One Steak Many Ways

 Steak is one of the most versatile cuts. It can be smoky, spicy, mellow. It can be grilled or sauteed. It's perfect on the grill or just air fried.It makes for the perfect summer dinner.

Before you buy know the different cuts. There are actually seventeen (!) types of steak.Decide which one fits what you want to do.Rib eye steak is the most famous and well loved.It's marbled with rich fat so all it needs is a good sprinkling of sea salt and freshly ground pepper. It's better cooked om a grill or in a cast iron skillet with some butter.Filet mignon is one of those luxurious cuts. It has a melt in your mouth quality and is usually the most expensive. It's good on it's own but you could add some lemon butter to it. Strip steak is one of the most popular . You can get it with the bone Kansas City style or New York , which is without the bone.This is a versatile  cuts You can grill, pan fry or air fry it. Yes it's good on it's own but you can also add  a spice rub or a marinade. A good spice one has brown sugar mixed with paprika and garlic powder. Some add coffee too , both in wet and dry marinades.It's better in wet marinades because the grounds can be a bit too much (and can give you a really wild buzz). A good coffee marinade has the drink mixed with soy sauce, sesame seeds and Worcestershire sauce.

If you want to treat yourself think a  juicy Porterhouse steak.This thick cut is perfect marinated in a herbal marinade and then grilled. You could also do a wet rub of olive oil and ground black pepper.Another popular cut is the flank steak. It  is served with a salsa verde sauce or chimichurri . This is a mix of fresh oregano, parsley and cilantro mixed with olive oil and red wine vinegar Garlic is also added as is hot pepper flakes. You could also try a blend of olive oil any citrus juice like lemon or lime plus soy sauce.A similar cut is the skirt steak. Thanks to the abundance of connective tissue (it comes from the cow's belly) it can be tough in texture. It needs a good marinade to soften it. Try one with olive oil and lemon juice. Add some herbs like rosemary and oregano for more flavor.One of the most affordable cuts is the flat iron steak. This truly is a versatile. cut.It can be pan cooked, air fried, grilled or even slow cooked. To get the best of its' flavor try a simple marinade of just olive oil , garlic and herbs.It's perfect like this, with a potato and salad but it can also be put into a fajiita too.Two other versatile pieces are sirloin steak and London Broil. These are best oven cooked, with just salt and pepper on them. They're great cold being made into sandwiches too,.

Any cut of steak is great for a warm summer night. It can be cooked any way and is delicious. Get the cut you want and create a tasty meal. 

Steak Out Know Your Cuts

Nothing beats a good , juicy steak.It's always a special treat to come home and enjoy a good cut with a glass of wine .Yet what is the best steak to buy?Is a skirt style one better than a Tbone? What makes a good sandwich kind?There are different cuts,each unique ,suited to certain dishes . There are a few varieties out there.Some cuts are cooked one way while other methods leave them either too tough or under cooked.One popular cut is chuck.This is a popular sort during the winter season because it contains a larger amount of collagen than other kinds.This means ,a chewier ,almost more gristlier texture.The best cooking method for this is slow cooking like braising, a covered fry pan way . You can also stew or roast it.Chuck can be used for hamburger too if you want a better burger.Another tougher texture is flanksteak or the original London Broil.Again this has a more thicker feel that is best suited for a broiler.It is very flavorful so a simple salt and pepper rub will do just nicely.Sirloin too, has a very elastic texture and would be good on a grill(although this cut makes for a fantastic Steak Piedmontese, cooked in a hot anchovy bath until tender). Many steak lovers will tell neophyte cooks to try the New York Strip steak.This is similar to a porter house or T bone steak but without the filet or tenderloin attached.It is best off grilled but you can also pan fry it in a mix of olive oil and butter.Many steak houses feature porterhouse chops which are always a crowd pleaser.It's also worth the sometimes high price thanks to it being two steaks.It's a combination of strip steak and tenderloin filet.It is a large steak , perfect for two or just as a single meal for the quintessential Meat lover.Another favorite is the rib eye. This is from the cow's rib section and generously marbled with fat, making it juicy ,tender and flavorful ,a perfect trifecta.These steaks are generally roasted in the oven to soften the fat.Another member of the red meat elite is the T-bone.Like the porterhouse cut, it is a mix of two different cuts,namely the tenderloin and a smaller filet than the porterhouse. There's nothing like coming home to a good steak dinner, especially one that's been expertly prepared.Shop for the cut that suits your recipe and tastes.It will make for a delicious dish, perfect for any steak lover.