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Different Cuts of Steak Need Different Preparation

Learning how to cook different cuts of steak may seem overwhelming at first, but there are some key factors to consider that will help you create a delicious steak dinner. When you purchase beef, there are two main things to consider: where the steak comes from on the cow’s body and the fat content of that particular cut. This guide will help prepare you for cooking different cuts of steak.

New York Strip

A New York strip steak makes a great cut of beef served as an entree alongside steamed vegetables. It has good fat marbling throughout and can be simply prepared with a delicious rub. Try this recipe for New York strip steak with spicy coffee rub.

Porterhouse

A porterhouse steak is a large, bone-in cut that actually contains two steaks: the loin (New York strip) and tenderloin. It is cut thick, which means it should be well-seasoned with salt and pepper. It stands up to a more aggressive cooking method, such as grilling. Try this recipe for a grilled porterhouse steak.

Chuck Roast

Chuck roasts tend to be leaner, tougher meat. To prepare a chuck roast, try a low and slow cooking method. Chuck roasts are great cut into small chunks for beef stew or chili that can simmer away on the stove top or a slow cooker all day long. Check out this recipe for Sunday night stew for a great way to use this roast.

Filet Mignon

Many consider filet mignon to be the most prized cut of steak. While it is exceptionally tender, it is also lean. It needs to be seasoned simply with salt and pepper and cooked quickly at a high heat to sear the outside and seal in the juices. It should be medium rare inside. This cut can be served with a tasty sauce, as in this recipe for filet mignon with Gorgonzola sauce.

Skirt Steak

The skirt steak is a flavorful cut that comes from the underside of the cow. It is great for marinating and grilling and makes a delicious steak for fajitas. It should be served thinly sliced, as it is in this recipe for churrasco (grilled skirt steak).

Additional Pointers When Cooking Steak

Safely thaw frozen steak in the refrigerator, in cold water, or in the microwave—never on the kitchen counter. Be sure to allow the steak to rest for a few minutes after cooking to make sure the juices are sealed in, and slice the steak against the grain to get a tender bite each time. These guidelines should help you select and prepare the perfect steak.

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