I'm just starting to cook food aside from burgers, pizza and mozzerella sticks. I am looking for what cuts/types you guys buy and prefer. My parents used to make t-bones mostly and sometimes filets. I bought some skirt steak for tacos and some top round to try that. Looking at it, it seems like maybe a stew type steak but im not sure. My wifes doesnt eat meat but on rare occasions so she doesnt like making it either.
I find when i grill steaks they dry out. Tried searing on a pan last week and today then popping it into the oven to cook through for like 15-20 minutes.
What's like a happy medium cost and quality steak? Any cooking tips.
Don't be afraid to experiment with seasoning.
Cooks well and stays juicy broiled in the oven up to med-well, but dries FAST and is hard to get fully well done and juicy.
Slice thin (1/8th to 1/4) across the grain and it is suprising how juicy, tender, and flavorful this budget cut can be!
For aging I get Rib Eye from Costco. I prefer Choice over Prime as Prime gets to be too fatty for my taste.
Always medium to rear for me and the Mrs. High heat, salt and peper, butter, sage.
For un-aged I like skirt steaks and tenderloin.
Thenderloin goes on sale at $5.99 from time to time if you get the whole loin.
I trim it, cut in to file Mignon, wrap each piece in bacon.
Sear on as high heat as I can get my cast iron to do (usually a bit over 500) , two min top and 2 min bottom, then throw some salty blue cheese on the top and finish in the oven for 8 min or so. Always use a thermometer. Get it to 125.
Flank is also very nice.
I usually slow cook mushrooms and onions to compliment the beef.
On the grill, your steaks dry out because there's not enough heat and you cooking them too long. Basically, there's no such thing as enough heat. If you can throw a piece of meat in the molten lava, it'll be the best steak there is. LOL
Price-vise, there's no need to spend more than $16 a Lb for a holiday treat until you master the cooking. Depending on the cut, anything from $4/lb to $16/lb can give you superb dinner.
Most famous Steakhouses will serve aged steak. Some age it themselves like Peter Luger, others will buy aged from specialty supplier. Wholesale price from aging house is around $22/lb.
It takes time. There's weight and volume loss but the results are well worth it.
I age traditionally for 5 weeks+ or in whiskey soaked cotton towels for 6 weeks +. Whiskey aging adds honey sweet flavors and decreases moisture and weight loss while the tenderness of meat only gets better.
Love the mustard! lamb rack rubbed with mustard and herbs.