When it comes to cooking a perfect steak, the most important thing is selecting high-quality meat.
This blog post will walk you through all of the best types of beef that are ideal for steak so that you can make an informed decision about what’s best for your needs.
We will also tell you about some tips to choose beef for steak, so be sure to take note if you plan on doing any big grocery shopping soon!
How to choose beef for steak?
There are several factors to take into consideration when it comes to choosing beef for steak.
Check out the following suggestions to see what to keep in mind when shopping for beef steak:
1. Choose a moderately tender to tender cut of beef
Steak is often cooked by a quick-cooking method like grilling or pan-searing to get a nice char on the outside and medium-rare, juicy meat inside.
Therefore, it doesn’t seem to be a good choice to opt for a tough cut of beef.
It is best to purchase a moderately tender to very tender cut of meat so that you will end up with a soft, juicy, and flavorful steak dish.
2. Buy fresh and grass-fed beef
Another thing that you should keep in mind when choosing beef for steak is that fresh and grass-fed beef will elevate your dish to a whole new level.
Frozen beef is only the last resort when there is no fresh cut of beef left in local butcher shops or supermarkets.
However, grass-fed is often associated with a higher price because the cow is treated and raised with a healthier diet and living conditions.
If you can afford and find a good cut of fresh grass-fed beef, you can have a nutritious and delicious dish that is worth the price.
3. Consider the USDA grades for your beef cut
The USDA grades beef based on quality and marbling, which are indicative of tenderness.
There are three main grades of beef by USDA: Prime, Choice, and Select.
Prime has the highest quality with the most marbling fat content while the Select is more affordable.
With this in mind, pay attention to the grading system when you are shopping for your next cut of beef for steak.
Best beef for steak
Normally, a steak cut is a good choice for steak.
But we are going to delve into each cut so that you can understand more about them and why they are just perfect for your steak:
1. Filet mignon
Filet mignon is considered the most desirable cut of beef.
It can be cooked in different ways, but giving it quick cooking to get a nice char on the crust with the pink and juicy meat when cut up is just beyond compare.
This most tender cut is also the priciest cut of beef that is often served in high-end restaurants.
2. Ribeye steak
The ribeye steak is a popular cut of meat that has been around for centuries.
It is a steak cut from the rib section of the cow, so it is relatively tender.
The ribeye steak is not just tasty, but it’s also healthier than other cuts since the fat content in this cut is low.
3. Sirloin steak (Porterhouse Steak)
Another steak option is a sirloin steak, also known as Porterhouse Steak.
A sirloin steak is one of the leanest cuts with an incredibly low amount of fat content but when cooked properly, it can be very juicy, tender, and flavorful.
A sirloin steak can work great in both quick and slow cooking recipes.
4. Rump steak
Rump steak is a tender and flavorful cut from the back end of the cow.
It is a rich source of protein with lower fat.
A rump steak is also much more affordable than a tenderloin or ribeye.
Remember to slice it against the grain to have a tender and juicy meat dish.
5. Skirt steak
Skirt steak is also a good cut of beef for steak.
It is cut from the plate cut that is prized for its intense flavor.
The skirt steak is perfect for grilling or pan-searing for a couple of minutes so that the meat is medium-rare inside that is juicy and sweet while the outside is a little crispy and has a smoky flavor.
6. Flank steak
Another affordable cut of steak is flank steak.
If you cannot afford beef tenderloin or a ribeye steak, it is best to turn over this cut.
Flank steak is a classic for stir-frying recipes, but giving it a quick-cooking method like pan-searing or grilling will result in a very flavorful dish.
When serving flank steak, slice it thinner than other steak cuts so you can still enjoy the tenderness in each bite.
Otherwise, this cut requires a bit longer time to cook in the oven so that the meat can be more tender.
The bottom line
In the end, it seems that most steak cuts are perfect for steak, as their names imply.
From a more economical cut like flank steak, rump steak, or skirt steak to a more high-quality one like ribeye, top sirloin, or a filet mignon, there are many options for you to choose from.
Don’t forget to base on the USDA grades to choose the best cut of beef with a perfect marbling fat content that you can afford.
Now go out there and buy yourself some meat for steak before it’s time for dinner!
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