Picking and Cooking Popular Steak Cuts | Lifestyle

by K.C.Kudra

Many of us have trouble determining which steak is the right one for you, especially if we mostly see steak on our plate in a restaurant. This can make it seem pretty intimidating for those of us who would like to start cooking our own steaks at home. Let us take a look at some of the steaks we can buy, and the best way to prepare them.

Rib Eye - A good cut for beginners and popular all round choice in restaurants, this fatty steak is flavorful and juicy, and works well in most cooking situations, whether broiled, grilled, or pan-fried.

New York Strip - A tender, versatile cut that has a reasonably good level of flavor, this steak grills, or pan cooks well, but do not bother broiling it. Trim fat only after cooking to preserve the greatest amount of flavor.

Tenderloin - This is one of the most expensive cuts of steak on the market, and is extremely tender and lean. That has why many decide to pan sear it in butter, or cook it in a wrapping of bacon. Due to its price, most people only cook tenderloin as a special treat.

T-Bone - This is one of the classic steaks, combining a tenderloin and a New York Strip. The familiar Porterhouse is a kind of t-bone steak cut further up the loin, and known for tenderness and size. They can be tricky to cook, since the bone makes it hard to get the center fully done - this is not a steak for those who like theirs well done. Avoid searing or pan frying this steak in favor of putting it on the grill or under the broiler.

Flank Steak - A long, thin cut that is usually used in London Broil; this is also a favorite in grilling season. The large size of this cut makes it great for serving more people. Remember that this is a flavorful steak, but the flavor comes with toughness. Marinate it and broil or grill whole, then slice on the diagonal, across the grain.

Skirt Steak - This cut is a lot like flank steak in flavor and toughness, and is an old cowboy favorite that has a number of different cooking options. This is a great choice, whether you are cooking steak indoors or outside. Use it in fajitas, or stuff and braise it.

Top Sirloin - This popular steak is affordable, and more tender than flank and skirt steaks. It is tougher than the fanciest cuts, however, and is very lean. Pound and marinate it for cooking on the grill, or use it in kebabs.

DISCLAIMER: This article is provided as information only and is not to be taken as financial advice.

Balsamic vinegar has so many uses... from salad dressings to dips. Another great use is to make a balsamic marinade for steak. You will be amazed at the flavor this imparts to the steak, while bringing out the beefiness. Find this recipe and many other great marinades at EasySteakMarinades.net.