CHOOSING
THE PERFECT STEAK
Cooking the perfect steak is an
art.
Before we even start talking about how to grill
the perfect steak, it is vital that you know at
least a little about the raw meat.
Today I will introduce you to the
raw steak that you are going to grill, and tomorrow
I will tell you exactly how to grill that perfect
steak of your choice.
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There are roughly fourteen different cuts
of steak. Yes. Fourteen.
After this article, when you choose that perfect steak
to grill, you will be making a very informed decision.
We will concern ourselves only with the
popular ones that are suitable for grilling.
Eye Fillet
Also known as the tenderloin, this is usually and justifiably
the most expensive cut. There's not very much of it and
it's found under the sirloin, or middle back. It's excellent
for grilling, but not easy to find as most of it goes
to expensive restaurants. This is also the cut that is,
or should be used for Steak Tartare. (finely chopped raw
steak)
Fillet
Sometimes called 'Undercut', this is the tail end of the
Eye Fillet and is more freely available, but also relatively
expensive.
Fillet is the most tender of the easy-to-find cuts, but
it is also the least tasty. It is best marinated or served
with a sauce.
Sirloin
Sometimes also called the Porterhouse Steak, and arguably
the tastiest of all the steaks.
This steal has a filament of gristle just under the fat
that requires patience to remove. If you are buying ready
cut sirloin from a good butcher it will already have been
removed.
Rump
As the name suggests, this steak is from the rump of the
animal and is good for barbecue and pan grilling, but
is probably better braised.
It is not as tasty as sirloin, and definitely not as tender
as fillet.
T-bone
Many of you may not know that a T-Bone Steak is really
two steaks in one.
It has the sirloin on the one side, and the fillet on
the other.
This steak responds well to grilling, but a light marinade
is recommended.
There you have it. Five different cuts
of steak. But that is only the beginning.
Your choice of cut will obviously depend
on your personal preference, and your budget.
Some people like their steak to melt in
their mouth, while others prefer it a bit chewier.
No matter what your fancy, it is imperative
that you start with a good steak.
There are many different grades of meat available.
In South Africa, meat is graded as follows:
Grade Tenderness
A |
Most Tender |
Purple Stamp |
AB |
Tender |
Green Stamp |
B |
Less Tender |
Brown Stamp |
C |
Least Tender |
Red Stamp |
A number from 0-6 follows the letters.
The number specifies the fat content of the meat.
O = No fat and 6 = Excessive fat.
If you for example prefer a very tender
steak with a little bit of fat you would look for an A-2
or A-3 grade cut.
If you prefer a slightly less tender cut with no fat you
would look for an AB-0.
Now go out and buy the steak, and then
read the next article on how
to grill the perfect steak.
Doesn’t matter whether you prefer a B-4 rump or
an A-2 sirloin.
And tomorrow, you will be considered a
professional steak artist!
Kader Khan
Editor
info@yummie.co.za
