Last class I covered essential kitchen tools to make your culinary journey not only easier, but also more creative. This week I decided to once again cover some basics.
This class is all about steaks. I will talk about the most popular cuts, how to cook them and what to look for when you are buying them. Because, really, if you are going to spend the money on a steak, you want it to be as delicious as possible!
Before I go into the different cuts, I want to talk about the differences in the grades of meat. Each grade speaks to the quality and flavor of the meat. Generally, the more marbling a cut of meat has (the fat that runs through the meat) the higher the grade of meat. Why? Because fat (and marbling) in meat equals flavor and tenderness.
The top grade is Prime. Less than three percent of meat cuts are graded Prime. These cuts are pricey and can be hard to find. If you ever want to splurge, I highly recommend you try a Prime cut at least once.
The next grade is Choice. Choice meat is what I would suggest you look for and buy in your local markets.
After that is Select. It has the least amount of marbling of these three grades and is the lowest grade you can buy in your market. If you are on a budget, but still want steak, this grade will be the least expensive.
I will talk about how to prepare these cuts of meat later in the class. Now that you know the grading system, let’s talk about specific cuts.
First is Filet Mignon. This cut is extremely tender, but nut very flavorful due to its lack of marbling. To compensate for that, you need to add flavor to this cut by using rubs. Think about Kosher salt, black pepper, granulated garlic, smoked paprika, etc. I think this cut tastes best when pan-seared and then finished in the oven. The pan searing allows a nice crust to develop. Optimum temperature to serve this steak is medium-rare.
Second cut is Rib Eye. This cut has heavy marbling and can be purchased bone-in or boneless. Buy it bone-in, the bone adds to the flavor of the meat. A good Rib Eye only needs salt and pepper. I think the best way to prepare this cut is on the grill. While grilling it, brush it with rosemary garlic butter. Again, cook until medium-rare. By the way, if you like any of these steaks, rare, go for it. But please think twice about going beyond medium, in my opinion if you overcook a steak you destroy all the flavor.
Third is New York. This cut is also known as a Strip Loin. This cut has more marbling than a Filet, but less than a Rib Eye. So it has great flavor, but is a little less tender than the Rib Eye steak. Again, you can buy this bone-in or boneless. Buy it bone-in. This cut simply needs some salt and pepper. I like it prepared like the Filet, pan-seared and then finished in the oven. Medium-rare is the magic temperature on this cut.
Fourth is the Porterhouse. To me, this is the king of all steaks because on one side of the bone you get a Filet and on the other side you get a New York, it is the best of both worlds. A T-bone steak is cut from the same short loin, but contains less of a Filet than Porterhouse. This steak can be either pan-seared or grilled. I like it either with a rub or with simple salt and pepper. Shoot for medium-rare.
Fifth is Tri-Tip. This cut is very popular in California. This cut can be tough but very flavorful, so I would suggest you marinate it before cooking. Think about olive oil, garlic, red wine, salt and pepper. Marinate it at least four hours before cooking. This cut loves a grill. Once grilled to medium-rare, cut thin strips to serve. Cutting into strips helps mitigate some of the toughness.
Sixth is Skirt. Skirt steak has a lot of fat and marbling. I like to marinate this cut too. Marinate in olive oil, garlic, lemon and herbs for at least four hours. Cook on a very hot grill, only three to four minutes a side. This is the cut that you would use if you were making fajitas. Serve this steak rare.
Seventh is Flank. Flank can be tough, so again, marinate before cooking. I like this grilled to rare. When serving Flank steak, cut thinly against the grain to help maximize the tenderness. The grain in meat is just like the grain in wood. So once you see what direction the grain is in, cut across it, not with it.
So, there you have it, a quick reference guide to popular cuts of steak. Now, what if you MUST get a cheaper cut? Add flavor and tenderness by marinating and serve them cut thinly. Also, think about adding a sauce, like the chimichurri I taught you how to make. This is simply a guide, nothing is written in stone. Buy your favorite cut of meat and then have fun. Try different rubs, marinades and sauces. Remember, as with any technique or recipe, the most important component is the cook’s heart. The heart is what helps you create delicious meals you’ll never forget.