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Selecting correct cut of steak

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Lorry13 Jun 18, 2010 03:59 PM

hello!

So i've just pan fried my first steak, a New York Strip, and it was amazingly juicy. I only bought it cause of name recognition cause I'd had it before in restaurants.

Question is what are the cuts of beef you recommend for pan frying as I don't own a grill. I remember seeing lots of ribeyes and t-bones at the supermarket. Just want to make sure I'm buying good steaks for frying but at the same time I don't want to be spending money if there are cheap alternatives.

Thanks!

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  1. ipsedixit RE: Lorry13 Jun 18, 2010 04:04 PM

    You can pan-fry just about any cut of steak. In many ways, it can be better than grilling.

    Preheat your oven, get your pan smoking hot, then sear the steak on both sides in the pan, then finish off in the oven.

    10 Replies
    1. re: ipsedixit
      greygarious RE: ipsedixit Jun 18, 2010 06:47 PM

      If it is not more than about 3/4 inch thick, the oven is unnecessary if you like med/med rare or rare. It will continue cooking off heat. I shut off the heat when the juices start to appear on the second side, and let it rest for several minutes for med rare. There are various factors including how cold the meat was when it hit the pan and the heat-retention ability of said pan.

      1. re: greygarious
        ipsedixit RE: greygarious Jun 18, 2010 07:04 PM

        I would never buy any steak less than 1" thick. Less than that, it's simply not thick enough to have the heat from the pan create the nice crusty char without also overcooking the inside of the steak (as you rightly note).

        1. re: ipsedixit
          greygarious RE: ipsedixit Jun 19, 2010 07:46 AM

          With a carefully preheated cast iron pan, thinner steaks can be darkly seared while retaining a medium-rare interior. I routinely buy 3/4" or thinner steaks, never thicker (because I am only cooking enough for 2 or 3 servings).

          1. re: greygarious
            Chemicalkinetics RE: greygarious Jun 19, 2010 07:53 AM

            I presume it all comes down to the temperature of the pan. The hotter it is (and the shorter the cook time), the easier it is to sear the surface without over cook the interior, no?

            1. re: greygarious
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              CocoaNut RE: greygarious Jun 19, 2010 08:28 AM

              +1 - But you have to know your heat source and pan (which is one that must be able to take very high heat and conduct that heat evenly).

              Besides the portioning issues, MANY people simply can't / don't want to afford the 1-1/2 - 2" steak.

              1. re: CocoaNut
                Chemicalkinetics RE: CocoaNut Jun 19, 2010 08:31 AM

                When you said "afford", do you mean financial or health? Heh heh heh. :)

                1. re: Chemicalkinetics
                  c
                  CocoaNut RE: Chemicalkinetics Jun 19, 2010 08:50 AM

                  ooooo.... good question! ;) Only last week, my doc gave me an ultimatum to that effect!

              2. re: greygarious
                ipsedixit RE: greygarious Jun 19, 2010 09:29 AM

                grey,

                I'd have to disagree w/r/t to being able to get a nice char on a 3/4" or thinner steak. The only way I've even come close to getting a nice crust on a think steak is to do the "reverse-sear" method, and even then it's touch and go.

                1. re: ipsedixit
                  greygarious RE: ipsedixit Jun 20, 2010 10:51 AM

                  Apologies for omitting an important detail. Since for me, using a teriyaki marinade for steak is as natural as breathing, I didn't even think to mention it. The marinade adds moisture and improves tenderness. Although I dry the room-temp meat before searing, there's enough sugar to promote faster browning.

              3. re: ipsedixit
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                gfr1111 RE: ipsedixit Jun 19, 2010 07:52 AM

                Ipsedixit,
                I agree. To get the nice crusty char on a steak less than an inch thick, you would have to turn the interior into shoe leather. And I'd prefer something in the inch and a half to two inch range to retain the moist, juicy interior.

          2. w
            weezycom RE: Lorry13 Jun 18, 2010 04:16 PM

            filet and anything from the sirloin will be good as a pan-fried steak, but my favorites are ribeye (sometimes called Delmonico) first and strip steak second.

            1. c
              chococat RE: Lorry13 Jun 18, 2010 04:27 PM

              It all depends on what you want in a "perfect steak". If you value tenderness above all, go with a filet, but know that it won't be as flavorful as something like a New York strip or ribeye. If cost is an issue (and it is for most of us!), filet is generally expensive, sirloin tends to be less expensive... but is not as tender or flavorful as another cut. If you want a little bit of everything, you can go with a T-bone or Porterhouse (which is similar to a T-bone but has more tenderloin attached). But it can also be much leaner, which may be good if you're watching your fat intake. Every cut has it's own pros and cons, and everyone has their own opinion on what is best. Personally, I'm a NY strip steak gal.

              1 Reply
              1. re: chococat
                l
                Lorry13 RE: chococat Jun 18, 2010 04:49 PM

                Thanks for all the advice!
                The "perfect" steak should have flavor but not be tough after cooking. For example, I like skirt steaks but if I cook it myself by frying it ends like a tough mess, but wonderful in say a crock-pot like meal. So I stayed away from skirt steak/flank steak but then wasn't sure how to pick out from the rest!

              2. todao RE: Lorry13 Jun 18, 2010 04:44 PM

                I'd have to agree with just about everything offered thus far. But I would like to add that pan frying is just one step away from braising so even a relatively tough cut of beef can be tamed using that method - all you need is a pan and some patience.

                1. c
                  CocoaNut RE: Lorry13 Jun 18, 2010 06:45 PM

                  Since you enjoyed the strip steak (also referred to as a Kansas City (KC) strip) or simply a "strip", you'd definitely enjoy the T-Bone or Porterhouse. Each of those cuts include the "strip" on one side of the bone and a filet on the other - the T-bone has a much smaller portion of the filet, but sometimes, there is a portion that would rival the Porterhouse (about $1/lb more expensive). Either of these give you the best of both worlds, but as someone else has said, the filet, thought outrageously tender, lacks much flavor due to its lack of fat.

                  Because of the bone in either of the above cuts, you will need to increase the cook-time in some fashion to make certain that the bone comes up to heat in order to cook the meat on either side to desired doneness. This really isn't difficult, you just need to be aware of the need. If the steak is under 1", you should be able to accomplish it on the stove top, cooked in the same fashion as you cooked your strip. Any thicker, you'll probably need to sear it on both sides, stove top, and finish it in the oven.

                  Another quality steak is the rib-eye, which is heavily marbled with the most flavor. Personally, because of the fat content, I wouldn't do this in a frying pan. The fat would tend to "puddle" and give the steak a greasy feel to it. With this cut of meat, you'll find it both bone-in and boneless. The bone-in could be considerably less per lb than it's boneless counterpart - just know that the rib-eye bone is quite large, ie heavy, so it may not be the deal that it seems to be. HOWEVER, the bone does impart some additional flavor, so that becomes a personal preference.

                  With any steak, remove it from the refrigerator for about 30 minutes or so prior to cooking to get the chill out of the meat and bone. This will help the meat cook more uniformly.

                  Because of the economy being as it is, most all of my local grocery stores - even the very high end ones - usually have at least one cut of steak on sale each weekend. I'd shop those and enjoy whichever cut you find on your plate!

                  As to "grades" I try to buy either Prime or Choice and bypass Select. "Prime" can and is quite expensive, so seek out Choice when possible. http://www.steakperfection.com/grade/

                  4 Replies
                  1. re: CocoaNut
                    Will Owen RE: CocoaNut Jun 19, 2010 02:36 PM

                    Choice is my choice for ribeye, and I do NOT want it off the bone, because that's DESSERT, dammit! These can be pan-broiled without excessive greasing in a blazing hot skillet, but I like to use a Lodge grill pan - you can get a big one, about 14", for around $25. Second-best in my estimation is gas or charcoal grilling, but now that my vent fan is dead that's what I'm stuck with.

                    I get steaks out at least an hour before they're to be cooked, salt and pepper them, then drape a clean cotton dish towel over them to keep the bugs off. The salt dry-brines them a bit; they don't come out tasting salty, just beefy.

                    1. re: CocoaNut
                      tommy RE: CocoaNut Jun 20, 2010 05:34 AM

                      Rib steak isn't heavily marbled. 'Marbling' is the specks of fat distributed throughout the muscle, not the thick bands of fat you see in a rib steak. Strip generally has better marbling than rib steak.

                      1. re: tommy
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                        CocoaNut RE: tommy Jun 20, 2010 07:51 AM

                        Actually, the ribeye's marbling IS the determining factor used to "grade" beef.

                        From http://meat.tamu.edu/beefgrading.html:

                        "Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs. Degree of marbling is the primary determination of quality grade."

                        But the marbling would probably not be noticeable in lesser grades. That said, there is a ring of fat (amount can vary) surrounding the "eye".

                        1. re: CocoaNut
                          tommy RE: CocoaNut Jun 20, 2010 08:11 AM

                          I know this. And of course the 12/13th ribs are the last ribs and next to the short lion (where the strip is).

                          Regardless, if you look at a rib steak and a strip steak from the same carcass, especially within Prime, you'll see that the strip has more marbling. I notice this in Choice grades as well. And again, those ribbons of fat are not marbling, which was the thrust of my point.

                    2. Uncle Bob RE: Lorry13 Jun 18, 2010 07:18 PM

                      A great steak starts at the market well in advance of any cooking methods..Select a store with a reputation of good beef....One that sells Choice or better...Seek out the most knowledgeable person in the market...TIP: It may not be the market "manager" these days...Ask questions...tell the person you wanna learn how to choose a good piece of meat..Ask what to look for...get them to show you...Don't be intimidated..they will be flattered that you asked, and fall all over themselves to help you...You goal is to learn how to pick out the best steaks in the store that day...Don't buy crappy Rib-Eyes just because they are on sale.. when for a few buck more you can have an excellent Porterhouse. Then learn to fine tune your choices...out of the 10 Porterhouses on display...which two are the all around best? Learn this and in due time you will be light years ahead of the average/normal consumer ....In simple terms...Uncle Bob's rule for excellent steak: Buy good meat and don't mess it up!!!...Or as we say here in the South..."Ya can't make a Silk purse out of a sows ear! HTH

                      Luck and Enjoy!

                      1. Chemicalkinetics RE: Lorry13 Jun 18, 2010 08:44 PM

                        RIbeyes is very favorful. Filet mignon has an incredible tender texture. T-bones and porthouse are great cuts with incorporate both cuts. My favorest cut is ribeye. I hope you will find the short descriptions useful:

                        http://consumer.certifiedangusbeef.co...

                        http://consumer.certifiedangusbeef.co...

                        http://consumer.certifiedangusbeef.co...

                        2 Replies
                        1. re: Chemicalkinetics
                          tommy RE: Chemicalkinetics Jun 19, 2010 06:24 AM

                          the t-bone doesn't contain the ribeye. it's the strip you're thinking of.

                          1. re: tommy
                            Chemicalkinetics RE: tommy Jun 19, 2010 07:28 AM

                            tommy,

                            Thanks. I were being fast and loose. I meant there are two cuts, but instead wrote "both" cuts. Thanks for the correction or I would have mislead others.

                        2. mcf RE: Lorry13 Jun 19, 2010 08:13 AM

                          Here's a superb pan cooking method offtered to me by Erica Marcus, a food writer who's also a CH'er:

                          "Depending on how thick they are, I'd sear them really well and then just cover them with foil and let them rest for ten minutes. If they're really thick you might stick them in a 350-degree oven for 7 minutes after searing and then let them rest."

                          They must be room temp prior to cooking. I used the method with about 1/2" thick bison steaks (too lean for our tastes) and they came out perfectly.

                          1 Reply
                          1. re: mcf
                            Bada Bing RE: mcf Jun 20, 2010 04:45 AM

                            I strongly second both these cooking tips: bring the steaks to room temp on the counter (45 minutes or an hour or more) and then wrap them in foil for a good long rest).

                            On another count: coincidentally, I just yesterday cooked two "chuck eye" steaks for the first time. A revelation: half the price of boneless ribeye but very similar in terms of flavor and tenderness.

                            That said, I buy lots of steaks, and I don't think this cut is very commonly available. Do not confuse chuck eye steak with chuck steak, by the way.

                          2. n
                            Norm Man RE: Lorry13 Jun 19, 2010 03:10 PM

                            My favorite cut of steak is Rib-Eye but sometimes I like to mix it up and go for the Skirt, Flat Iron or Flap Meat (Bavette). I usually buy what's on sale or discounted because of the approaching"Best Buy" Date. Make sure to buy USDA Choice or Prime, stay away from the Select stuff

                            3 Replies
                            1. re: Norm Man
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                              fourunder RE: Norm Man Jun 20, 2010 05:04 AM

                              I don't want to be spending money if there are cheap alternatives.......OP

                              I can't believe it took more than 20 posts to come to this suggestion.....

                              I second Norm Man's recommendation of Flat Iron (Top Blade) and will add Hanger Steak into the mix as well.

                              1. re: fourunder
                                l
                                Lorry13 RE: fourunder Jun 20, 2010 07:09 AM

                                Lol it seems people who love steak will pay anything to get the best of the best =) However a graduate student's budget does not afford the luxury of going to expensive steakhouses or frequently buying the best!

                                1. re: Lorry13
                                  f
                                  fourunder RE: Lorry13 Jun 20, 2010 07:24 AM

                                  Lol it seems people who love steak will pay anything to get the best of the best =)

                                  ,,,on any anonymous site, everyone's a big spender and expert....especially, with other people's money.

                            2. s
                              Sharuf RE: Lorry13 Jun 20, 2010 02:03 AM

                              Whenever I cook steaks or chops in a frying pan, I always make a pan sauce. It can be as simple as a swirl of wine, reduced to syrup consistency. Or, it can involve such things as soy sauce, BBQ sauce, mushrooms and sour cream, etc.

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