We like it because it has large, coarse grains and the large granules cling to the beef when seasoning. Kosher Salt is our go-to salt when salting steak or roasts. Thicker cuts of steak will typically need more salt than thinner cuts. This will avoid having a concentration of salt in one area and allows for even coverage. If you struggle with applying it evenly, season from about two feet above the steak, and make it “rain” salt. Salt about 1-hour before cooking, and be sure to apply the salt evenly to the front, back and side of the beef. When salting steak, it’s recommended to use ¾ teaspoon to 1 teaspoon per pound of beef. When salt is added to beef, it breaks down the beef’s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. Keep it simple! The best steak seasoning is salt and pepper. That means depending on how long you cook, the meat closer to the bone can be slightly more or less cooked. Our preference is boneless because having a bone can make cooking more difficult since the meat next to the bone cooks more slowly. Some research has shown that bone-in steaks have slightly more flavor and moisture than boneless steaks, but the difference is minimal. Several steak cuts can be purchased bone-in or boneless. Be sure to slice skirt steak against the grain for added tenderness. It comes from the belly of the cow near the back leg, so it’s a hard-working muscle that can be a tougher cut. It’s a thin cut that will cook quickly, so it’s ideal for a weeknight meal. It’s a lean and flavorful cut that can sometimes be slightly chewy. Flank: Flank Steak is very distinct because of grains that run the length of the cut.The hanger steak has a distinct look and is pointed and thinner at one end. It comes from the belly of the cow – the part that “hangs” down. Hanger steak: There is only one hanger steak per animal and it’s a flavorful cut.Because it’s a very thin cut with lots of fat it does especially well with high-heat searing. Skirt steak: Skirt Steak is a thin, flavorful cut of beef that’s from the diaphragm area.Filet Mignon should be cooked with quick, high heat (like grilling or pan-searing). The leanness of the cut is why it’s sometimes wrapped in bacon. Filet Mignon: Beef tenderloin is the most tender muscle on an animal and has very little fat.Another steak that’s similar to the T-Bone is the Porterhouse. A T-bone is a large steak and usually about 18 ounces. When grilling, be sure the tenderloin (the less marbled side) is further away from the direct heat and the strip side is closer to the heat. T-Bone steak: The “T” shaped bone in the center of a T-bone steak joins two types of steak: filet and strip.A ribeye steak is a boneless steak, and a rib steak is bone-in (it’s also known as a bone-in ribeye). It comes from the center of the cow in the rib section. Ribeye (or Rib) steak: A ribeye steak is the most flavorful, well-marbled cut of beef. They are a great larger steak when you’re on somewhat of a budget. Sirloin steak: Sirloin steaks are naturally lean.A strip steak can either be bone-in or boneless. It has a beefy flavor, but not as strong as a ribeye. This is a tender steak that comes from the area just behind the ribs.
0 Comments
Leave a Reply. |