What is the Best Steak Cut?
What is the best steak cut to make?
Steaks are often the primary love of any food lover, but the market is so flooded with steak cuts options that confound the buyer. Here we can aim to answer the popular question: what the best steak cut.
The level of a steak’s deliciousness depends mainly on the quality of the meat. Tenderness, marbling, and age of meat are some factors that mark the grade of a steak. Another factor is the cut of steak. A good cut for your steak can make or break it, so the question is what is the best steak cut? Well, the answer depends on your choice of steak. However, we can give you an outline of the best steak cuts in the market.
What is the best steak cut?
What is the best steak cut?
Many people arguably say that ribeye steak is the best steak cut in the market. Ribeye steak cur is covered in marbling, and the beefy flavor of this steak cut is almost as impressive as the tenderness of this steak is. This cut is considered the tastiest cut taken from cows, extremely soft, juicy, and tenser, and is considerably large in size. Ribeye steak is the best steak cut in terms of flavor, but if you are a tenderness lover and want your steak to just melt in your mouth, then the best steak cut for you is probably tenderloin cut which is the most tender steak cut in beef though it lacks a little in flavor but goes extremely well with flavor-enhancing extras and sauces.
We hope now you know what is the best steak cut you actually try this drool worthy recipe. Enjoy!
Ribeye Steak Recipe
Ingredients
One Ribeye Steak per person, cut about 1 1/4 - 1 1/2 inch thick. Make sure your skillet is large enough to fit the number of steak desired. (Note - the steaks cook rapidly enough to be done in shifts, but this may require a little practice to juggle the timing - see directions, below).
Good Cajun Spice Mixture - Commercially available
Make your own - 1 Tblsp each dried cayenne pepper, white pepper, and salt, 1 tspn each dried garlic powder, onion powder, and sassafras (aka Gumbo File' powder); mix well.
Approx. 1/2 tblspn Peanut Oil per Steak.
Method
Ideally overnight, but at least one hour in advance, put approximately 1 tablespoon-per-steak of the spice mixture into a large plastic bag (grocery bag will work well), then place steaks in the bag, twist the opening to the bag shut, then heartily shake up the bag for a minute or two. Work over the sink in case the bag splits open at all to keep clean up easy, or just plain be more careful!
Leave the now well-coated steaks in the bag over night (or as long as possible, minimum 1 hour) in the refrigerator.
About 15 minutes prior to serving, heat a heavy skillet on very high heat. Add oil.
Get ready to work FAST, but BE CAREFUL, the hot oil may spatter, especially when the cold raw steaks first hit the hot oil in the pan. Add the steaks to the pan and cook for about 3 1/2 minutes per side for Medium Rare, so you must turn them over once for a total of about 7 minutes cooking time on the extremely hot skillet surface. (minimum - add another minute for Medium, 2 for Well Done - you can use a meat thermometer if you are unsure but the steaks will cook very fast on high heat). Also, you may need to adjust timing based on heat level (stoves vary) and the thickness of the cut; the suggested 1 1/4 inch is a relatively thin cut that works well for this fast-searing process technique. Object is to cook fast, with a single turn, to create the desired blackened effect that the spices encrust and slightly burn while the steak itself cooks sufficiently on the inside. This is easy with practice, but may seem intimidating at first.
Allow finished steaks to rest about 5 minutes before serving.
Serve with salad of choice, side dishes like baked potatoes, fries, spinach, broccoli, will make a complete and wholesome meal.
What is the Best Steak Cut? = Ribeye