Steak temps

You do not have access to www. Steak temps site owner may have set restrictions that prevent you from accessing the site. Enjoying a hearty slab of steak for dinner is either a special occasion luxury or a weeknight staple.

Red meat has a lot going for it and, naturally, many fans who can’t get enough of its energy-boosting qualities and rich flavors. Chock full of protein and downright mouthwatering, steak can be pan-seared, oven-roasted, grilled al fresco, and much more. However you choose to prepare it, it’s important to know your meat and understand why it costs what it does. From budget-friendly cuts to affordable basics to fancy splurges, here’s a streamlined guide to help you navigate the butcher’s counter without breaking a sweat. Compared to more expensive steaks, butcher’s cuts are taken from parts of the steer that have been exercised more strenuously over the animal’s lifetime. These parts often consist of more muscle parts and tend to be rather difficult to access.

The butcher is tasked with trimming the muscles back, while still leaving enough to yield a decent piece of meat for you to cook. Section: shoulder Sometimes called “the poor man’s rib-eye,” chuck eye yields the most satisfying results when it’s been marinated before cooking. Basting the meat with its own juices, a sauce, or butter during cooking helps to prevent it from drying out and becoming too tough. Likewise, cutting the steak against the grain after you cook it will produce much more tender slices.

This cut is great for grilling and good for pan-searing. Section: shoulder A deeply flavorful budget cut of steak, flat iron is becoming increasingly popular. With the tough center tissue removed, it transforms into a tender, juicy, rich piece of meat. Flat iron is ideal for grilling and pan-searing and, like chuck eye, is best cooked to medium-rare or medium. Section: loin Recognizable by its unique triangular cut, tri-tip boasts rich, beefy flavor and tender meat.

With a lovely marbling of fat, it stays nice and juicy during cooking. Like other butcher’s cuts, tri-tip is ideal for the grill but also delicious when roasted. Hanger steak is extremely flavorful and can be very tender when cooked correctly. As it has naturally long muscle fibers and a slightly coarser texture compared to other cuts, it can shrink back when cooked for too long. This cut of steak is best for cooking over high heat for a short period of time.