Cooking Lesson #634: Steaks Primer 101 + The Palm Grill Steak Marinade

…from the Perspectives’ Kitchen

How you doin’? If you love steak as much as I do but are confused on which cut to select when you’re at the meat counter here’s a quick primer on steaks. We’re all familiar with the words Sirloin and Ribeye. These are the two words listed most often in grocery stores, on menus and on cooking shows. In fact, these two steaks are often pitted against each other as to which is best. Actually, they are both wonderful cuts of meat that, when cooked with care, are juicy, tender and deliver big time for your beefy cravings.
 
But which steak should I put in my shopping cart? A Ribeye Steak, as the name suggests, comes from the rib section (ribs nine through eleven, to be exact) of the steer. Once cut, the rib bone remains attached (hence the name bone-in ribeye) bringing with it a good amount of fat from the ribs (fat is where the flavor is at). This bone is sometimes removed, but I prefer the bone-in cut. The ribeye is known for its marbling running through the meat that breaks down when cooked providing a lot of rich flavor. This is what makes the ribeye so popular. This center rib section of the steer--where the ribeye cut comes from--doesn't see much exercise during the animal's life, resulting in the beautiful marbling and tender nature it's known for. A ribeye might also be known as Delmonico, Spencer, Beauty Steak, Scotch Filet or even Prime Rib, which is what you would have if you leave the rack intact, slow roast it and carve to demand. The best way to cook is grilled or in a cast iron skillet.
 
A Sirloin Steak can get a little confusing because many different cuts of steaks come from this large cut, located behind the ribs but in front of the rump. Such well-known favorites like T-Bone, strip Steaks (New York, Kansas City, Omaha) and Club Steak, as well as roasts like Tri-tip, all come from this area.
 
These cuts are leaner than the ribeye, without the same degree of marbling, making them a little less tender and a bit milder. That said, cuts from the Top Sirloin (T-Bone, strips, etc.) still pack a meaty punch, and their chew is flavorful without being tough. Bottom sirloins are not usually sliced into individual steaks, but the lean, flavorful roasts like Tri-tips are excellent when slow roasted or smoked, making a hearty meal for everyone at the table. Inevitably, ruling which cut of beef is better is purely personal preference. When you consider flavor, texture and fat your taste will be the arbiter.
 
For the beefiest flavor and melt-in-your-mouth texture, go with the Ribeye. Ribeyes also cook faster on the grill or in a pan and that can come in handy. If you prefer to go lighter on the fat content, have a little more time to cook your steak, or are slicing the meat for a dish, like a steak and eggs sandwich, select the sirloin. Sirloin tends to be a few dollars less per pound as well, delivering a satisfying beefy steak meal while being easier on the wallet.
 
Dry aging is a technique commonly used to increase flavor and increase tenderness, so a Ribeye prepared in this way is a guaranteed hit and a Sirloin prepared this way will mean all the flavor of a Ribeye without the fat. For some, dry aging is the best of both worlds. No matter your preference, if something boasts dry aging, you can't go wrong unless it’s over done. In our testing for our restaurants, the best for us is 28-day dry aged meats (outside the Cryovac plastic packaging) hung in a temperature and humidity controlled chilled cabinet.
 
Best Steak Cuts for Your Tastes

• Filet Mignon = the most tender
• Ribeye = tender and most flavorful
• Top Sirloin = flavorful and less tender (chewy)
• New York = very flavorful
• T-Bone = (filet and New York cuts with bone in the middle; has the attributes of both cuts in one incredible steak)

 
How Long to Dry Age
I prefer 28-day dry aged steaks. For my taste that maximizes flavor without becoming too gamey. Aging any longer than 10 days does not increase tenderness.
 
Marinate or Not
A delicious Ribeye steak can be cooked on the grill with a brushing of olive oil and salt and pepper to taste. Personally, I brush my Ribeye steaks with balsamic vinegar, olive oil, roasted garlic powder, salt and pepper. Don’t be bashful with the salt—it enhances flavor of the already flavorful steaks.
 
For less tender cuts of meats a longer marinade process is in order. Here is a marinade that adds both flavor and tenderness.
 
                                              The Palm Grill Steak Marinade
Prep time: 15 minutes
Yield: 1-1/3 cups
 
Ingredients
1/2 cup olive oil
1/3 cup soy sauce
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
3 tablespoons dried basil
1-1/2 tablespoons roasted garlic powder (I prefer Penzy’s Spice)
1-1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1 teaspoon dried minced garlic
1/4 teaspoon Tabasco pepper sauce
 
Directions

1. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.
2. Pour the marinade into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag.
3. Marinate in the refrigerator for up to 8 hours.
4. Remove steak from the marinade and shake off excess. Discard the remaining marinade.
5. Cook or grill steaks to desired doneness.

ChefSecret:  Don’t be tempted to re-use the marinade straight from the bag. Used marinade is not safe to use. All that flavorful marinade doesn't have to go to waste, however. Make it safe-to-eat by boiling the liquid for several minutes. This process will also reduce the liquid, resulting in a thickened sauce that'll work well with your freshly grilled steak.

Quip of the Day:  Complete happiness is having a rare Ribeye steak, a bottle of American whiskey, a buttered baked potato and a loyal dog to eat the leftovers.
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