With meat prices on the rise over the last few years, a steak dinner is a big event for many these days. If you're going to invest in something special for supper, it pays to ensure that you're choosing the right cut, and getting good quality. Here's a guide to how to shop for meat, exploring the different types of steak cuts on offer - along with some delicious steak recipes to ensure you're making the most of your meal.
Understanding different cuts of steak
Not all cuts of steak are equal. Each has its own qualities to suit different tastes and types of dish. Here are some of the more popular ones:
- Ribeye: This is a good steak for grilling because its rich marbling keeps it juicy and tender even over high heat.
- Filet Mignon: The mild-flavored, tender Filet Mignon cut is on the expensive side. It's leaner and typically more expensive than most.
- New York Strip: This is a middle-of-the-road steak, balancing tenderness and flavor.
- T-Bone: Can't decide between a strip steak or tenderloin? This T-shaped bone features both for a nice combination of tenderness and flavor.
- Porterhouse: This is similar to the T-bone but with a larger portion of tenderloin. Good for sharing with a fellow diner.
- Sirloin: This cut is less tender than ribeye or filet mignon but still flavorful. It’s a versatile and affordable option - perfect for our Pepper Steak Recipe.
- Flank and skirt: These lean cuts each have a strong beef flavor. They're good for marinating and cooking quickly over high heat. You'll often find skirt steak in fajitas.
Choosing a quality steak
The USDA grading system is a good measure for steak quality. It offers three grades for retail steak based on two main factors: marbling and the age of the animal.
- Prime: Typically from younger cattle, this is the highest quality steak, with lots of marbling.
- Choice: This is a high-quality steak, with less marbling than a Prime-graded cut. It's still tender and flavorful, suitable for various cooking methods.
- Select: Leaner than Choice, a Select steak has less marbling and often requires marinating or slower cooking methods to enhance flavor and tenderness.
Unless your steak is a filet mignon, look for even marbling in the form of small, well-distributed white flecks of fat in the meat. More marbling usually indicates better flavor and tenderness.
Regardless of the steak's grade, you'll need to check it for freshness. It should have a mild, fresh scent and feel firm to the touch, not slimy or sticky. It should also have a bright, cherry-red color. If you see brown or grayish hues, look elsewhere.
Preparing steaks 101
When it comes to flavoring steak, a mixture of basic kosher salt and freshly ground black pepper is a good base seasoning. Salt enhances flavor but apply just before cooking to retain moisture.
Alternatively, marinate the steak in something for longer. Oil is a good vehicle for other flavors. This Steak and Wild Mushrooms in Red Wine Sauce recipe uses oil and French's® Classic Worcestershire Sauce.
Herbs like rosemary or thyme are good choices, lending new layers of flavor to our Garlic and Herb Marinated Steak recipe. Spices like paprika or cayenne can also lend spicy notes to a steak. Combine herbs and spices together with our McCormick Salt Free Garlic and Herb Seasoning.
Adjust the strength of your marinade to suit the meat. A milder cut like filet mignon can stand stronger flavors, but you don't want a marinade to eclipse the strong beef flavor of a ribeye. Either way, don't go overboard on marinating times. Between two and four hours will be enough.
How to cook steak perfectly
After patting your steak dry to ensure a good sear, it's time to cook. Each steak's different qualities lends itself to different cooking methods. Grilling is one of the most popular methods. After all, who doesn't like a barbecued steak? For this method, stick to tender cuts like ribeye, strip, and T-bone.
For filet mignon or sirloin, consider pan-searing. This enables you to quickly develop a flavorful crust before finishing in the oven for even cooking. For those tougher cuts of meat, braising is a good option. Cooking slowly with broth or wine tenderizes the meat.
No matter which steak you choose, treat it with care and ensure that your select side dishes to do it justice. Asparagus or garlic mashed potatoes are classic choices. They're tasty and classy, but don't overshadow the star of the show.
More sizzling steak recipes
Got a craving for more steak? Try out these other dishes.
