What Is The Best Beef Steak

The Most Popular Cuts Of Steak Ranked Worst To Best

Analyzing the meat section of your local grocer or the shelves at your nearby butcher shop can be confusing. Steak comes in a wide variety of different cuts, tenderness, flavors, required cooking methods, and price points. We know red meat should be enjoyed in moderation, which is good news for both your dietary health and minimizing contributions to harmful environmental emissions. Also, the price of red meat has grown considerably over the past couple years because of imbalances in supply and demand, according to Forbes. Nowadays, you may be paying more for your next cut of steak, which is why you need to know what you’re looking for.

Steak can be an easily accessible option or more special once-in-a-while treat. There are steaks that are fit for one of those occasions and some that fit both. The important thing is, you end up getting a quality steak that is the best bang for your buck. This ranking will help you determine the best cut of steak for you, your purpose, and your wallet.

What Is The Purpose Of Beef Cube Steak

Youd assume this would be a highly soft piece of meat given the use of the word tenderizer. Actually, not at all, at least not until you get it cooked properly. You must gently cook your cube steaks if you want tender, melt-in-your-mouth meat. You can utilize cube steaks for country fried steak or other rapid preparations if youre comfortable using a knife and fork and your molars.

Tips For Making Steak Tender And Juicy

For cooking center-cut steaks on the grill, stove or oven, here are some tips to ensure tender steak every time:

• Choose thicker steaks for maximum tenderness.
• Use room temperature steaks for even cooking, especially for thicker cuts.
• Pat dry the steak before cooking to help get a good sear.
• to help tenderize the meat.
• Cook thick cuts on indirect heat and finish on direct high heat .
• Use an instant-read thermometer to check internal temperatures and avoid overcooking.
• Rest your steak for 5-10 minutes covered with foil or a plate after grilling, allowing juices to retreat back into the steak for maximum tenderness.
• Cut against the grain when serving.

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Steaks You Can Simply Season And Grill

Youll probably recognize most of these steaks by name, and theyre popular for good reason. Theyre the perfect combination of a tender muscle with a well-marbled character. These top-cut steaks only need a few short minutes on the hot side of the grill to produce a super flavorful dinner. This category includes:

• Tenderloin

Where To Eat: 23 Best Steaks You Can Find In Singapore

The following Best steaks in Singapore guide has been a delicious work in progress for awhile now, and is very close to my heart . For those of you who have been keeping up with us at SethLui.com, youll know I absolutely love steak and have gone to great lengths to find the best there is in Singapore.

Most of the steaks in Singapore are either from Australia, USA, or Japan for their prized Wagyu breeds.

This guide is split into more affordable options, and the money isnt an issue, I own a yacht option. But honestly, theres still a significant difference in quality between the premium cut and the cheaper cuts you really do get what you pay for. The best balance is perhaps to buy an expensive beef steak at a wholesaler, then cook it yourself with the appropriate equipment.

But if youre lazy or just prefer a professional to handle your steak, these restaurants will serve up the best steak you can find in Singapore. Remember, as with all food guides, this is based on my experience and opinion, which can be highly subjective. A final caveat: if you prefer your steak well done, Ill have to politely but firmly ask you to leave now.

At well-doneness, the quality of steak makes no difference as all the fats and flavour are pretty much burnt to oblivionyou can eat a tire and itll be the same. For those who are still here, lets dive into our list of 23 best steaks in Singapore.

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What Are The Best Cuts Of Steak

Theres really nothing quite like a well-cooked steak. It pairs perfectly with just about anything, its extremely versatile, and its great for any occasion and in any setting.

While the cooking method and surface you use are certainly important, a great steak actually starts with a great cut of meat. You can have the best seasoning, the best grill, and the best cooking tricks up your sleeve, but if youre starting out with a mediocre cut of steak, the steak will be, well, mediocre.

Youve probably noticed there are a lot of different types of steaks, whether youre browsing the meat department at the grocery store or checking out a restaurant menu. How do you know which ones are any good? Do you have to shell out big bucks to get a decent steak? Hint: not necessarily. To make steaks slightly less mysterious, weve put together this guide to the top five cuts.

Too Thick Is Better Than Too Thin

There is nothing more frustrating than throwing a well-colored, well-marbled steak on the grill, then finding out its overdone before youve built up a good sear.

If this frequently happens to you, the thickness of your steak might be to blame. The thinner your steak, the worse your chance of achieving a nice rare to medium center, depending on your preference.

The reason for this is pretty simple. When you sear a steaks surface, some of that heat penetrates into the steak, toward the center. With thin steaks, the heat has to travel less to reach the steaks center, making thin steaks easy to overcook.

Because of this, the bare minimum for recommended steak thickness is 1 inch . Supermarkets and discount butchers often sell their steaks at one-inch thickness or less. The thinner their steaks, the more steaks they can sell. So always be careful that youre not being cheated on steak thickness.

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Utility Cutter And Canning Grades

This beef is a lower grade of meat that does not make it to our plate as a steak. This grade of beef is produced from older cows in the herd. For example, if a cow is no longer reproductively fit, a farmer may opt to retire this animal. This beef is leaner and has less fatty marbling, making it more suitable for this beef grade. Of the three, canning is the lowest grade of meat produced.

Where to buy utility, cutter, and canning beef: You cannot buy this beef unprocessed at any restaurant or grocery store. However, you can buy the output of this beef in the form of ground mince, jerky, hot dogs, and dog food.

That said, if you prefer to ground your beef at home, you may be able to arrange to buy this unprocessed grade at your local butcher. If you want to do this, you may need to include some fat, as utility beef is extremely lean.

Best cooking method. There are heaps of different ways to cook ground beef. Some of the best ways include making hamburgers, spaghetti meatballs, and tacos.

Is There A Difference Between Cube Steak And Round Steak

A cube steak is essentially a round steak that has been passed through a machine to tenderize it by physically breaking down part of the stiff connective tissue.

A tenderizer is a fascinating device. It resembles a large pasta roller with a lot of square teeth. These teeth break apart the muscular fibers in the meat before you chew it, making it more soft.

The spherical cut comes from the cows hindquarters, as you can see. The majority of cuts from the backquarter are more difficult than those from the front.

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What Steak Is The Most Tender

There is nothing quite like a beautiful, tender steak. With the right preparation, steak can be an amazing thing.

But theres no secret that there are some pieces of meat that just go above and beyond when it comes to tenderness.

In this article, we are going to find out, what steak is the most tender?

To finally settle this debate, I have done the testing, the research and came to my own conclusion.

And it turns out that there are different opinions when it comes to which cut of meat is the most tender.

However, if you ask any chef out there, they will surely tell you about one particular steak

Lets get into it

Contents

What Are The Best Cuts Of Beef For Stew

Stanbroke 7 months ago

A hearty beef stew is both a tasty and affordable dinner option. Stews come under the umbrella of slow cooked beef dishes and as such any beef cut that shines in slow cooking will work well. This is the time to use a cheaper cut as while they are tougher, they turn into melt-in-your-mouth pieces of beef once cooked over a longer period of time.

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Other Factors To Consider When Buying Nice Steak

One thing youll want to think about is the USDA grading system, in which beef is graded as prime, choice or select. Prime cuts are superior, coming from young, well fed cows, with abundant marbling. Choice beef is still high-quality, but it has less marbling than prime cuts. Select beef has the lowest amount of marbling, so it is much leaner than prime and choice beef. It may still be tender, but it will be less juicy and flavorful than the others as well.

Another factor to consider is the dry aging process. During this process, beef spends a certain amount of time in a temperature-controlled environment, exposing it to air, which improves its depth of flavor and tenderness. It is a very scientific process that usually takes place over thirty to forty-five days. Dry-aged meat is more expensive, but it is certainly a treat for an extra-special occasion.

It may seem simple, but the thickness of your cut of beef is also a very important consideration. Cooking steak to perfection is all about the balance of a crisp sear on the outside, and a juicy, pink center. Whether youre cooking on the grill, in a cast-iron skillet on the stove, or even a reverse sear starting in the oven, a slightly thicker cut will help you achieve the right sear-to-pink ratio.

What Are The Same Cuts Of Beef Called

Keep in mind that multiple names might be assigned to the same cuts of beef.For example, a boneless top loin steak may be referred to as a strip steak, club sirloin steak, or N.Y.strip steak in addition to other names.Other considerations for selecting beef steaks include: Choose slices that are graded Choice or Select rather than those that are marked Prime, which often contain more fat.

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What Are Other Tender Cuts Of Steak

Filet Mignon is not the only tender steak out there. Many other cuts of steak can be just as tender, and also taste delicious.

Below are five other steak cuts that are incredibly tender:

• Ribeye Steak
• T-Bone Steak
• Flank Steak

The most popular of them all is the Ribeye Steak. This cut of meat comes from the rib section of the cow and its known for its incredible beefy flavor that is unparalleled.

However, this cut does not lack tenderness either, as it is incredibly soft.

The other steak cuts above are great, but they just dont compare to the tenderness of a filet mignon or ribeye steak.

What Is Angus Beef

Angus beef comes from a breed of cow with the same name. However, Certified Angus Beef is beef from black Angus cattle that has met certain qualifications involving marbling, size, and quality of at least Choice and Prime. The requirements comes from The American Angus Association, a private, non-government organization, and shouldn’t be confused with USDA grading system outlined above. Angus in general is a common breed for beef, but much of it is not certified.

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What Makes A Good Cut Of Steak

• Marbling is the presence of intramuscular fat, and it creates a yin to the yang of muscle. This fat adds immense flavor, tenderness, and moisture. The more marbled the steak, the higher the fat content.
• Bone-in vs. boneless: Bone-in meat takes longer to cook, but the bone helps seal in moisture and adds a lot of flavor. The saying, “the closer to the bone, the sweeter the meat” didn’t come from nowhere.
• USDA grading: The national meat grading scale in the United States, developed by the United States Department of Agriculture, is based on the meat’s level of maturity and marbling. There are eight grades, and from highest grade to lowest, they are Prime, Choice, Select, Standard, Commercial, Utility, Cutter, and Canner. Read more about USDA grading on the agency’s website.
• Dry aging: Dry-aging is the process of aging beef in a controlled, open-air environment. This removes moisture from the surface of the meat, which causes the enzymes in the beef to slowly break down and form a crust to which bacteria and mold attach . The inside stays bright red and moist, and the resulting flavor is as rich, full-bodied, and nutty-tasting as beef gets.
• Tenderness: The presence of soft muscle tissue and fat are what create tenderness. While tenderness is coveted, it is by no means necessary, and a tougher cut of meat can be compensated for with a proper cooking method .

Wolfgangs Steakhouse By Wolfgang Zweiner

Wolfgangs Steakhouse by Wolfgang Zweiner is relatively new in Singapore compared to the steak stalwarts that have been around for years. With no relation to the already-famous Chef Wolfgang Puck, this steakhouse is owned by Chef Wolfgang Zwiener, who opened the original brand in New York City.

The star of the New York-style steakhouse is undoubtedly the USDA Prime Dry Aged Porterhouse Steak , which comes sizzling on a large plate, and looks like the dream of any carnivorous diner. This huge black Angus steak is meant for sharing and is dry-aged in the restaurants own dry ageing cabinet for a minimum of 28 days.

Our impression of this NY steakhouse is that it does what it says well, and with plenty of conviction. From the trendy, plush bar area to the amber-hued dining hall, Wolfgangs Steakhouse is a trendy hangout for camaraderie and the gathering of like-minded beef buddies.

1 Nanson Road, Intercontinental Singapore Robertson Quay, #02-01, Singapore 238909+65 6887 5885

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Best Cut Of Steak For Medium

Most chefs will passionately insist that the best cut of steak for medium-rare is all cuts of steak, but of course, the way you like your steak cooked is all up to you. Cooking steak to medium-rare allows the steaks natural flavor to shine, so those extra-marbled, extra-flavorful cuts like ribeye and strip are particularly delicious at that medium rare, 130 degrees F to 135 degrees F internal temperature.

Does Timing Matter For Sous Vide Steak

I’ve seen some folks say that with sous vide cooking, once you set your temperature and add your meat, you can let it sit there indefinitely, with no change in quality. I even believed that myself a few years back. Since then, I’ve come to realize that’s not quite the case. Even at low temperature, there are things going on. Enzymes are breaking down proteins. Chemical reactions are slowly taking place.

To figure out exactly what happens when you cook steak sous vide for extended periods, I cooked identical steaks at 130°F for periods ranging from one hour all the way up to 48 hours. I found that the most important differences typically occurred between the four- and 24-hour marks.

Take a look at these slices of steak I’ve cut off and torn:

As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It’s still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down, and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent.

Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It’s a strange mouthfeel: The steak is still plenty juicy , but the meat shreds instead of offering resistance or chew.

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The Godfather Of Steaks

If rib-eye is king, then filet mignon is the godfather. Its one of the priciest pieces of beef you can buy because it comes from the very tip of the tenderloin. Its the most tender meat on the cow, and each one only produces a few cuts. Its almost completely devoid of fat, sinew, and tendon, which gives it that soft, buttery texture.

The great thing about filet mignon is that it can be cooked in various ways and will always taste amazing. That is, if you dont overcook it. It should be a crime to serve filet any more done than medium rare, but it happens.

We recommend using a combination of direct and indirect heat when grilling a filet mignon. You can sear it over high heat then move it to low heat to finish. Or you can try incorporating a sous vide reverse sear method.

What Goes With Good Steak

You just spent some extra money and effort on steak, so let it be the star of the show. Simple starters and sides will bring out the best in your steak. For a classic steakhouse dinner, go with a Wedge Salad to start and Baked Potatoes on the side. Maybe youre thinking of an outdoor summer dinner with grilled steak, in which case all you need is corn on the cob, sliced tomatoes with salt, and a glass of rosé. Steak pairs well with simple starches like potatoes and green vegetables like spinach and Steamed Asparagus, so let that be your guide as you plan your menu.

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