Everybody claims to have their own foolproof method to the perfect steak. Some marinate, while other’s season with a combination of their most secret blends. In actuality, there are in fact a number of ways to get the perfect balance; juicy on the inside while perfectly crispy on the outside.
Now granted, the method of cooking depends a lot on the type of cut that is being prepared and since they are all derived from different parts of the animal, there is a bit of variance on the most ideal process for each cut. It poses the question, what really is the difference between cuts of meat? Here’s a little breakdown of the most common cuts:
Flank Steak– A lean cut of meat taken from the underbelly. This tends to grill quickly.
Filet Mignon-The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin.
New York Strip– A steak by many other names such as shell steak, Kansas City strip or sirloin club steak: The marbled, larger end of the short loin.
Porterhouse –This cut combines two steaks in one, the New York and the filet.
T-bone Similar cut as the Porterhouse, only the filet side is usually a bit smaller. Named for the T-shaped bone running down the center of the steak
Sirloin Steak– Sitting between the short loin and the rump steak is the sirloin, less tender than the short loin but still full-flavored.
Although these cuts are very different, they share a few unanimous tips that ensure quality cooking every time regardless of the cut of meat. Follow these guidelines for an all around improved taste:
Don’t Salt Your Meat Before You Cook– This may be a surprising one, but salting your meat is almost essentially like steaming the surface. It draws water to the outside of the meat, inhibiting the browning process before reaching ideal crispness.
So cook first and salt later.
Let it Rest– We’ve all heard this one, but most of us fall victim to the anticipation of a perfectly pink center and as a result, the muscle doesn’t have time to relax. This also causes juices to release prematurely from the steak, leaving you with a dry hunk of meat.
Quality is Important – Most people confuse this with shelling out a pretty penny for good steak but essentially, it’s more about the packaging date. Make sure your meat has been freshly packed and has nice marbling throughout the center. This ensures enough fat to brown off leaving you with a nice juicy center. It doesn’t have to be expensive, but make sure you find a butcher you know and trust to find you the best pieces for your money.
High Heat When Searing– Most of us aren’t brave enough with our flame, for fear that we’ll burn our precious meat, but a low flame can actually damage the cooking process and leave your steak with a greyish tint. Allow the pan to get really hot, and sear until golden brown. (About 3-5 minutes)
Keeping these in mind, you should be pleasantly surprised with the improvement in your cooking. Steak doesn’t have to be a difficult to cook and when prepared perfectly, there’s a big different in flavor. Whether it be on the grill or in the oven, (always sear the outside first) these tips will ensure a perfectly cook steak every time.
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