There are plenty of decisions to be made before you can enjoy your dish of steak. Some of the options and questions that you need to consider are:
- The cut of the meat
- The level of cooking – rare, medium or well done
- Choice of source of the meat – whether the cattle has been grass fed or corn fed and so on
- Choice of sauces to go with the steak
Perhaps one of the biggest aspects to consider is the best cut of meat for perfect steak. So how do you decide between the various options that are available? Here are a few things that you can keep in mind.
Different types of cut
A cut of meat can come from different parts of the body of the cattle. For instance, you could choose from:
- Leg and
- The neck to name a few
Each of these cuts is known by specific qualities. For instance, the meat that comes from the forequarters of the cow is known to be tougher than the meat that comes from the hindquarters. So as a rule of thumb, choose the cuts of meat from the hindquarters if you want to roast them or cook them really quickly.
Choosing, depending on the dishes
Most culinary experts will also advise you to choose different cuts of meat for different dishes. For instance, if you are whipping up dishes which involve slow cooking and even stewing, then you can choose the cuts of meat such as the brisket which is from the belly region of the capital. You could even choose chuck that comes from the fore ribs of the cattle.
Marbling is another aspect that you have to keep in mind when you choose your cut of meat. So if you are trying to cook a really rich and fatty dish – then try and choose a rib of beef that has been marbled really well.
Cuts of meat for a perfect steak
If you want a simple list about the cut of meat that you should choose for a perfect steak then here it is. You can choose from options such as:
- Rib eye
- Short loin
Sirloin is probably one of the most popular cuts of beef and it is sourced from the hindquarters of the cattle. It is also much leaner than the rib eye. Most culinary experts also state that it is better to choose a bone in the rib option rather than a boneless one.
You can add on additional aspects such as thickness of the steak and marbling of the meat online. Ideally, you should choose a cut which is anywhere between an inch to one and a half inches thick. If the cut is too thin, then it will dry out while it is being cooked.
A higher degree of marbling makes the steak more juicy and full of flavour. You can also pick up a cut of beef that is a light red in colour. It should also not have a “squishy” feel to it. The texture should be firm when you touch it.
Author Bio : Bob is a home cook who loves food, is always on search for the ‘next’ perfect steak and loves easy yet tasty recipes.