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Beef Steak Guidelines
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about the cuts of Beef,
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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". |
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| If you are planning on cutting your
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Monday, February 16, 2004 06:11 PM
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