats
You also want to look for aging. Aging is a process of removing moisture from the meat in order to intensify its flavor or tenderness. This is either done through dry or wet aging. If you want a deeper flavor, then you’ll want dry aged steaks. Pay attention to the grading of the steak as well. All beef is ranked by the USDA and only those cuts which rank in the top three categories are sold for human consumption: Select, Choice, and Prime. Prime will yield the best flavor and is usually a little more expensive.
Marbling
Marbling is the most important visual cue to a delicious steak. The word describes a mix of red and white coloring in the meat. Of course, you'll want it to be mostly red with the white being the marbling inside. The white parts come from fat deposits, which help give the steak its juicy flavor. The more marbling in the steak the better the flavor you’ll experience. Since the fat is marbled throughout, you will not bite into a greasy chunk. Rather, you will have an evenly flavored and tender steak.
Thickness
Look for thick cuts of steak. Avoid steaks that are less than an inch thick because they're too easy to overcook. Be careful when buying steaks in large family packs. Multi packs make it difficult to get a side view to see just how thick they are. Don’t just look, touch too! Push the meat with your finger and see how it feels. It should not be too hard or too soft. You also want to make sure that you can feel the marbling. When you push down you can feel the little hard pieces that are the fat marbles throughout the meat.
Understand Your Cuts
First you have to understand the different cuts, as there are many. Anything that includes the words chuck or shoulder is going to be tough. These are better cuts for a roast that will be cooking at low temperatures for long periods of time. They will not turn into a tasty steak. Sirloin is a good choice, though it does not compare to the rib cuts, like prime rib. The name sirloin does not mean it is the best, keep that in mind.
T-Bone and Porterhouse are also nice cuts, but have a lot of bones to get around. These are higher priced and the meat is of great quality. Just beware of the bones!
Rib sections are tasty and have a very distinct flavor. They have the perfect amount of fat that will melt into the meat to make it perfectly tender.
The best choice is prime rib. It is on the bone and when prepared and cooked properly melts in your mouth like butter. Once you have had this cut you will never again want chuck steak. What you are eating is meat, not muscle. So it is very tender and the fat makes it even more flavorful and juicy. Whether on the grill, in a frying pan or under the broiler, rib eye and prime rib are the best cuts, all the way around.
This summer don't choose your steak primarily based on price. Really learn what to look for and surprise your dinner guests with top quality steak. Choosing the right cut and knowing what to look and feel for, will ensure satisfaction every time!
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