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Explanation of Meat Cuts Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
STEAK IDENTIFICATION :
Rib-eye: a boneless cut from the eye of the prime rib with excellent marbling.
New York Strip: [Delmonico] Also boneless - with a dense slightly chewy but very juicy texture.
Porterhouse: large bone with strip steak on one side of the bone and tenderloin on the other
Sirloin: very flavorful and somewhat chewy cut.
Filet Mignon or Tenderloin: most tender, least marbled and mildest flavored.
Directions:
Directions:
STEAK TIPS WORTH READING:
Color, firmness and marbling determine the USDA grade: prime, choice, select or standard.
Prime is available at some restaurants and specialty markets.
Choice, which has a good amount of marbling and is considerably less expensive, is the best option for home cooks.
A steak needs to be 1½ to 2 inches thick to stand up to the high heat necessary to create crusty exterior and juicy interior.
Allow steak to come to room temperature before cooking. Trim fatty edges to prevent flare-ups.
Just before cooking, pat the steak dry; excess moisture will cause it to steam rather than grill.
Be sure grill is clean and brushed or sprayed with oil.
Salt the steak about 15 minutes before cooking for maximum flavor.
Use tongs, not a fork, to turn the meat to conserve juices,

 

 

 

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