So, over the last few weeks, we've been doing a whole lot of cooking steaks.... You may have seen us at one of your favorite locations sampling up our Premium Choice Certified Angus beef.
We've been really trying to get you all to try it and taste the difference...
But... the really cool thing was that I got to talking to alot of people, and it was surprising how many questions were asked about how to pick the right steak to grill.
Since we most recently sampled, three cuts, I'll focus on these... but I promise you, stick with me, and you'll hit a home run every time.
If you are looking for a great steak experience, and a great value, then I would recommend the top sirloin. This cut, is the same one you get at places like Outback. Your best bet is to eat this steak rare up to medium. If you like medium well or well, then you can eat it but I'd recommend another cut.
Moving up the chain, one of the steaks that eats great is the striploin. It is also called the New York Strip, or just Strip. This cut has good marbeling, or fat running through it so it should have lots of flavor... Get a 1 inch cut, and grill it medium rare to medium. Going past that can get tough.
Lastly, let's talk about the ribeye. This is the one that I think just about everyone in Hawaii likes. And, the reason is it has lots of fat. And, fat makes it tasty, and moist. This is the steak that I recommend for anyone who likes medium well to well. All the fat is very forgiving on the cooking.
And here is my final tip. Get a meat thermometer to check the accurate temp of the meat instead of guessing.... and always let the steak rest a few minutes before you cut it to let it relax, and let the juices redistribute.