I've got some friends from Canada coming for a BBQ this Friday and I am cooking Rib fillet steaks. I want to know what to look for when choosing some nice pieces.
2007-01-31 19:32:08 · 9 answers · asked by cedwa38 2 in Food & Drink ➔ Cooking & Recipes
Look for fat mixed with the muscle or meat. This is called marbled. The fat provides flavor and tenderness. Lines of fat will run through the meat making it look a bit like marbled stone. Also ask your butcher for assistance here.
2007-01-31 19:41:49 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Go for some Rib Eye, inch and half thick. Deep red in color. Thin edge of fat, with good marbling in the red. The marbling determines if it is USDA Prime. Prime is the best... BBQ with some olive oil and salt and pepper.
Get the cue hot hot hot, sear that meat, both sides then turn down the heat or use indirect cooking for a few more minutes for rare.
Avoid using forks or anything to flip and turn the meat. Anything that pierces the the meat will allow the steak to loose its juices. Always use some tongs.
2007-02-01 03:37:51 · answer #2 · answered by Iceplayr 4 · 1⤊ 0⤋
The vast majority of steaks served in the USA are tough.
Reason - the Beef is not aged long enough and/or correctly. Also - the Cattle do not get fed correctly.
If I want a tender steak, I order it on the internet from Kansas City Steak Company. Even then, I suspect that the Beef has not been aged correctly. In the USA everyone is looking for short cuts.
2007-02-01 03:46:52 · answer #3 · answered by fatsausage 7 · 0⤊ 0⤋
Rib-eyes are an excellent choice as discussed, but if you're on a budget, sirloin is also a flavorful steak that might cost a little less.
Also, if you would like to cook each steak to the desired doneness of each of your friends you might use the cookout calculator at charcoalbob.com. Just enter the cut, thickness, desired doneness for each and it will give you instruction on how to grill steaks so that they all come off the grill at the same time, each one cooked to your specifications.
2007-02-04 09:07:22 · answer #4 · answered by Terry S 4 · 0⤊ 0⤋
Good steak doesn't have much fat on the outside or between the muscles. However, there is a special kind of fat that helps meat be juicy and full of flavor. That is called marbling, and it's the little specks of fat found inside a muscle. A well-known meat scientist calls marbling the "taste fat." In addition, a good steak has a bright, cherry red-color to the lean.
2007-02-01 03:38:57 · answer #5 · answered by foodguru 4 · 1⤊ 0⤋
Rib-eye, T-Bone, Serapin
2007-02-01 03:56:12 · answer #6 · answered by Paula 7 · 0⤊ 0⤋
Buy select rather than choice grade. The beef itself should be bright red, any fat around the edge of the steak should be white, not yellowish.
Have fun & enjoy!
Good luck!..._;-)
2007-02-01 03:48:01 · answer #7 · answered by W0615 4 · 0⤊ 0⤋
Rib Eye is very nice...expensive, but worth it!
2007-02-04 22:53:15 · answer #8 · answered by Bella Mommy 1 · 0⤊ 0⤋
FELE MIGION CANT SPELL IT BUT ITS THE BEST AND ITS THE CENTER
2007-02-01 04:05:24 · answer #9 · answered by Anonymous · 0⤊ 0⤋