Anyone who has attended our Steak Under the Stars events knows we know steak. Wood-fired to perfection, each steak is lightly seasoned and the perfect cut. We can’t wait to offer the same mouth-watering beef at our restaurant when it opens!
But what if you want to fix an amazing steak dinner at home or at a cabin on the lake?
When I’m choosing a steak, I look for what will bring the most flavor. First of all, look at the marbling. That’s the white fat attached to the steak. The fat content allows for a wider range of doneness and overall flavor. Grain-fed cattle usually produce the best marbling and while there is a huge selection of cattle breeds to choose from, most prefer the foundation breeds Hereford or Angus for their beef. I firmly believe in farm to fork, as you know so buying from my local ranchers will always be my preference.
Which cut do I want?
Choosing the right cut will depend on how many you’re serving, how it’s prepared, and the type of meal you’re having.
The filet is the smallest cut at 6-8 ounces each. It’s cut from the loin and is the cream of the crop when it comes to steak. This is perfect for an intimate meal, especially for a romantic dinner. If you want something a bit larger, the ribeye is the next size up. It’s cut from approximately the same region and has good fat for flavoring.
KC strip steaks have a bit of mystique around them and even have several different names (including New York strip steak. It’s a more generous portion that is thicker than other cuts. Expect them to be about 12 ounces. For presentation purposes, these are often a favorite.
Preparing the steak
One of the first things to remember when preparing a steak is people want the flavor of the meat so season lightly. Usually, just some salt and pepper, or the right marinade is plenty. You can cook the steak in several different ways including grilling or sauteing in a skillet to sear the outside then baking it.
No matter your method, I am a big fan of using a meat thermometer. You need a quality meat monitor to make sure the steak doesn’t get overdone (but also not underdone). Watch it closely, especially if you’re fixing a steak with less marbling like sirloin or a thinner steak that will cook faster.
What are your favorite cuts of steak? Do you have a favorite marinade?