HOW TO BUY A STEAK
Raymond Skelton, manager of Ainsworth Meats in Magnolia, has many tips on what to watch for when selecting a steak. He said to look for marbling and thickness because that is where the taste and tenderness come from. Steak shoppers should find a steak that is an inch up to an inch and a quarter thick.
“It takes a little bit longer to cook, but if you’re really into steak, you don’t eat well-done steaks,” Skelton said.
In order from top to bottom: filet, tenderloin, rib-eye, T-bone, New York Strip and sirloin.[/caption]
The best steak comes from the rib, loin and sirloin because they are the least working muscles, Skelton said.
“The bigger and bulkier the muscle the more tough it’s going to be,” he said
Skelton said a filet mignon is actually tenderloin and is considered the most tender because it is not a working muscle.
Different steak types come from different sections of the cow
- Rib-rib steak, ribeye roast and boneless ribeye roast
- Loin-porterhouse, T-bone, New York Strip and tenderloin
- Sirloin-tri-tip roast, tri-tip steak and top sirloin steak
Steaks range in tenderness depending on the cut
- tenderloin or filet
- T-bone and New York Strip
- Sirloin steak
Grade prime rib will be the most expensive cut of beef you can buy, Skelton said.
HOW TO COOK A STEAK
- First, ask your butcher to cut your steak to your specifications.
Get the steak a day ahead of time, and let it season in the refrigerator.
If you cook your steak on the same day, season it and set it out of your refrigerator for 30 minutes.
Heat your grill to 400-500 degrees. Charcoal or gas does not make a difference.
Sear on one side for 45 seconds to a minute, then flip it over to sear the other side and cooking starts.
Rare: 3-4 minutes per side
Medium: 5 minutes per side
Medium well: 6 minutes per side
Well-done: 7 minutes per side
Rest the steak for three to five minutes. The steaks will cook for 60 seconds after removal from grill.
HINT: Put well-done steaks on first, medium next and put the rare steak on last.
“That way everyone’s steaks finish at the same time,” Skelton said.
RESTAURANTS IN THE WOODLANDS WITH STEAK SPECIALS
This 22 oz. center cut, rib-eye steak is seasoned with sea salt and black peppercorn and then grilled. It is served with Roquefort wild mushrooms.
The cowboy steak, called cote de boeuf in French, features a frenched rib bone and can be shared between two people.
25250 Grogan’s Park Drive,
Bob’s Steak & Chop House
The fillet mignon steak option at Bob’s Steak & Chop House is a prime-cut fillet that is seared on both sides, roasted on a broiler and then put to rest off the grill for about 15 minutes. It is put back on the grill again for a short amount of time before serving to guests.
Price: 9 ounce, 12 ounce, and 16 ounce, from $45 to $58
1700 Research Forest Drive, Shenandoah,
The Picanha, which is a heavy marbled, medium rare steak, is the most popular steak in Brazil. It is made from the tri-tip, also known as the rump cover and is considered the best cut of beef available in South American countries. At Guri Do Sul the Picanha is the house special.
Price: $29.99 for lunch, $49.99 for dinner
1400 Research Forest Drive,
The Filet Medallions Oscar features a center-cut, top sirloin steak medallion that is grilled and topped with crab, asparagus and Bearnaise sauce, which is made of egg yolks and tarragon.
2301 N. Millbend Drive,