Info for this weekend's Grill fun: A Guide to Steak Cuts

The Daily Meal ^ | Jun 28, 2013

[US Navy Vet]

Look a the included Slide Show for more info.

[BipolarBob]

At first glance I thought cat was on the menu.

[US Navy Vet]

NA just Dog, WOOF WOOF! :-)!

[Doogle]

"hmmmmmm"....*tossin tuna flat tasteless bread sandwich over fence to noisy neighbor butt sniffer*

[Kansas58]

Rib Eye, Porterhouse, T Bone, then Sirloin, in that order are my favorite cuts.
On the grill? I like to start with frozen cuts over a hardwood bed of coals. 4 minutes each side, then test, then maybe another couple of minutes if too rare.
Worcestershire sauce at the ready if they get too dry.

[0.E.O]

bump

[Safetgiver]

I’m sick of grilled steaks this far into summer. Tonight, It’s tuna steaks!!

[Gay State Conservative]

We are not amused

[elcid1970]

“To avoid overcooked steak, simply instruct your waiter to stride briskly through the kitchen while waving the steak in the direction of the stove.”

Old quote.

[Gay State Conservative]

Tonight, It’s tuna steaks!!

Tuna steaks? What kind of sissified Commie are you?!?!

just joking

[wrencher]

“I’m sick of grilled steaks this far into summer.”

Could you adopt me?

[ZirconEncrustedTweezers]

I’ve only done tuna steaks once. It seems the trick is to cook it over screaming-hot coals for about two minutes per side.

[bgill]

Until the beef association decides to change the cut and rename them.

Tonight, it’s ribs here.

[traderrob6]

Bacon wrapped Pork boneless center cup loin chops 1 1/4 “ thick are a far more economical (and in my mind) more flavorful choice.

On special at our local IGA for 1.79/lb. for 1/2 loin.

[traderrob6]

[matginzac]

Though raised in CA during the hippie dippy sixties and seventies, I only go back for visits, as short as possible. Whilst there a while back, my relative cooked up a tri-tip cut, known as the “poor man’s tenderloin”, I understand.
Absolutely deeeelish, tender, easy to prep, easy to cook....
At the risk of creating a run on this cut, I share this with fellow FReepers out of deep love...
Enjoy!!!

[MHGinTN]

I read once that it is the outside surface of steak and roast which can have salmonella, etc, bacteria, so if you heat the outside surface above 160 degrees then the even bloody inner meat is bacteria free. Is that correct? ... I happen to really like steak tartar, after marinating the meat in Dale's for a few hours in the fridge. I was told it's like 'salt cured'.

BTW, London broil roast cut is my favorite. I can get four meals from an $11 roast by cutting it into two stew beef portions and thin slicing the other two portions for stove top cooking and marinating.

[US Navy Vet]

Yep that is correct, the OUTSIDE of INTACT Meat is where the “nasties” “reside and GROW”, the INSIDE of INTACT meat is PRETTY much “clean”. Hamburger and ALL GROUND Products MUST be cooked THOUROUGHLY to a temp ABOVE 160 Deg F to KILL ALL “NASTIES”!

[kevkrom]

Yep, that’s why the optimal way to cook steak is over wicked high heat - you want to sear the outside, while keeping the inside warm at best. (As in, the three levels of doneness for steak: rare, medium rare, and ruined.)

As for true “tartare” preparations, what you are actually doing is “cooking” the meat with acid instead of heat. Same effect - kill the beasties but not the steak.

[MHGinTN]

This is making me hungry!