OK, I know this is weird, coming from a vegetarian and all. However, I am going to be making a steak this week (not for me) for a holiday function. I have to go buy it, however, I have no idea what cut, etc., is the best. So from you foodies, who like steak and cook it at home, what is the BEST I can buy that will be available at a local supermarket like Kroger's (a nonhigh end grocery store)? Also, any tips on the best way to cook a steak?
Thanks in advance for answering my odd question.
Thanks in advance for answering my odd question.
9 comments:
It depends on how you are going to prepare it. We don't each much steak so I always ask the butcher for recommendations.
Yes.. depends on howyou intend to cook it... BBQ? pan fried? chopped up in a recipe? etc...
It also depends on the person's tastes.. Personally I love a good New York Strip Loin nor a T-Bone, but when we go out at a steak house I often have their filet mignon...
First off...why are you the one making a steak if you don't eat it?!
I almost always buy sirloin steak. It's not really expensive, and it's a nice, lean cut of meat.
As far as cooking, I marinate it in chopped garlic, worstechier (however you spell it) sauce and a little bit of A1. If you can marinate it for an hour or two, even better.
If you have a meat thermometer, it will take the guesswork out of cooking. About 140 is medium-ish, 126 degrees is medium rare, but don't go above 150-ish or it will be a little tough (at least for my liking, but I'm not eating it).
Hollywood Market has a great cut called Teres Filets, they are about 6.99/lb and super tender. I don't know if Kroger would have something similar.
Flank steak (or hangar steak) is also a good one, but you'd want to marinate that for a long time (overnight if you could).
How many people is it going to be for? If it's for a lot I would recommend buying something premade, like London Broil (it's rolled up with stuff inside, like veggies) and they should be able to give you cooking directions. And ask the clerk at the store to give you instructions on cooking, they should have them!
It is steak for ONE person. So, I will be buying one steak, LOL. So, price is not really a huge consideration, but I will not be buying Kobe beef or anything like that. Anyway, I just want something that I can grill. It's for my Dad, and he does not like a lot of seasonings and all that kinda stuff. He also likes his steaks well done, and I weirdly do have a meat thermometer for some reason..........
I would suggest a porterhouse or a filet- (mignon or NY). If you don't see them out, def as the butcher if they have a cut you want in the back. To prep it, set it in the fridge in a dish covered with rock seasalt for a few hours before cooking. Make sure the grill is hot and depending on how well he likes it-- for medium to medium-well do about 5min on each side.
*Note-- has to be Rock salt, otherwise you will just have an overly salty steak. Gives it flavor without being "salty."
I would choose a filet.
One other thing... be sure you have the correct cooking temps to avoid undercooking and to avoid any illness... Rebecca, I'm not sure where you got your info but the cooking temps you listed.., they are pretty low and serving anything in the 120s can lead to serious food-borne illnesses. Not worth it to risk it. Below are the proper temps:
Meat Doneness Temperatures For Steaks
Medium-Rare: 145 °F
Medium: 155 °F
Medium-Well: 165 °F
Well Done: 170 °F
One more thing... if using a thermometer, remove the steak from the heat when the temp is 10 degrees less than the desired doneness... the meat will continue cooking for a few minutes off the heat. HTH!
I would ask your dad what he likes. While I LOVE Filet Mignon - it's my favorite as it's super lean and tender - Craig likes New York Steak or a T-Bone - it's fatty and, he says, has a better flavor. Since you mentioned your dad likes it well done - I would get a New York or T-Bone, for sure, as anything else may dry out and become tough. You can buy a really nice cut from the meat counter at Krogers.
To prepare it, I like to put worschestire on mine - NO PEPPER. It toughens the meat - and a little garlic. Craig does all sorts of stuff to his - I like STEAK and don't want much done to it!
Then I throw it on the grill and cook it on medium heat (if you cook it on high - the outside is going to get tough while the inside won't have enough time to get done) with the lid down - flipping over half way through. I have never used a meat thermometer with steak - I can tell doneness by the feel of it. And - I've learned with people who like it well done - leave the grill on until AFTER they cut it open and declare it good - just in case it needs to go back on for a few more minutes! Seems everyone's idea of rare/medium rare/medium/etc. is different! I know with certain friends to tell them cook it black and blue - cooked on the outside, raw in the center. They overcook everything!
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