Searching For Style

CHEAPER CUTS ONLY A BUTCHER KNOWS.

There are cheaper cuts like Tri Tip, Ranch, or Sirloin that can be great for grill if you can find them with enough marbling. We buy these marinated Tri Tip steaks at Wegmans that my girls love and I can’t seem to overcook.

It’s a good idea to have some idea of the type of steaks you’re thinking of buying before you go to the market. At least you should know, how much steak you’ll need, how are you going to prepare them and your budget.

CHOOSE THE RIGHT STEAK FOR THE RIGHT MEAL BEFORE GOING TO THE MARKET.

Watch temperature even before you cook.

Understanding that the temperature of the steak at the onset has an impact on the cooking. If you’re taking the steak right out of the fridge, it’s stone cold in the center and will need to be handled appropriately.

Keep your tools simple.

The beautiful thing about cooking steak is that you need so little to do it. All you need is a grill (preferably wood or charcoal burning) or cast iron skillet, tongs, spoon (if cooking in a skillet) and and sharp knife.

Start with the right meat

Picking out the right steak based on its quality is far more important than applying the more advanced techniques.” Lang recommends choosing a cut with well dispersed and abundant intramuscular fat, like ribeye, for those who aren’t concerned about fat intake.