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Beef Steak GuidelinesTo learn more about the cuts of Beef, Visit our Beef Charts Page, And Our Deluxe Information Kit Page! Don't forget to order your Notebook Size Meat Cutting Charts (pictured below)
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Yes, beef steaks are my favorite. Since I grew up in a meat processing plant, it seems like I've eaten them since I was a baby. I'll give you a few tips on ways to increase the tenderness of your steaks. I'm assuming your using an outdoor grill, but most of these tips will work when broiling a steak in the oven also. I'll start with some of the basics first.
1. I don't know what all grocery stores you have to shop from, but here is a general guideline:
Find the supermarket or meat shop in your area that either advertises they sell Certified Angus Beef or one that is usually considered the "best" in town (with usually higher prices - but - you get what you pay for.
SUGGESTION: In general, if you're wanting a very tender beef steak, don't shop at a Wal-Mart Supercenter. Unless they have changed their meat departments recently, all the beef they sell is USDA select - which used to be called USDA good. This is one step down from USDA choice - which most "better" grocery stores carry. The reason Wal-Mart sells select is: #1 - it's cheaper, and #2 -it's leaner than Choice, and many customers want less fat - but they get what they pay for - a less tender steak.
2. Here are some tips on choosing your beef steak at the store:
a) Select the steak with a bright, cherry-red color
b) Look for a steak that is firm to the touch, not soft
c) Make sure the package is cold and has not tears
d) Choose a package without any excessive moisture
e) For the best quality, choose a steak that was cut that day. Ring the bell! Ask the meatcutter which steaks in the meat case were cut that day
2. T-Bones are the 2nd best beef steak. The best beef steak is the filet mignon. I'd suggest, since you mentioned it, to try a three quarter inch thick T-Bone or Porterhouse steak. The difference between these two steaks? The Porterhouse has more of the filet mignon on it than does the T-Bone. It's usually about a dime higher than a T-Bone, but it's worth it to get more of the filet mignon!
3. Next, I highly suggest that you purchase a decent meat thermometer. This way you can accurately know the temperature of the steak, so you want overcook it. (Which is the major culprit in a tough steak!!)
You can usually find a high quality, instant read digital probe meat thermometer for around $10 to $15. Be sure to insert the probe in the thickest center part of the steak.
4. Now, for the actual cooking. I believe the most tender beef steak is medium rare. The internal temperature to cook to for medium rare is approximately 150 degrees. The usual cooking time for this over a hot fire in your grill is 10 to 12 minutes. (A hot fire is not one where the charcoal has been burning for 2 to 3 hours.)
OK, that's my basic suggestions and tips for cooking a tender beef steak on the grill. Here are some other very good tips to cook a tender beef steak.
When turning the steak - on a skillet, in the oven, or on the grill; NEVER use a fork, only use tongs. The fork punctures will release the meats juices, and leave the steak dry and tough. (You only need to turn the steak over once as it cooks.)
Leave the fat on the steak while it is cooking to preserve juiciness. Trim the fat off AFTER it is done cooking.
Salt your steak after cooking. Not before. Salt draws off the meats juices also.
Keep the steaks at least 2 to 3 inches above the heat when grilling outdoors or broiling in the oven. "The closer the heat, the tougher the meat". | | | If you are planning on cutting your own steaks at home, you will need a good butcher knife. Why not order one of our Forschner Boning Knives! This is the same knife we have used for decades at Jackson Frozen Food Locker. Order one today for only $20.95 - shipping included in this price! We believe we have the lowest price on the Internet on Forschner Boning Knives. If you find a lower price, including shipping, please e-mail us, and we will try and beat that price! |
Back to FAQ Page Last Updated: Tuesday, February 26, 2008 02:47 PM |
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