Choosing the Best Steak Cuts
A steak is only as good as the animal it came from and the part of the animal it was taken from. Understanding the structure of the muscle allows you to match the cut to the right heat source, ensuring you never end up with a piece that is too chewy or overcooked.
Look for the white flecks, not the white edges.
Marbling determines how the steak behaves on the heat; ignore the fat on the outside, which is usually trimmed away, and focus on the fine webbing of fat within the red muscle tissue.
- Sharp butcher knife
- Cutting board
- Heavy-bottomed cast iron skillet
What goes in.
- 1.5 inRibeye steak (for pan-searing)
- 1 lbFlank steak (for grilling)
- 1.5 inNew York Strip (for even cooking)
- 1Filet Mignon (for lean, tender eating)
The Rule of Locomotion
Muscles that do less work during the animal's life are naturally tender and cook best with quick, high heat. Muscles that work hard are flavorful but tougher, requiring marination and slicing against the grain.
The method.
Examine the marbling
Look for a uniform distribution of fat. If the white specs are large and sparse, the fat will not render properly.
Check the thickness
Ensure the cut is at least 1.25 inches thick. Thinner steaks reach well-done in the middle before you get a proper crust on the outside.
Assess the color
The meat should be a deep, vibrant red. Avoid packages with greyish tones or significant liquid pooling, which indicates poor storage.
Check the grain
For skirt or flank, ensure the grain runs clearly in one direction; this tells you exactly where to put your knife when slicing later.
Other turns to take.
Dry-aged
Steaks held in a temperature-controlled environment to concentrate flavor and soften muscle fibers.
Bone-in
The bone acts as a heat sink, keeping the meat immediately surrounding it slightly cooler than the rest of the steak.
When it doesn't go to plan.
Always buy steaks cut to your thickness preference if the butcher is available, rather than taking pre-wrapped supermarket portions.
If the steak has a large vein of gristle, look for a different cut; gristle does not melt down like fat.
Bring the steak to room temperature for 30 minutes before heat hits it to ensure even cooking.
The ones that keep coming up.
Why does my steak turn grey inside quickly?
The steak was likely too thin to handle the heat. Use a thicker cut to allow the exterior to crust before the center overcooks.
Is fat cap on the edge important?
It adds flavor during rendering, but it doesn't do much for the tenderness of the meat. Focus on marbling inside the meat instead.
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