#2. Get to Know Your Butcher
End All The Confusion
It’s a good idea to have some idea of the type of steaks you’re thinking of buying before you go to the market. At least you should know, how much steak you’ll need, how are you going to prepare them and your budget. There are so many great cuts available these days and depending on how you’re going to 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 have a huge influence on 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 very nice 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 grill if you can find them with enough marbling. We buy these marinated Tri Tip steaks at Wegmans that my girls love and I can’t seem to overcook.
For special occasions with a big crowd I’ll purchase a whole tenderloin and roast it in the oven, slice it into thin steaks and serve it with horseradish cream sauce. Always a crowd favorite.
There’s a lot more steak options on a cow then many of us know about. And then there are the names. You may know it as a rib-eye but it’s also be 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, so get to know your butcher and ask him for his advice on what to buy for the crowd you’ll be serving and how much you want to spend.