#2. Get to Know Your Butcher
End All The Confusion
Knowing the type of steaks you’re considering buying before you go to the market is a good idea. At least you should know how much steak you’ll need, how you will prepare them, and your budget. There are so many great cuts available these days, and depending on how you serve the meat may influence what you purchase.
Steaks come in all shapes and sizes, and depending on the section of the cow they originate from can significantly influence price and cooking technique. According to Jimmy, “You may want to choose a cut like Flat Iron or Flank Steak if you are serving a larger group.
Consider buying a thicker, multiple-serving premium steak such as a Porterhouse or Bone-in Rib-Eye. Return the sliced steak to the bone before serving. It is a lovely presentation for a small dinner party. Thicker boneless cuts such as New York Steak also make great multiple serving steaks.”
Cheaper Cuts Only A Butcher Knows
There are cheaper cuts like Tri-Tip, Ranch, or Sirloin that can be great for the grill if you can find them with enough marbling. We buy these marinated Tri-Tip steaks that my girls love at Wegmans, and I can’t seem to overcook them.
For special occasions with a big crowd, I’ll purchase a whole tenderloin, roast it in the oven, slice it into thin steaks, and serve it with horseradish cream sauce. Always a crowd favorite.
There are many more steak options on a cow than we know. And then there are the names. You may know it as a rib-eye, but it’s also known as a cowboy steak, Spencer steak, Delmonico steak, market steak, or beauty steak, depending on whether it’s bone-in or what part of the country you come from.
That same rib-eye Delmonico is also the name of a cut from the boneless chuck-eye steak. Confusing? Yes, get to know your butcher and ask him for advice on what to buy for the crowd you’ll be serving and how much you want to spend.