Steak: More Than Meats the Eye

Esquire provides the basics, from grades to cooking times
By Michael Foreman,  Newser Staff
Posted Aug 29, 2008 3:51 PM CDT
Steak: More Than Meats the Eye
Jose Antonio Elias Calles is president of HeartBrand, the Texas outfit that raises the only Kobe "red" beef in the US.    (AP Photo)

There's more to a mouthwatering steak than meets the eye. So Esquire offers some tips and terms every steak lover should know before a Labor Day meat-fest:

  • Types of beef: Grass-fed: "Healthier but ... less flavorful than corn-fed." Heritage: "Rare heirloom breeds ... without the hormones or pesticides." Aberdeen-Angus: "Pure breed found in the US, England, Scotland, and Ireland."

  • Grades: Prime: "What you want ... tenderness, juiciness, and flavor." Choice: "Pretty good. More affordable." Select: "You're on a plane."
  • The pan: "Must be hot enough to sear the meat on contact... Basically, really goddamn hot."
  • It's done: "Meat's temperature keeps rising after cooking. Remove steaks ... when a meat thermometer reads 115 to 125 degrees."
  Read more steak secrets at the link below. (More lists stories.)

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