We are DEEP into the BBQ season and the Summer of 2013 is rolling slowly towards the long, Dog Days of August.
I’m asked daily about Steak. Which one is best on the BBQ? How do you treat a less tender one?
I think a re-visit to a post I wrote back in February, when the days were cold and short and Summer was a long off distant mirage, is appropriate.
A post about … STEAK!
Enjoy … again and, stay hungry Carnivores.
I’m often asked about Steak and how to treat a tough one. Truth is, there’s no easy answer because Steak is a ‘cut’ and ANYTHING can be a ‘Steak’. And any of them can be rendered ‘tough’ if not handled properly. To understand this you have to remember: there are no bad cuts, just bad ways to handle (cook) certain cuts. Think of it this way; the tenderness of a muscle (and ALL muscle is meat) is determined by how much work it does.
So, the Rib (Prime Rib, Standing Rib, Rib Eye), Loin (NY Strip, T-bone, Club, Wing, Porter House, Filet Mignon), and Sirloin Butt (Top Sirloin, Bottom Sirloin) are all considered to be non hard-working with the tenderloin (Filet) being a truly “floating” muscle that does nothing.
The Shoulder (Blade, Cross Cut, Short Rib) the Hip (Rump, Inside Round, Outside Round, Eye of Round, Sirloin Tip…
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