Prepare your Steak Right Way
Choose your cut of meat
When it comes to steak, it may tend to mean certain cuts over others People choose the one that suits their liking taste and budget.
T-bone steaks: Strip steaks and it comes from cow s loin, where meat is extremely tender a bit expensive.
Porterhouse: ls part tenderloin and part strip steak with a thin wedge of a bone between the two cuts to impart loads of flavor.
Rib Eye: Rib eye comes from the rib of the steer, hence its name.It is what many of us think when the word steak comes to mind.It has thin layers of fat in between meat, giving it a silky texture and a great taste.
Sirloin: Comes from the rear back of the animal, near T bone and porterhouse — expensive but tasty cut of meat.
Buy a thick steak — 3.8-5.1 cm [1 1/2 -2 inches} thick steaks are best to get brown crispy outside and pink, juicy interior.
That's why thick steaks are better than thin steaks, whereas with thin steaks it s nearly impossible to get crisp and juiciness.
Marinade or dry rub.
Two methods to add flavors to your steak, choose any of one
Rub:
1/2 teaspoons kosher salt.
2 tablespoons:
Fresh ground pepper.
Sweet paprika.
Ground cumin.
1 tablespoon:
Onion powder.
Garlic powder.
Dried oregano leaves.
Marinade :
1/2 cup :
chopped basil.
soy sauce.
olive oil.
1/3 cup :
lemon juice.
1/4 cup.
Worcestershire.
parsley.
3 pieces crushed garlic.
Marinade for 2 to 12 hours before cooking.If marinade or rub was not used add salt 40 minutes before cooking Do not use pepper, it can be burn during cooking. Sprinkle pepper when cooking is done.
Let your steak reach room temperature to cook the meat in less time.
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