![]() It’s well-marbled with flavorful fat, plus it comes from one of the more tender parts of the cow. It comes from the upper rib primal section of the steer, falling between the shoulder and the loin. The flavor will be even more delicious!Ĭut – The cut of beef you choose will also impact the tenderness and flavor of your cooked steak.Īs you can tell, we are big fans of rib-eye steaks. Having said that, if your budget allows, choose a hand-cut Prime steak, and/or look for Certified Angus Beef. From lowest to highest, you’ll see beef ranking as Select, Choice, and Prime.Ĭhoice grade beef is the most widely available at supermarkets – and it’s a perfectly acceptable option when you want a nice steak at a reasonable price. Grades – Beef packages are often labeled with ‘grades’ and the grade reflects the amount of marbling. Note that a rib-eye steak – by nature of the cut of beef – will have a line of fat running through the steak. In general, you should avoid cuts that have large pieces of fat on the outside, or gristle running through the meat as well. The more marbling your steak has, the more tender and flavorful your steak will be. Marbling – This term refers to the tiny spider veins of fat that run through the meat. Here are a few tips and tricks to help you select the perfect steak for cooking at the supermarket or your local butcher. Steak-Buying TipsĪny great recipe depends on great ingredients. Our recipe today works for both bone-in and boneless rib-eye steaks. In our opinion, rib-eye steaks are the best because they are both tender and flavorful. ![]() With today’s recipe, cooking the Perfect Pan-Seared steak is so easy, and it comes out so deliciously-good, you’ll become an expert at it too! It’s cooked entirely in one pan – no need to heat up the oven. ![]() I have no problems cooking other kinds of meat, but steaks…I’ve never been happy with how they came out when I cooked them. Until now… Notes Learn to cook a restaurant-quality steak at homeĬonfession time…In the past, I always left cooking steak to my husband Jack.
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