Buy The Best Steak For Pan
The best steaks for cooking on the stovetop are boneless steaks that are between one and one-and-a-half inches thick. Thicker cuts like a New York strip steak or a boneless rib-eye work best for this method. Look for a steak with plentiful marbling and dont be afraid to ask your butcher to cut a thicker steak if needed. When a steak has enough fat, it tends to remain juicy during the cooking process and has the meaty flavor and texture you want from a steak.
Buy the best steak you can afford. It will cost you more than stew meat or burgers, but cooking steak at home even with a decent bottle of wine, appetizers, and sides will still cost less than the cheapest steakhouse steak.
What Is Top Blade Steak
It is the exact same muscle as the Flat Iron steak, but instead of being cut against the line of the gristle to create two long flat cuts, its cut into cross-sections with the line of gristle running through the middle of each steak.
This cut is very much a Marmite steak youll love it or hate it.
Love, because its full of flavor when cooked right and great value for money. Hate, because the line of gristle is too much hassle for some, and they would say you might as well just get a Flat Iron.
But here in this guide well tell you exactly how the Top Blade is different, and all of its benefits compared to the Flat Iron.
If you wish to learn about other cuts, make sure to visit our guide to all beef cuts with chart and diagram!
Check For Fat Content On The Steaks
The fat content of the meat will determine a lot about how good the steak will be. You want a piece of steak with good marbling throughout the steak. But too much marbling isnt good for a steak as they take more time to cook. It can be tough to prepare and cook the steak.
Medium marbling on the outer edge of the steak is an ideal choice. When you cook the steak, it will be extremely juicy and will retain a beautiful shape.
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How To Buy Top Round
Though there are many stores that claim to have the best, freshest meat, however, sadly, that is not always the case. Rather than being purchased, some meat should just be avoided altogether based on their appearances.
On your search for top round, if you come across a beef cut with a red exterior referred to as the bloom, purchase it. The bloom provides evidence that it was not simply vacuum-sealed in a package and actually came into contact with oxygen.
Additionally, ensure the top round is firm, cold and its packaging is free of holes or tears. Beware of the sell-by date and the fact that it can be marketed under different names.
What Is Top Round
Top round is a cut of beef fabricated from the rear leg of the animal. It is a sub primal of the primal known as the beef round. Top round rounds name is derived from the fact that it is located above the bottom round.
The beef round consists of the muscles of the leg and bottom of the animal. As you can imagine, these muscles are used continuously. Therefore the meat from this region is very lean and tough. For this reason, top round is inexpensive.
Just because top round is tough and inexpensive does not mean it is less flavorful than other cuts of beef. Top round is versatile enough to be fabricated into steaks, roast beef, or ground beef. If you prepare the top round properly, it can turn out to be a tender, flavorful cut of meat.
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Choosing The Best Cuts
Now, lets take a look at some of the most common cuts so you can choose with confidence and cook to perfection.
Also known as Porterhouse, this cut gets its name from the T-shape of the bone in the middle. Its actually two steaks in one: strip steak on one side and tenderloin on the other. The best of both worlds! This means you do have to be careful when cooking, though. The tenderloin side will cook faster, so keep that side farther from the heat source. Quickly sear it on the grill, and then finish cooking it slowly over low heat.
This cut is pricier than others, so this might be your special-occasion or the Im-cooking-for-one-tonight steak.
This may very well be the cut that ends your vegetarian phase. As the name suggests, this cut comes from the rib area. It comes bone-in or boneless, with the latter being a bit more expensive. The bone-in ribeye is the perfect choice if you like gnawing off the remaining meat and fat from the bone.
Ribeyes are known for lots of marbling, which gives them incredible tenderness and flavor. It also makes them great for grilling the fat content keeps them nice and juicy as they cook. Be careful when grilling, though, because the high fat content causes lots of dripping, which increases the risk of flare-ups. Use a drip pan if you have one.
For increased flavor, cook it with steak seasoning, wrap it in bacon, or serve it au jus. If youre a steak purist, however, this may not be the cut for you.
Flavor Texture Fat Content And Tenderness
Top sirloin steak is lean, juicy, and described as moderately tender, with a medium strength beef flavor. So if cooked right chefs preferred temp of medium rare, approx 130 F measured with a meat thermometer it can be a real winner! Cooked higher, it will be less tender.
It has very little fat or marbling running through it, and it can come with or without the fat cap on.
In some boutique butchers or Latin American butchers, the sirloin steak itself is cut up into separate steaks, and when cut separately the very top of the sirloin steak with the fat cap on is called the sirloin Cap, or the Picanha.
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Blade Steaks With Mushrooms By Epicurious
This is one of a few recipes we found that quickly cooks the Blade like any other steak on the grill and still produces a tender moist meal.
The trick is to score the cartilage and double heat the steak.
Once grilled and then rested, it is warmed in the stock-based sauce to moisten it and reheat. Very tasty and an exception to the no-grill rule!
Drool over it here: Blade steaks with mushrooms recipe.
How To Cook Flank Steak
Flank steak is a rather versatile cut, you can either throw it on the grill and cook it low and slow or grill it hot and fast.
The aim is to remove the connective tissues inside the meat. You can do this two ways: cutting the steak into thin slices, breaking them down with moisture and heat .
Take a look at the following cooking methods and choose which one takes your fancy:
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Which Grocery Stores Are The Best For Steaks
Across the United States, you can find hundreds of grocery stores with a large following of shoppers. But the price tag of steaks at the grocery stores is not cheap. Also, the quality of meat you can find from the local meat markets is a far better option. So many would prefer to purchase steak from the latter source than to buy them from grocery stores.
However, despite all this, meat markets are slowly becoming a rarity. Its highly possible that you wont find one near your residence. Also, the extra trip and even more time to shop for some meat can be a little inconvenient for some.
As a result, it can be a bit tempting to buy all your grocery and that beautiful piece of steak together when youre shopping at your local grocery store. But these days you will find too many grocery stores out there. So, I will be listing a few of the popular grocery stores that have good steaks below.
Best Starter Set: Henckels 4
Henckels is another big name in cutlery, and even though this set is on the lower end of its price range, its performance does not disappoint. The blade is serrated from point to halfway up the blade, and has a sharp, straight edge the remainder of the length to the handle. Most of the cutting action happens where the serration is, and the micro-serrated edge does a great job in cutting through the meat without shredding or ripping. The riveted plastic handle is chunky, with a slightly contoured shape that fits comfortably in the hand.
It’s on the short side, but the thickness of the handle would definitely suit someone with larger hands. Low-maintenance folks will appreciate that these knives are dishwasher safe, and the molded plastic packaging they come in is suitable for storage, if not particularly attractive. With a great price point and decent performance, these knives are an ideal starter set for the college student or new apartment dweller looking to build their kitchen collection.
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Best Meat Subscription: Butcherbox
Supports sustainable farming and fishing
Can’t choose exact cuts of meat
Doesn’t ship outside contiguous United States
With Butcher Box, you don’t just get a meal or two worth of meat out of your order. This monthly subscription service delivers between 24 and 48 servings of meat to your door at a time. You can choose from one of their curated boxes: a beef and chicken box, a beef and pork box, an all-beef box, and a mixed box. You can also customize your own box, choosing from a wide variety of beef, chicken, and pork.
Classic and large-sized boxes are available to suit your family’s needs and the box can be changed whenever you like, so you can customize each months selection to suit your menu.
Reverse Searing Your Tomahawk Steak
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Best For Meat And Sides: Williams Sonoma
If you shop in-store at Williams Sonoma, they might not be the first name you think of when youre ordering meat. However, they partner with a variety of companies to offer delicious treats like bacon-wrapped filet mignon and Wille Bird organic turkeys online. Some items are holiday-only specials and supplies can run out. However, you can order ahead of time for delivery on a specific date range that works best for your holiday plans. No need to hire a caterer, you can even order a complete meal, including dessert, so all you have to do is heat and serve.
For non-holiday eating, you can order 3- or 5-day entrees, so when youre too busy to cook, you can order your dinners and just heat and eat. The bar isnt forgotten, eithertheres a wide selection of cocktail mixers, garnishes, and even coffee beans for an after-dinner drink.
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How To Reverse Sear A Steak
This could be my favorite method for making a juicy, thick cut steak. The goal is to gently cook the steak in a 275 F oven until it reaches 115 F and then sear it in a hot cast iron pan to make the crust golden and charred. This method is probably the opposite from what you have always done, but its all about making sure that gray sear mark does not go too deep into the steak.
You know the feeling when you cut into the steak and you see that gross looking dark gray line that means the steak has seared too long and the meat is overcooked.
Season a thick cut NY strip steak or rib eye steak with a generous pinch of salt and spice rub all over. Try to use a steak that is at least 1.5 inches thick, the thicker the better. For best results, let the steak marinate overnight in the fridge. Set on a wire rack on top of a sheet tray.
This will allow the seasoning to penetrate deep into the meat and bring serious flavor. If you dont have the time, just allow it to sit at room temperature on a wire rack for 30 minutes.
Cook the steak in the oven for 30-40 minutes or until a probe thermometer reaches 115 degrees F. Its really important to buy a digital probe when cooking thick steaks and roasts. It is the only way to know when the meat is done to your liking.
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Best Flank Steak Dishes
As I mentioned, flank is an extremely versatile cut.
You can cook it in various ways:
- Grilled with a bit of salt and pepper
- Whipping up a marinade and letting it sit for a couple of hours on your grill
- Getting your marinated meat grilled and cooked quickly
When youre creating a braised dish, you could try fajitas, Asian curries, roulades – let your imagination run wild.
However you decide to grill and eat this lean cut, we can all agree its delicious – marinated or not.
What Is Steak And What Part Of The Cow Do They Come From
Steak is not just any piece of meat. Steak is generally defined as a cut of meat that is sliced across the muscle fibers.
There are many different kinds of steak, each coming from different areas of the cow. Each type of steak has different characteristics.
Ribeyes come from the rib area. T-bones, porterhouse, filet mignon, and strip steaks come from the loin.
Some steaks, like skirt steak and flank steak, are cut with the muscle fibers. They come from the short plate and the flank. They also tend to be tougher than other steaks.
Arguably, one of the hardest things about cooking steak at home is picking and purchasing steak at the supermarket. Its not surprising, either. There are a ton of choices!
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Best For Combos And Gifts: Omaha Steaks
Despite the name, Omaha Steaks isnt just steaks. You can find poultry, pork, lamb, bison, and even seafood. While you can certainly buy your cuts of meat individually, Omaha Steaks is best known for their packages that include a variety of different cuts, and offer a discount for these combos over buying everything separately.
Omaha Steaks also offers collections of full meals, including the meat and sides, as well as skillet or slow cooker meals. Gift boxes, including subscriptions, are available for every occasion. Cant decide? Gift cards are also available.
Best For Wagyu Beef: Crowd Cow
This site was inspired by the concept of purchasing meat directly from a local farmeronly instead of having to buy, transport, and store an entire cow yourself, the animal is crowdfunded between a handful of customers. Shop by independent ranches handpicked for their practices and products, or choose a cut of beef , pork, chicken, lamb, or seafood.
There are also springtime and butcher’s specials, as well as craft meat gifts to send to the meat-lover in your life. Subscribe for free shipping and 5 percent off every order.
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Best Serrated: Misen Steak Knives 4
Misen which is known for funding its product introductions on Kickstarter has a loyal following amongst in-the-know foodies. The brand consults everyone from beginniner cooks to the pros, as well as engineers and product designers, to develop products that are well-priced but with a great design. So it’s no wonder that their steak knife set looks good and performs even better.
These knives have a distinctive look: The handle is a linear continuation from the blade, so it has a clean, contemporary look. The blade is made from high-carbon German steel and the handle is made of a synthetic material. While the straight shape of the handle isn’t as comfortable to hold as some of the handles that have a more ergonomic shape that is contoured to the hand, the material has a warm, comfortable feel to it and a pleasant heft and width. But larger-handed people might feel like the design, where there is no clearance between the blade and the handle, can cause the knuckles to get in the way.
Buy It: $80 misen.com
Best For Small Households: Rastelli’s
Courtesy of Rastelli’s
Want the convenience of having steaks shipped directly to your home, but dont have the cold storage space to commit to a large shipment? Rastellis offers single servings of USDA prime-graded bone-in porterhouse, ribeye, filet mignon, and New York strip steaks with no minimum purchase quantity, so you can buy exactly how much meat you need.
Rastellis has a rich 40-year history in butchery and now works with Midwestern family-run farms and ranches to bring pastured meat that is certified humane and verified by the Non-GMO Project. The company still cuts and ages all of its beef in house. All meat is vacuum-sealed and shipped frozen, so you can store it in the freezer or thaw it in the refrigerator for immediate use.
Porter Road is driven by a mission to source high-quality meat from local ranches. Located in Kentucky, it sources pasture-raised cattle from Kentuckian and Tennessean ranches that have high standards for both animal husbandry and environmental concerns.
All steaks are cut and dry-aged for at least 14 days. Dry aging is a process in which steak is exposed to air so that some of its moisture evaporates and the beef flavor concentrates and intensifies. Each of the steak listings features a guide for the cut, so you can learn about which part of the cattle it comes from and the best cooking method to use.
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