BEEF STEAK OUT

It's all well and good having a steak recipe, but if you don't know how to pick a good steak, it can only help so much. Realizing that I really didn't understand the finer points of selecting a quality steak, I decided to do a little research into the matter. I found a lot of interesting facts that will definitely help me out next time I'm staring at the meat case looking for a hunk of beef:

The three most popular cuts of steak are the fillet (or tenderloin), the ribeye, and the New York (or strip).....Which cut should I buy? 

It seems that, in general, there is a balance between tenderness and flavor. A fillet is going to be the most tender, but it is also the most lean, so it has the least flavor. The New York is somewhere in the middle, and the ribeye will be the juiciest and most flavorful, but will also be a bit tougher than the other two. If you're having some trouble with indecision, you could also go for a t-bone or porterhouse, which will have a piece of fillet on the small side, and a piece of New York on the large side, separated by a bone. Personally, flavor is the most important factor, and I don't find ribeye to be too tough, so it is my personal favorite.

So... I'm gonna try for a ribeye (unless there is a really good deal on one of the other types), but what do I look for when I'm buying it?

• Marbling - You want lots of fine flecks and thin ribbons of fat in the meat.  Avoid thick lines of fat running through the meat. More marbling means more juiciness and more flavor after the meat is cooked.
• Grade - the grade is more or less tied in with the marbling. The grades are Prime, Choice, and Select, in that order. The markets will try to trick you by using brand names like "rancher's reserve", or by using the word "prime" elsewhere on the packaging, so look for the grade labeled inside the USDA shield, and ignore everything else.

This picture from the USDA shows prime, choice, and select from left to right...notice the difference in marbling. If you want to save money, but have an amazing steak, the goal is to try for a steak that is just shy of being graded up a level. Alternatively, if you're gonna shell out for the prime, make sure it is at the high end of prime, and didn't just barely get into the club....

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  Thickness - At least 1" thick, and uniform. Uneven steaks don't cook evenly. I like to buy extra thick steaks for the people who like their steak rare and thinner steaks for those that like it more well done. This way, they all cook the same amount of time and come out right for everyone.
  
  
  
• Aging - If you can find it (and want to pay extra), dry aged beef is going to be much more flavorful than your normal supermarket meat. If they have it at the market, it will probably be in the butcher case and not pre-packaged. Dry aging allows the enzymes in the meat to tenderize the meat and concentrate the flavors making a better tasting steak.
• Color - You want vibrant medium red to dark pink... not ruby red, not dark, and definitely not gray.

If you want the perfect steak, it is going to cost a lot. Avoid the supermarket...You should go to a specialty butcher or specialty market, and use your new steak knowledge to make sure you're not getting swindled. Don't buy a shrink wrapped piece of meat. A really quality steak will come wrapped in butcher paper and cut to order.

If you want a reasonable steak for dinner, take your time, examine each steak carefully, and use your new know-how to pick out the best ones.

A couple other quick pointers I ran across while figuring all this out:

• A perfect rare steak will be at 125 degrees in the center.
• Don't trim the fat or the bone before cooking. These help keep the steak moist and add flavor. You can trim the steak after cooking if you want to.
• Never grill a cold steak. Let them come to room temperature for at least 30 minutes before cooking.