In the Kitchen: The Perfect Cut - - Tyler, Longview, Jacksonville |ETX News


In the Kitchen: The Perfect Cut

Steak Types:

Sirloin-Very popular steak, one of the less expensive steaks.  Can be a little tough if purchased in a grocery store.  I would recommend a meat tenderizer or marinade with Sirloins.  If you marinade the steak for a couple hours it will help soften the meat and make the steak a little more tender. 


Suggested Marinade: 1c Soy Sauce, 1/2c Red Vinegar, 2tsp oregano, 1tsp basil, 2 med garlic cloves (crushed or minced), ½ tsp pepper, 1/2c vegetable oil (add oil last).  Mix ingredients, pour into shallow container, place steaks in marinade, refrigerate for 2-6 hours (if marinade does not cover the entire steak, turn steaks at the half way point)


Ribeye-Ribeyes are one of the most flavorful steaks due to the marbling (fat) through out the steak.  Ribeyes are one of the most popular steaks for grilling at home, because they're easy to cook and only need a little bit of seasoning.  No marinate needed.


Tenderloin-Filets are cut from the Tenderloin.  Filets are the most tender steaks available, and are also one of the more expensive cuts of meat.  I would recommend cooking the Filet to a Rare, Medium Rare, or Medium temperature to receive the full flavor and tenderness.  Because of the steaks thickness; if you order/cook a Filet Medium Well or Well done, I would recommend Butterflying the steak.  A butterflied steak is cut sideways to allow the steak to spread out and be cooked more thoroughly without charring the outside of the steak.

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