You’re standing at the butcher counter or the grocery store meat cooler and you’re overwhelmed. What’s the difference between this steak and that steak, and why does this one cost twice as much? It’s happened to the best of us. Fortunately, you can become a pro at knowing how to choose steak by following some simple principles we’ve included in this steak guide. Let’s get started!
First things first — before we worry about how to buy steak, let’s define what a steak is. We tend to associate steaks with beef, but maybe you’ve also had a tuna or salmon steak. The main defining characteristic of a steak is that it’s cut against the grain of the muscle fibers. However, a few steaks are exceptions to that rule, like flank steak and skirt steak. However you define it, what most people are interested in is making sure they get a good steak.
We’re back at the meat counter, but this time you know what to look for to choose the best steak possible. Here are the six factors that can help you spot a steak destined for greatness on your grill.
The most crucial factor you want to look for in steak is one that’s easy to see at a glance — marbling. Marbling is the bits of fat distributed throughout a cut of beef. Think of marbling as white confetti that means it’s about to be party time for your taste buds.
Look for steaks with plenty of small white specks and stripes. The more solid red a steak appears, the less marbling it has and the tougher and less flavorful it’s likely to be. Unlike large bands of fat, which tend to be chewy and cause flare-ups on the grill, smaller flecks of fat throughout a steak will melt while it’s cooking, creating a bite that is — to put it in technical terms — pure heaven.
Color is another factor to consider. Part of that is looking for milky white marbling and fat, though fat in grass-fed beef can have a more yellowy tint. Either way, the fat should never look brownish.
The flesh on a fresh steak should be a deep pink or light red. A steak that’s starting to look brown or gray isn’t necessarily spoiled, but it means the steak has been exposed to oxygen for longer, which may indicate it’s older.
Another visual test to put a prepackaged supermarket steak through is a quick inspection of the package and the moisture inside. If a steak seems especially wet or is sitting in a pool of liquid, it probably means it was frozen and then thawed, so it’s not the freshest option.
You should also check the packaging just to ensure there are no tears in the plastic shrink wrap or cuts in the styrofoam tray. It’s also a good time to check the sell-by or use-by date to make sure the steak is still well within its window of peak freshness.
Tenderness isn’t something you can see, but you can take an educated guess on how tender a steak will be by knowing its cut. The key is understanding which muscles a cow uses more, resulting in tougher meat, and which muscles the cow neglects, resulting in tender meat. For instance, steaks from the chuck and round tend to be tough, while cuts from the loin tend to be more tender.
In some primal cuts, steaks can be tougher or more tender, depending on their place in the muscle. Top sirloin, for instance, is more tender than bottom sirloin. Keep in mind that tenderness is just one factor. A steak that’s a bit tougher but has better marbling may suit your tastes over one that’s perfectly tender but also lean.
Thickness is another factor, but it’s one that also comes down to preference. Some steak enthusiasts will insist on steaks that are at least an inch thick. Some will even tell you an inch and a half is better. A thicker steak makes it easier to build up a good sear without overcooking the steak. The result is a juicy steak with a nice amount of pink inside.
Again, it’s a matter of preference. You may prefer a thinner, well-done steak. If that’s the case, maybe just don’t tell your steak-loving friends — but we’re not here to judge.
Another point you can look for is a quality grade from the U.S. Department of Agriculture, or USDA. These grades are indicated by red and blue shields on the steak’s packaging — but what does the USDA grade mean? It depends on the grade, but any grade is a good sign, as standard steaks don’t receive them.
The three grades to look for include:
Ultimately, the best cut of steak is the one you like the best. For some, it’s a juicy, tender bone-in ribeye. For others, it may be a New York strip steak that packs lots of flavor into every bite.
Whatever your personal preference, the most expensive cut of steak you’re likely to find at the store or butcher is the tenderloin, or filet. A tenderloin steak is as tender as you could imagine, but it’s also pretty lean, which means it isn’t as flavorful as some other cuts and it dries out easily during cooking. That said, a chef who knows what they’re doing can make a delicious filet mignon that melts like butter in your mouth.
If you want to learn more about steak, you may still have some questions. Here are some of the most common FAQ questions about steak, along with our answers:
Knowing how to pick a good steak is key for any steak enthusiast, but even the best cut of steak will disappoint if it’s not cooked well. Show your steak and your stomach some love by cooking your steak on a pellet grill or kamado charcoal grill from Grilla Grills. All of our grills are heavy-duty and are exactly what you need to take your steaks to the next level. Plus, our grills are a great value, so you’ll have some room left in your budget to get those top-quality steak cuts!
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