More Cook Steak Picks
Americans are rediscovering the rich flavor of bison steak. Bison is packed with nutrition and priced right for family fare. You can prepare it any way you can cook a beef steak, such as by broiling or braising it, but the best way to cook a bison steak is to grill it. Quality cuts of bison are every bit as flavorful and juicy as a beef steak, and the smoky finish from the grill cuts the slightly gamy finish of the bison.
New York strip steaks seem like an extravagant luxury, and they are certainly pricier than hamburger. If they find their way into your budget and onto your menu, grilling them is fairly simple and quick. Charcoal grills impart the best flavor, although a propane grill is more convenient. The key to success using any kind of grill is getting it very hot before placing the steaks on to produce a nice seared crust.
Thick, juicy sirloin steak is practically a culinary legend in the United States. Sirloin is prepared so often because it is relatively inexpensive when compared to many other cuts of beef, such as t-bones or fillets. You can saute sirloin steaks or broil them, but for the most flavorful medium-rare sirloin, you must grill it.
Red meat is packed full of protein and when eaten in moderation, it's a valuable part of a healthy diet. T-bone steaks are among the leaner cuts of beef, making them a good choice for fat-conscious households. Choose a T-bone with slight marbling and a healthy-looking red color. Figure one palm-sized portion for each adult and teenager and a slightly smaller piece for preadolescent children. Pan-frying T-bone steak in a bare, hot pan brings out its natural flavor and tenderness and sears it to a tasty brown.
Tenderness in steaks is a variable thing. Some cuts are always more tender than others, but differences between grades and individual differences between animals can make one steak notably more tender than another, even when they appear exactly alike. Fortunately, there are several ways to tenderize steaks before cooking them.