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Every spring, we anticipate the sun and nice weather coming with such excitement. This year, the anticipation seems so much more because of the rough winter we have all had. The first weekend of May is finally the time where we can all exhale and know that it is ok to finally clean out the BBQ, and know that summer parties are just around the corner. In this blog we’ll discuss how to choose the “right” steak for you.
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So a lot of times we get asked by customers to help find the best cut of meat for their dinner or party. I often ask them if they mean the “right” kind or the “best” kind, because depending on your preferred method of preparation and cooking, the right and the best can be two very different things.
As a guideline, you should always choose steaks that are at least ¾ of an inch thick for the grill. Ideally, you should shoot for steaks that are about one inch to an inch and a half. This ensures the juices and flavour stay in the steak during the cooking process and don’t run out into your grill.
Everyone has different tastes and preferences when it comes to texture. The best way to learn what you enjoy best is by trying different cuts to help you identify which cut of beef is your favourite. There defintely is some credence to the idea that some steaks are better “cut-out” for grilling with simple seasoning and others benefit from long marinating process. The makeup of the cut of beef (fat content, muscle fibre presence, bone-in variance) all drive the justification between the preparation model. Think now… how do you like your steak? Simple salt and pepper big beef flavour that melts in your mouth or savoury and rich flavours of your favourite marinade or steak sauce?
Straight to the Grill Steaks
Ribeye Steak
Ribeye steak is one of the most popular and more expensive cuts from the rib section. It’s great for grilling because it’s very tender and flavorful from fatty marbling. Supermarket butchers tend to cut the ribeye too thin — look for steaks that are 1-1/2 to 2 inches thick. Ribeyes don’t need a marinade — salt and pepper is just perfect, but a serving sauce is sometimes preferred. Bone-in is called a Rib Steak, bone out is called a Ribeye Steak.
T-Bone Steak
The T-bone is so named because of the T-shaped bone that splits it right down the middle. The cut is from farther up the short loin and is not as tender as the Porterhouse, but it’s still a good cut that’s flavorful and well-marbled, perfect for grilling. Salt and pepper are enough for seasoning, so a marinade isn’t necessary.
Striploin Steak
Strip steaks, often called New York strips, are found in the Porterhouse and T-bone steak cuts from the short loin. They are nicely marbled and very flavorful on their own, so a marinade is not necessary. Generally the least expensive of the three options here. Look for strong marbling through the meat to ensure flavour. Poor marbling and you may end up with a tougher chew.
Steaks to let hang out in a Marinade
Skirt Steak
Skirt steak is a long cut from the plate, the underside. It’s tougher and fattier than most other cuts, but its flavor makes it great for grilling and piling into fajitas and tacos. Marinating is a great way to tenderize the meat. Make sure to grill it to medium-rare — any longer and the steak will be too tough to eat. Skirt steak can be swapped with flank steak.
Sirloin Steak
Less expensive and less tender than tenderloin, the sirloin is a more flavorful and nicely marbled cut from between the short loin an rump roast. Broil, pan-sear or grill the sirloin to medium-rare or medium. A rub is optional but not necessary and a marinade definitely helps break down the steak. Sirloin is cut in a few different variations. Top Sirloin can be prepared into medallions and make an excellent straight to the grill cut – they benefit from the best marbling in the short loin section.
Cloudy & Rainy – Some steaks don’t need a grill at all!
Filet Mignon
Probably one of the fanciest steak cuts, the filet mignon is cut from the tenderloin, between the sirloin and the rib. It’s extremely lean and tender because it’s a muscle that doesn’t do much work. Don’t grill it past medium-rare because you will get a hard, dry and chewy piece of meat. Filets don’t require a marinade, but they are quite lovely when encrusted with spices or peppercorns and when served with a pan sauce.
My Picks
When company comes for summer BBQ’s, you need to have confidence in go to items when you make your purchases. Three of my top “go to” items are Vinces Market Select Top Sirloin Medallion Steaks, Vinces Market Own Pork Souvlaki, and Vince Market Own Kebobs.
Kebobs
We create beautiful kebobs in each location, and range from a vegetarian option to beef, pork, chicken, turkey, or shrimp. These can easily be flipped into an appetizer of part of the meal.
Souvlaki
We have developed our own recipe and marinate our Chicken and Pork Souvlaki for a minimum of 24 hours prior to it hitting the shelves. The flavour punch these items deliver.
Steaks
My favourite is the Vinces Market Select Beef Medallion steak. For the steak lover, this will give you a restaurant style experience at home. The thickness of the cut allows for the medium rare steak addict to be bbq’d very easily.
So… the key message today is to try something new and find the cut of meat that keeps you coming back for more!
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Enjoy our first taste of summer this weekend!
Brian
