Key Takeaways
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A thicker steak is easier to cook evenly and ideal for grilling or searing.
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Knowing your preferences for fat, tenderness, or flavor will help you pick the right cut.
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Match the steak cut to your dish and cooking style for the best results.
A good steak sizzling on the grill or basting in a pan is a true delight. When you find the best steak, you’re rewarded with a tender, juicy piece of meat that is worthy of celebration. But with so many cuts to choose from, it can be intimidating to pick the right steak for each meal.
After World War II, the rise of supermarkets edged out the neighborhood butcher as shoppers began to seek convenience in a one-stop shop. Fortunately, over the last decade, small butchers have started making a comeback, as conscientious eaters have recognized the value of cultivating a relationship with skilled professionals who can guide our shopping choices.
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The Panel of Butchers
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How To Choose the Right Steak
The butchers I spoke to all agreed that choosing the best cut depends on how you want to cook that steak.
If you plan to grill steak, choose a cut with a little more heft. “For a New York strip for two people, I recommend 1 1/2 to 2 inches thick,” says Cauthen. “And on a ribeye, more like a heavy 1 1/2 inches. That allows for searing on each side and then indirect heat.” She adds that a thick steak is more forgiving than a thin one.
Hennessee-Golden says, “I think identifying your priorities in a steak experience is most important.” At The Meat Hook, she asks shoppers questions like, “Do you like something bone-in or boneless, something fatty or something lean, and if you had to choose between flavor and tenderness, which would you choose?” The answers help Hennessee-Golden identify the best cut for the individual. The choice, she says, is a matter of taste, so it’s important to understand your preferences before you shop.
“The best steak is the one that correlates to your dish and preparation style that came from an animal that was carefully raised and fed,” says Import. From there, he says, “Match the muscle to your plan, and think about what qualities you seek when you take a bite. Work backwards from your plate.”
If you’re looking for a rich, beefy bite with texture, try a Bavette steak. If you prefer something lean, sweet, and tender, look to the triceps muscles and cuts like shoulder strip or ranch steak.
At the end of the day, you can always share your preferences with your local butcher and let them guide you the rest of the way, says Import. “Bring your plan to your butcher and initiate a conversation; trusting your sourcing and taking your butcher’s recommendations on cut and preparation will pave a promising road.”
Read the original article on Simply Recipes