Even if you are a master chef, there is only so much you can do if your steak happens to be of low quality. But how can you tell if the steak you purchased is good or not? In this article we will be discussing what to look for when purchasing steak and the various cuts of steaks in order to take the whole guessing aspect out of steak purchasing.
Some basic things to look for are the color of the meat, the meat should be a bright red. Stay away from brownish or grey colored steak, it turns that color from the surface of the meat oxidizing which means the steak has been there awhile. However, color is not a guarantee that the steak you are purchasing is fresh. The meat industry sometimes exposes their cuts of beef to low levels of carbon monoxide. They have found that this locks in that bright red pigment to where it simply stays red and doesn’t turn brown (until cooked of course).
Another thing to look for is if the steak has good marbling, and by this I mean thin streaks of fat that run through the piece of meat. The keyword here is thin streaks of fat. If the cut of meat you are looking at has thick streaks of fat this means there will be a lot of connective tissue which is not very fun to chew. Lean cuts of meat will probably have little to no fat marbling in them so not all of them will have it. This doesn’t mean they aren’t worth buying though, generally the leaner the cut the tender it will be. They might just be lacking in the flavor department a bit. Proper fat marbling ensures that as you cook your steak it melts away and makes your steak more flavorful and juicy. Too much marbling though and the steak will start to be tough, so you will want to find a good balance of marbling to ensure your steak is not only flavorful but also tender.
Now I’ll discuss some of the various different cuts of steak you can purchase.
Porterhouse
Sometimes called the “King of Steaks”, it is essentially two steaks in one. On one side you have the tenderloin or filet, on the other side you have the strip loin. This steak is very tender and is suited for grilling or broiling. The only draw back to this particular steak is its price, which is generally high. But if you really want to experience the best that steak can offer, you can’t miss with this one.
T-Bone
The T-Bone steak is pretty much the same steak as the Porterhouse. The only difference is the size of the tenderloin it contains, which is a smaller amount than the Porterhouse generally has.
The Filet Mignon is a lean steak which is sometimes cut from the Porterhouse steak, and is extremely tender. Because of it’s low marbling, it also is quite low in fat for a steak. Sometimes because of how lean it is you will see them wrapped in bacon to provide fat which in turn provides flavor to the steak. All methods of cooking work well with this cut, given that you cook under high heat. Due to it being so lean, and usually cut thick. It is advised for it not to be cooked past medium rare as it tends to get very dry the longer you cook it. It’s only negative is it’s price, which is among the highest for steaks.
Sirloin
Sirloins can often be a tricky buy, as it is usually divided into several different cuts of steak. The one you’ll more than likely want is the top sirloin, which is the most tender and flavorful. The bottom sirloin is typically a larger cut of steak, with more connective tissue than the top so it is a lot less tender. It is typically suited for slow cooking such as roasts. Top sirloin is a good choice for those who want a premium cut of steak but are still on a budget.
Rib Eye
Rib Eye steaks are very popular among people and restaurants, they are often very juicy and flavorful. The meat has a fair amount of marbling with contributes to this fact. It should be cooked using high dry-heat methods such as grilling, broiling, and pan frying. It is sometimes called a Delmonico steak.
If you find yourself somewhat confused by everything, do not hesitate to ask your local butcher any questions as they are usually happen to answer any of them for you.
