What part of beef is best to make a steak from? What to Look for When Buying the Perfect Beef Steak Meat

Despite the fact that barbecue culture came to us from the West, and specifically from England, it dates back to ancient times, from the time when people made sacrifices to the gods. Steaks as a dish were already prepared in ancient Rome, by frying large pieces of beef on grates. British aristocrats considered beef to be the food of the poor and preferred the meat of a young calf to it. In addition, hunting has always been developed in Britain, so venison or wild boar steak was not only a favorite dish of sophisticated meat-eaters, but was also considered a trophy for hunters. Hunting was a noble cause and, as a rule, the same aristocrats took part in it.

An important criterion when choosing a part beef carcass is the choice of meat that has minimally participated in physical activity. This type of meat is typically softer and more tender, making it best suited for steak. There are many aspects to choosing meat, most of which will be covered in this article.

What cut is steak made from?

Typically, steaks are made from beef. Usually they use cuts from different parts of the beef carcass; they differ in taste and aroma. The choice of a specific place for cutting depends on the method of cooking and the degree of permissible frying of the steak. Tenderloin with a lot of fat streaks guarantees a steak rich taste and aroma. This meat is called marbled beef. It is needed for the most popular types of steaks, and the less fatty part is perfect as dietary product. For each type of steak, different meat is used; the types will be discussed a little later.

Certainly, For steak, it is better to take marbled meat. Although suitable meat can be selected from different parts of the carcass, it is most often recommended to use tenderloin from the hip or rib. It is suitable for leaner types of steaks and requires a more careful approach to preparation. Great for these types of steaks veal tenderloin. Such meat, as a rule, is distinguished by its tenderness and minimal amount of fat.

Regular grades of beef are suitable for preparing steak. But experienced chefs V expensive restaurants choose meat from breeds bred for this purpose. Their number is quite small.

The first to highlight is the famous Angus meat variety.. This type is considered a premium grade of beef and fits perfectly into the definition of the standard marbled beef. He is originally from Scotland. The breed of cattle is also called “Aberdeen Angus”.

The second no less famous and most expensive variety Beef is considered Japanese "Wagyu". As the name suggests, this breed comes from Japan, where these cattle of the “Wagiu” breed, which literally means Japanese cow, have been bred for centuries. Currently, Vagiu cows are bred in other countries, in accordance with the original traditions. Also noteworthy is the presence of alcohol in the diet of Wagiu cows. During the raising of these cows, the most comfortable conditions are maintained, limiting the mobility of these animals, which has a great effect on the tenderness of the meat.

The third variety is the English Hereford breed. Due to their adaptability to any conditions, cows of this breed are the most common beef cattle. As a rule, cattle of this breed are less demanding in breeding and can reach a large weight - around 1200–1300 kg.

Important! You can find hybrids of several breeds.

Names and features of varieties

To choose the right steak meat, you need to decide what type of steak you want to cook. There are not many types of steaks. First, it’s worth understanding the main varieties.

The most unpretentious in preparation is Ribeye, or as it is more often called entrecote. Thanks to the streaks of white fat, it is one of the juiciest and delicious options this dish. Entrecote is difficult to spoil during the cooking process. As a rule, for its preparation, a tenderloin is selected from the rib part of a beef carcass. And also among the options for preparing this type of steak, the simplest one has been found. It doesn't require a marinade, just salt and pepper. Steak cooked this way simple recipe, served with sauce, of which there are quite a few variations a large number of.

The next contender is called T-Bone or Tibone. This classic steak, which has a fairly recognizable appearance with a T-shaped bone in the middle, which is where its name comes from. In addition to its attractive appearance, it is famous for its taste. For this type of steak, the lumbar cut of the carcass with bone is used. It includes two types of meat at once, combining soft and tender, as well as richer parts. This meat has an average percentage of fat, which makes the taste more pronounced. Due to its size, this steak takes a long time to cook.

Filet mignon is the most tender and lean type of steak. To prepare the minion, the central part of the tenderloin is used, which contains a very small percentage of fat and is excellent as a dietary food. He's different small size with large thickness - from six to eight centimeters. The taste of this steak is less expressive, as is the aroma. It cooks quite quickly. It is important to closely monitor it during the cooking process; it is easy to overcook and spoil it.

If Mignon can be called a woman's dish, then Striploin fits the description of a man's dish. It has a rich taste and aroma and is characterized by larger fibers. Striploin is also called “New York”, since this steak was first prepared in this city. For preparation, use fillet of the lumbar part of beef carcass.

Potterhouse, along with T-bone, is considered the largest steak. It is often difficult to cope with it alone. It originates from London, where it was first filed. Potterhouse can be compared to T-bone not only in size, but also in the presence of bone. This version of steak is also famous for its taste using the most tender marbled beef.

Flank is prepared from sirloin taken from the belly area. It is generally free of fat and bones, making it a fairly easy dish to prepare. For flank, an important factor is its marinade, which should include acid, usually citric. It allows you to make the meat more tender by slightly separating the fibers from each other. Variations various marinades You can easily find it on the Internet or come up with it yourself. Basically, the marinating of the flank takes several hours, no more than a day.

To prepare Chuck Roll steak, fillet taken from the neck area is used. Chuck Roll is very similar to Ribeye, only its meat is more tender and flavorful. It is great not only for frying, but also for stewing and baking. This steak will be delicious in any form.

Beef is not always used to prepare steak. There are options for cooking from chicken fillet, as well as turkey and fish. Such dishes can be classified as lean or dietary. They have their own cooking characteristics; as a rule, everything is much simpler with them than with beef. And the price for such meat is much lower. Turkey thigh fillet steak is especially tasty; its taste is something between lean beef and turkey.

Lamb or pork can be an excellent alternative to beef. There are also a large number of features and variations in the preparation of this meat. As a rule, they are less fussy than beef. In addition to the most affordable types of meat, which are sold in butcher shops in any city, steak can be more exotic, for example, using bear meat or venison, which in some locations is not considered very exotic. In addition to the listed examples, there are a large number of types and classifications of this dish. A complete list of recipes can also be easily found on the Internet.

But the main factor in preparing an excellent steak, of course, is the experience of the cook, who knows exactly which marinade is most suitable for which meat, and also determines the required degree of roasting.

It is very important to choose the right degree of roasting. If you leave meat on the fire for too long, it can be overcooked, causing it to become dry and tasteless. If you remove it too early, you risk getting an undercooked steak. But if this problem can still be dealt with, then the first one will send your steak to the trash. Therefore, you need to know how to properly fry meat. Often the description of a specific recipe indicates the recommended time and temperature, despite this, there are five main types of meat frying, namely:

The first is the type of frying: Rate or low-done, since the steak does not have to be completely fried; this type of frying is perfect for rare steak options; with low frying, the temperature in the central part of the steak should reach +50°C;
Lightly cooked with a crispy crust is called Medium rate; with this type of frying, the temperature in the core of the meat piece should not exceed +55°C;
Exists medium done Medium, while the temperature in the center is +60°C;
Medium Well is a well-done steak, which is determined by the pink hue of the meat in the middle; the suitable temperature for it is +65°C in the center;
The highest degree is Well Done, the roasting temperature reaches +70°C.

Important! If you raise the temperature higher, the steak will be overcooked, if lower, it will remain undercooked. You should adhere to five gradations and everything will be fine.

Which one is better to choose?

Each of the described options differs in its taste and aroma, as well as in the fat content, density and structure of the meat. Of course, it is better to approach the choice of meat for steak subjectively, because everyone different tastes. Therefore, in order to choose a steak, you should decide on taste preferences. It’s worth looking into this issue carefully and trying different variations steak from different cuts and with different degrees of roasting. It’s foolish to stop at just one version of this dish.

To prepare your first steak, it is highly recommended to choose Ribeye, since it is unpretentious in preparation and is a kind of classic of the genre. Having tried to cook it yourself, you will be able to appreciate all the advantages and fullness of taste of dishes from beef meat. It is preferable to fry steaks on a grill using a grill, but you can use a special frying pan.

Unfortunately, steak cooked in a frying pan, although very tasty, will not compare to meat traditionally cooked over an open fire.

You will learn how to cook beef steak in the next video.

The perfect steak starts with the choice of meat. By purchasing a quality product, you doom the cooking result to success. It is difficult to spoil fresh meat with the wrong recipe or marinade. We will tell you how to choose the right steak for a particular steak in this article.

There is an opinion that steak is prepared only from beef, everything other than that is just fried meat. First, you should pay attention to the types of steaks in order to understand which part of the huge carcass to buy.

Steaks

There are more than 100 options, but only a few of them are the most popular. They are served in famous restaurants, and chefs compete in roasting and serving. Home cooks dream of learning the secrets of cooking.

Ribeye. The fillet is located under the shoulder blade of the animal and consists of pulp and many fatty streaks. The finished product turns out juicy, although not the most tender, but very tasty.
Club Meat on a small rib bone, cut from the back.
T-bone. It has a bone similar to the letter T, cut from the dorso-lumbar region.
Filet mignon. Famous for its indescribable tenderness, it has no bones, the central loin of the animal. The tallest piece is cut 5 centimeters thick. For this type, only medium, deep roasting is relevant. Saturation suffers due to the lack of fat layers. You cannot beat the meat with a kitchen hammer, the steak will lose its shape, the flesh will break, the handle of a knife will do.
Porterhouse. A combination of two types of steak - tender sirloin, T-bone with a thin edge. It is considered the ideal option: juicy, tender, rich in fat.
Tornedos. Tenderloin cut into small medallions.
Striploin. The thin edge of the lumbar section of the carcass has a characteristic beef taste. The appearance of a thin stripe.
Roundrumb. The hip part of the steak has a round shape.

Based on the choice of steak type, we go shopping. It is necessary to follow the recommendations, choose carefully, taking into account each point, then the dish will exceed expectations and receive a lot of compliments.

Choosing meat

It is recommended to take fairly thick pieces, at least 2 centimeters. Fatty cuts are especially good ready dish It turns out juicy even with maximum frying, the shape of the piece is perfectly preserved, does not spread, and remains elastic.

When choosing a place to buy, give preference to markets for several reasons:

It’s much easier to find quality meat there, especially the most expensive cuts;
you can take a good sniff - an indicator of staleness - the smell of ammonia;
touch the pieces - the meat returns to shape after pressing with a finger - it means good, sticky - stale;
choose a seller who supplies only good pieces.

Meat color

We pay attention to color - the main indicator of quality.

red meat, pale pink crust, pale pink is acceptable, spots of a different color, mucus - indicators of a low-quality piece;
white fat - yes, yellow, brown, gray - no;
the texture is too dense, loose - stale, homogeneous, elastic - suitable.

We examine the counter and trays. Cloudy juice in containers is not an indicator best quality product. We look at the surroundings, notice details (towels, knives, boards).

An even cut of the piece guarantees great steak. The ribbed surface is fraught with loss of juice, and the steak will turn out dry.

Sellers' tricks

It’s easy to deceive an inexperienced buyer, let’s look at the most famous tricks of sellers:

simple calves are passed off as purebred bulls;
fresh meat is a popular misconception, it is considered as such the first three hours after slaughter; for beef steak, aged fillet is suitable - a maximum of 28 days after slaughter;
cheap cuts, for example, shoulder cuts, are presented as elite ribeye, filet mignon.

It is necessary to look for sellers who can clearly see where the piece was cut from. Each part differs in frying time, garnishing, and sauce. Pay attention to the marbling of the product; a large number of veins is a guarantee of a juicy steak.

Pay attention to the muscle fibers - thick means tough meat.

Where's the best beef?

For steakhouses, meat is supplied from the following countries:

New Zealand - the most famous breeds graze in the fields of the island, the meat of which is used in preparing ideal steaks.
Argentina - grown best breeds animals, is considered the country of the most delicious steak.
Australia - the continental climate allows for raising excellent cattle.
Japan - the animal is fed yeast beer and given a back massage. It is believed that this helps make the pieces softer and the taste richer.

Cuts Russian manufacturer are also different high quality, if the representative did not skimp on care and feed. The buyer does not know this for certain, so he has to trust the seller’s words, rely on the appearance of the product, and trust his intuition.

The cost of good beef is quite high; a low price means a low-quality product. Feeding and caring for bulls requires a lot of labor and financial investments.

What affects the price

Type of cut. There are especially valuable places on the carcass - the dorsal, lumbar, and central parts. Shoulder and ham have a lower cost.
Age of the bull. The meat of an older animal will be darker and tougher. The characteristics do not depend on the part of the cut.
Conditions. The quality of meat directly depends on the area where it is grown, the regime, and walks. Bulls live according to a clear schedule: they walk, eat, and take certain procedures. The number of fat streaks depends on the diet - in quality product there should be a lot of thin ones.
Nutrition. The most delicious meat is considered to come from grain-fed bulls; good fresh grass is suitable for the minion.

Professional chefs study in detail the characteristics and growing conditions of animals before purchasing a piece; the quality of the dishes and reviews from restaurant guests depend on this.

to determine doneness is necessary, checking readiness with sharp objects is fraught with leakage of juice, therefore, the pieces will be hard;
turn over only with tongs - no punctures;
fry on maximum heat minimal amount time, this is how the juice is sealed inside;
place the pieces on a hot surface;
We add spices only after frying, thus retaining the juice in the dish.

Knowing the criteria for quality beef and following the recommendations, you can easily purchase correct pieces, fry perfect steaks. Cook, enjoy the process, buy excellent beef, make your loved ones happy.

Steaks are now made from pork, fish, and sometimes even vegetables. But all this is from the evil one: a classic steak is a decent piece fried beef.

Until recently, it was preferred to call only pieces from premium cuts steaks, but now so-called alternative steaks from cheaper parts of the carcass are gaining more and more popularity.

We have compiled a guide to 18 steaks, classic and alternative - their psychological portraits, characteristics, as well as tips on how best to handle them: using a frying pan, a charcoal grill - and a contact grill (using the example of Tefal Optigrill+).

The general rules for cooking steaks are the same. First of all, you need to take the meat out of the refrigerator and wait until it warms up to room temperature, - this will take about half an hour (for portioned pieces) up to two hours (if we are talking about a whole cut). It is also necessary to dry the steaks with paper or cloth towels: excess moisture will prevent the meat from frying and acquiring golden brown crust. After frying, you need to let the steak rest in the warmth for about five minutes - so that the meat juices, forced out by the compressed proteins into the center of the piece, disperse evenly throughout it. Is it possible to cook a steak in the oven after a quick sear? Yes, sure. When should you salt your steak - before or after cooking? Opinions on this matter vary, so the answer is this: try both ways - and choose the end result that you personally liked.

Many people in our country still do not trust lightly cooked meat - as they say, with blood. So, there is no blood in steaks; almost all of it comes out of the carcass after slaughter before cutting at a meat processing plant. If you like well done, fry it like this; but remember: all recommendations for optimal roasting are based on many years of experience of chefs and butchers - and there are steaks that, if cooked to the point of well done, turn into real sole.

The difference between degrees of doneness is determined by the temperature at the very center of the steak. Blue (very lightly done) - 46–49 degrees, rare (low done) - 50–55 degrees, medium rare (medium-low done) - 55–60 degrees, medium (medium done) - 60–65 degrees, medium well (medium-deep roast) - 65–70 degrees, well done (full roast) - above 71 degrees. These are average values. Meticulous chefs insist on narrower ranges and believe that, for example, medium rare is 54 degrees (plus or minus a degree), medium is 56 degrees, medium well is 60 degrees, and a steak is already fully cooked at 64 degrees.

It is important to remember that it is best to remove the steak from the heat at the moment when it does not reach two degrees to the required temperature: it will reach the required degree of frying during rest.

Here's how to properly grill steaks on a contact grill, a convenient modern device that makes frying large pieces of meat extremely simple. Chef Konstantin Ivlev talks, using the Tefal Optigrill as an example. This device, in the “Red Meat” mode, automatically measures the thickness of the steak and builds a temperature program in accordance with the required degree of doneness.

Classic steaks

Steaks are made from the best parts of the carcass, which occupy only 10-12 percent of it, and that is why they are so expensive - and of course, because they are considered the most delicious. Ribeye, cowboy steak (the same ribeye, only with the bone), tomahawk (ribeye with a long bone), striploin, filet mignon, chateaubriand, T-bon, porterhouse - marinate them? In no case, this meat will tell all the most interesting things about itself, without outside help. The main thing is just not to ruin the steak. The Optigrill contact grill, for example, automatically determines the thickness of the piece and, depending on this, builds the optimal temperature regime: you just need to select the desired degree of roasting - and wait for the corresponding sound or color signal.

Ribeye

Perhaps the most famous and popular steak in the world. It is taken from the thick edge of the dorsal part of the bull's rib cage - from the 6th to the 12th rib. In the USA, bone-in ribeye is often called rib steak, and boneless ribeye is often called Spencer steak, or rib-eye itself. In Australia, on the other hand, a ribeye is a bone-in steak, while the boneless version is a scotch fillet.

Ribeye consists of muscles that experience minimal stress during the life of the animal, so the fibers of the meat are soft and tender. This steak has four muscles - spinalis dorsi (upper piece of steak and, very fatty, with loose meat fibers, it is considered the most tasty part, it is separated from the rest of the steak by a large layer of fat) , multifidus dorsi, longissimus dorsi and longissimus costarum. The closer the part of the carcass was to the head, the more spinalis dorsi there will be in the steak, and accordingly, the tastier and more valuable it will be.

Due to the significant fat content and its even distribution throughout the entire piece of meat, it is the most unpretentious in preparation and is guaranteed to be tasty, juicy and soft steak. The fat is also responsible for the pleasant, buttery, nutty flavor present in the finished steak. When heated, it melts and soaks the already soft fibers, making them even juicier and melting in your mouth.

The ideal degree of doneness for a ribeye is: medium rare, lovers appreciate rare, but medium will also be good. Cooking this steak is very simple: season with salt and sear each side and sides of the rib eye in a very hot pan or charcoal grill for a minute. The entire roasting process will take approximately four to six minutes for an average 300g steak, during which time the steak will reach medium rare. If you want to sear the meat further, reduce the heat or move the steak to a cooler section of the grill and cook to your desired level of doneness.

Cowboy steak

This is the same ribeye, only on a short rib (in Russia, cowboy steak is often called simply ribeye on the bone). Average weight - 600 g. If you cook a cowboy steak on a charcoal grill, then first it is better to simmer it for fifteen to twenty minutes in a cold zone, turning it every five minutes, and then quickly fry it on both sides high fire before education delicious crust. If you cook in a frying pan, you need to quickly fry it over high heat on all sides, including the edges, and then put it in the oven preheated to 200 degrees (the time it should spend there depends on the desired degree of frying; the easiest way to control it is with using a temperature probe). Recommended degree of roasting is medium.

This steak is similar to a tomahawk - ribeye on a long trimmed rib about 15 centimeters long: it resembles an Indian battle hatchet, hence the name. In part, the tomahawk is a marketing device to help sell a bone for the price of marbled beef. Many sellers and chefs, however, argue that the point of the bone is not only the visual wow effect - but rich aroma, which she gives to the meat. The statement is controversial: she will transfer it to the broth with much greater success than fried steak. In addition, for a tomahawk you will need either a grill or a decent-sized frying pan. You should treat a tomahawk the same way you would a cowboy steak.

Striploin

Aka New York steak (it got its name because it was... signature dish New York restaurant Delmonico's). It is cut from a thin fillet edge located in the lumbar region of the carcass after the 13th rib. There is a strip of fat along the perimeter of the steak, sometimes it is cut off.

Striploin is distinguished by large and dense meat fibers and a low content of intermuscular fat. It's more flavorful than ribeye, with a distinct meaty flavor - but the striploin requires an eye and an eye. It is very easy to dry it out; you need to cook the striploin first on high heat, then on low (in the case of a charcoal grill - first on high heat, then in a colder zone). The ideal degree of roasting is medium rare. Season this one steak is better just salt and pepper so that nothing interrupts the taste of the meat.

Filet mignon

Tenderloin steak, that is, the psoas major muscle. This muscle is practically not involved in the life of animals; there is almost no connective tissue in it, so it remains very soft. A whole tenderloin is a long piece of meat, shaped like a pencil, thickened on one side and sharpened on the other. For filet mignon, the second part is used - narrow, it is believed that it has the most delicate taste. It is cut into small cylinders - thickness varies from 3 to 6 cm.

On average, one animal can only produce 500 grams of meat for filet mignon, which is why this steak is so expensive. But at the same time, many connoisseurs of fried beef do not like it too much. Filet mignon contains almost no intramuscular fat, its taste is distinguished by creamy, velvety tenderness, but not meaty expressiveness. It is valued for its juiciness and softness, but not for the taste and aroma of meat, and that is why it is conventionally called a “female” steak (as opposed to a “male”, brutal “New York” or T-bone).

When cooking filet mignon, you need to fry it for four minutes on all sides, and then leave it to rest for five minutes, wrapped in foil, or fry it on all sides until nicely browned and put it in the oven for 10 minutes. The recommended degree of roasting is medium; it is almost never cooked with rare meat. To make filet mignon juicier, it is often wrapped in bacon when cooked; it also protects the surface of the steak from drying out. The second option to achieve a firm, but not dry crust is to periodically coat the steak with oil during cooking. Thanks to its mild taste and leanness, filet mignon goes well with aromatic, complex sauces.

Konstantin Ivlev talks about how to cook filet mignon in a contact grill.

Chateaubriand

Chateaubriand is also made from tenderloin - only from its widest part. Unlike filet mignon, it is prepared whole, not cut into pieces - so this is a serving for two, unless, of course, it is eaten by a person for whom half a kilogram of beef, even lean, does not pose any digestive problem. This is probably exactly what the Viscount and writer Francois-René de Chateaubriand was like, after whom, according to one version, this steak is named. However, there is another version - about the city of Chateaubriand, where high-quality cattle were raised.

When cooking shatborian, you must first seal it on all sides over high heat, and then bring it to the desired degree of frying over a lower fire - or send it to the oven preheated to 200 degrees for 15–20 minutes, depending on the desired degree of frying. Then you need to let the steak rest in a warm place. Classic chateaubriand is a well-done crust, a thin layer of well done, then medium and finally soft flesh with blood in the center.

Chateaubriand, like filet mignon, is traditionally served with sauce. At the beginning of the 19th century, it was a sauce of the same name made from white wine, shallots, thyme, mushrooms, bay leaves, tarragon, beef broth And butter with parsley. Nowadays, chateaubriand is most often accompanied by sauce.

T-bone

The name (T-Bone Steak) fully corresponds to its appearance - it is a steak made from two pieces of muscle separated by a T-shaped bone. On the one hand there is a tender lean tenderloin, on the other there is a brutal striploin with a rich meaty taste. The farther from the head the steak is cut, the larger it is and the more tenderloin it contains (filet mignon). The largest steaks, in which the diameter of the part of the tenderloin exceeds the size of a golf ball, are called porterhouse. Florentine steak is also a T-bone or Porterhouse, but, as a rule, it is made from the Italian Chianina and Marremana beef breeds. Kuban steak, invented by Tahir Kholkiberdiev, is a porterhouse made from the meat of Kuban bulls and cows. Close to the T-bone, the club steak is a bone-in steak taken from the end of the thin edge where the portion of the tenderloin is negligible.

Since the T-bone is essentially two different steaks in one, you need to cook it carefully so as not to dry out the tenderloin, while the striploin is not yet ready. You need to fry it in a frying pan over moderate heat for 15–20 minutes, turning it over every 2–3 minutes, and it is better to keep the part with the tenderloin away from the epicenter of the heat. Or do this: quickly fry over high heat until crusty, turning every 30 seconds, and then bring to a moderate heat, placing the part with the tenderloin in a cooler zone. Then, be sure to let the steak rest. The same recommendations apply to a charcoal grill. The ideal degree of roasting is medium rare. However, the same degree in different parts T-bone is not always achieved, and if for tenderloin it turns out to be medium rare, then for striploin - medium.

Alternative steaks

This is the name given to steaks from those parts of the carcass that most people previously did not consider steaks and which were previously intended for baking, stewing - or minced meat. But it turned out that if you handle them correctly, then alternative steaks turn out excellent in a frying pan or on the grill. This is meat may seem harsh but it has a rich beef taste and is significantly cheaper than premium cuts (the difference in price is up to three times) . Alternative steaks can be marinated to make the meat softer and add new flavors to its taste. Recommendations for cooking on a frying pan or charcoal grill are below, and in the case of a contact grill, simply decide what degree of doneness you want and wait for the appropriate signal in the “Red Meat” mode.

Skirt steak

Steak from the diaphragm, an unpaired encircling muscle that separates the chest and abdominal cavities. One of the so-called alternative, that is, steaks from non-premium parts of the carcass.

Skirt steak is usually called only the softer part (inside skirt), which belongs to the hem, but sometimes also the part cut from the flank (this steak is also called the outside skirt, but more often it is sold under the name machete steak).

This steak has large fibers with layers of fat, and proper preparation it is very juicy, although a bit tougher than premium thick or thin cuts. To soften the meat, it is recommended to first strip it of numerous films and lightly pre-marinate it (marinades made from onions or citrus fruits are suitable, as well as with the addition of soy or Worcestershire sauce and vinegar like balsamic). Another way to tenderize a skirt steak is to make small mesh cuts on both sides of it before marinating. The marinated steak is fried quickly, 3 minutes on each side.

However, you can do without marinade, just season the skirt steak with salt and pepper and grease with vegetable oil - and now the main thing is not to dry it out: the steak is very thin, so fry it over moderate heat. 10–15 minutes, turning every 2–3 minutes, optimal roasting is medium rare.

Machete

About machete steak (aka outside skirt) everything is basically said a little higher: it is a thin and long diaphragm steak, so named because its shape resembles a Latin American farm knife. A machete should be handled in the same spirit as a skirt.

And here are Konstantin Ivlev’s tips for cooking machete steak in a contact grill.

Flank steak

Flank steak, that is, from the inner fleshy part of the carcass, located between the ribs and thigh closer to the groin area of the animal. This cut produces fairly tough and lean steaks, but they taste very bright, with a distinct meaty aroma. It makes the most sense to marinate the flank steak - for at least a couple of hours, and preferably overnight. Marinade options - chimichurri sauce; combination vegetable oil, wine vinegar, garlic and soy sauce and honey; combination of onion, soy sauce, olive oil, balsamic vinegar and sugar. Fry the marinated steak on a charcoal grill or frying pan for about ten minutes, turning regularly, until medium rare, maximum medium. (In a contact grill, of course, there is no need to turn over.)

Butcher's steak

Steak from the meaty part of the diaphragm. In English it is also called hanger steak or hanging tender, in both cases the word “hanging” is important: it describes the position of the muscle, as if suspended inside the animal between the lungs and the abdominal cavity. This part is called a butcher steak because butchers often did not put it on sale, but kept it for themselves - both because of its not too impressive appearance and because of the rich meat taste and aroma that it resembles flank steak. Some people claim that butcher's steak tastes like liver, but you could also call it bloody taste.

A vein runs through the center of the steak, to which large fibers of meat are attached at an angle of 30–40 degrees. It is usually removed before frying, dividing the piece into two narrow parts.

This part of the diaphragm is one of the least active muscles during the life of an animal, so the main thing is not to dry out its tenderness. So you can fry it with minimal seasonings like salt and pepper and a sprig of thyme in vegetable oil with a little added butter - 5-6 minutes, turning often, until medium rare, maximum medium. But you can first marinate the butcher's steak in a spicy and sour environment (base - citrus fruits, wine, wine vinegar), and fry it just as briefly, turning it constantly.

Chuck roll

Neck fillet, part of the long dorsal muscle between the shoulder blade and the ribs. Chuck roll tastes like ribeye (it's a neighboring cut), but it's quite stringy meat, and a steak from it is unlikely to melt in your mouth. This cut is ideal for stewing and - after pre-marinating- for barbecue. For steaks, it can also be marinated. Or you can add salt and pepper and cut the vein running through the steak in several places (thanks to this it will become somewhat softer during the cooking process), fry for a couple of minutes on each side over high heat, finish cooking on low, also turning over every couple of minutes. Recommended degree of roasting is medium.

Top blade

Steak from the outer part of the shoulder blade, a wide, long piece of meat. The second most tender and soft part (after the tenderloin) is the part of the carcass, which also costs half as much.

The top blade is split in two by connective tissue - and this creates problems when frying: heat turns it simply into rubber. The solution is to simply avoid it carefully with a knife on the plate. Or pre-marinate the steak - the base options are still the same: onions, citrus fruits, wine, vinegar, choose to taste (sugar and honey - optional, they are needed not so much for sweetness, but for providing beautiful crust Maillard reaction, which involves sugars and amino acids).

Flat iron

This is the same outer part of the blade as the top blade, just cut differently. If you cut a cut crosswise so that the connective tissue runs down the middle of each piece, it is a top blade. If the long, flat strips of meat are removed from the vein, you get two flat irons. They are fried either in whole pieces or divided into two halves. Recommended degrees of frying are medium rare or medium, it is important not to overdry, so you need to fry quickly. You can marinate a flat iron if you like, but it's good with minimal spices - like a ribeye.

In addition, Konstantin Ivlev’s story about how best to fry this steak in a contact grill, having previously marinated the meat in honey-mustard-oyster sauce.

Denver

Steak from a small muscle located between the cervical spine and the shoulder blade. This is the most tender part of the neck cut: unlike Chuck Roll, Denver is a relatively soft steak. A relatively new cut - it was first introduced to the market in 2009 (the industry does not stand still, and butchers are still picking out interesting pieces from the carcass that are suitable for steaks). Best steaks are obtained from an aged cut, the Denver marinade will not hurt. The optimal degree of doneness for Denver is - medium

The youngest steak - American meat expert Tony Mata isolated it in 2012 (by the way, it was he who invented the flat iron in 2003) - from the part of the shoulder that was previously used for minced meat. Mata's proposal was to trim off all the unnecessary stuff, like connective tissue, and proclaim what was left as the new steak. Vegas Strip has a similar flavor to New York, albeit with a tougher texture, but is softer than many other steak alternatives and does not require marinating. The ideal degree of roasting is medium.

Picanha

A triangular-shaped steak from the rump, from the upper part of the thigh, covered with an even layer of fat on top. In English this part is called top sirloin cap.

This is the favorite cut of Brazilians, who cannot imagine churrasquerias, establishments specializing in meat, without it. In Brazil, picanha is divided into three parts perpendicular to the fibers, seasoned with salt and pepper, bent into a semicircle with the fat facing out, strung on skewers, pressing the pieces closely together, and fried over an open fire, constantly turning, and then cut thin pieces- again across the fibers.

It is better to cook whole picanha in the oven, but in Russia it is often sold in the form of sliced steaks. They must first be salted and left to marinate for half an hour, and they must be fried, remembering the main thing: do not dry them out. First, on high heat for two minutes on each side (then on low for another 2–4 minutes on each side; in the case of a charcoal grill, on indirect heat). The meat is lean, but due to the fat strip, it is given the necessary juiciness during this time. The ideal degree of roasting is medium. Picanha is valued not for its tenderness, but for exactly the opposite: for its brutal texture and rich meaty taste. If you want to pre-marinate the picanha, we won’t dissuade you: it will also turn out very tasty.

Sirloin

Also a cut from the rump. It is cut from the loin area near the widest part of the tenderloin. The meat is quite soft, but at the same time aromatic. Whole sirloin is best baked: rub it with salt, pepper, rosemary, thyme and oregano (or other herbs to your taste) and place in the oven preheated to 160 degrees for an hour and a half. Sirloin steaks are easy to dry out, especially if you focus on the part where the strip of fat is located: the optimal degree of roasting is medium, or better yet, medium rare. Fry it for a couple of minutes on each side on a charcoal grill - or in a frying pan on small quantity vegetable oil (at the end, add a piece of butter, a couple of cloves of garlic and a sprig of rosemary to the frying pan). If you are grilling on a contact grill, just press the button and wait for the desired degree of doneness. And be sure to let the steak rest after cooking.

Ramp steak

Tail steak, with pretty tough meat: The muscles in this part of the animal are constantly working during its life. The main advantages of ramp are its low price compared to premium steaks and its bright, rich beef taste. Before frying this steak, it is better to marinate it thoroughly (4-8 hours) (the bases are traditional, to your taste: citrus fruits, wine, good vinegar, it turns out very well with teriyaki). Fry over moderate heat for 2-3 minutes on each side, and then let rest - it will be medium rare. If the steaks are not marinated, fry for 4-5 minutes on each side, turning regularly, also over moderate heat.

Walking through a grocery store or visiting a butcher's shop, any shopper will be overwhelmed by the variety of choices. Which meat should you prefer? Which part of the steer is ideal for stewing, and which part will make an unforgettable and juicy steak? How to choose meat for steak?

In fact, choosing and buying marbled meat is quite simple. In this article we will reveal several secrets that will help you understand why one steak needs to be marinated, while another is suitable for medium rare frying. So, how to choose the right marbled meat?

Remember: the less muscle is involved in the movement of the animal, the more tender it is. And vice versa, the more actively the muscle works, the tougher the meat will be and, accordingly, suitable for long simmering, baking or pre-marinating.

When choosing meat for steak, always pay attention to the following things:

Breed.
Fattening a bull.
Amount of connective tissue.
Steak marbling.
Method for storing meat for steak.

What portion of marbled beef is used for steak?

Connective tissue is good if you are planning to stew meat. But when we grill steaks, the fibers don't have time to break down and turn into a delicious, tender dish.

What makes up the price of marbled meat?

the most tender fillet

Don’t forget about such an important factor as ripening of meat (dry or wet). When buying meat in vacuum packaging, do not be afraid if the shelf life has passed the middle. Remember that the longer the meat ages, the better it affects the taste of the product. Conversely, the less time has passed since the meat was placed in a vacuum, the more likely it is that the steak will be tough.

How does the breed of bull influence the taste of marbled meat?

meat quality

Steak meat acquires unique tenderness and softness due to layers of fat, which melt during the cooking process, filling the steak with noble juice, which in turn increases calorie content, making it juicier and softer in taste. Even if you overcook the meat, the marble layers will prevent it from becoming dry.

I won’t be mistaken if I say that every man, in addition to scrambled eggs and fried potatoes, should be able to cook. At least that's the legend. I didn't know how until recently. However, even now, if I show my steak to a knowledgeable person, he will most likely take a photo of it and post it on his Instagram with the hashtags #lol, #whatisthis, #hethinksthissteak.

Despite the fact that my experience in cooking steaks is still limited, I try to study everything new diligently, and therefore I started with the theory - how to choose the right meat for steak.

Types of steaks

None of the types of steaks have a Russian translation. In addition, if you order a pork or chicken steak in the presence of a knowledgeable person, you will most likely be looked at condescendingly. It is believed that steak is made only from beef.

Depending on which cut is used, there are several (up to ten) types of steaks:

Ribeye- subscapular part of the carcass. Contains a lot of fat, so the meat turns out juicy.
Club steak- the back part of the carcass is used as a tenderloin. The steak has a small bone.
Filet mignon-considered the most tender meat, not prepared with blood.
Chateaubriand- the same filet mignon, but laid out lengthwise on a plate.
Tornedos- small pieces of tenderloin from which medallions are made.
Skirt steak- beef flank meat. It is considered quite hard, but tasty.
Porterhouse steak-separated by a T-shaped bone, contains a large amount of fat, which makes the meat juicy.
Roundrumb steak- a round piece of tenderloin from the hip.
Striploin steak- tenderloin that looks more like a sirloin strip than a steak.

How to choose

Despite the variety, each steak is suitable for different situations. Ribeye, for example, is considered the most unpretentious in cooking and at the same time very tasty. Tenderloin has a large amount of fat. Striploin steak is a softer cut than ribeye and is the steak most often served in steakhouses. Filet mignon is the most tender, almost “buttery” meat, but does not have such a rich taste due to the small amount of fat.

Randy Irion, marketing director for the National Cattlemen's Beef Association, has some tips for selecting and cooking the right steak:

Buy thick pieces at least 2 centimeters thick.
Don't avoid fatty cuts: Fat gives the steak flavor, makes it juicy, and maintains its shape while grilling.
If you want to cook the perfect steak, you'll have to buy a thermometer. Required temperature for rare steak - 51 °C.
Do not pay attention to the labels “organic”, “non-GMO”, “natural product”.
Ideally, you should buy your meat from a butcher shop rather than a supermarket.
If the meat gives off a slight ammonia smell, it is not fresh.
When you get home, feel the steak. If your fingers stick to the meat, it means it is close to being lost.
Ribeye is the best choice if you don't want to spend a lot of time choosing. According to Irion, almost any butcher or cook will tell you that ribeye is their favorite type of steak. It is not the most delicate, but has the richest taste.