For those of us who love red meat, there is nothing better than a juicy steak cooked to perfection. At Dressler’s, we love steak. We want you to love it too, whether you’re dining with us or eating at home. Getting a restaurant-quality steak at home is not impossible, but many people struggle when it comes to buying and cooking it. Here’s some of our tips for selecting and preparing a mouthwatering steak.
What’s in a name? Steaks with Chuck and Round in the name are lean cuts, which means they usually cook up tough. These steaks need to be marinated or prepared in a slow-cooker. Chef Scott does not recommend grilling these types of steaks–you may be disappointed.
Steaks with Rib and Loin in the name (rib-eye, rib steak, strip, porterhouse or T-bone) have more fat in them. These steaks stay tender and juicy when cooked on the grill. One of Chef Scott’s favorites is Dressler’s Blackened Heart of Ribeye served with fingerling potatoes, asparagus, and herb blue cheese butter.
Look for marbling (little white flecks of fat) when you are purchasing steak. The bits of fat melt away while cooking and add flavor to the meat. Don’t trim off the bigger pieces of fat until you are finished cooking, because it keeps the meat moist. Look for steaks with plenty of marbling, and choose ones that are between one and two inches thick.
You’ve selected a steak, now what? No matter how you choose to cook your steak, make sure it is cooked to your taste (rare, medium-rare, medium) by using a instant-read meat thermometer. The USDA does not recommend consuming beef below 145℉, but most of us do not like to eat our steak that well-done. Here are the steak temperature guidelines from the Food Network:
- 125℉ rare
- 130-135℉ medium-rare
- 135-140℉ medium
Once you’re finished cooking, let the steak rest for a few minutes (this allows the juice to be redistributed throughout the meat). Then slice and enjoy!