Would ya look at that gorgeous egg on top of that dreamy, juicy steak?
Amelia Levin over at the LA Times gives us the head’s up on some “unusual” cuts of steak you could try this 4th of July.
Now, you love steak, so you may be familiar with most of these already. Us aficianados usually are in the know. But there may be one or two you don’t know much about.
So, check out her list here.
And let me know if you’ve found a new favorite!
Photo courtesy of Bill Hogan/LA Times.
You love steak, and even in a recession you want the best that money can buy. But how much money are you really willing to drop to buy the “perfect” steak?
Let’s say you have an unlimited budget…what would be the best steak that your money could buy? Here’s a list of the 8 most expensive types of beef. Prices will vary according to your geographic location, the portion size, and grade of beef selected.
Not all beef is created equal. If you want to eat the best steak of your life, it’s gonna cost you…and it’ll be worth every penny.
The Best of the Best
1) Kobe Beef
This beef comes only from Kobe, Japan; therefore, costs more the further you travel from Japan. What makes it so special? Well, it comes from Wagyu cows that have been massaged with sake-fed grain fodder and given one beer a day. This makes the beef tender, flavorful and wonderfully marbled.
2) American Style Wagyu Kobe Beef
This type of beef comes from a cross of Black Angus and Wagyu cows and are raised here in the U.S. They are rare (there aren’t very many of them) so they are expensive. They, too, are tender and very flavorful.
3) Tenderloin
Typically, the most expensive cuts of beef are taken from the most tender parts of the cow. These are the parts that don’t get “overworked” in the animal’s lifetime. Therefore, they’re tender. Tenderloin is an amazing example of this. This is the Filet Mignon in roast form.
4) Filet Mignon
Now, this is exquisite. Filet mignon is taken from the small end of the tenderloin (called the short loin) and is known as the “king of steaks.” It can often be cut with a fork, it’s so tender. My mouth is watering just thinking about it. You can find delectable filet mignon at most any upscale steakhouse, but I prefer an at-home version delivered by The Kansas City Steak Company. They’re widely known for their corn-fed beef – especially the filet mignon.
Strip steaks, taken from the short loin, are particularly tender, but not as tender as the tenderloin. They can, however, but cut into thicker portions which is appealing to lovers of more rare beef.
Sometimes called New York Strip, you can find strip steaks just about everywhere!
6) Porterhouse
Ahhh, the Porterhouse! Part tenderloin and part strip steak, this hefty favorite divides the two with a bone that helps provide amazing flavor. The Porterhouse has a larger side of tenderloin than on a T-bone. Yum!
7) T Bone
The yin to the Porterhouse’s yang, the T-bone is a more conventional favorite, yet still pricey in upscale restaurants. The fact that this type of steak comes from the short loin section of the cow (and, thus, the most tender) makes it expensive. A good bet.
8) Bone-in Ribeye (Cote de Boeuf)
It’s the bone that gives this cut its flavor. Leave the bone in and you leave the rich flavor intact. The ribeye comes from the prime rib, which gives it its hearty flavor.
Our chef friend gives us his thoughts on what NOT to do when on the quest for a wonderful steak. I, for one, will take note because I need all the help I can get! Read on . . .
Don’t flip your flipping steak 42 flipping times. I know it’s so tempting – you just want to have a peek. You can’t see what is happening on the bottom of your steak – you feel so helpless! Leave it alone! It will be OK. Trust me.
Your best bet is to sear the steak for 2 minutes on each side on high heat. After that, it depends on the cut of beef and the thickness. Even for an average T-bone, cooked to medium rare, you are looking at almost 9 minutes on medium heat before you flip it (after the sear process).
Check out a grilling chart. Also, don’t flip your steak with a fork. You will lose juices. Use tongs or a spatula.
Don’t take your steak out of the fridge and toss it on the grill. The steak needs to be at room temperature before it hits the grill. So slow down, relax….Pull the steak out early and let it warm to room temperature. You also need patience after you take the steak off the grill. Allow the steak to rest for a full five minutes before cutting it. This allows the juices and flavors to develop.
Don’t marinate aged choice or prime beef, or you will ruin the steak! A great steak can stand on its own, it doesn’t need to be masked with a girly marinade. A marinade can help less tender cuts, such as flank, but not a prime cut of beef.
Sir, would you like to taste some steak with your overpowering tangy ketchup sauce?
A great steak doesn’t need steak sauce. Steak sauce ruins the flavor of the meat. Steak sauce is a way to mask the flavor of an inferior steak. Steak sauce, while appropriate on a bologna sandwich, is not appropriate on a prime cut of beef.
In some of the finer steak houses you could get slapped or asked to leave for requesting steak sauce.
The number one way to break a steak is to cook it until it resembles a piece of charcoal. A well done steak is dry, leathery and tough. The juices are cooked away and it loses its flavor. If you are going to order a steak well done, just order something else. Ask for some beef jerky and ketchup.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
