Some meals are intimidating to cook: They’re time-intensive, have a slim margin of error, or require expensive ingredients. Steak is one of those meals that can inspire a fear of failure.
Now’s the time to face your fears. One of the keys to cooking a steak successfully is choosing the right cut. If it’s your first time, you want a cut that’s somewhat forgiving to cook. To find out which cut is best for beginners, I spoke with Hunter Huffman, executive chef and owner of Mesquite at the Warehouse in Fredericksburg, Texas, where his kitchen focuses on prime, center-cut steaks cooked over native Texas mesquite wood. Huffman gave me the tips and tricks a steak novice needs to feel confident choosing a cut.
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The Best Cut for a Steak Novice
The butcher counter can feel overwhelming; at any time, you might see about 20 common cuts of steak. These steaks come from different parts of the animal and can vary drastically in flavor, tenderness, and texture. For example, muscles that cows don’t use very much stay more tender than those they use frequently. Filet mignon is renowned for its tenderness; beef chuck is often used in long braises because it’s a tougher cut.
According to Huffman, a ribeye is your best bet; it has big flavor and plenty of juiciness and is somewhat forgiving to cook. “It comes down entirely to marbling and natural fat distribution. Unlike lean cuts like filet mignon or sirloin, a ribeye is loaded with intramuscular fat and a rich cap (spinalis dorsi). As the steak cooks, that internal fat renders, basting the meat from the inside out.”
That internal fat is part of what protects you from overcooking the steak. Huffman added, “This built-in moisture barrier buys a home cook extra time on the heat without losing juiciness or flavor.”
While it’s not completely foolproof (a well-done ribeye will likely be tough), Huffman called the cut “exceptionally tolerant” of slight overcooking. “A lean tenderloin turns into leather the moment it passes medium-rare,” he said. “A ribeye, however, actually benefits from being brought closer to medium, because that slightly higher internal temperature allows all that rich marbling to fully melt and tenderize the meat.”
And if you go past medium, a ribeye still gives you some leeway. “Even if a beginner accidentally pushes it to medium-well, the rendered fat keeps it tender and flavorful.”
What To Look for When Buying Ribeye
Huffman advises focusing on two things when selecting your steak: thickness and marbling. He suggests getting a ribeye that’s at least 1 1/2 inches thick. “Thin steaks (under an inch) overcook in the center before you can ever build a deep, golden-brown crust on the outside.”
And pay attention to the fat distribution in the cut you’re considering. “Choose a steak with dense, fine white flecks distributed throughout the meat (like a spiderweb), rather than just large chunks of hard fat around the edges.” That marbling helps ensure a moist interior as the fat renders.
The best (and simplest) way to cook a ribeye? On the stovetop with a heavy cast-iron skillet over high heat.
Read the original article on Simply Recipes