You spend a lot of time and money into the steaks for a out of the ordinary occasion and when dinner time arrives, the steaks that are delivered to your table tough. What happened? How can you cook steaks as tender as your much loved restaurant?
The first thing you need to do before cooking the best steak is to select the perfect grade of steak. Here are the grades for beef used in the US.
USDA Prime - The top quality beef is graded USDA Prime and orders top prices. USDA Prime grade meats are sold to the restaurant business and specialty food markets and are not as probable to be established at your local grocery store.
USDA Choice - The next grade of beef is USDA Choice. USDA Choice is tender, palatable and only a little lower in quality than USDA Prime. The steak is well marbled with fat and will be tender and juicy when as it should be prepared. USDA Choice makes up about 72% of all graded beef and is enthusiastically available in your grocery store.
USDA Good - USDA Good graded beef is an satisfactory grade of beef that has only negligible marbling of fat. It is leaner, and will not be as tender as USDA Prime or Choice.
Subsequently, look at the color and texture of the meat. A good steak should be firm to the touch, moist, and bright in color. It should be well marbled with thin streaks of white fat all through and a thin coating of steak on the outside. In our fat cognizant civilization, we have a propensity to look for lean cuts of meat, but the thin streaks of white fat marbled throughout the meat are the key to having a tasty, tender juicy steak dinner delivered to your table.
The most tender and juicy steaks come from the sirloin, the short loin, and the rib. These steaks include the sirloin steaks, porterhouse steaks, t-bone steaks, rib steaks, Delmonico steaks, and the filet mignons. Steaks containing bone will weigh more than those without, but the bone adds flavor to the steak.
Aging is an advantageous process that intensifies the flavors and makes the meat tenderer. Aged steaks are more luxurious and usually only found in high-end upscale gourmet stores and specialty meat markets. An aged steak is identifiable by its darker color.
The best way to have the perfect steak dinner delivered to your table is choosing the right piece of meat. I hope that these guidelines will help you next time you make a decision to invest in the best steak. Decide what the best cut of meat available is for you, and look for the thin marbling of fat that indicates a tender steak. If you cannot find or have the funds for the better cuts, then look into marinating the meat to amplify softness.
