When you go to the grocery store just don’t the first piece of red meat you see. Follow this guide to steaks:
Porterhouse: The Cadillac of steak. Expensive, but worth the occasion.
T-bone: Thinner cut than the porterhouse. Still delicious.
Strip Steak: The strip of fat gives this steak flavor to savor.
Sirloin: Top is more tender, but either will do. Not my favorite, but there’s some flavor in them.
Skirt Steak: The most underrated steak ever. So much good flavor, but people avoid it because they don’t know how to punch their meat for tenderizing. Perfect for fajitas and cheap too.
Flank Steak: Cheap and tons of flavor here, but make sure your tenderize it. Best served sliced.
Rib Steak: Steak on a bone is way better than without (ribeye). The combination of marbling and muscle makes this steak a good buy.
Flat Iron Steak: Tough, not tasty. Don’t buy.
Chuck Steak: Not for regular steak eating, more for stews and soups. Don’t buy.
Filet Mignon: Tender, but tiny and expensive. If you want to drop some dough on a steak go with the porterhouse/t-bone.
*Quick tip: Do not trim off the fat before cooking. Fat gives the steak flavor so cut it off afterwards
- 1/2 cup Soy Sauce
- 1 tsp Garlic Salt
- 1 tsp Pepper
- 1 tsp (cap full) lemon juice
Rub your steak with the garlic salt and pepper, then pour the soy sauce and lemon juice into a ziploc bag with the steak. Marinate for a day or however long you like.
|Grilled Porter House; Medium Rare|