Cheap, but good, Steak

[Beth76]

I've got a trader joes about a block away. Which cut should I get?

I want to say the filet is $13/lb. That's only what I get. DH tried the ribeye last time because so many people on the DIS had said it was their favorite cut (there had just been a thread the day or two before). He liked it, but it was no where close to the filet. The sirloin is pretty good too, but of course not as good, but not as $$$ either.

I think I'm going to head over there and have DH grill up some filets tonight!

 

[Imzadi]

Here are some tips that might help. First, cheaper meat is usually the meat that has to be slow cooked for a longer period of time to tenderize it. So, a cheaper cut of meat might not make a good 'perfect rare'.

This is so true. Usually they also need liquid to keep them moist while cooking. Different cuts of meat require different cooking.

OP, you didn't tell us HOW you cooked your steak. It makes a difference in which cut we should tell you to get.

If you want to broil or grill the steak, rib-eye, T-bone, Porterhouse and prime rib are really great.

For the price you stated, you probably got a chuck steak, which is pretty tasteless, unless you marinate it first.

 

[Imzadi]

My favorite cut is the Rib-eye. The marbling gives it "mad" flavor as the kids say.

Don't say "mad" when referring to meat nowadays.

Ok?? Wait! Inexperienced cook here (I am the queen of restaurants)... I was always under the impression that the rarer a piece of meat is, the tenderer it is...

Again, it depends on the cut of meat. This applies to all meat. The cheaper meats usually come from the areas of the animal, like a leg or shoulder muscle. Since these are the work muscles, they will be automatically tougher cuts than other areas, like near the rib (PRIME rib) or the belly (filet), which are softer tissue and not dense muscle.

Generally I do a finger poke test on all the meats in the store. If it is hard when poked, it's not going to get any better, unless you cook it in liquid, like for stews and cook for a long period of time, until the muscle breaks down.

If the meat has a lot of marbling (for flavor) and is soft when you poke it, it will tend to be soft when cooked rare.

Also, you must let the meat sit for 5 minutes after you cook it. This redistributes the juices inside and makes them stay in your meat & not run all over the plate when cutting.

 

[Randi]

I like short cuts of rump steak. Not expensive, and I broil it about 10 inches or so from the heat so the outside doesn't get burned. It is very tender and quite flavorful without any marinade, or sauces on it. I broil until rare inside and lightly brown on the outside.

 

[golfgal]

A good cut of beef should be well marbled--meaning it has a lot of fat. The problem with most meat today is they trim off all the fat so it is hard to find good meat. The REAL trick to finding a good cut of beef is to find someone that processes it well. Our grocery store here has HORRIBLE beef. The meat market isn't much better. The best beef around here is at Sam's Club. There is a meat market in my in-law's town that sells wonderful beef so we often stock up when we are there too.

I prefer rib-eye's but will ONLY have them if we can grill them. Broiling them or frying them isn't good. A friend has a recipe for frying a fillet that is to die for but she is an better cook then I and I haven't been able to duplicate that.

I use the McCormack's Steakhouse seasoning on my steaks. I coat them well and let them sit for 1/2 hour or so to absorb the seasoning and get to room temp. When you grill them, never poke them with a fork, cut with a knife, etc. Use the hand method to tell doneness. If you like rare the beef should feel like the fleshy part of your hand between your thumb and index finger when your hand is relaxed.

 

[Jack-Jack]

I only eat filet - I'll eat other beef in dishes, like orange beef or fajitas - but not as a steak.

I'm a steak snob, sadly.

DH loves a good NY strip. It's not tender enough for me.

I'm with you. I got hooked on filets at one particular restaurant where they would bring the filet along with a butter knife. No steak knives in the restaurant.

 

[mjkacmom]

A flank steak, cooked right and cut thin, is delicious.