It is not just essential to choose the right cut, but more importantly selecting the right meat gives a different impression in your recipe. Grass fed organic beef is the best choice if you want to cook meal that is guilt-free when it comes to the health of you family. Compared to the regular beef sold in supermarkets, grass fed beef have no chemicals, antibiotics, and hormones, that can peril the health of your family. It is more flavorful, with deep aroma that entices every taste-bud and experience the joy of eating.
Steak is an all-time favorite beef recipe because it makes the best out of beef. With a dry-method of cooking, it compresses all the flavor, making every-bite a promise of delightful meal. Though grass fed beef is not as tender as the regular ones, grass fed beef is unbeatable when it comes to health and quality of taste. Tenderness can be remedied with proper tenderizing techniques by the use of marinades, rubs, and meat pounders.
What will you need to know in cooking delicious steaks?
The Grade: There are three grades in cooking steak which according to quality are the Prime, Select, and Choice. Prime grades have plenty of marbling that makes the meat tender when cooked. If you are cooking on a budget, Choice and Select are not a poor choice though, grass fed meats are naturally delicious so choice and select cuts can be cooked well by the use of marinades and rubs.
Beef Cuts: Different beef cuts vary in price, marbling, and tenderness. Steaks from cuts of the loin and rib like Filet Mignon, New York Strip, T-bone, Porterhouse, and Rib-eye are more expensive than chuck and round roasts. If you want to purchase beef steak cuts that will not give you a hard time tenderizing, ask the butcher for the loin and rib. The rule in tenderness is choosing the cuts less exercised by the cattle.
Doneness: Before you put the meat on the grill, decide on how you would like your steak to be cooked. There are three types of steak doneness: Rare - 120 degrees F, Medium Rare - 125 degrees F, Well-Done - 130 degrees F. When cooking steak it is suggested to be at least 1 inch thick to avoid the meat from drying out quickly.
Steak is an all-time favorite beef recipe because it makes the best out of beef. With a dry-method of cooking, it compresses all the flavor, making every-bite a promise of delightful meal. Though grass fed beef is not as tender as the regular ones, grass fed beef is unbeatable when it comes to health and quality of taste. Tenderness can be remedied with proper tenderizing techniques by the use of marinades, rubs, and meat pounders.
What will you need to know in cooking delicious steaks?
The Grade: There are three grades in cooking steak which according to quality are the Prime, Select, and Choice. Prime grades have plenty of marbling that makes the meat tender when cooked. If you are cooking on a budget, Choice and Select are not a poor choice though, grass fed meats are naturally delicious so choice and select cuts can be cooked well by the use of marinades and rubs.
Beef Cuts: Different beef cuts vary in price, marbling, and tenderness. Steaks from cuts of the loin and rib like Filet Mignon, New York Strip, T-bone, Porterhouse, and Rib-eye are more expensive than chuck and round roasts. If you want to purchase beef steak cuts that will not give you a hard time tenderizing, ask the butcher for the loin and rib. The rule in tenderness is choosing the cuts less exercised by the cattle.
Doneness: Before you put the meat on the grill, decide on how you would like your steak to be cooked. There are three types of steak doneness: Rare - 120 degrees F, Medium Rare - 125 degrees F, Well-Done - 130 degrees F. When cooking steak it is suggested to be at least 1 inch thick to avoid the meat from drying out quickly.
