1. The Cut and Grade:
The cut is subjective, as everyone prefers a different cut. However, grade is not subjective. The grade is determined mostly by “marbling,” which means specks and streaks of white fat that you find throughout lean meat. With more marbling, there is more flavor. The grade is determined by the USDA who lays it out in an understandable way. A simple tip: don’t use anything below Choice.
2. Keep It Simple:
When it comes to seasoning, less is always more. A good cut of meat will always pair well with basics. All that you need is some kosher salt and freshly ground black pepper and your meat will cook itself.
3. Letting It Rest:
Although this step is last, it is definitely not the least. It is easily one of the most important, yet overlooked steps. When the steak is heated, it’s natural for the juices to run away from the steak. You don’t want to cut into a piece of steak and just have it sit in a puddle of juices. Instead, let the steak rest for at least five minutes and let the juices marinate in the steak. This allows the steak to hold onto those juices and create an even better tasting bite.
Hopefully after learning these three tips, you’ll be on your way to cooking a perfect steak. When you don’t feel like cooking, however, be sure to visit us at Christner’s Prime Steak & Lobster in Orlando, Florida!