The Complete Guide to Cooking the Perfect Steak

Summary

In this detailed guide to steaks, the host explores a wide range of beef cuts, from premium options like ribeye and tenderloin to lesser-known yet flavorful cuts such as hanger steak and flat iron. He explains how to choose the best steak, including tips on marbling, sales, and understanding grades like prime, choice, and select. The video covers cooking techniques like reverse searing and dry brining, as well as seasoning and preparing steaks for perfect results. The host even tests his knowledge by blindfoldedly tasting and identifying each cut of steak to see if he truly knows his beef.

Takeaways

• 😀 Ribeye, tenderloin, New York strip, and Porterhouse are considered premium cuts, but can be expensive and not always the best value for the money.
• 😀 Secondary cuts like hanger, skirt, and flat iron steaks offer excellent flavor and tenderness at a more affordable price point, making them underrated and great value.
• 😀 Oxidation (gray appearance on the outside) of steaks doesn't affect quality and is often a great opportunity to buy discounted steaks.
• 😀 Marbling is an important factor when selecting steaks. Steaks with good marbling (intramuscular fat) tend to be more flavorful and tender.
• 😀 Don’t shy away from frozen steaks – they can offer the same quality as fresh steaks if they’ve only been frozen once.
• 😀 The tenderloin (Filet Mignon) is the most tender cut but lacks marbling and flavor, making it overrated in comparison to other cuts like ribeye.
• 😀 Developing a good relationship with your butcher can help you get the best cuts and marbling, so don't hesitate to ask for specific steaks.
• 😀 Dry aging enhances flavor by concentrating it and making the meat more tender. A dry-aged steak should ideally be aged for at least 30 days for maximum benefit.
• 😀 When seasoning steaks, basic salt, pepper, and garlic powder work best. Avoid rubs with sugar to prevent burning during cooking.
• 😀 Dry brining, or seasoning the steak ahead of time, helps achieve a better crust when cooking and ensures the steak is seasoned throughout.
• 😀 For cooking, thinner steaks should be seared quickly over direct heat, while thicker cuts benefit from the reverse sear method, which uses indirect heat to cook them evenly.

Q & A

What are the main categories of steak cuts?

Steak cuts can be categorized into three main types: premium cuts (e.g., ribeye, tenderloin, New York strip), secondary cuts (e.g., flat iron, tri-tip, skirt steak), and tough cuts (e.g., top round, bottom round, eye of round, chuck tender). Premium cuts are typically more tender and flavorful but also pricier, while secondary cuts offer good value without compromising much on taste. Tough cuts, as the name suggests, are less tender and often used for stews or ground beef.

What is the importance of marbling when selecting a steak?

Marbling refers to the intramuscular fat in steak, and it is crucial for flavor and tenderness. Steaks with more marbling tend to be juicier and more flavorful, as the fat melts during cooking. Ribeye steaks are particularly known for their rich marbling, which contributes to their tenderness and flavor. When choosing a steak, marbling can often be a more important indicator of quality than the grade.

How can I ensure I select a high-quality steak at the butcher shop?

To select a high-quality steak, look for cuts with good marbling and ask the butcher for advice. Butchers can help you choose the best piece, especially if you're looking for a specific cut or flavor. Additionally, don't hesitate to inquire about the freshness of the meat and whether it’s been aged (dry-aged steaks typically offer more flavor). It's also worth checking for sales or discounts, as premium cuts sometimes go on sale during holidays.

What’s the difference between dry-aging and wet-aging steak?

Dry-aging involves hanging the steak in a controlled environment, allowing the meat to lose moisture and concentrate its flavors over time. This process typically results in a more intense, nutty flavor and a more tender texture. Wet-aging, on the other hand, is a process where the steak is vacuum-sealed in plastic and aged in its own juices. Wet-aging is faster and more affordable but usually results in a milder flavor compared to dry-aged steaks.

What seasoning should I use on my steak?

For most steaks, the best seasoning is simple: salt, pepper, and optional garlic powder. These ingredients enhance the natural beef flavor without overpowering it. It's also recommended to use kosher salt instead of table salt, as its larger crystals allow for better even coverage. For optimal seasoning, dry brine the steak by applying salt at least an hour before cooking, or ideally overnight.

What is the reverse-sear method and when should I use it?

The reverse-sear method involves cooking the steak slowly at a low temperature (around 250°F) until it reaches the desired internal temperature, then finishing with a quick high-heat sear. This technique is ideal for thick steaks (over 1 inch thick), as it ensures even cooking and creates a flavorful crust without overcooking the inside. It’s particularly useful for steaks like ribeye or New York strip.

How can I identify the difference between premium and tough steak cuts?

Premium cuts, like ribeye and tenderloin, are generally more tender, flavorful, and marbled, which contributes to their higher cost. Tough cuts, such as eye of round and chuck tender, are less tender due to the muscle structure and are better suited for slow-cooking or grinding. The key difference lies in tenderness, with premium cuts offering a better eating experience right off the grill, while tough cuts require different cooking techniques to achieve tenderness.

What are some tips for cooking thinner steaks?

For steaks thinner than 1 inch, it’s best to use direct heat for a quick sear. A hot grill or cast-iron skillet works well for this, as the steak cooks quickly and develops a rich, flavorful crust. Flip the steak often to ensure even cooking and avoid overcooking. Adding butter during the final moments of cooking can also enhance the flavor and texture.

Why is resting a steak important after cooking?

Resting a steak after cooking is crucial because it allows the juices to redistribute throughout the meat, ensuring that the steak remains juicy and tender. If you cut into a steak immediately after cooking, the juices will escape, making the steak drier and less flavorful. Let the steak rest for about 5-10 minutes after cooking to achieve the best texture and flavor.

Can you identify steak cuts in a blind taste test?

Yes, a blind taste test can help you improve your steak-identifying skills. By focusing on texture, tenderness, and flavor, you can begin to distinguish between different cuts like ribeye, New York strip, or flat iron. For example, ribeye will have a rich, fatty taste due to its marbling, while cuts like top round will be leaner and tougher. Regular practice can help refine your ability to recognize these differences.