Cooking steak can be intimidating due to various options and price points. However, the key to achieving great results lies in how you treat and cook the steak, regardless of its price. Steak is a cut of meat with minimal connective tissue, making it suitable for quick cooking.
There are affordable options like hanger steak, tri-tip, flap, chuck eye steak, and chuck tenders. These cuts can be cooked using a simple marinade and a cast-iron skillet. The flap steak is particularly great for marinades due to its loose texture.
For more expensive options, consider the New York strip steak, tenderloin, and ribeye. These cuts have good marbling, tenderness, and flavor. The ribeye is a preferred choice, with a balance of marbling, texture, and flavor.
To achieve a perfect steak, use a kitchen thermometer, cook the steak to the desired temperature (135°F for medium-rare), and let it rest for 5-10 minutes. The reverse sear method, where the steak is baked in the oven before being seared in a skillet, allows for a wider margin of error and a great crust on the outside.
1. Steak is a term for a cut of meat with little connective tissue, making it suitable for quick cooking.
2. Hanger steak, tri-tip, flap, chuck eye steak, and chuck tenders are options for inexpensive steaks.
3. Hanger steak is also known as butcher steak.
4. Chuck steak comes from the shoulder area.
5. The shoulder area is more muscular and has a tougher texture due to the amount of work it does.
6. Chuck steak has a good amount of marbling and great flavor.
7. Tri-tip steak has a unique shape with three separate points.
8. Tri-tip steak can be difficult to work with due to its varying size.
9. Flap steak is similar to skirt steak or flank steak but is less expensive.
10. Flap steak has a loose texture that absorbs marinades well.
11. Cast iron skillets are great for cooking steak as they hold heat well.
12. Cast iron skillets do not heat evenly, so preheating them in the oven can be beneficial.
13. It's recommended to use a kitchen thermometer to ensure the steak is cooked to the desired temperature.
14. A medium-rare steak should be cooked to 135 degrees Fahrenheit.
15. Steak should be let to sit for 5-10 minutes after cooking to allow for carryover cooking and relaxation of the meat fibers.
16. Cutting against the grain is recommended for some types of steak to make it easier to chew.
17. Myoglobin is a protein in muscle fibers that can cause red juice to come out of a resting steak.
18. New York strip steak is a type of steak with a good amount of fat and marbling.
19. Tenderloin steak is the most expensive option and comes from a small part under the spine.
20. Tenderloin steak is very tender and has a soft texture.
21. Ribeye steak is known for its balance of marbling, texture, and flavor.
22. A good ribeye steak should have large chunks of fat throughout.
23. The reverse sear method involves baking the steak in a low oven and then searing it in a hot skillet.
24. This method allows for a more even cooking temperature and a crispy crust on the outside.