Best Takes on Steaks
This month's culinary excursion takes us to the world of steaks, grilling, and expert cooking. Nothing says REAL and STRAIGHT like a juicy steak cooked on an outdoor grill. Whether you're whipping up a Steak Wellington or frying some minute steaks, choosing beef guarantess high nutritional value and great taste.
The word "steak" is a derivative of the Scandinavian word “steik,” which translates to “roast meat.” There is also a record of early usage of the word that dates back to the 15th century in cookbooks referring to beef and venison steaks as “stekys.” Resources: Chicago Steak Company actually has established what they call "Steak University", filled with articles and recipes about steak. Here's a sampling: Steak Sauces, Marinades, and Wine Pairings: Sauces A.1. - The granddaddy of them all, a premium steak sauce known worldwide, A.1. Steak Sauce dates to 1824, when Henderson William Brand, a chef to King George IV of the United Kingdom, created the original brown sauce on which A.1. is based. Texas Roadhouse Classic Steak Sauce delivers a tangy, tomato-heavy, and sticky condiment at around $5 a bottle. Crystal Steak Sauce offers a bouquet of Louisiana spices and flavors, including orange peels and tamarind, delivering a distinct New Orleans flavor. British-based HP Sauce contains a rich history dating back to the late 1800s. Known simply as "brown sauce" across the pond, the slender bottle houses an alluring blend of malt vinegar, tamarind, dates, molasses, and tomatoes. Lea & Perrins Traditional Steak Sauce - a distinctive flavor profile created by combining the characteristics of Lea & Perrins Worcestershire sauce with molasses, tomato puree, lemon flavor, and tamarind. The company also markets a Bold Steak Sauce with a heartier flavor. Read more at Tasting Table For those who want to get a little bit creative about their choises of sauces and marinades, Whimsy & Spice offers 20 sauce recipes you can make right at home, including a diverse selection for the palate. Mushroom sauce, creamy peppercorn sauce, whiskey sauce, carmelized onion sauce, bearnaise sauce and a handful of others to delight the tastebuds and complement any steak. Some of these can be used as marinades. Wine Pairings
To Pound or Not to Pound The debate over whether or not to pound a steak (beat the meat) has raged on for decades, maybe even centuries. Here's some useful advice from Melissa T. Jackson at Chef's Resource Pounding steak can be beneficial in some cases, but it is not necessary for all cuts of meat. Ultimately, the decision to pound steak depends on the specific cut and your personal preference. Pounding steak can help tenderize tougher cuts of meat by breaking down connective tissues and muscle fibers. It can also make the meat more uniform in thickness, allowing it to cook evenly. If you have a tougher cut such as flank steak, round steak, or skirt steak, pounding can help make it more tender and palatable. However, it’s important to note that not all cuts of steak require pounding. Tender and premium cuts like filet mignon, ribeye, or strip steak are already quite tender and don’t benefit from tenderizing techniques. Pounding these cuts can potentially strip away natural juices and result in a less succulent and flavorful steak.
In case you're new to cooking and eating steak or just want some more information about where your steak originates, prices, and differennt cuts, here's a chart that puts the various cuts in order of quality and price, with suggestions on how to cook each particular cut. This isn't supposed to be an extensive list, more a guideline, and, tastes vary, so there may be some disagreement on which steaks are ranked higher or lower than others. Arguing over steak, however, is a waste of time. Better to just decide who's doing the cooking and who's doing the eating and get after it.
As far as pricing goes, these are general guidelines. You're certain to pay more for any cuts of steak in Los Angeles, New York, or Chicago than you would in Kansas City, or Dallas, for instance. The idea is to stay within budget and still get steak that's nutritious, delicious, and for the right purpose.
Learn HOW to GRILL a STEAK by Master Chef Robert Del Grande. Works for Ribeye, Filet Mignon, Tenderloin, T-Bone and almost any cut of Beef. This technique works over wood, charcoal, gas and even a camp fire.
In case this video doesn't appear on your browser or play properly (Safari reportedly has issues), follow this Youtube link.
Steak Ranks, from Top to Bottom
Name Quality Price/Pound Origin Cooking method Cooking time
Filet Mignon AAA $25-35 Tenderloin Sear briefly over high heat, finish at a lower temperature varies by thickness, 12-14 minutes
Rib eye AA+ $20-30 Center of the rib section High heat six minutes per side
Sirloin AA $18-24 Hindquarters Bottom: roast, stew; Top: grill Bottom, slow cook; Top: medium heat, 8-12 minutes
Strip AA $16-24 Short Loin Grill High heat, 10-14 minutes
Porterhouse/T-Bone AA- $16-24 Loin Sear on high heat, grill at medium temperature 12-14 minutes
Denver AA- $14-20 Eye of chuck, front shoulder Grill on high heat 12-14 minutes
Flat Iron A $14-16 Top shoulder blade Grill or pan fry 12 (6 each side) minutes for medium rare
Hanger A- $12-18 Between rib and loin Grill on high heat not past medium 10-12 minutes
Rump/Round/Chuck BBB $12-15 Hindquarters Braise, Broil, Pan-fry Varies by thickness, method, 15-20 minutes
London Broil BBB $12-15 Abdomen Broil Less than 10 minutes
Flank BB $10-15 Lower Abdomen Grill, Pan-fry on high heat 8-10 minutes
Skirt C $8-12 Diaphram Marinate, high heat until rare to medium rare 8-10 minutes
Cube/Minute C $7-10 Rear Pan-fry, braise, saute 2-3 minutes
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