Food pricesin America continue to be astronomical across the board.
The cost of beef, in particular, is rising, which isn’t great news forsteaklovers.
It’s also great to go out and support your favorite restaurant and let us do the work."
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“Skirt steak can be chewy, especially if over or under-cooked.
Hands down it has the most amazing texture and flavor of any cut.”
Chef Machado also puts the ribeye on a pedestal because of its fat ratio which makes it especially delicious.
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New York Strip
Crafty at-home chefs can also find cooking bliss with a New York strip.
It can be challenging to get the temperature right for both muscles," he warns.
“For the stovetop, a cast iron skillet is my backup plan.
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The skillet provides an excellent sear and crust.
However, flap steak has a higher fat content, giving it a more tender texture.
“I usually butterfly it to make it easier and faster to cook, about 5-6 minutes per side.
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ensure to cut against the grain for a much tender steak,” advises Machado.
Filet Mignon
“Who isn’t impressed with a filet?”
asks Ian Dodson, senior vice resident of culinary operations atJ.
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Alexander’s Restaurants,which are known for wood-fired cuisine including mouthwatering steak cuts.
You want the steak to have white streaks of fat running through the meat.”
And, when it comes to cooking your filet, the chef has no shortage of great suggestions.
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If you don’t mind a bit of a messy kitchen, pan saute your steak.
