A little strategy can net a great steak for Dad
If you’re planning on treating dad to something special on Father’s Day, here’s a suggestion: a big, juicy steak.
Meaty and mighty seem to be the qualities we look for in steak, but there are other things to consider. How thick should a steak be? What about that marbling? What is the best way to cook a steak at home?
Meat experts Mike Romine from Farm Field Table in Ferndale, Michigan, and Walter Apfelbaum, executive butcher at Prime + Proper in downtown Detroit, offer some suggestions.
What to look for
With steaks, it’s all about the marbling. Both Apfelbaum and Romine say marbling is key to flavor, moisture and tenderness.
“It’s the fine ribbons of fat that are in the inner muscle, not what’s on the outside,” Romine said. “Look for a whole lot of fine ribbons instead of a large swath of fat.”
Steaks that are wellmarbled, Apfelbaum said, are best for grilling outdoors. “You need that fat to help keep that steak juicy.”
How to choose
Sometimes bigger is better. Apfelbaum’s prefers steaks that are cut 2 to 3 inches thick. Romine likes to buy one large steak to feed several people.
“Most people don’t need 18 ounces of meat,” Romine said.
For serving two or three people, he suggests buying a 24- to 26-ounce bone-in rib-eye.
“It’s easier to cook, has better texture and is easier to get to the perfect temperature.”
Bone-in or boneless?
Most chefs agree that cooking a steak with the bone in adds flavor. The bone also protects the muscle while it cooks.
“It helps provide more gentle cooking because the bone protects (the meat) from excess heat,” Romine said.
How to cook steaks
• Sirloin: It’s lean, so sear first, then cook slowly.
• Tomahawk (long bone-in rib-eye): Apfelbaum coats both sides with salt and sears, flips once and sears again, then moves the steak to a cooler part of the grill.
• Porterhouse or T-bone: These are both the same cut, and they contain a portion of the tenderloin and strip loin. The porterhouse, however, has a larger portion of the tenderloin than the T-bone. It’s tough to cook because of the two different cuts.
Here is what Apfelbaum recommends: Whether you are cooking on a grill or indoors in a cast-iron skillet, cook until the tenderloin is medium-rare. Cut it away from the bone and move to a cooler side of the grill or off the heat while you continue cooking the strip loin.
When it comes to understanding what to buy, Apfelbaum advises getting to know your local butcher.
“You can spend a couple bucks and get a great steak,” Apfelbaum said. “But talk to your butcher to make sure you are buying the correct thing. They will walk you in the right direction.”