Question about steaks for grilling

[crlykat]

Hello, all and happy Friday!

My DH just called from work and asked me to get some food for a grilled dinner tonight. He wants steak for himself. Now, I have not eaten beef in about 10 years and I rarely cook it. And it's usually DH who picks them out at the store!
So my question is this: what type of steak do I look for? Is there way it should look, or how thick should it be?

I asked him these questions already but he said it was something he "just knows when he sees it" and doesn't have any specific answers.

Thanks for your help!

[SusanT]

Since you haven't had much experience with beef, I would solicit the advice of the butcher to help you pick out a good steak. He/she should know what's fresh and flavorful.

[SandyM]

When my husband and his buddies get together, they like either NY Strip steaks or Delmonico steaks. Delmonico's are usually easier to cook because they're not as thick. NY Strips are thicker and take longer to cook to the desired done-ness.

Look for as little "marbling" as possible.

I agree with Susan - check with the butcher.

[mandarin2j]

DH and I always grill beef tenderloin steaks we get from a butcher half an hour away from our home (needless to say, when we go out there, we really stock up http://www.cookinglight.com/bbs/wink.gif ). IMO, it's totally worth it to buy any cut that's going to be served close to au naturel from a butcher, and not the grocery store. Maybe it's just here, but I find that even the very best "gourmet" groceries do not have the quality of beef I can buy from White's (the butcher we go to...). Maybe it's 'cause it's one step closer to the farm than grocery store beef is.

[Jewel]

In our opinion, New Yorks or RibEyes are the best flavored for BBQing. Go get the steaks early in the day so you can marinate! Pierce the steaks, put them in a big zippie bag, and marinate! There are lots of bottled marinades, but they're so sodium-packed it's hard to taste the flavors. I usually use rice vinegar, soy sauce, worcestershire, garlic and onion, and Tobasco sauce. BUT I found another one that is a bit gooey, but really brings out flavor!

SPICY STEAK MARINADE

1-1/2 cups Steak Sauce
1 TBS Low Sodium Soy Sauce
1/3 cup Italian Dressing
1/3 cup Honey
1 tsp Garlic Powder
crushed red pepper to taste (optional)

Hope this helps! http://www.cookinglight.com/bbs/biggrin.gif

[funnybone]

I agree with everyone about N.Y. Striploin and Rib-eye. Filet Mignon is great too. The thickness depends on his preference. However, these steaks are really tender already and do not need to be marinated for very long.

Oh, there are Beef out there certified as "angus" and these are supposed to be better (and are, IMHO). I think it has to do with how the cattle is raised (or this is what I have been told). Maybe someone else knows more.



[This message has been edited by funnybone (edited 05-11-2001).]

[TheresaM]

I would also have to say, if you don't go for a beef tenderloin steak, then my next two choices are rib-eyes and porterhouse. I don't eat beef very often and if I do, I like to eat the best, that has the least fat.
Happy grilling !

[cchhbb]

I was raised on a small cattle ranch and have a bit of experience with the Certified Angus Beef program. Actually, I was the state cattle association rep for a year.

The Certified Angus Beef (CAB) program was started in the 1980's and there are definite criteria which must be met for something to be marked CAB. One thing is the hide of the animal must be predominately black. Traditionally, Angus breeders believe that they can provide a better cut of beef than some of the breeds. Additionally, the amount of fat, muscling, ect is taken into account. I'm sorry I don't remember the specifics. I do know that it is difficult for animals to be classified as CAB. When showing steers at the national junior show, a very small percentage qualified during the carcass contest.

I only eat beef that comes from our ranch at home. I actually load up my suitcase when I have flown home and carry on frozen meat.

[crlykat]

Thanks for the tips! I found a place nearby that is a meat/seafood only store. Im headed there as soon as I finish my work.