Meal instantly elevated when steak is on menu
Special occasions become celebrations by elevating the foods prepared for the meal. Ordinary fare is reserved for everyday but pull out a nice steak, and it changes the whole mood.
The word “steak” comes from the Old Norse word “steik” meaning “roast on a spit.” It is not limited to beef, but that’s what comes to most minds when using the term. All beef items labeled “steak” are not created equal. In fact, purchasing the wrong cut and preparing it all the same way will not embellish your grilling track record.
Logically, the most tender cuts come from the parts of the animal where you have the least body movement. These cuts are the tenderloin, sirloin, top loin, short loin and rib areas.
And those that are tougher come from areas there is extensive movement and more connective tissue. These are the chuck, shank, round and flank. But oftentimes, the mind tends to go blank when faced with the multitude of choices at the meat counter.
Once you get past the label, you are fortunate that the packaging allows you to easily see the specific cut. Keep in mind that “fat” is not a four-letter word, and it is key to having a deliciously grilled steak. Marbling is just that — flecks or strips of fat mingled with the lean that when cooked, enhance the tenderness, juiciness and flavor of the meat. Those that are well-marbled have thin veins of fat that run all though the meat.
Avoid purchasing those that seem to have excessive amounts of juice. This is known as “purge” and is an indication of incorrect storage. There is a date stamp on each package to further assist you in selection. Store it in the coldest part of your refrigerator, which is the bottom and use within a couple of days of purchase.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor. com